Brands
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A.1710
Located in the heart of the Habitation du Simon estate, in the commune of François, the A1710 distillery is the result of a long work of studies and research. Fascinated by his country and its know-how, Yves Assier de Pompignan, its founder, conceived this complex by being guided by the search for technical excellence as well as by the exploration of flavours and tastes. His objective is none other than to reveal the extraordinary and exclusive character of A1710 rums. Its distillery, the first to open after more than a century of successive closures, is also the symbol of a rebirth for Martinique. The A1710 brand and its logo are a reminder of the union between the hard work of the land, illustrated by the poisonous snake, which once wreaked havoc among the cane cutters, and the craftsmanship symbolised by the "A". Indeed, it all begins in the sugar cane plots around the Habitation of Simon. The organic sugar cane plot is planted within the estate. Because of the nature of the land and in order to preserve the quality of the canes, the cutting is done manually throughout the year, according to the needs of production, the weather and their maturity. The hand-cut canes are taken to the "Maison du Moulin", in the heart of the estate, where they are crushed by a three-roll mill, similar to those used since the 19th century.
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Akkeshi
This new distillery is located in the north of Japan, in the middle of a wilderness. Its activity started in 2016 and the first 20cl bottlings are starting to be proposed.
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Amrut
A true revelation, the single malt Amrut is undeniably the jewel in the crown of Indian whisky. A major consumer of whisky, this sub-continent is also a major producer country. However, only Amrut has the necessary qualities to be marketed in Europe. Founded in 1948 a few months after India's independence, this company based in Bangalore in the south of the country produces whisky according to the rules of Scottish art. Its cellars, which mainly contain bourbon barrels, are thanks to their position (about 1000 meters above sea level) and the tropical climate surrounding them, real accelerators of ageing, a unique case in the world of single malts.
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Ardbeg
The Ardbeg distillery produces the most peaty single malt in Scotland. In the past, the lack of ventilation in the malt drying ovens retained the peat smoke, thus explaining the very peaty character of its single malt. Ardbeg single malts combine a charming rusticity, great finesse and a great richness of expression.
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Armorik
Built in 1900 in Lannion in Brittany Armorik produced whisky from the 80's and is today the oldest French distillery. It is also the first French distillery to offer 10 years old whisky.
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Awen
Awen Nature is a Breton artisanal distillery located in La Bouëxière, in Ille-et-Vilaine. It offers quality products, while respecting the environment.
A very beautiful discovery for me.
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Baie des trésors
In the past, the company has already produced rum, in particular Grand Arôme, but the new brand Baie des Trésors is of a completely different nature: it is now a question for Exploitation Agricole du Galion of creating and developing a range of exceptional rums. This project is nourished by a long-term vision: to produce great rum vintages by relying on lands of excellence, proven know-how and a constant search for innovation in ageing.
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Beluga
Beluga is the No. 1 ultra-premium vodka in Russia, with impeccable quality.
The House makes its own malt brandies, using a traditional process almost forgotten by distilleries, using 100% natural wheat, without artificial ferment. A distillery founded in 1900 in the heart of Siberia, Mariinsk, produces Beluga Vodka. It extracts water from the purest artesian springs, 300 meters deep, to produce its Vodkas.
Exceptional manufacturing know-how: before maturing for several weeks, the Vodkas are filtered several times in quartz sand, then in vegetable coal.
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Benjamin Kuentz
French whisky publisher Benjamin Kuentz selects and elaborates elegant and unique whiskies with French distilleries.
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Benromach
The Benromach distillery was founded in 1898 and bought by the respectable Scottish Gordon&McPhail in 1993. Its first bottled whisky dates from 2004. Through Benromach, Gordon&Mcphail wanted to return to the typical style of Speysides before the 1960s, whiskies of a beautiful finesse with a hint of smoke.
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Berry Bros & Rudd
Berry Bros&Rudd is the oldest wine and spirits merchant in England. Supplier to the Crown of England, he is also the creator of the Blend Cutty Sark.
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Bielle
Founded at the end of the 19th century on the plateau of Bielle on the Guadeloupe island of Marie-Galante, this Caribbean distillery continues a tradition of making agricultural rum with pure cane juice. Attentive to the environment, it uses a natural process of evaporation by plants.
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Blanton's
The first bourbon to be bottled cask by cask (single barrel) in 1983, Blanton's revolutionized American whiskey. It is produced in the Buffalo Trace distillery located in the heart of Kentucky. This straight bourbon is named after Colonel Blanton who managed the distillery from 1912 to 1953. The creator of Blanton's was inspired by his predecessor, taking advantage of the abandonment of the cask rotation principle, so that each cask acquires a unique aromatic profile. Blanton's thus offers a precise and greedy register of cereals, spices, candied fruits, citrus fruits and flowers in its different expressions.
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Bruichladdich
Bruichladdich, one of the only distilleries to entirely imagine, distil, age and bottle its Whiskies and Gin on the Isle of Islay, a small remote island off the Scottish coast, with a unique ecosystem. The annual production is estimated at less than 1% of the volumes of the great distilleries, guaranteeing a particular attention on each bottle.
