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Glenmorangie Portwood

2011-02-11 18:05:20

Since 1843, Glenmorangie distillery has been producing its famous malt here on the shores of the Dornoch Firth. Though the complex of buildings has seen many changes over the years, Glenmorangie is still handcrafted to this day by the Sixteen Men of Tain using tried and tested methods that have been passed down from generation to generation.

The earliest documented reference to distillation on this site was in 1703, in the 'Tain and Balnagown Documents', and in the 1730s a brewery was established on the site. Tain's first legal distillery was established by David Sutherland in the early 1820s on a site at the west end of the town. On the 23rd June, 1826, the Inverness Journal advertised his property for sale, describing it as 'small but commodious'. Unfortunately for Sutherland, he failed to find a buyer, and although he was re-licensed for 1827, it appears he went out of business soon after.

The Glenmorangie Distillery was licensed in 1843, and rather than buy brand new stills, the Distillery manager found second-hand swan necked stills that had been used in a gin distillery. These, he decided, would do just fine. This is why our stills have narrow, arching swan necks individually hand beaten into shape by skilled coppersmiths. They are exactly 5.14 metres tall (or for traditionalists, 16 feet 10¼ inches): the tallest stills in Scotland.

The year 1887 saw the final establishment of the Distillery as a limited company by the Maitland brothers, who ran the architects' practice in Tain. Their partner was Duncan Cameron, the manager of the Commercial Bank. Soon, Glenmorangie was exported all over the world; mainly to expatriate Ross-shire folk in the Colonies, but also to fine hotels and businesses in Europe and the United States. One prestigious customer was the Savoy Hotel in London!

In 1915, the Argyll and Sutherland Highlanders were billeted at the Distillery, with the maltbarns converted into makeshift barracks for the duration of the summer. This arrangement continued each summer for the remainder of the Great War. The barns were ideal for barracks, having plenty of free floor space and, of course, the Tarlogie Springs providing an ample supply of water.

Before the Great War ended Glenmorangie had passed out of local ownership, and was bought over by its largest single customer, the Leith based company Macdonald and Muir.

By the beginning of the 1920s, the rigours of wartime production had passed and the Distillery was running again with its full complement of Sixteen Men.

Securing a water supply had always been a problem at the Distillery: the Tarlogie Springs belonged to the local Laird, who leased the right to draw water from the springs to the Distillery company. However, the land surrounding the spring could be used by the Laird for any purpose - a situation which could have jeopardised the quality or quantity of the water. In the 1980s, there was a threat of building development near the springs, so Macdonald and Muir made sure that the water would be safe by buying 650 acres of the land surrounding the Tarlogie Springs.

In the 1990s additional stills were added to the still house to keep up with worldwide demand for Glenmorangie Single Malt. Then, in 2002, we introduced two more fermentation vessels (washbacks) as demand continued to increase.

Glenmorangie PortWood Finish

This whisky has been matured in American white oak casks before being finished in a specially selected port pipe. With its deep, rich texture and long aftertaste, its perfect for topping off a good meal.

Colour: Antique golden copper, with a rosy hue.

Aroma: Butterscotch and dark chocolate predominate, but fresh minty notes and a dry aroma are also present.

Taste: A smooth rich velvet texture, with hints of chocolate.

Aftertaste: A long aftertaste, with a fresh minty finish.

Size: 5 CL
Format: Plastic
Alcohol: 43%Vol.

Brugal Añejo

2011-01-29 13:49:09

The Brugal Company was founded in 1888 by Andres Brugal Montener, a Spanish national who had migrated to Santiago de Cuba before settling into Puerto Plata which at the time was a booming port city. He used the expertise he gained in Cuba to found the Brugal Co. and the 100+ year old family tradition began. Today, Brugal family members continue to operate the business and it continues to be run out of Puerto Plata.

