BASIC SPIRIT KNOWLEDGEVODKA Vodka's origins have always been a bitter dispute between Russians and Polish who both claim that it originated in their country. The actual name vodka, originates from the Russian name for water, ‘voda’ as well as Palish name for water, ‘woda’. This is thought to be a reference that spirits are the water of life. Although voaka is most commonly made from molasses or grain, it can be made from anything that contains starch as starch can be converted into sugar and alcohol is fermented from sugar. Apart from Poland's famous potato vodkas, vodka can be made from apples, bread, beetroots, carrots and sometimes onions.OUR OFFERINGS eoper andspice coming inough Paarins and Along fn ot fermortoa for several devs. rer Goose Flowers Smooth, well ‘eunded wih KETEL ONE. ish Netra Figear Debeotly favor, fant ‘Seog bag wh be Esropean heat which tng sooth Purty one nour.OUR OFFERINGS orgin:sweden team variba towed by 0 enthapice Sad ouen of mtinos, Ne" Dales exclave rom snglostate ‘water whoa ne kay weak undergoet ‘Scuppareaiahzton proccess sung ratmaoth ana reach aver atte Frosee ‘grapes, and a gentle warmin at uiminaresnorevathing and ‘net olonced grapes. dsinguising tor Fodonel gran er petotobered vodkos Cos undorgoos o tmetcvlur Seavon proses hat Ineves ve datlono“s and @ abtonsteoRUM Rum is made from sugar cane which is the basic raw ingredient for the production of many types of alcohol. Explorers following Christopher Columbus to the Caribbean klands brought sugar cane which was then grown on nearly every island in the Caribbean where the warm climate is best suited to growing this sweet grass, RUm is termed either light or heavy, depending on the purity at which it was distilled, however, regional variations can often be grouped by the language spoken of the area of production. For instance, French-speaking islands disil complex and elegant ‘Rhum Agricole’ from freshly squeezed sugar cane juice, while English soeaking islands make darker ‘Demerara’ or ‘Navy' style Rums from molasses which are powerful and {ullflavoured. Spanish speaking islands can produce e’ther Anejo ‘Ron’ (rum), an aged style with a smooth taste or, more commonly, light or white rum,OUR OFFERING 2, - om Ca BACAROI CARTA BLANC iow Rotol ong uty, erange blossom fondo: on ore ny Ror the bostotlng pet trand ‘ourmat bacord cons lanco war Siete ands or rns Carabean Fisiom Aen ona smooth txoeronce wth Hvar of sweet, ‘oaxiy oak camplomertedby nots (trulmag ana aso spas, legcrg to osativngensingeing Nol Racor spiced Rumi Selghtuland oma thot {Combat ine class Carbon rm bora wth o nomoncus lane ot ‘pices and everatl maeng ta Goal chace eco orenayrg TACAPA23 Biot Guetomala Flowers Rah, cuales. hint of ooo ond fuoice Nive" To impat @ sweoter smoother aver, Zacopa uses ony he concanates ti pe gar cane, ioown sro sors Swe! enone of moles ond ‘runes gor way to 9 mare apey, ostony Sno Tobocee cron makpohe. abet {etal vets pont of rk fu NSIS Yer month Fevone GLb a romnonsone Coban ne age foven SJearfo.on atvaclve mack omoet PelorOUR OFFERING nusa cana tna tan au Sevotan ar areas ono poco See ahe arnSs asoeelese ge SES Naz inencm ta woe omy ning Sind ova igre Parson Samael ears anaes Seeing ack NatintS ae tadeont nerelongrn [USA CANA TROPICAL ISLAND RUMA 2 on lndoresia'sCOGNAC/BRANDY Brandy isa distiled din, from fruit not grain, ands raditionally served ater dinner. Mest brandies ate distilled from fermented grave juice (wine). However, it can ake be disiled from other frulls fee olums, apples or cherie, Cognac comes ‘rom the Cognac region of France and enjoys on exclusive identily, under which no other brandy may Be labeled. As the saying goes, "all Cognac is brandy, but nat all brandy is cognae Grades of Cognac are based on the length of time that they ore matured in casks, These include: VS. [Very Special or 3 [Ihree stars} designates o blend in which the youngest brandy i stored for at least two yeors VS.0.7. Very Superior Cd Pole) or Reserve designates a blend in which the youngest brandy is stored for at least four years in a cask X0. [Exo O16) or Napeléon, formerly @ blend in which the youngest brandy is sored for at least fen yearsOUR OFFERING Hennessey VSOr este Face, Fovor ens aly notes ining fins af apole end asa wh fuaness of vend, oak and see, Neves Hennessy ¥SOP (vary Super Ces Pale) = onether well ons wisely consumo cograe. andi Produces by Hennesiyono oe longest ong mos! recograd cognac hovses inthe wea Mare vsor overs hb tly and pie notes. within of vena wood 293 9 touth of wootnes