Forerunner and explorer by guaranteeing 100% traceability of barley, casks and blends, a local know-how that is passed down from generation to generation, like Adam Hannett who grew up on this island. Before becoming Master Distiller in 2015, Adam Hannett was first a guide at the distillery, then responsible for the brewing, distillation and finally ageing. A Master Distiller status deserved by years of hard work.
Familial and artisanal by being the first private employer in Islay with about 90 employees and the exclusive partner of 17 local farms, cultivating this unique barley. All these materials are worked with a craftsman's labour assisted by equipment dating back to the Victorian era.
Whiskies made from 70% Scottish barley and 30% Islay barley, as well as Islay spring water, without any cold filtration or addition of colouring agents, in order to preserve the natural oils, add texture, fatness and keep all the aromatic qualities of the whisky.
A Gin, the first and only one from Islay, elaborated from 22 local plants (berries, petals and leaves) picked by hand which sublimates 9 other imported botanicals (berries, bark and seeds).
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Bruxo
We never thought a trip to the Oaxaca Sierra would change our lives forever.
We set ourselves the goal to honor the honor and tradition of mezcal and sharing its magic with the world.
That´s how Bruxo was born, as a:
Honor to the magic of mezcal, the link between what´s earth bound and what´s sacred. Honor to the mysticism of the legends we have found and those we´re already a part of. Honor to those who live up in the mountains but know and share their ancestral heritage with the rest of the world. Honor to those of us who in the city, are able to transform any given moment into an eternal memory. Honor to the true Elixires, unique mezcales, more special than any other in the world.
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Buffalo Trace
Buffalo Trace, the emblematic vintage of the distillery of the same name, is a classic American whiskey.Created in 1999, this Kentucky Straight Bourbon produced from a mash bill of corn (80%), rye (10%) and barley (10%) is a blend of eaux-de-vie from the distillery that is between 8 and 12 years old, and made from about thirty casks each time. For a long time almost impossible to find outside the United States, it is finally available in Europe, in a new version, bottled at 40% (instead of 45% in America)
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Cadenhead's
The company was founded in 1842 by William Cadenhead on Netherkirkgate in Aberdeen. At the time, it was only a simple grocery store that also sold wine and whisky. She moved several times before settling permanently on The Royal Mile, Edinburgh's main artery. Pilgrimage is mandatory if you are passing through the Scottish capital or if you want to go back in time. Since its acquisition in 1972 by J & Mitchell (which also owns the Springbank and Glengyle distilleries), nothing has probably changed. At that time, and while Cadenhead - the oldest independent Scottish bottler in business - was one of the few to venture into the single malt market, the company was already marketing whiskies almost as they were in the barrel: without artificial colouring, without cold filtration and simply reduced to 46%. This is still the case today for the Small Batch and Single Cask Range and very often even more radical with many bottlenecks to a natural degree, whether in the Creations range or in the well named Single Cask Strength Range. You can find everything at Cadenhead and often only the best. Whether it is whisky or rum because the Scottish bottler prides itself on having a few very pretty rums in its incredible stock of eaux-de-vie.
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Caisteal Chamuis
Caisteal Chamuis produces powerfully peated blended malts with a strong but affordable personality. Distilled in the islands to the north and west of Scotland, these whiskies are first aged in American oak casks that respect their character and origin. After blending, a double finish then softens the profile.
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Caol Ila
Pronounced “Cull Eela”. It’s the Gaelic name for the Sound of Islay, which separates the island from Jura. For some, the distillery’s pronunciation is as remote as its location, sitting as it does on the rugged eastern coast, where it has remained hidden from view since 1846.
However you say it, the fine, smoky whisky produced by generations of islanders is worth exploring.
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Chantal Comte
Grand nom du rhum depuis 1980, cette négociante française est issue d'une famille installée aux Antilles depuis plus de 50 ans. Elle a beaucoup oeuvré pour rendre le rhum populaire en métropole, avec ses productions bien sûr, mais aussi grâce à un travail pédagogique auprès des chefs étoilés pour donner au rhum la place qu'il mérite à côté des autres grandes eaux-de-vie.
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Compass Box
Depuis une dizaine d’années, ce négociant indépendant londonien a fait de l’assemblage de whiskies achetés auprès de grandes maisons sa spécialité, jusqu’à devenir maître du genre. C’est d’ailleurs sa philosophie: revaloriser l’assemblage comme un travail d’artisan digne et noble, loin de l’image industrielle qu’il a tendance à véhiculer.
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Daftmill
Set in the heart of Fife, we use our own barley, grown at Daftmill Farm, and sparkling water from our own artesian well to produce the finest of malt whiskies.
