Caymus has a signature style that is dark in color, with rich fruit and ripe tannins, as approachable in youth as in maturity. Since its founding in 1972, Caymus has become renowned as a consistent leader in the production of Napa Valley Cabernet. Grapes for this wine are farmed in a range of Napa’s sub-appellations – from Coombsville to Calistoga – with fruit from the valley floor creating lushness and the hillsides providing backbone. Diversification enables us to make the best possible wine in a given year, featuring layered, lush aromas and flavors, including cocoa, cassis and ripe berries.

Weeks of tweaking led us to this combination of tropically fruity malt whiskies from the Glen Elgin and Speyburn distilleries, together with whiskies influenced by Oloroso Sherry casks. Single malt from the Ardmore Distillery lends a herbal Highland peat note.

This is sure to delight fans of warm and vibrant whiskies, whether synaesthetic or not. Though 2019 feels a very long time ago, we are delighted to finally share Mannie’s vision of delicious whisky with the world.

What does a colour taste like?

The Circle is our international bartender competition; it serves as a kind of symposium in which the bar world and whiskymakers can come together to share ideas. ‘Is it possible to make a whisky that evokes the colour of coral?’ was the idea Mannie Monaghan, 2019’s winner, posed to us.

It wasn’t until after Mannie Monaghan won our international bartender programme The Circle in 2019, and we began working on a whisky together, that we learned he is synaesthetic. Mannie wanted his whisky to evoke a particular colour – coral – and so began a unique whisky-making project.

Affecting roughly 4% of the population, those with synaesthesia often experience a blending of their senses – for Mannie, aromas and flavours reveal a spectrum of colour. Not being synaesthetic ourselves, Mannie spent two lengthy sessions in the Blending Rooms, scouring sample boxes for whiskies that matched the warmth and powerful positivity of Living Coral.

FLAVOUR PROFILE (FOR NON-SYNAESTHETES)

We love the bright pineapple and stewed peach aromas that leap out of the glass. The flavour is of vanilla, honey and sultanas soaked in Cognac.

Perfectly balanced with heather honey, sweet caramel, Japanese plum, balanced oak, peat and toffee with hints of sandalwood and green tea. Non chill-filtered at 48% alcohol to keep its natural flavors at maximum. Blended at its peak flavor, rather than a predetermined ratio. As a result, each batch is unique and limited with stocks.

OUR WHISKY

We wanted to celebrate the timeless alcohol tradition of the region by blending a Japanese style whisky that harmonizes Japanese nature and artisanship.

OUR BLEND

We choose rare Japanese malt whiskies, finest malt whiskies from the rest of the world and fuse this unique blend with the highest quality pure spring water from Japan.

OUR CITY

Our story takes place in a truly ancient land, one of spiritual and carnal harmony, in the temples of Nara in Japan. The ancient capital of Japan, Nara holds many temples from the 8th century that imperturbably give the holy capital its power.

OUR SHRINE

Ōmiwa Shrine in Nara is one of Japan's oldest extant Shinto shrines. It is a tutelary shrine of the Japanese alcohol producers. Most well-known alcohol producer families are in Nara and these families have a centuries-old tradition of producing alcohol for Ōmiwa.
The alcohol produced by these families is served as blessings at Shinto temples.

OUR NAME

The Ōmiwa Shrine lies at the foot of Mount Miwa, a holy mountain guarded by the shrine. Mount Miwa has many legends, and has been worshiped from ancient times as a sacred Mountain of the God. Inspired by beautiful breezes coming from the Mountain of the God, we named our whisky KAMIKI whereby "KAMI" means "GOD" and "IKI" means "BREATH".

Introducing the newest Cask Exploration edition of our heavily peated Islay single malt, the Port Charlotte PAC:01 2011 demonstrates the versatility of our soft, barbeque smokey Scotch in the highest quality French oak casks. Two parcels of Scottish barley distilled spirit have matured for a minimum of six years in ex-American oak casks before being transferred to red wine casks from the Gironde left bank, north of Bordeaux. Bottled at 56.1% abv, this spirit showcases stunning spice and fruit notes. It is a rich and elegant, undeniably Islay single malt.