Actually, when the company was formed, Andres had not arrived yet. He arrived in 1897 with his family and was 47 years of age at the time and had spent 29 years living in Cuba. Andres was married and had children when he moved here, in fact, he had sixteen children. They all eventually married and became a part of society on the island. The result is a mixture of families with names such as Limardo, Arzeno, Ginebra, Villanueva, Tauponet, and Imbert.

The years following, a lot of Cuban immigrants came to Puerto Plata to work in the sugar production business. Over 400 men came with their families to work in the sugar mills. In 1888, about 10% of the population in Puerto Plata was Cuban and that percentage went even higher in subsequent years.

Andres wifes name was Lucia Perez de Brugal. Andre lived from 1850 to 1931. Lucia lived from 1854 to 1944.. The names of their sixteen children were María, Salvador, Lucas Antonio, Francisco, Guillermo, Rafael, Inés, Filomena, Felicita, José Benito, Andrés Hipólito, Juan Ascanio, Pablo Restituto, Jaime, Plácido Atilano and Lucía. The decedents of these children are the people who built Brugal into what it is today.

Today, Brugal has become the worlds third largest producer of rum behind the Puerto Rican brands Bacardi and Captain Morgan. Brugal, however, is the largest producer of traditionally made rum, aged in 120,000 American white oak barrels onsite in Puerto Plata. Later this year, a new aging warehouse with capacity for an additional 60,000 barrels will be ready for use. In 2002 the Brugal company produced 4.3 million 24-bottle cases of the rum. It produces 75,000 liters of rum every 24 hours and boasts an 80% market share of the rum market in the Dominican Republic.

Brugal is entirely produced in the Dominican Republic. Sugar cane is cut from plantations across the countryside and its juice is produced into molasses. These sugar cane fields are largely worked by Haitian immigrants or poor Dominican workers who get paid very little for the cane cutting. This helps to keep the costs of producing the rum fairly low. The syrup is then taken to large distilleries in San Pedro de Marcoris where it is stored into large tanks and diluted with water.

Rum in general is made by going through a fermentation and distillation process. During the fermentation process which lasts between 24 and 48 hours, the sugar from the sugarcane is transformed into alcohol due to yeast activity. The sugarcane molt that is produced from this process is somewhere between 4 and 6% alcohol. It is then immediately sent for distillation. During this process, the molt is heated to a temperature of 70 degrees to vaporize the volatile elements and condense them.

What is produced as a result of these processes is vacuum packed and the alcohol that is produced is taken from the plant and stored in the oak barrels for no less than one year as required by law. The duration of the aging will depend on the type of rum being produced.

The Brugal anejo, it's a dark rum and is aged for 5 years. This rum began being produced in 1952

Size: 70 CL
Format: Glass
Alcohol: 38%Vol

Matusalem Reserve 15 years

2011-01-29 13:45:56

In 1872, the brothers, along with their partner Evaristo Álvarez, establish the Matusalem brand in Santiago de Cuba using a closely guarded secret formula. They combine their skills and expertise in the distillation and blending principles of the Solera system, which was originally developed to produce Spains famed wine, sherries, brandies, and cognacs.

Benjamin Camp, Eduardo Camp y Evaristo Álvarez

The name Matusalem is chosen to impart to connoisseurs a sense of the aging process necessary to achieve the rums unique flavors. It is from the popular Spanish proverb Esto es mas viejo que Matusalem, meaning Its older than Methuselah. Methuselah is the Old Testament patriarch who is said to have lived for 969 years.

Gone was the harsh liquor of the past, replaced with a smooth, mellow and refined drink that would continue to develop along with a profound sense of cultural identity.

Matusalem Rum earns the first of many international awards. It receives top honors in 1881, 1904 and 1911, and continues to garner top honors through the twentieth century and into the twenty-first.

Cuba gains independence in 1898. Though the Spanish-American War has a disruptive effect on businesses, the company continues to thrive..