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Depaz
Depaz, the "rum with a mountain flavour", has two plantations on a volcanic soil for a total of 250 hectares of cane fields, one near Saint-Pierre and the other on the Atlantic slope of Montagne Pelée, more exposed to the rain. Two types of cane are grown here: the famous blue cane (60% of the production), perfectly adapted to this Martinique terroir, and cinnamon cane. The size of the volcanic soil gives a mineral power to the canes located on the skirt of the volcano which develops a soft and fruity bouquet with mineral notes. The rum comes out of it enriched with heavy esters which contribute to its elegance. It's that it is necessary to show that one is worthy of its terroir and above all of its history, which began in 1651, a decade after the island's first sugar plantation, an estate that was able to rise from its ashes after the dramatic eruption of 1902. A total of 20,000 tons of cane are needed for the annual production of 2,200,000 litres, 55% of the distillery. The cellar master is a woman, a rare occurrence in the spirits industry and a first in the history of AOC rum; Nora Carrion-Martinez, a chemical process and technology engineer trained in Cuba in the 1980s. As soon as she arrived in Martinique in 1990, she literally fell under the spell of agricultural rum and has now been working for the Depaz distillery for over twenty years. She clearly claims her feminine approach to rum to bring a new aesthetic to it. She is a great success, as the two brands she supervises, Depaz and Dillon, are receiving a veritable shower of awards: no less than eight medals out of twenty-five medals in the last Concours Général Agricole were awarded to AOC rums in 2016! Although Depaz mainly uses American and French casks for its ageing, it is currently experimenting with finishes using special casks.
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DHG
The Domaine des Hautes Glaces is a mountain farm-distillery located in the heart of the French Alps, on the slopes of the Obiou river. The cereals grown and processed in this place,
The Domaine des Hautes Glaces develops a range of single malt produced with respect for the land, for people and for time.
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Distillerie Monsieur Balthazar
Aged in oak casks from the Tronçais forest or old French wine and spirit casks We produce our whisky from new casks from the nearby forest (fôret domaniale de Tronçais) and old French spirits and wine casks selected by the nose so that the alchemy can take place.
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Domaine Coquerel
In 1937 René Gilbert Sr. founded Gilbert Calvados, now known as Maison Coquerel.
Our eaux-de-vie are recognized AOC (Appellation d'Origine Contrôlée) and each of our apples comes from the best varieties that Normandy has to offer.
All the orchards we have chosen to work with are certified by the INAO (Institut National des Appellations d'Origine).
The Calvados of our House are distributed in about twenty countries throughout the world and have been awarded more than a hundred medals, including 5 times the Grand Prix d'Honneur of the President of the Republic for the best Calvados cellar.
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Douglas Laing
Etabli depuis 1948 à Glasgow, cet embouteilleur indépendant propose une sélection variée et des séries de grande qualité, la distillerie disposant encore de fûts des distilleries les plus prestigieuses comme Talisker, Ardbeg, Glenfarclas... La maison continue d'étoffer sa gamme avec de nouvelles collections.
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Drumshanbo
Creator of new recipes, inventor, experimenter - PJ Rigney dreamed of building his own distillery, but not just any distillery. The location was crucial: it had to be wild, unmaintained, in the heart of rural Ireland. A place of curiosity and inspiration, surrounded by nature, immersed in a rich history. He discovered the beautiful village of Drumshanbo, on the shores of Lough Allen, at the foot of Sliabh an Iarainn (Iron Mountain), and PJ knew he had found the location of his distillery. The distillery started distilling in 2014, creating the excellent Drumshanbo Gunpowder gin.
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Elijah Craig
Elijah Craig is part of a small series of American whiskeys whose brands, created by the Heaven Hill Company, pay tribute to the historic pioneers of bourbon. Elijah Craig was an American Reverend of Scottish descent who is often credited with the creation of bourbon and who had been producing whiskey since at least 1795.
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Elixir Distillers
Specialty Drinks met en bouteilles certains des meilleurs whiskies du marché britannique depuis plusieurs années. La société distribue une grande variété de whiskies sous trois marques exclusives : The Single Malts d'Ecosse, Elements of Islay et Port Askaig.
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Famille Ricci
Founded in Mougins, this young house has taken the original decision to offer not individual casks like any other bottler, but a meticulous selection of rums from all over the world, matured, blended and reduced on the spot in the family winery.
The different creations are the result of blends of rums from various origins, sublimated by barrels of multiple wood species, with secret toasts specially designed to enhance the selected rums.
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Fuji Sarankou
élaboré
au pied du mont Fuji au sein de la distillerie Fuji Gotemba qui maîtrise l’intégralité du
processus de production. La distillerie, appartenant au groupe Kirin connu en France pour
sa bière japonaise éponyme, a été créée en 1970 et a commencé à distiller en 1973. Au
pied du Mont Fuji, dans la ville de Gotemba, la distillerie profite d’un environnement
unique en son genre. La région est abondante en eau provenant du volcan dont la
composition basaltique est une des plus riches au monde. L’air est également frais avec
une température moyenne aux alentours de 13°, la distillerie étant située à 12 km du pic
du volcan, environ 620 m au-dessus du niveau de la mer. Enfin, l’humidité ambiante, due
à la brume que l’on peut souvent apercevoir sur le volcan, est idéale pour le
vieillissement du whisky. Durant la production, la distillerie prend en charge tout le
processus de fabrication, du brassage jusqu’à l’embouteillage, pour des whiskies de
malt, mais aussi trois types de whiskies de grain grâce à trois techniques de distillation
différentes. Un savoir-faire qui lui a permis de se distinguer avec son Small Batch 25 ans
élu meilleur whisky de grain au monde au World Whiskies Awards en 2016.