TASTING NOTES

NOSE: Lots of fresh, fruit aromas mingle with the dry peat smoke to entice you into the dram; from the oak comes spices – cloves, ginger and cassia, along with chocolate, toasted malt with toffee, brown sugar and delicate coconut and vanilla notes. As you nose again, the fruit notes of both the spirit and the wood come together – melon and citrus from the spirit and dried plums and raisin from the cask. The earthy peat smoke wraps around the fruit and spice and holds everything together, highlighting the wonderful marine and ozone notes that breeze through the dram.

PALATE: As the first drop touches your tongue, a wave of flavours sweep across the palate, the sweetness from the oak and malt lead, followed by the smoke, citrus and dried fruit notes. Another sip helps to order the flavours, and you find the oak notes, the dried fruit, marzipan and spice. Caramel and chocolate notes emerge alongside the peat smoke with its earthy richness. A little water opens the citrus fruit and marine elements and brings out a little more of the coconut and vanilla notes from the oak. The structure on the palate is firm and round and balances the depth of flavour of this whisky.

FINISH: The peat smoke comes through on the finish with a more medicinal phenol style. Coconut and floral notes waver, and a saline marine element combines with the earthy smoke in the classic Port Charlotte style. The oak’s softness and the minerality of the spirit become wrapped in smoke, a familiar signature to this dram.

CHARACTER: The depth of the oak and the harmony it creates with the smoke define this Port Charlotte cask edition’s character. Muscular and round in texture and flavour, yet with a typically dry, earthy smoke and marine breeze style, Port Charlotte.

COLOUR: Ruby.

The Story 

Se Busca, which means ‘wanted’ in Spanish, is a tribute to the brave women of the Mexican Revolution who stood shoulder to shoulder with men in battle for a new constitution. As unapologetic as our mezcal, these women were the outlaws of their time, earning the titles of Adelitas and Soldaderas (women in the military). Se Busca mezcal is our tribute to their battle cry - a cry proving that in every revolution there is love

Se Busca Mezcal Artesanal Joven

Cooked agave and mesquite on the nose, this young mezcal opens with a palate of nuts, fruit and green vegetables, landing in a sweet, weighted finish with a mellow spicy kick.

Ultramarine is inspired by an iconic deluxe blended Scotch, in particular the first bottlings of the late 1980s and early 1990s. Harnessing old school Sherry
casks and ethereal peatiness, Ultramarine highlights the enchanting possibilities, and the breadth of flavours and textures, afforded by combinations of aged malt and grain whiskies.

Powerfully flavoursome and impressively textural, the first release in the Extinct Blends Quartet relies on mature malts from the Caol Ila and Glendullan distilleries; aged grains from the Cameronbridge and Girvan distilleries, as well as a medley of pre-blended stocks.

Welcome to our flavour time machine

Bottles of Scotch whisky are time capsules. Even more than single malts, blends can reflect the production methods and philosophies that prevailed in Scotland during specific eras. Scotch is constantly evolving, and blends aggregate these trends and adaptations.

Fashions change, and formulae follow suit. Blended whiskies of the 1970s, '80s and '90s are very different to today’s versions, even when the brand name remains the same. The Extinct Blends Quartet reimagines four of our favourite blended Scotches from yesteryear, using some of our rarest and most idiosyncratic stocks of whisky.

FLAVOUR PROFILE

Toffee, antique polished oak and complex peatiness are primary aromas, with a palate of roasted pecan, raisins and smoke.

HISTORY & CURIOSITY

For this year’s release, Trudiann Branker looked to Madeira, the beautiful Portuguese island off the coast of Morocco, that has made an iconic fortified wine for more than 300 years. Using only column distilled rums, she placed the liquid in seasoned Madeira wine casks six years ago, carefully observing how the rum aged over time.
The result is a velvety and generous blend that unfolds with every sip. The liquid has deep golden hues and the nose showcases pear, oak, grapefruit, vanilla and butterscotch. On the palate, the bold column distilled rum is married with the subtlety of Madeira wine notes from the barrel, including honey, grapes, pear, citrus rind and dried fruit.
The Master Blender Collection: The Madeira Cask Expression is bottled at 55% ABV and is non chill filtered.