Today, Matusalem Rum is produced in the Dominican Republic, whose soils and climate create the highest quality sugar cane which is used in the familys secret formula, under the watchful eyes of our master blenders. These master blenders are all descendants of the founders, and are faithfully committed to maintaining our centuries old technique of Solera blending. In the Solera blending process, various mature aged Caribbean rums are carefully blended with more exuberant rums to create exceptionally smooth, unique blends.

Matusalem Reserve 15 Years

Known as the Cognac of Rums, Matusalem Gran Reserva is Solera aged for 15 years and can be enjoyed straight up or on the rocks. It is the perfect choice for those looking for exceptional quality and sophisticated taste in a super premium rum. Gran Reserva is complex, yet velvety smooth, with an exceptional bouquet and flavor..

Size: 5 CL
Format: Glass
Alcohol: 40%Vol.

Vodka Caramelo Gecko Aluminio

2011-01-29 13:31:55

A new taste experience indeed. A perfect combination of the best vodka neutral fields in the north, three times distilled with the original formula, and more caramel candy.

Size: 4 CL
Alcohol: 30%Vol.

Glayva

2011-01-29 13:25:21

El origen de Glayva se remonta a los primeros años de 1900, cuando Ronald Morrison, miembro de la familia de destiladores Invergordon se trasladó al activo puerto de Leith al Este de Edimburgo, donde llegaban barcos provenientes de todos los rincones del mundo. Almendras de Brasil, Naranjas de Sevilla y una mezcla de especias de lugares tan distintos como Bombay y Tobago, al que se añade un ingrediente secreto que sólo conoce el elaborador le dan a Glayva su sabor único e intrigante.

MUY POCAS UNIDADES

Capacidad: 5 CL
Formato: Cristal
Graduación Alcohólica: 35%Vol.

Magellan (France)

2011-01-29 13:08:32

En 1519, cinco barcos comandados por el Español Fernando de Magallanes se propusieron dar la vuelta al mundo y explorar las "Islas de las Especias". Tres años después, solo el barco Victoria volvió a España, con 18 personas y varios barriles de muestras. Magallanes que murió en una batalla durante el viaje nunca vió los descubrimientos de especias que finalmente consiguió su expedición. Esas especias inspiraron la creación de esta Ginebra, una ginebra con un sabor sin rival.

Entre sus ingredientes encontramos: clavo, lirio de Italia, bayas de enebro de Francia, canela de Sri Lanka, piel de naranja de México, cilantro de Marruecos, regaliz de China, nuez moscada de la isla de Ceram y grano del paraiso de África. Es el resultado de un proceso de triple destilación

Capacidad: 5 CL
Formato: Cristal
Graduación Alcohólica: 44%Vol.

Mezcal Pancho Lopez Añejo Reserva

2011-01-29 13:04:11

''Viejo Pancho López'' Mezcal, se cultiva de forma tradicional - desde el momento en que se planta hasta su cosecha transcurren 9 años -, no se utilizan fertilizantes ni agroquímicos, es una bebida 100% natural que se obtiene del Agave Espadín (Angustifolia Haw), planta sagrada de la cultura mesoamericana, que da al mezcal gran parte de sus propiedades místicas y mágicas, con poderes incluso afrodisíacos; por otro lado, se estaba en la creencia que al tomar mezcal los hombres se comunicaban con los dioses. Su sabor auténtico le ha ganado el sobrenombre de ''ambrosía de los dioses'' Este preciado néctar se cultiva en el Estado de Oaxaca (México). ''Viejo Pancho López'' Mezcal, está embotellado en origen mediante un estricto control de calidad.

Capacidad: 5 CL
Formato: Cristal
Graduación Alcohólica: 38%Vol

Chivas Royal Salute 21 Años (Rojo)

2011-01-29 12:13:52

Royal Salute - El Whisky mas Noble del Mundo -

El nombre "Schivas" ha sido asociado con el condado de Aberdeen desde la época medieval, cuando se levantó un Castillo con ese nombre a las orillas del rio Ythan. El nombre "Schivas" viene de la palabra Gaélica "seamhas" que significa "El estrecho lugar en el Rio". Durante siglos, la gente que nació y vivió en el pueblo cercano al Castillo le dió el nombre de "Chivas". Los símbolos heráldicos y las armas que aparecen en los estuches y las etiquetas de las botellas, recuerdan sus históricos orígenes.