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Gelas
If we find traces of the family from 1246, and in that of the Musketeer of King D'Artagnan (born Charles de Batz), it is really towards the middle of the 19th century that the Gélas family links its destiny with that of Armagnac.
Guillaume Gélas, a cooper by trade, sold his business to his son Baptiste in 1865. Baptiste created the Maison Gélas and moved in.
In 1910, his son Louis took over the management of the company and acquired a property planted with vines in Manciet, Château de Martet, still in the family bosom. A public man, he held elected positions in his town and at departmental level.
After the Second World War, Pierre succeeded his father Louis and gave the family business an international dimension.
In 1950, he was the first Gers wine merchant to open his business to the trade of wines and various spirits: Les Caves de Baptiste was born!
He revolutionized his time by exclusively presenting Armagnacs from the Bas Armagnac and Ténarèze terroirs at their natural degree of ageing and without reduction. This unique selection of owners gives it a reputation on the greatest French and foreign tables.
Today, his son Philippe, representing the fourth generation of the Gélas family, has been running the company since the end of 2001. He perpetuates the innovative spirit of his forefathers by initiating single-varietal Armagnacs, thus affirming the difference of the House of Gélas: Armagnac Autrement ...
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Grosperrin
Nothing predestined Jean Grosperrin to settle in Cognac. A farm worker, shepherd, sheep shearer, he bought three stills from a travelling distiller in Lorraine, with which he went from workshop to workshop to distill mirabelle plums, plums, quince, etc. He also bought the stills from a local distiller. A few years later, he sold them to go and work in Cognac as a distiller. At the beginning of the 90s, he becomes a country broker. Through his job, Jean goes to the most remote parts of the appellation, to meet small family farms, in search of the rarest batches. In 1999, tired of seeing exceptional batches in the giant blends, Jean bought a few barrels of old cognacs for himself, which the family bottled by hand. A new feature in Cognac, the history of each of these batches is told, and their age is specified. The story of Grosperrin Cognacs begins. In 2003, Jean retires and his son, Guilhem, takes over. His project is part of the continuity. Passionate, he makes his father's profession of faith his own: to bear witness without artifice to the heritage of the Charente". He took over his father's broker's notebook and in turn enriched it with exceptional discoveries, in particular during family inheritances and confidential inheritances. Guilhem decides to control all or part of the ageing process, respecting the history of each cognac to better reveal it. He selects plots of land and initiates contracts with quality winegrowers. He sets out to meet wine-lovers from all over the world, and rehabilitates a 19th century cellar on the banks of the Charente, with the aim of restoring the ageing conditions that contributed to the renown of the first négociant-éleveurs, the pioneers of the appellation. In the cellars of Grosperrin Cognacs, each batch is a living testimony of a plot, a terroir, a past history, through the snapshot of a vintage or a unique, carefully selected cask. Grosperrin Cognacs are sold in France in the best establishments, as well as in about thirty countries with selected importers.
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Heaven Hill
Heaven Hill is unquestionably the largest independent bourbon producer and the seventh largest spirits producer in the United States. Very attached to its roots, the distillery uses exclusively corn from the wide plains surrounding the distillery. Another particularity. Heaven Hill uses the same proportion of cereals for the elaboration of all its straight bourbons. Elijah Craig, Old Fitzgerald and Evan Williams. Heaven Hill can also boast with Bernheim Original to have revived a long disappeared category of whiskey, the straight wheat whiskey.
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Isle of Raasay
Co-founders Bill Dobbie and Alasdair Day first met in 2013 and formed R&B Distillers with the common goal of building Scotland’s leading artisanal distiller. Focusing on local production, provenance, quality and doing things differently. By 2015, they had identified the Isle of Raasay as providing the ingredients for the perfect dram, and planning permission to begin work revitalising the Isle of Raasay’s nineteenth century Borodale House into a state-of-the-art distillery, visitor centre, and luxury accommodation was granted in 2016.
Starting with a blank sheet of paper, they set about designing a distillery to create exceptional whisky that develops elegance, complexity, and depth early on in the maturation process and a handcrafted Hebridean gin that encapsulates Raasay’s style, character and impressive geological variety.
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J.Bally
In 1917 Jacques Bally bought the Lajus house at Le Carbet, which he transformed into the Bally distillery. Sold in 1996 to the Rémy Cointreau group, the Lajus house remains the property of the Bally family.
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Kilchoman
La distillerie écossaise de l'île d'Islay, fondée en 2005, est construite sur le modèle d'une "ferme distillerie" du 19ème siècle: en effet, plus d'un tiers de l'orge utilisé pour la fabrication du whisky est cultivé par la ferme sur les terres tourbées d'Islay et malté à la distillerie-notamment pour produire la version iconique 100% Islay. Le reste provient de la malterie de Port Ellen.
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Kintra
Kintra is a small Dutch bottler. Every year he offers a dozen of raw cask bottlings of whisky and rum. Through these bottlings, he makes us discover unique and authentic products.
