Wine Spectator 95 points - A graceful, minerally version, featuring rich notes of smoke, mandarin orange peel and chalk that lead to subtle accents of creme de cassis, toasted almond, espresso and star anise on the fine, creamy mousse. Seamlessly knit, with citrusy acidity leaving a mouthwatering impression on the finish. Drink now through 2031. From France.-A.N..December/2015
James Suckling 93 points - A fresh and lighter-framed Dom on the nose with a bready, lemon and fresh-melon-fruit nose. It’s chalky and gently spicy - kind of skimming the surface though in terms of the potential this Champagne has. It’s more primary and less toasty, though the latter will come in time. The palate’s bright, fleshy and softly spoken with a core of gentle yellow-plum and berry-fruit flavors. The pinot noir drives this, and there’s smooth, sorbet-like, mouth-filling flesh. It finishes easy and needs to grow in complexity. Some bright, spiced white strawberries to close. Best around 2020..October/2016
Made exclusively from Chardonnay and Pinot Noir grapes from Grand Cru vineyards and from the oldest vines at the Abbey of Hautvillers, champagne Dom Perignon is produced only in exceptional vintage years.
Ultimate Beverage Challenge 94 points - Rich and spicy aromas of dried figs, cinnamon, and spice cake. The flavor is dry and spiced with a grainy texture and lots of woodsy flavor. Herbs and dried fruit flavors emerge toward the end and deep spice resonates throughout.
Like all of the Classic Malts Selections Distiller's Edition, this Talisker has been double-matured in a second cask after the original maturation period (in this case in an Amoroso Sherry cask). The experience is older, sweeter and richer than the regular bottlings. This Edition has a very special bitter-sweet harmony where the peat softens on the palate to a rich, sweet, juicy fruit finish.
Appearance: Chestnut brown Palate: Crisp peat at first then softens to enormous richness in the mouth. There’s sweet, roasty malt with a heathery dryness. The sherry notes keep back some of Talisker’s usual pepper. In its place is luscious, slightly oily sweetness - with ripe, juicy fruit and vanilla. Finish: Some very deep cocoa notes, vanilla and lingering quite earthy peat. An enormously chewable single malt, with sweetness having the edge on dryness.
Crafted by Johnnie Walker Master Distiller, Jim Beveridge, Johnnie Walker Blue Label Ghost and Rare is a rich, velvety smooth blend of eight treasured Scotch whiskies, including three "ghost" whiskies from the silent distilleries of Cambus, Pittyvaich and the Highland Single Malt, Brora, which lies at the heart of this special release bringing a light peatiness and sophisticated subtle sweetness.
This legendary whisky, created in 1939 to celebrate the visit of the King of England, has a blend of fifty distinct, full-bodied whiskies matured in white oak barrels. Crown Royal has a taste profile defined by smoothness, enhanced by a rich, lingering finish.
The Original X.O Cognac, exclusively created for the Hennessy Family is aged up to 30 years creating a rich, refined yet powerful taste experience.
Originally created in 1870 by Maurice Hennessy using very old eaux de vie, X.O was reserved exclusively for his family and friends. X.O has always embodied the finest traditions of Hennessy cognac. X.O is blended from more than 100 eaux de vie specially selected from the four premier growing areas. Some of the eaux de vie used in the blend have been ageing in the Hennessy warehouses since the early part of this century.
The 21 Year Old is produced in small, bespoke batches. Each cask is nosed and approved, making every batch unique. A sizable inventory of whisky of this age is extremely rare and only the best are selected for this expression. The complex combination of cask types imparts richness, intensity and a long finish to the whisky.
Ultimate Beverage Challenge 97 points - Dried cherries and apricots intermix with caramel on the slightly smoked nose. It is rich and spicy in the mouth with dark notes of coffee, chocolate and caramel flavors. The mouthfeel is smooth and coating. Rich and complex. April 2014.
Our Usquaebach “Old Rare” Blended Scotch Whisky porcelain flagon is a vestige of Scotch whisky’s history – kept alive as a reminder of a time preceding bottled whisky when travelling merchants and artisans would combine the spirits of the highest caliber single distilleries to create ethereal blends that embodied sophistication and delicacy. With 41 specially selected single malts up to 20 years of age from the Highlands and only 15% high-quality grain whisky in the blend, this classic Scotch whisky offers multi-layered opulence on the palate. Flavors of white pepper, coffee, brushed leather, and zesty lemon peel allow for a mystifying experience from start to finish. The sublime mid-palate and long, blissful finish create an experience that is not easily forgotten. Its quality and finesse has been recognized by connoisseurs and aficionados the world over – notably, Usquaebach “Old Rare” Blended Scotch was served at the 1969 and 1989 Presidential Inaugural Dinners.
The pinnacle whisky of the House of Walker – it is the epitome of blending. Created to reflect the style of whiskies in the early 19th century, it's created using some of our rarest casks from the Johnnie Walker stocks, the largest in the world.
Johnnie Walker Blue Label sets the standard, with layers and layers of flavor from hand-selected, rare casks from across the distilling regions of Scotland. Its flavors are influenced by the smoke of the west and the rich, sweet whiskies of the east. Blue Label has the authentic character and flavour of a traditional nineteenth century blend, just like those that John Walker and his son Alexander developed for their most valued customers.
It is made from a few exceptional whiskies with powerful flavours. Each bottle is individually numbered, each contains a rare taste and gives an intense experience.
Ultimate Beverage Challenge 95 points - Dazzling floral aromatics of honeysuckle, elderflower and wild clover lead into deeper notes of biscuits and brown sugar. Rich, toasty and honeyed in the mouth with rolled oats, creme brulee and toasted nutmeg shining through. Everything culminates in a textured, smoky finish.