Noa: Marte YSOP [Very Superior Pale) is © cogriae produces by he Frenen cognac hove Marlok ore of ‘he edest and moet prestigious cagnec preducersin the wer Mennessey XO etre anes Fiovor ate huts. spices, vont, ok. anda hintet chacobte The palate often desctbed tr fukboded and velvety. Noles Hennessy X0 i sotaidored a topter agnos showeating he esumaresp and ‘iporine o thelonnessymarlorlonsr Tho arg process ona moteuous along ‘enmoute fo ta hgh quoly ono nur ‘irslated wt x0 cognoct. Maret Cordon sive plum apical ena, on a toueh Stvarit Solon Maret Cordon Bleu s oped fore ‘rium of 10 year. wth sm Compenortscalng over cle. his ‘Sitendes aghg conus 'o ne ‘Sompleaty and depth ol over,GIN Gin is made by distiling malt or grain and infusing it with juniper berries and other botanicals. Gin originated in the Netherlands in the 17Ih Century and was brought fo England from Holland during the glorious revolution that put Wiliam of Orange (or the Third) on the British throne. The troops referred to the drink as ‘Dutch courage’ due to the perception of having more confidence when they had drunk some gin before going into battle. The most popular style is known as London dry gin which was originally only made in London and appeared soon after the continuous still was invented in 1831, enabling the production of a highly rectified spirit. The high distillation strength removed the unpleasant flavours found in earlier gins so the new spirits could be sold unsweetened or ‘dry’ Gin is often mixed in cocktails with sweeter ingredients like tonic water or vermouth to balance this dryness and is o popular base spirit for many mixes drinks, including the martini This popular spirit also boasts c national museum dedicated fo its history in Hasselt, Belgium.OUR OFFERING ‘Ciro win avebety ners figaton Reva Damacena and spec selected cucubes fom irom te niko ican ft2 he hea of Samay Sapphire’: Botaneairecpe. ranaueray cin SOA el lures on Ini etoneah tena ppery career romave Sangeca ardsweot uoice, Fos: Vays ye ean xmas est slons of [Siper varia ong ime on tne palate. tie bitte fourtmes ond uzoe or 'tBotaneot where mest re us,OUR OFFERINGWHISKEY Each whisky producing country makes a different style by using a different process, taste or variance in colour. However, all whiskies are made using grain. A type of beer, called 'the wash’ is first fermented from the grain wilh the help of yeast and warm water, itis then distilled to make a spitit. Following a period of ageing, the spirit becomes a whisky which is then blended with other whiskies lo creale the finished product, Whiskies from Ihe USA and Ireland are spelt as “Whiskey” while all others are spelt as “Whisky”. Ageing: This process contributes more to the complexity and flavour of the whisky than any other factor. When the spirit firs leaves the sfil tis crystal clear with barely any flavour or aroma. Ils then aged in oak casks for a period of time, sometimes caramel is acided for colour. Blendit All whiskies are blended after ageing; the blending can be of different kinds of whiskies. For instance, a “single” malt indicates that the whisky is made from malted grain {uniquely barley in Scotland) and that all the malis in the bottle come from a single distillery. Mult-distilery blends are 4 called “blended whiskies”, in the case where they are purely made from malted barley they may be termed "blended mats’.OUR OFFERING — BOURBONS toi usa & sree: heey Ee Necorserta comet ondictes done "ioc gaa as ‘iin tas dons om are iundlgcer osha cle Bet Bouton now far phy math Calton mocrst cons voctve igor pecmiaieclie connts och nis ne er Seaton ne este a inne arab ‘ieng tarmests and melon cearacen stot: hs meats a rain: USA rons sa Favor: nol of carol voila, and oak. wth @ Figser nol of croral vena, na ube smoother and softer fas comparea Ta Ne Sanderd swoomnas oek Daniels exsessons. Sj Makers Markisknown fais use © igh Nei Aer he al charcealmetowing that a Jock petcentage o! wile wheal smash, mstng Danis whey underge, Gentleman Jack goes Ho wnated noun, Ths conus 100 frrough @secondround of ehoresol meliowing hit tmoather and ner aver compares to Bourton ‘oaitanal tops beloved contre tothe ‘wits nighor ye contort. ‘whey smostnness and retned characterOUR OFFERING — BOURBONSOUR OFFERING — SCOTCH (SINGLE MALTS) Macolan's taste buttery spices on the nose, with coconut, sot fits and honey. Beguling, i Soff onthe palate very atnkobl, substanioiond rounded, win /pe apples, Sanonat ord fge. plu olow rough of noney tom the moze. Lengthy nea, gon warming j {cer