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Le Gus't
Working in a family business, Amaury Markey selects with passion and care exceptional casks of whiskies and rums. It is a great pleasure for me to offer Le Gus't products, a guarantee of quality.
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Les G.S.H
Neither a digestive nor even a spirit, let's start by setting the record straight on this superb Japanese drink, the legacy of a tradition that goes back more than 2000 years. No, sake is neither brewed, nor vinified, nor distilled, but is the result of complex fermentations from water and rice. This unique process, known as sake making, involves transforming the starch in the rice into sugars and the sugars into alcohol at the same time and in the same vat. Depending on the quality of the water, rice, know-how and regional characteristics, a myriad of different flavours and textures are obtained, making sake a wonderful complement to wine. Industrial, you say? No way! Its production is spread among more than 1300 producers in Japan, most of them being small, traditional, family-run houses called "sakagura". Hiroshima Prefecture, represented here by four sake houses, offers only premium sake of the "junmai" (no alcohol added) type. The high technicality of the producers, the quality of the selected ingredients, the high polishing rate of the rice to remove certain elements, are essential components of its success. Its influence extends throughout Japan and beyond: it was the Hiroshima producers who were the pioneers of the "ginjo" type of sake, the most refined and aromatic sake in vogue throughout Japan and the world. From the simplest and most accessible "junmai" to the exceptional "ginjo" represented by the "daiginjo" category (large ginjo in Japanese), to the superior "junmai" (tokubetsu junmai) or the ancestral method (kimoto), all styles are represented in the following selection. So there is no excuse not to open your bottle of sake, since thanks to its incredible complexity, it can be enjoyed before, during and after meals. For serving, a glass of wine will do the trick perfectly! Nowadays, most are served chilled or at room temperature, highlighting their delicacy. For the more picky ones, fruity and delicate sake, such as ginjô style, is best served chilled, while richer and more rustic sake with a strong rice flavour can be enjoyed both chilled and heated. Thanks to its lower acidity than wine and the absence of tannin, sake can be served with many dishes (seafood, white meat, foie gras, cured ham) and it is not uncommon to make an entire meal with sake. It's up to you.
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Les Grands Alambics
The small cellar, located in Chambéry, offers quality products under the leadership of Alexander Kubiak. A bottler to follow !
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Liquid Treasures
Liquid Treasures est une marque du site allemand Espirits. Liquid Treasures sélectionne avec soin des fûts de whisky et de rhum.
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Littlemill
Littlemill est l'une des distilleries les plus anciennes d'Ecosse (1772). Cette distillerie des Lowlands utilisait la triple distillation et a fermé ses portes en 1994. Elle fût en partie démantelée en 1996 et un incendie en 2004 scella son sort.
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LMDW
La Maison Du Whisky sélectionne depuis plus de 60 ans des spiritueux de grande qualité. De nombreux et anciens partenariats avec les plus grandes distilleries lui permettent de proposer des embouteillages appréciés par les amateurs de whiskys.
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Macallan
Cette distillerie de whisky, située dans la région du Speyside en Ecosse, a été créée en 1824 par Alexander Reid ; elle appartient au groupe Edrington. C'est l'une des plus importantes distilleries du Speyside, tant en production (près de 6 millions de litres d'alcool pur par an) qu'en renommée de ses whiskies. Les versions du Macallan sont des assemblages de différentes maturations entre fûts espagnols (fabriqués à Jerez en Andalousie) et fûts américains (issus d'une tonnellerie du Kentucky); ces single malt sont riches et puissants, marqués par des notes de fruits secs et d'épices.
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Mackmyra
Toute première distillerie suédoise, Mackmyra esr créée en 1999. Depuis, la marque précurseur a ouvert une seconde distillerie, faisant preuve d'innovation et de modernité en se fondant sur la loi de la gravité pour réaliser des économies d'énergie. Elle élabore un single malt racé aux accents typiquement suédois et propose des assemblages et des affinages toujours plus audacieux (fûts ayant contenu de la bière suédoise, du vin d'airelles etc...)
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Maison Mounicq
The Maison Mounicq was founded in 2017.
This family home is named after the founder's grandmother, Cedrik Nadé. A strong, demanding and confident woman.
These are values that the director wished to retranscribe in his house.
The mission of the House of Mounicq is to offer only prestigious, rare and exclusive French spirits, but above all of exceptional quality.
The first product marketed by the company is VODKA NADÉ, a prestigious spirit made in Cognac from grapes from the Bordeaux region.
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Mars
Located at an altitude of 800 metres, this Japanese distillery, founded by Kiichiro Iwai, was closed in 1992 and reopened in 2011.
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Mezcal Los Siete Misterios
We seek to respect the traditions and customs inherited from the mezcal culture; we have decided to partner with local producers so that they can continue to do what they do best and thus contribute to the micro-economy of the region. All our products share the following key points:
Young mezcal of variable graduation.
Our mezcal is distilled using 100% agave sugars, which come exclusively from mature plants.
Our production techniques are traditional: cooked underground, hammer or tahona grinding, natural fermentation without chemical agents, and double distillation in clay or copper stills according to the customs of the region.