TASTING NOTES

AROMA: PEAR, OAK, GRAPEFRUIT, VANILLA, BUTTERSCOTCH

Octomore 13.3 demonstrates the phenomenal force of flavour when combining super-heavy peat with the variable harvests gathered from the island of Islay, raised by friend and farmer James Brown on one singular farm.

Octomore 13.3 is distilled from barley grown on Islay, on one singular farm and demonstrates the phenomenal force of flavour when combining super-heavy peat with the variable harvests gathered from the island of Islay. This release is matured in a foundational parcel of first fill ex-American whiskey barrels and a supplementary selection of second fill European oak casks, hailing from the Rivesaltes region of France and the Ribera del Duero region of Spain.

Working with Islay barley is always a privilege. The ability to present it in a single estate, single vintage, single malt is perhaps even more poetic. From year to year, Head Distiller Adam Hannett works with the base spirit bestowed upon him by the grower, together with natural factors; the changing climate and weather system, agronomic yield and the terroir of the field itself. The European oak gives more subtle structure to the spirit, while the American oak allows the spirit to take centre stage. Expect vanilla and brown sugar, counterbalanced with fresh and round green fruit notes. The smoke is, as ever, gentle and dry, building to a long finish with hints of creosote and sea spray.

TASTING NOTES

CHARACTER: An Islay whisky through and through, the provenance of this Octomore expression is unrivalled. The complex flavour of the soil that raised the barley and the classic peat smoke define this whisky's character, speaking of the place it is from.

COLOUR: Barley straw

PALATE: A soft and delicate on the palate, sweet honey and brown sugar give way to a whisper of peat smoke. The second sip brings lemon rind and seashells, a delicate marine hint along with malty biscuit notes and marzipan and coconut. The peat smoke has hints of boot polish and ash but is gentle enough to allow the subtle floral malty notes to shine.

FINISH: The marine character develops and the smoke increases on the palate, honey and lemon with warm sand and marzipan. Final fruity traces of peach and stewed pears bring a little sweetness to the finish.

All Octomore .1 editions are distilled from 100% Scottish barley. They are primarily aged only in ex-American oak, in varying percentages of either ex-bourbon or ex-Tennessee whiskey casks. Acting as the backbone of each new series, Octomore's .1 releases demonstrate the raw character of the clean Octomore spirit, balanced with the modest ex-American whiskey influence - and offer a necessary comparison from which the other expressions alternate. After five aged years in first fill ex-American oak casks, our Head Distiller has offered a unique twist in this 13.1, having gathered and recasked the spirit in 2021 into yet more fresh, first fill ex-American oak casks. This final injection of flavour, taken from the interaction between the spirit and the oak, offers additional flavours of dark toffee, coconut and vanilla. This single malt is a testament to the trust our head distiller, Adam Hannett, has in the quality of his ingredients. Without more than patience and an understanding of how the flavours will evolve, this single malt perfectly personifies the courage of Octomore as a concept.

Octomore 13.1 is as youthful and dynamic as its super-heavily peated predecessors. Distilled patiently from the 2015 harvest of 100% Scottish Mainland barley, this single malt is malted to a stratospheric 137.3 PPM and matured in the highest quality American oak casks. All Octomore .1 editions are distilled from 100% Scottish barley. They are primarily aged only in ex-American oak, in varying percentages of either ex-bourbon or ex-Tennessee whiskey casks. Acting as the backbone of each new series, Octomore's .1 releases demonstrate the raw character of the clean Octomore spirit, balanced with the modest ex-American whiskey influence - and offer a necessary comparison from which the other expressions alternate. After five aged years in first fill ex-American oak casks, our Head Distiller has offered a unique twist in this 13.1, having gathered and recasked the spirit in 2021 into yet more fresh, first fill ex-American oak casks. This final injection of flavour, taken from the interaction between the spirit and the oak, offers additional flavours of dark toffee, coconut and vanilla. This single malt is a testament to the trust our head distiller, Adam Hannett, has in the quality of his ingredients. Without more than patience and an understanding of how the flavours will evolve, this single malt perfectly personifies the courage of Octomore as a concept.

