New Arrivals

Typically has unerringly good selections of whisky and this single malt Scotch whisky from Glen Ord distillery demonstrates that fact. It was matured in a single first-fill oloroso sherry butt for nine years

An artisinal mezcal from Ojo de Dios (which translates at 'God’s eye'), produced from Espadin agave. This here is a Joven bottling, so after the agave is roasted for around 10 days and double distilled,

Until the beginning of the 2000’s, Mauritian law dating back from the British colonial era enforced distillers to distil at high abv, above 93 %.

Mezcal Nucano Espadin-Cuishe is a mezcal blend of 2 Agave varieties with 45.34% alcohol with a spicy and smoky, earthy aftertaste.

A close relative to tequila, mezcal can be made with one of 8 different types of agave, whereas tequila can only be made with blue agave. It's also very tasty and traditional (kind of like a Cornish pasty).

Aged for 13 months in American Oak, French Oak, and bourbon casks. Nose of maple, clove, and bitter orange. Mellow flavors of dark chocolate, vanilla, smoke and sweet agave on the palate, followed by a full, rich finish.

This is a mezcal that features the first limited edition of a new product line of predominantly wild-grown agaves.

Limited edition 03 from the new Mezcal San Cosme range, made from 100% wild agave Tobalá. Only after a proud 16 years is this agave variety ready for the harvest to begin.

This mezcal with ensamble tobalà-cuishe (two of the very best agaves that Mexico produces) is exceptionally full and aromatic with herbal and mineral notes

Ilegal Joven Mezcal is distilled from fermented Espadín agave.
This agave genus is a kind of genetic precursor of the blue webera agave, the traditional foundation of tequila.

This joven mezcal from Don Ramón is produced with 100% Salmiana agave grown in the Zacatecas region of Mexico. The agave matures for eight to ten years before harvesting, and Casa Don Ramón plants two more of the same species in place of each one

Is a soft young mezcal produced in Oaxaca, Mexico. Because this is a young (Joven)
Cuishe agave, A type of agave that takes quite a long time to fully mature. Because it needs so long (no less than 12 years) it makes a very special agave species.

Made from the Tepextate agave. A variety that takes twenty years to reach the right age to be harvested. Its character provides a very unique taste pallet of spicy pepper, mixed with earthy notes and pickle. With a light undertone of vinegar.

A soft, clear mezcal native to the Oaxaca region of Mexico. This variant is a joven, i.e. a young variant that is immediately bottled after its distillation process without being matured.

They oversee the entire process of searching for wild agaves, cultivating the cultivated (espadín) agaves, harvesting, cooking, distilling, marketing and pairing with dishes, including chocolate.

This authentic Mexican is the newest in our collection. It is characterized by its herbal and smoky earth-like smell. Yet you taste fruit en even small notes of cacao.

This is a delicious Reposado Mezcal from the Ilegal company. It's distilled at Destileria Tlacolula in Oaxaca, Mexico, and is double distilled in copper stills. It's then aged in American oak before bottling. This was awarded a Gold Medal at the Tequila.

With 100% agave tepeztate is very herbal, has intense flavors of moist herbs, with fresh mineral notes. The tepeztate is one of the most spectacular agave species for making mezcal, if only because the plant usually needs 25 years to mature.

From just outside the region of Sola de Vega comes the first expression from Siete Misterio to be made in copper pot stills rather than a clay oven.

The new Whistler Mosaic Marsala Cask from Boann Distillery is a wonderful new single grain, a truly premium example of Irish Whiskey.

Made from a blend of rums from Jamaica coming from the two distilleries Clarendon & Worthy Park, this blend highlights Pot still rums so representative of the Jamaican style.

The first release in Diplomático's Distillery Collection, which gives light to the selection of stills utilised to make their ace expressions. This particular expression showcases the batch kettle still

The Diplomático Distillery Collection was launched to show off the styles of rum that go to make their fantastic expressions. The second release in the range was named after the Barbet column still which arrived at Diplomático's distillery

Here we have the third rum in Diplomatico's Distillery Collection, made using sugar cane honey. Distilled in June 2010 in the historical copper pot still that first arrived at the distillery in 1959,