Handcrafted and limited production, which preserves all the heritage and tradition.
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Michel Couvreur
Michel Couvreur is an original in the whisky world: he has taken the gamble of selecting juices from various secret distilleries and obtaining high quality, sometimes atypical, casks from the winegrowers. The selected distillates are then aged in his cellar in Burgundy, which allows him to control the duration of the ageing process while controlling the storage location (wet cellar, dry cellar) which has an impact on the evolution of the whisky.
If you are looking for a whisky with personality, a charming and elegant side, discover Michel Couvreur! The term "tasting" will take on its full meaning...
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Michter's
Située en Pennsylvannie, cette distillerie américaine est née en 1753 sous l'impulsion de deux fermiers suisses, John et Michael Shenk. La distillerie ferme en 1919 avec la Prohibition. Elle est revendue ensuite, prenant le nom de Michter's en 1951. En 1989, les propriétaires déclarent faillite. La marque n'est pas morte pour autant : dans les années 1990, deux hommes d'affaire s'associent pour rendre hommage à ce qu'était Michter's autrefois, à savoir le meilleur whisky américain. La distillerie est déplacée dans le Kentucky, Etat de prédilection pour la production de whisky.
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Mistigma
Mistigma
C'est une société toulousaine d'embouteillage indépendant de spiritueux français.
Dénicher des fûts d'exception dans les chais de distilleries de whisky, rhum, cognac et armagnac de l'hexagone et de ses îles, rencontrer les meilleurs master-distillers français afin de produire des spiritueux à notre image, telle est notre mission.
A travers nos embouteillages, nous souhaitons partager notre passion, et faire découvrir le savoir-faire français en matière de spiritueux.
Géraldine & Guillaume
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Neisson
La plus petite distillerie de Martinique, née en 1931, préserve depuis trois générations un savoir-faire issu de la plus grande tradition martiniquaise. Les rhums agricoles qu'elle propose, élaborés exclusivement à partir du jus de la canne à sucre, bénéficient de l'Appellation d'Origine Contrôlée Rhum Agricole Martinique et offrent des saveurs aromatiques particulières et inégalables. La distillerie familiale reste une référence incontournable en termes de qualité et d'authenticité.
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Nigori
All the liqueurs in the Nigori range are produced by the small Asahara brewery in Saitama Prefecture. All the fruits are harvested by small local producers and then washed by hand: the work and selection are therefore extremely rigorous. The liqueurs are produced by macerating whole fruits - tangerine mikan, peach momo, plum ume and citrus yuzu - in neutral alcohol for six months. Then the fruits are extracted and mixed with a purée of new fruits to give these incomparable aromas and the necessary texture to the "nigori" (cloudy, unfiltered in Japanese).
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Nikka
La célèbre distillerie japonaise a été fondée par Masataka Taketsuru, considéré comme le père du whisky japonais. Après sa formation de chimiste, Taketsuru fait son apprentissage en Ecosse en 1919, où il découvre le whisky. Il décide de lui consacrer sa vie. Une première distillerie voit le jour sur l'île d'Hokkaido en 1934 : Yoichi; une seconde en 1969 près de Sendai : Miyagikyo. Les single malts produits par ces deux distilleries nourrissent toute la gamme des whiskies du groupe Nikka, qui possède également la distillerie écossaise Ben Nevis depuis 1989.
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Nine Leaves
A few years ago the first rums from the Japanese archipelago arrived in France. Before them, Japanese whiskies opened a wide breach by winning numerous awards, leading to a revival of esteem among producers and even the creation of a small artisanal malt whisky distillery: Chichibu. It was while visiting the latter that Yoshiharu Takeuchi learnt how to distill for 3 days using small Scottish copper pot stills. His aim was to produce a new kind of Japanese rum. To meet this ambitious challenge, he favoured Japanese ingredients and paid particular attention to its water supply, the purity of which is essential for the production of quality drinks in the archipelago. As the best Japanese waters are found on the main island of Honshu, he obtained an agreement with the owner of a water source near Lake Biwa, the largest in the country. He recognises that the quality of the mineral water plays an extremely important role during the fermentation of the brown sugar and therefore influences the final quality of the rum after distillation. From a technical point of view, the manufacturing process is largely inspired by the standards of the Japanese whisky industry, recognising both the "divine" character of fermentation (we would say the "magic" of creating aromas) and the scientific nature of production, particularly distillation. The production philosophy is entirely Japanese, with a claimed artisanal character. The aim is to create a rum that embodies the ideas and creativity of its distiller. The demonstration of what the Japanese call monozukuri, the spirit of Japanese craftsmanship whose perfectionism is no longer to be demonstrated, to which Yoshiharu san's family has been very attached for several generations, when they were still producing parts for the automobile industry. He also started producing rum in order to demonstrate to consumers what the heart of monozukuri is!
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Ninkasi
Our spirits are also the embodiment of our values and favour short circuits: the wine casks used
for the ageing of our whiskies are mainly from the terroirs of our region and we favour
local ingredients like the sloe used for our gin.