TASTING NOTES

CHARACTER: Synonyms with the classic Octomore .1 style. Hidden peat smoke allows the floral, malty spirit and the sweet American oak to combine in perfect harmony, before dry, earthy smoke sweeps across the palate.

COLOUR: Golden Hebridean sands

NOSE: Initial impressions are of sweet nutty smoke, loaded with barley sugar and ripe fruit. Syrupy apricot and ripe pear along with malty vanilla notes of barley flour and Crème Brulee, honey and tablet. The American oak brings coconut, almonds and charred oak. The peat smoke is delicate but powerful and, along with the charred oak, brings out boot polish, leather and earthy notes.

PALATE: A viscous texture across the palate, the feeling is of densely smoked grain which comes through like smoked granola with honeyed fruit. A second sip brings the opportunity to decipher the complexity on the palate, with smoked apricot jam, barley flour, peat embers and burnt heather balanced with gooseberry citrus and sweet Turkish delight. Oak chips, sugared almonds and chocolate-limes with spicy aniseed comes toward the finish. A drop of water intensifies the smoke and brings out the minerality of the whisky.

FINISH: On the finish the sweetness fades and an earthy, mossy note remains on the palate wrapped in dry heathery peat smoke. Salty-citrus and floral notes of geranium and rose come through calmly to round off another wonderful expression of the Octomore paradox.

HISTORY

RON COLON’S STORY STARTED IN 2018 WITH TWO BEFRIENDED COLLEAGUES, THURMAN WISE AND PEPIJN JANSSENS. WITH A COMBINED EXPERIENCE OF OVER 20 YEARS WORKING IN THE SPIRITS INDUSTRY, WISE AND JANSSENS SPENT THEIR TIME TRAVELING AROUND THE WORLD INTRODUCING BRANDS TO EMERGING MARKETS. IN 2018 THIS JOB TOOK THEM ON A 22-DAY, 16-COUNTRY BARHOP ACROSS LATIN AMERICA, AND IT WAS DURING THIS TRIP THAT EL SALVADOR (“SIVAR” IN SLANG) CAPTURED THEIR ATTENTION.

EL SALVADOR IS THE SMALLEST COUNTRY IN CENTRAL AMERICA, BORDERED BY HONDURAS, GUATEMALA AND THE PACIFIC OCEAN. MANY KNOW EL SALVADOR FOR ITS COMPLEX POLITICAL HISTORY, WHICH INCLUDES A VIOLENT CIVIL WAR FROM 1980-1992. WHAT MOST AREN’T AWARE OF ARE THE MAGNIFICENT VOLCANOES, WORLD-CLASS SURF SPOTS, AND AMAZING PRODUCE - EL SALVADOR PRODUCES SOME OF THE FINEST CANE SUGAR AND COFFEE IN THE WORLD. THIS TRIP SPARKED AN OBSESSION TO CREATE A PRODUCT THAT COULD SHOWCASE THE HONEST, RICH AND COLOURFUL “SIVAR”.

TASTING NOTES

Nose: On the nose, the aromas of tropical fruits are most apparent with fresh banana and sticky pineapple. Adding to this there is a deeper aroma of rich raisins and prunes.

Palate: The palate brings the same tropical fruit notes, but with a developing toasted warm spicy caramel flavour. Balanced with creamy milk chocolate, roasted
almond and dried chewy apricot notes. 

This Hayashi Single Grain whisky beautifully exemplifies a Japanese whisky evolved from rich traditions of the Ryukyu islands. The highest quality indica rice is fermented, as it has been for centuries to make awamori, then rests in barrels amidst the lush Okinawa air, accelerating and invigorating its maturation. The result is a magnificent single grain whisky that expresses a powerful profile with tropical and flavors unique only to the Hayashi name.

Origin: Okinawa, Japan

Mash: 100% Japanese Indica Rice, Black Koji

No caramel color added

Like the forests along Okinawa’s shores, Hayashi 24 is an expression of the land it comes from. Crafted with indica rice and bourbon casks, Hayashi transforms a 500-year-old awamori tradition into a radiant 24-year-old whisky.

