Evan Williams Whisky Honey – 5 cl

The initial aroma is strong with citrus and a hint of whiskey. The palate again reveals lots of orange character, and a moderate amount of honey. Has a rich, bourbon finish that plays on the tongue and ends with a final touch of honey.  

Color: Pale golden straw  

Nose: Strong with citrus, whiskey, and hints of honey  

Taste: Sweet honey and allspice with vanilla and a hint of smoke notes  

Finish: Bourbon is evident with long, slightly spicy finish

A Grain-Focused Malt Whiskey Unlike a typical 100% malt whiskey, is a Kentucky Straight Malt Whiskey crafted from 51% malt and aged in new charred oak barrels, making it the malt whiskey for bourbon drinkers.

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Fireball Cinnamon Whisky needs no introduction. Just imagine what it feels like to stand face-to-face with a fire-breathing dragon who just ate a whisky barrel full of spicy cinnamon. Tastes like heaven, burns like hell. Fireball Whisky is best enjoyed straight up as an ice-cold shot.

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The grapes for Gallo Family Vineyards Merlot were harvested at optimum ripeness, which allowed for easy extraction of rich color and velvety tannins. The winemaker selected aromatic yeast strains and employed a warm fermentation process, which has resulted in a wine with more flavor and fruitier aromatics.

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Spiced Bayou Rum is infused with classic traditional spices with a Louisiana twist. Featuring Louisiana grown ingredients, this special gumbo of spices creates a unique and satisfying blend that makes it the perfect rum for mixing. Spiced Bayou Rum livens up everything from a rum and cola to unsweet tea or an ice cube. One sip and you'll see what we mean. Laissez les bons temps rouler!

Describing itself as 'the rum for bourbon drinkers. Bayou Select is copper pot distilled from Louisiana sugarcane and then aged in the Solera method for up to three years. The result is a creamy rum with a bourbon-esque character, accompanied by notes of cinnamon and maple. The Solera method involves a pyramid of stacked barrels. The oldest liquid is in the bottom layer of barrels, the youngest in the top. When a batch is harvested it is filled solely from some of the bottom layer, and those barrels are then topped up with rum from the layer resting on top of them. This second layer is, in turn, topped up with the contents of the third layer, and so on. This process is a way of naturally blending spirits for consistent taste and quality.