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Paranubes
Située à Oxaca au Mexique, la famille de José Luis produit de l'aguardiente depuis trois générations, mais également du rhum depuis 35 ans. La volonté de José Luis est d'offrir un rhum riche et parfumé de façon traditionnelle. José Luis cultive sa canne dans les montagnes de la Sierra Mazateca qui sont peu peuplées et qui procurent une végétation tropicale luxuriante.
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Redbreast
La marque irlandaise fait figure de pionnier parmi les single pot still irish whiskeys. A l'origine de la marque, des cavistes de Gilbey's à Dublin, qui faisaient vieillir et embouteillaient un whisky de Jameson. Gilbey's ferma en 1968 mais Redbreast était si apprécié qu'il eut l'autorisation de continuer à être distribué. Dans les années 1990, la marque fut rachetée par Irish Distillers, les producteurs du whisky Jameson, qui relancèrent le spiritueux comme un pure pot still 12 ans d'âge, partiellement vieilli en fûts de sherry. C'est le single pot still irish whisky le plus vendu au monde.
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Signatory
Fondée en 1988 par les frères Symington, cette société de négoce écossaise est depuis devenue le deuxième embouteilleur indépendant au monde. L'entreprise débute en vendant des single malt provenant de distilleries fermées ou qui ne commercialisent pas d'embouteillages officiels. Son nom Signatory vient du fait que, dès le début, les Symington numérotent et signent à la main chaque bouteille. En 1992, cette maison de négoce, qui est devenue une référence, acquiert sa propre chaîne d'embouteillage, et en 2002 elle devient propriétaire de sa propre distillerie en rachetant Edradour, la plus petite distillerie d'Ecosse. Signatory Vintage s'est spécialisé dans les single cask et les cask strengh.
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TCRL
Création de LMDW, Transcontinental Rum Line souhaite rendre hommage au voyage effectué par le Rhum pour venir finir son vieillissement en Europe. Transcontinental affiche sa part de vieillissement tropical et continental.
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That Boutique-Y-WC
Fondée en 2013 par Maverick Drinks, un négociant britannique représentant des marques européennes et américaines, That Boutique-Y Whisky Company pivilégie les spiritueux de production artisanale.
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The Equiano
Equiano is the world's first African and Caribbean rum. It is named after Olaudah Equiano, a freedom fighter who fought his way to liberation by selling rum. The liquid is a blend of one of Africa's finest distilleries, Gray's Distillery in Mauritius, and the world-renowned Bajan distillery, Foursquare. This multi-award winning aged rum is one of the best rums in the world in the 8-12 year old category, having won gold medals in all major international competitions.
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The Nectar
Fondée en 2006 par Mario Groteklaes et Jan Broekmans, qui partagent une passion pour les single malts écossais, cette société de négoce belge propose une gamme de qualité, où jeunes et vieux single malts se côtoient, qu'ils soient de distilleries réputées ou non.
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The Whisky Agency
Cette jeune société de négoce allemande propose des embouteillages de qualité, d'une grande sobriété, mais d'un goût précis et pointu, à l'image de son fondateur Carsten Ehrlich.
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Thompson Brothers
Not content with establishing one of the world's leading whisky bars in Dornoch, brothers Phil and Simon Thompson have upped their ambitions and started making their own whisky and gin on site at Dornoch Castle Hotel, forming Dornoch's first whisky distillery.
Thompson Bros at Dornoch Distillery was founded following a successful first round of crowdfunding in 2016, which saw 250 whisky enthusiasts from around the world eagerly put their hands in their pockets to secure much needed casks of Dornoch Distillery's newly made spirits. A remarkably successful 2017 saw the team lay down casks of future single malt whisky and launch Thompson Brother's Organic Highland Gin, available in 11 international markets. They are also the creators of the Thompson Brothers trading house
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Torabhaig
In 2017, when it lit its stills in an old farmhouse on the south-eastern tip of Skye, ancestral sanctuary of the Lords of the Isles and one of the mythical cradles of scotch, the Torabhaig (pronounced << Toravèg >>) distillery intended to take up the torch of a very old history. An audacity that bears fruit four years later, since in February 2021, enthusiasts finally discover its inaugural vintage: 2017 The Legacy Series, a peated single malt that leaves no one indifferent.
In the summer of 2021, a second reference, Allt Gleann (named after the babbling brook near the distillery), is revealed, and in the future Torabhaig will deliver a new bottling every two years, exploring in all its nuances the infinite complexity of peat.
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Toro Albalá
Founded in 1922, this Bodega, located in the Spanish wine region of Montilla-Moriles, is renowned for the high quality of its Don Pedro Ximénez and Amontillados wines, patiently aged in Spanish oak barrels. It also produces high quality vinegars in D.O.P (Denominacion de Origen Protegida vinaigre de Montilla-Moriles), made from the wines of its estate.