Origin: Okinawa, Japan

Mash: 100% Japanese Indica Rice, Black Koji

No caramel color added

Floral and fruity are its features. The flavor is dominated by whisky matured in ex-bourbon cask. Few drops of ex-sherry cask whisky give the complex body and finishing.
Non-chill filtered whisky is bottled at 46%abv to keep the best aroma and palate. No coloring, No caramel adding.
First comes with pure and refreshing white flower, gradually appearing attractive aroma of cane, vanilla, cream and honey. With the warmer climate of Taiwan that brings out the character of malty grain, cedar and angelica sinensis, creates a more subtle but balanced aroma.

This is a Special Polish Release produced in 2021. Only five barrels were produced. The Proof Varies and the label design may vary as well depending on the release.

In Los Altos, Mexico the heart of Tequila Valley Corzo Distillery has pioneered and patented a distillation process that begins when expert jimadors trim the shoots and stalks from young Highland Blue Weber Agave plants, allowing the plants to focus more of their energy on developing rich and flavorful pias, or hearts. Native to Mexico, Highland Blue Weber Agave plants favor high altitudes and rich, sandy soils. In Los Altos, which is located a mile above sea level and blessed with rich, red soil, Corzo's jimadors harvest the pias at their peak of maturity. After the pias are harvested, they are slowly roasted for five hours in order to extract the their sweet nectar. Corzo uses a longer, slower fermentation cycle as compared to other distilleries, going so far as to play Mozart during fermentation in order to help relax the yeast and provide for a more mellow tequila. After fermentation, the tequila is distilled three times. Corzo's patented distillation process makes large cuts to the distillate to ensure that only the "heart of hearts"is bottled. As a result, each bottle of Corzo Silver takes about 22 pounds agave to make, nearly twice as much as any other tequila! The aggressive cuts also lead to a sweeter, more ripe tequila. Afterwards, the tequila is sparged a process where microscopic air bubbles are introduced into the tequila in order to let it breathe and provide for a smoother taste before being bottled. Designed by Fabien Baron, the French designer whose work includes some of the most iconic perfume bottles of our time, Corzo Silver Tequila's bottle reflects the contemporary style of Mexican architecture. Its strong, rectangular lines and perfume bottle shape hint at the fragrant and full-bodied tequila that are contained inside. If tequila represents the revolutionary spirit of Mexico, Corzo represents Mexico's modern elegance.

TASTING NOTES

Nose: Charred oak, along with dark chocolate. A hint of caramel, with a floral tone.

Palate: Sweet and fruity

Leopold Bros. painstakingly re-engineered a Three Chamber Still from old manuscripts and grew the heritage grain Abruzzi rye that was favored by Pre-Prohibition distillers to resurrect this one-of-a-kind whiskey. 

​The 2022 summer release of the Three Chamber Rye is a Single Barrel offering. Todd Leopold worked through our dunnage warehouse, searching for the best barrels that are at least 5 years old.

He found some commonalities: rich aromas of peanut shell, maple syrup, cocoa nibs, and hazelnuts followed by wafts of fruits like plum, cherries, apricot and orange marmalade. In the finish, you will find the floral notes that are the hallmarks of Three Chamber Rye: lavender, rose, elderflower, and chamomile. Each barrel he selected has differing intensities of these notes and thus every bottle from this collection is marked with the barrel number and the date the barrel was filled. We hope you enjoy this rebirth of an American classic as much as we enjoyed making it.

The Limited Edition Woodford Reserve Holiday Bottle is made-to-gift and ready to dazzle. This season, wrap up 200 flavor notes for every holiday home bar, Christmas party, and hard-to-shop-for friend. Just like the holidays, Woodford Reserve is a Spectacle for the Senses.

TASTING NOTES

APPEARANCE: Clean, brilliant honey amber.

NOSE: Heavy with rich dried fruit, hints of mint and oranges covered with a dusting of cocoa. Faint vanilla and tobacco spice.

TASTE: Rich, chewy, rounded and smooth, with complex citrus, cinnamon and cocoa. Toffee, caramel, chocolate and spice notes abound.

FINISH: Silky smooth, almost creamy at first with a long, warm satisfying tail.