En 1801 dos hermanos abrieron en Aberdeen un almacén de comestibles que vendía un gran surtido de whiskeis y delicadezas que pronto se hizo muy famoso. El almacén comenzó a ser conocido como el "Harrods of the Highlands" ( El Harrods de las tierras altas).

Fotografías del viejo almacén de los hermanos Chivas

Estos hermanos eran James y John Chivas que siempre habían experimentado mezclando whiskies de Malta, sobretodo suaves whiskeis de grano precedentes de Speyside, buscaban conseguir blended muy lisos y generosos.

En 1843 la Reina Victoria, una gran amante de todo lo Escocés (del calor de su gente, de su tierra), concedió a los hermanos Chivas la primera de sus muchas autorizaciones Reales. El almacén de los hermanos se convirtió en suministrador oficial del Castillo de Balmoral y de sus invitados.

El virus de la Filoxera acabó con gran parte de los viñedos Franceses y con la producción y suministro del Cognac, la bebida favorita de la Aristocracia Inglesa. James y John Chivas aprovecharon esta oportunidad y monopolizaron el suministro a los aristócratas con sus suaves blended.

La prohibición de Alcohol de 1920 a 1933 en Estados Unidos fue un duro revés para el whisky pero muchos contrabandistas conociendo la fama, la calidad y el gran mercado de Chivas lo introdujeron a escondidas durante todos esos años. Hoy en día sigue siendo una marca lider en el mercado Estadounidense.

Royal Salute Reserva 21 Años fue creado por los hermanos Chivas en las tierras altas escocesas (Highlands), en el año 1953 para conmemorar la coronación de la Reina Elizabeth II, como honorable gesto de tributo a la nueva soberana. Existe una antigua constumbre que procede de la Marina Real Inglesa que hace que cuando se corona a un nuevo Rey Inglés se disparan 21 cañonazos en su honor, a este hecho se le conoce como el "Royal Salute", el "Saludo Real", este es el origen del nombre y de los 21 años de este insuperable y exclusivo whisky de la casa Chivas.

Es un sublime ejemplo de whisky de lujo. Este Ultra Premium Whisky es mezclado exclusivamente por whiskies escoceses de 21 años.

Royal Salute viene presentada en una elegante botella de porcelana de Wade hecha a mano protegida por una bolsa de terciopelo con finos bordados.

Hay 4 colores diferentes de la botella de porcelana y su funda. Estos colores son Azul, Rojo, Verde y Marrón.

La Edición MARRON ya no se fabrica

MUY POCAS UNIDADES

Capacidad: 5CL
Formato: Cerámica
Graduación Alcohólica: 40%Vol.

Chivas Royal Salute 21 Años (Verde)

2011-01-29 12:12:07

Royal Salute - El Whisky mas Noble del Mundo -

Fotografías del viejo almacén de los hermanos Chivas

La Edición MARRON ya no se fabrica

MUY POCAS UNIDADES

Capacidad: 5CL
Formato: Cerámica
Graduación Alcohólica: 40%Vol.

2011-01-29 12:11:04

Royal Salute - El Whisky mas Noble del Mundo -

Fotografías del viejo almacén de los hermanos Chivas

La Edición MARRON ya no se fabrica

MUY POCAS UNIDADES

Capacidad: 5CL
Formato: Cerámica
Graduación Alcohólica: 40%Vol.