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Toucan
French Guiana is known by all for its unspoilt and wild nature, and its Maroni River, the gateway to the Amazonian forest. For lovers of cane brandy, this French land in the heart of South America, close to Brazil, also evokes Toucan rum. A well chosen name since this colourful and majestic bird is none other than its emblem. As for this agricultural rum, it likes to make the link between French Guiana and the metropolis. Indeed, if sugar cane cultivation and Toucan distillation are carried out in French Guiana, reduction, maceration and refining are carried out in Toulouse, in the heart of the southwest. Toucan can also boast of being produced in the nearest distillery to Ecuador in the world of rum and the only survivor of the cane brandy industry in French Guiana. Naturally, the warm, humid and very sunny Guyanese climate all year round is favourable for the cultivation of cane, which is always harvested by hand. Very rich in aromas, the pure juice of this cane, also called vesou, is fermented and then distilled in the Saint Maurice family rum factory located in Saint-Laurent du Maroni and managed by Ernest Prévot. It is this 70% rum that makes the trip to the Pink City where it is reduced with very pure water and put to rest before being bottled. In Toulouse, there is also talk of maceration and grand cru vanilla. The Toucan range includes three references: in addition to the white agricultural rum appreciated for the power of its fresh cane notes, there is a spiced rum called Boco and Vaniliane, a version flavoured with a vanilla bean.
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Valinch & Mallet
Valinch & Mallet est un embouteilleur indépendant d'origine italienne, établi par deux passionnées de whisky venant d'univers très diférents. Ils sélectionnent avec passion de sublimes single casks écossais. Chaque whisky est embouteillé sans filtration à froid afin de conserver toutes ses saveurs, puis présenté dans une bouteille ornée d'une plaque métallique indiquant le numéro de fut et la distillerie d'origine.
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Vallein Tercinier
Established in Saintonge since 1850, the Vallein Tercinier family breeds exceptional Cognac and Pineau des Charentes, and produces liqueurs, cream and cocktails.
For five generations, the desire to offer the best has been perpetuated. Reasonable prices, product quality, possibility of personalization, our house is at your disposal to satisfy you.
Cognac, Pineau des Charentes, liqueurs: we offer a wide range of products to seduce all palates. You will also find the history and characteristics of Cognac if they are unknown to you.
I think it is important to know the subtleties of our terroir, the richness of the aromas and tastes influenced by the soil, by the past, by the cellars to better understand and taste Cognac. We also welcome you in our gîtes, and will be pleased to welcome you at the Petit Paradis for tastings.
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Velier
Fondée à Gênes en 1947, Velier s'est spécialisée au fil des ans dans les spiritueux haut de gamme sous l'impulsion de Luca Gargano. Il a, entre autres, fait découvrir au monde la distillerie Caroni.
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Waterford
he long underestimated truth is at the heart of the Waterford project, initiated in the eponymous Irish town by the famous Mark Reynier. Favoured by the exceptional richness of the Irish terroir but also thanks to a high-tech industrial tool, Waterford Single Malts push back the boundaries of authenticity and traceability. Resulting from a long fermentation, distilled slowly and aged in various exceptional oak barrels, selected for their quality and profile, each limited edition is a Single Farm. The expression of the complexity of a single terroir, a single farm, a single harvest... One place, one farm, at a time! Waterford is a radical manifesto, an intellectual challenge to the world of whiskies, a philosophy that rejects the status quo.
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Wolfburn
Located in Thurso in the heart of Scotland's northernmost region, Wolfburn has been writing a new page in the history of Scoth Whisky since 2013 by reviving one of the iconic distilleries of the 19th century. Singular, her strong character makes it possible to discover one of the most elegant and fine single malts. Light and fragrant, it is produced from local ingredients and the same water source as the original distillery. A promising distillery that promises very nice malted surprises in the future.
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Worthy Park
Worthy Park est l'une des plus anciennes distilleries de Jamaïque. Mais contrairement à ses concurrentes, elle s'est davantage fait connaître par son rhum que par son sucre. Fermée durant une cinquantaine d'années, elle fut complètement rénovée et modernisée pour ré-ouvrir en 2005.
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Writer's Tears
The 19th and early 20th centuries represent the golden age of poets and novelists in Ireland but also the golden age of whiskey. At that time, Ireland was the world's leading whiskey producing country and the birthplace of some of the giants of classical literature including George Bernard Shaw, Oscar Wilde, W.B. Yeats, Lady Gregory, James Joyce, Samuel Beckett and Bram Stoker. Many of these great authors took refuge in their local pub where they could find inspiration by observing the life around them while enjoying their favourite whiskey drama. Far from the authors enjoying their dram, the Irish whiskey barons rebelled against the appearance of Coffee Stills distillation which they perceived as inferior. Very protective of the traditions which had made their success possible, the blend whiskey was considered as above the others. Known as the "champagne of Irish whiskey", it is a blend of pot stills and malt whiskies, both distilled in copper stills. It was much appreciated by the great writers of the time, less for the inspiration it provided but more for its organoleptic qualities! Legend has it that writers appreciated it so much that they cried tears of whiskey. However, no one imagined at the time that this partnership between writing and whiskey would gradually disappear due to various technological changes, trade and war. Writer's Tears from the Walsh Whiskey distillery is an award winning whiskey, honouring the whiskeys of the 19th century. A unique expression, rooted in history, which expresses a philosophy "if you want to make a blend, do it right, with the best ingredients, just as our ancestors did".
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