Color: Rich amber Aroma: Ripe jammy fruit with rich caramel undertones Taste: Full-bodied and elegant with caramelized cherries, creme brulee, and layered spice with hints of exotic cinnamon Finish: A velvety smooth vanilla finish tapering off with rich caramelized-oak and warm spice
Located just a rock’s skip away from Kobe Bay, Akashi is the closest whisky distillery to the coast in Japan. The ocean-laden air is reflected in the whisky’s savory, saline driven purity. The town of Akashi, translated as the “Sun Rise City,” dates back over 500 years. Here, less than 100 yards from the ocean, the owner’s family has been making traditional Japanese alcoholic beverages, like sake, for over three centuries. Founded in 1888, Eigashima Shuzo holds Japan’s first whisky license, issued in 1919, and remains Japan’s smallest whiskey producer, comprised of a five person team. Serious malt production at this distillery did not begin until 1984, when the current copper pot stills were put into action and a focus on premium whiskies began at their “White Oak” facility. Following a program dedicated to crafting an insanely fine, super sip-able whisky, production is limited to insure that quality is preeminent, making Eigashima’s Akashi one of the rarest whiskies.
From the magnificence of nature in the Land of the Rising Sun and the subtleties of its varied seasons From the deep source of its pure waters From the hands and hearts of its best artisans Comes a whisky Born from the Japanese way Speaking to the soul and awakening our senses, Taking us back to where it all began. Suntory Whisky embodies the harmony that exists between Japanese nature and Japanese people. Suntory Whisky is the fusion of the delicate forces of Japanese nature itself, combined with the passion and precision of the best Japanese artisans. This unique fusion establishes Suntory Whisky as an art form. An art form that has been established since 1923.
Masataka Taketsuru, Nikka’s founder and Father of Japanese Whisky, came from a lineage of sake brewers, dating back to 1733. Taketsuru studied diligently at university as a chemist preparing to carry on the family trade, but soon took a personal interest in whisky. Masataka joined Settsu Shuzo, a liquor company with plans to produce a Japanese whisky. In 1918, Settsu Shuzo sent Taketsuru to the University of Glasgow - making him the first Japanese student to study the art of whisky making, in the ancestral home of Scotch whisky. Taketsuru returned to Japan in 1920 with plans to produce Japan’s first whisky for Settsu Shuzo. However, when Shuzo couldn’t carry out the plan, he was recruited by the founder of Kotobukiya - now Suntory - and directed to build Yamakazi and produce the first Japanese whisky. Relentlessly passionate about quality, Taketsuru used what he learned in Scotland to create the Japanese style of whisky, unique to the country. After a 10-year contract with Kotobukiya, Taketsuru left to build the Yoichi distillery in Hokkaido, where Nikka was born. Unlike Scotland, where barrel samples are often traded between distilleries to create blended whiskies, Japanese distillers create numerous in-house variations from their own distillery’s new make spirit. In addition, oak treatment in Japan can range from first-fill American oak casks to used American barrels to former sherry butts, bourbon casks and even mizunara, an expensive Japanese oak. Masataka established Nikka because he was determined to introduce his fellow Japanese to the joys of authentic whisky. In the decades since, as his company developed and the enjoyment of whisky became a fixture in Japan, he remained relentlessly passionate about quality. Never did he allow it to be sacrificed in favor of efficiency.
Matsui Shuzou was founded in 1910 and is located in the Tottori Prefecture northwest of Kyoto on the shore of the Sea of Japan. Fresh ground water from the Tottori prefecture wilderness is a blessing from the earth and is used to bring the Kurayoshi Whisky to proof. It is a very tasty, mellow characteristic of whisky deserving of the name Kurayoshi, the city of water and green. Tottori is known for its soft mineral water and abundance of nature. Over 14% of the total land area of the prefecture is designated as Natural Park.
Paradis Imperial’s subtle elegance can be seen in its light amber color and soft celadon reflections. The incomparable brightness and light hue of Paradis Imperial are due to its remarkable composition. Only the most exceptional eaux-de-vie with the finest texture have been selected; many years of aging have ensured the complexity and balance that can only be achieved through lengthy maturation.
The wine has a deep, rich purple color. Intense red fruits are on the nose, with black pepper spice and a touch of cloves and dried herbs. The palate is full with ripe tannins, raspberry, cranberry and black fruit flavors, followed by white and black pepper spices. The wine finishes with a touch of warmth that lingers on and on.
Wine Spectator 92 points - This boasts a powerful minerally aroma, with a deep well of richly spiced Gala apple and Asian pear flavors. The lightly honeyed finish is complex and elegant, offering some savory notes. Drink now through 2022. 150 cases imported. -KM Country: Germany Region: Germany Issue Date: Web Only - 2016.July/2016
eRobertParker.com 92 points - From a warmer vineyard that was planted in 1953 with ungrafted vines that deliver small, healthy berries and low yields, the 2014 Hofberg Spatlese displays an intense and ripe apple bouquet mixed with flinty and spicy/mineral aromas. Picked with 92� Oechsle, this is an elegant, round and voluptuous Riesling with a smooth palate, but also a piquant and mineral acidity that takes this lush and sensual Spatlese to a long, charming finish with a lingering and mouthwatering salinity..Stephan Reinhardt, March/2016
Full yellow in colour; a delicate aromatic bouquet reminiscent of rose-petal with hints of honey and ginger and a whiff of tropical fruits; full-bodied, luscious but dry on the palate, the opulence cut by vibrant acidity