more etn fratond a toveh of orpng oak The Mocallan’s curously smal spi sis are the smotest on Speyside, The unique size ang nape give he spi maxenum confact win the copper, elping fo concentra the new make’ split and provide the vicosty and rch, fly ful bode flavor 40 choracterstie of The Macaten. Glenfiddich 12 Glenfiddich 15 Glenfiddich 18. lonfdich isa Speyside single malt Scotch whisky owned ond procuced by Willar Grant & Sons in Duffiown, Scotland. Glenfidaich means “Valley ofthe Deer in Scotish Gaslc, hence the presence of a stag symbolon Glentidcich bottles, The longer tne age, the smootner and more taste i wl absorb,OUR OFFERING — SCOTCH (SINGLE MALTS) Glenivet 12 ‘The Glenlve is Single Malt Scotch whisky. which has a sweet feral tagrance. I's distilled twice in copper po sis and then aged in oak casks for 1216 15 years. Singleton 12 ‘As the name suggests, The Singleton 12s aged for 12 years. Ths maturation period alows the whisky to develop ‘comolexty and depin of flavor. ‘Common fasting notes may include elements tke fulls (apple, peat), honey, vanilla, matt, and a touch of oakOUR OFFERING — SCOTCH (BLENDED)OUR OFFERING — SCOTCH (BLENDED) Qa iTEQUILA / MEZCAL Tequilais a distiled beverage made from the blue agave plant, whereas Mezcal is a distilled beverage made from any type of ‘maguey’. The word Mezcal comes from ‘Nahuatl’ which means oven cooked agave What are the differences? They come irom different regions of Mexico, Tequila is produced in five places: Michoacén, Guanajuato, Nayarit, Tamaulipas and Jalisco, which is where the actual town of Tequila is located, Mezcalis produced in nine different areas of Mexico. That include: Durango, Guanajuato, Guerrero, San Luis Potosi, Tamaulipas, Zacatecas, Michoacan, Puebla and Oaxaca. Both are made from the harvested core of the agave plant, olherwise known as the “pifia.” However, Tequilais typically produced by steaming the agave inside industrial ovens before being distilled two or three times in copper pots, Mezcal, is cooked inside earthen pils that are lined with lava rocks and filed with wood and charcoal before being ditiled in clay pots, Once the distillation process is over, both tequila and mezcal are aged inside oak barrels. However, the different aging categories of the two spirits are defined slightly differently. For example: tequila comes in three varieties: Blanco [silver or Plato/0-2 months), reposado (2-12 months} and Anejo (1-3 years). Mezcal is also grouped into three categories by age, including Joven [Blanco or abacado/0-2 months}, reposado (2:12 months) and Anejo (at least one year)OUR OFFERING - TEQUILA Ben ats tanco Dono Reprod Smokey, ear and cv peat oti inmasitel folowing siloten Some of aged era shor petod of fms Up fe2manins Ageing 02 mons eau he agiig traces metows the sp and ass ‘Complex fo Tear nf, on lo Anejo Notes of caramel van cok, and Crh Mee 2 Figs! Covomet tiles, vane, dare erect, anal for ‘Don Jul 1942 fos into the: m e eatogoy of exra ara toqul, Bera onola moans [tester fvordovelspmont ‘hat he Yaqui has Been agedin ack bare far > minum parou o ves yeas, atviing an fxlended aging proces compared tostanaansOUR OFFERING - TEQUILA Flavours Clu, herbal. and floral notes with ‘Samoan loan nen Eiri Close Amal known forts ‘rostonalpreducton mstnads, rela Slew coating he agave n eck overs and ng copee pasar att ese Gniave cheracloe other segues ‘lore Art Gola Teasles wood, to. teen civ cnet {ea hae onean ametean wey co ond clase Atop Fisceekomonts of voila, caramel, ans hin of the one Faw" rado: tke other equlls produced by Close Am es petads s mace tam 10% eve Water ‘gave. he wae oF gravy agave ba nalimark of promum legal on fat Ae ‘sloments of coramel. vata, oak: ane "sire otic ‘lose Axl Afojo undergoes on inooeborele fora minum 2 months. The extanded aang conmibues Ino Sevebooment of complestavos anda smoothOUR OFFERING - TEQUILA ote toe Figvou Rosa toquins often ear o balonce of agave swoctnas bile ook ilvonce, and somtimes Fly eal noes. iow hs made: Rosa tequlas ae ylealy ‘aged fo iho peroa, moating a subtle eb to thespisfen wih fh ik ot fo omber e00 Ano oes iylealy ranges Rom oreo Frrse “Nesom boss th ots ot coco tow Spocaliiocton aie ona double ‘tle’ andintres wn pe coon avr 2 a ama Aro Finvors' Oa, vanila, examel, and sometimes notes fetid in nape Treleguts oped ok borer Imanuraion cermbsts toarch ana reitedOUR OFFERING - MEZCAL i= sect : Fives Sweet, fuity ones ond a ight taste of coconut risod wth horas one pico, ‘ow ise Cate wih agave espadin,gfown n sondy soul sash Biolock,