Sambuca Extra Molinari

2011-01-29 12:04:35

The story of the Molinari family, the history of the product "Sambuca Extra Molinari" and the story of the Molinari company are all one. In 1945, when the war had just finished, "Sambuca Extra Molinari" was born thanks to the initiative of the "Commendatore" Angelo Molinari. They began with a few bottles, made in an artisan way or even better with a pioneer style. Only after 14 years, in 1959, was the first semi-industrial plant opened, followed by the second in 1964, and the third in 1975: the family is still proud of this to this day, with its latest models in machinery and constant up-dating. The first boom for "Sambuca Molinari", a fashionable product in Rome in the "dolce vita" and during the 50's and 60's. Its success became more and more apparent with the passing of time, reaching sales of 3 million bottles in '71 exceeding six million already in 2001 - seven in 2006 - and this is only Sambuca Extra and excluding exports. This story and these figures, which no company which has subsequently produced sambuca can boast, prove that "Molinari" has in fact created the category "sambuca". This liqueur has become such a deeply- rooted custom in Italy and the world, that with time it has increasingly acquired a commercial importance of a level that explains the excessive number of other sambucas now queuing behind the leading brand.

The flavour and perfume of Sambuca Extra Molinari is based on anise. The star anise is combined with wheat alcohol, sugar and a very low content of ashes, as well as other natural aromas whose formula the family guards jealously.

"Molinari" insists that its suppliers provide ingredients of the utmost quality which have not been genetically modified.

The purity of all the ingredients, the uniqueness of the formula and the experience of three generations make Sambuca Extra Molinari a product which is distinct from all the other great anise based liqueurs.

It can be drunk straight, with "the fly" (three coffee beans), with ice, or at a very low temperature (0°C). Using wide-rimmed glass is advised so you can "savour" the perfume , which is a great "plus" of Sambuca Extra Molinari.

Size: 3 CL
Format: Plástic
Alcohol: 42%Vol.

Verum Gewürztraminer

2011-01-29 11:58:49

Es el primer aguardiente que se elabora en España con esta variedad alemana que es ideal para este tipo de destilado ya que, además de en su hollejo, contiene un intenso aroma en su pulpa.

Su aroma es delicado, envolvente, limpio y sofisticado, con una paleta muy variada entre la que resaltan los pétalos de flores y el jengibre.

En boca es suave pero persistente, muy elegante y deja un ligero sabor especiado típico de la Gewürztraminer.

MUY POCAS UNIDADES

Capacidad: 5 CL
Formato: Cristal
Graduación Alcohólica: 35%Vol.

Vladivar (Scotland)

2011-01-29 11:47:00

Vladivar Vodka is a brand of vodka distilled in the UK. Originally made in Warrington by the Greenall Whitley distillery, the brand was sold in 1990 to Whyte and Mackay and is today made in Scotland. Despite this, the drink still lives on in many people's memories as "Vladivar Wodka from Varrington" (said with a strong Russian accent), as featured in major advertising campaigns in the 1980s and by the infamous Leonard Halliwell, 'the Bard of Warrington' in the Mill House.

Vladivar is a Pure Grain, triple distilled, charcoal filtered vodka of the same quality as Smirnoff red.

Size: 5 CL
Format: Glass
Alcohol: 37.5%Vol.

Roberto Cavalli (Italia)

2010-02-25 00:49:13

Size: 5 CL
Format: Glass
Alcohol: 38%Vol.

Danzka

2010-02-25 00:47:15

Size: 5 CL
Format: Aluminio
Alcohol: 40%Vol.

La Gallega - Coffee (La Rioja)

2010-02-25 00:43:44

Size: 5 CL
Format: Glass
Alcohol: 30%Vol.

Palo Mari Mayans

2010-02-25 00:41:27

Size: 10 CL
Format: Glass
Alcohol: 15%Vol.

Palmer's Sweet Herbs liquor from Mallorca

2010-02-25 00:38:55

Size: 4 CL
Format: Glass
Alcohol: 20%Vol.

Chartreuse Verde

2010-02-25 00:36:17

Size: 3 CL
Format: Glass
Alcohol: 55%Vol.

Chabot Blason d'or (Armanac)

2010-02-25 00:34:15

Size: 2.9 CL
Format: Glass
Alcohol: 40%Vol.