Akkeshi 'Taisetsu' season 'The Great Snowfall' Single Malt Japanese Whisky (700 ml)

Taisetsu - The Great Snowfall is the 9th release in the 24 Seki Series from Akkeshi. It reflects the time when the days are shortest and mountains are covered in snow and the animals are hibernating. This single malt from Hokkaido's Akkeshi distillery displays all the beauty of winter citrus while abalnacin gits light aromas with the richness of Darjeeling tea, honey cakes, and umami. Aged in Hokkaido Mizunara barrels, ex bourbn, sherry, and red wine barrels.

Akkeshi 'Keichitsu' season 'Life Awakens' Single Malt Japanese Whisky (700 ml)

  • Lightly peated single malt Japanese whisky distilled by Akkeshi Distillery in Akkeshi, Japan
  • 10th release from Akkeshi’s 24 Sekki series
  • Produced using sourced and locally grown Hokkaido barley, lightly peated
  • Water sourced from the Homakai River; filtered through a layer of peat
  • Double distilled in Forsythe copper pot stills
  • Aged in a combination of Hokkaido Mizunara oak, ex-bourbon, ex-sherry, and ex-red wine barrels; non-age statement
  • Butterscotch candy, temple incense, matcha green tea, and white chocolate on the nose precede a palate of Mandarin orange, dark chocolate, and sea salt with a lengthy, honeyed finish
  • Non-chill filtered; 55% ABV

The 24 Japanese Sekki are days that divide the solar year into 24 equal micro seasons. Keichitsu, roughly translated to “life awakens,” starts in early March and is the season when the first new buds of spring begin to bloom. Evocative of the season’s first rays of soul-warming sunshine, this sprightly dram is as invigorating as those early spring days.

Ron del Barilito Puerto Rican Rum (750 ml)

Puerto Rico

small batch, hand crafted

aged in Spanish white oak sherry bottles

Loma Azul Tequila Reposado 750 ml

100% agave

Jalisco < Mexico

reposado is their "rested" (or "reposado") tequila

it has aged between 2 and 11 months in oak prior to bottling

smooth, spicy, and ultimately satisfying

Sirene Canto Amaro

A traditional and terroir-driven amaro made primarily with infusions from Lake Garda botanicals such as lemons, thistle, rose berries, and sweet and bitter orange. It also includes others like kina, vanilla, and timut pepper (similar to Sichuan pepper), from elsewhere. All infusions are done individually, blended according to Elisa’s recipe and then rested for a short time in small oak cask. A light filtration is performed with paper filter to preserve color and aroma. No chemicals or artificial coloring are used.

A medium bitter flavor, partly from thistle, and partly from citrus. Flavors of lemon are persistent, complemented by the thistle aromatics. Finishes with the sweetness of vanilla and pungency of the timut pepper and ginger.