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750ml
Bottle:
$88.06
$92.70
A smoky nose rises from the glass, but immediately finds harmony with spicy and bold flavors on the palate. Gorgeous...
750ml
Bottle:
$110.91
$116.75
This is a single malt from the Yoichi distillery, Nikka’s first distillery built in 1934. The founder Masataka...
750ml
Bottle:
$22.95
6 bottles:
$22.49
Round, rich style. Sports bitter chocolate, toffee, honey and ocean brine flavors, picking up a burnt edge. Balanced,...
750ml
Bottle:
$22.80
6 bottles:
$21.60
Shows aromas of treacle and warmed date, but this is bone-dry, with taut walnut, baker's chocolate, powdered ginger...
750ml
Bottle:
$14.85
$15.63
Luminous amber colours. The aromas are pungent, almondy and persistent. On the palate it is slightly sweet, refined...
750ml
Bottle:
$14.90
12 bottles:
$14.60
A pungent, dry and bracing fino, full of iodine, apple and walnut flavors. Light-bodied, with a clean, walnut...
750ml
Bottle:
$65.94
12 bottles:
$64.62
Natural sweet wine made from Moscatel grapes. It has a dark mahogany colour and a dense and wide texture. Laced with...
750ml
Bottle:
$37.94
12 bottles:
$37.18
Nutty and intense, like peanut brittle reduced to liquid form—but with less than half the corn syrup. It delivers...
Colombard Japanese Whiskey Pisco Sherry 750ml
Whisky might not be the first thing that springs to mind when we think of Japanese fine produce, but over the past one hundred years, this fascinating and multi-faceted country has diligently forged a unique whisky identity which is growing in popularity, and which is entirely its own.
The story of Japanese whisky begins in 1918, when Masataka Taketsuru was sent to Scotland to undertake a tour of single malt distilleries in the Highlands, and bring home a knowledge of whisky and distillation skills. He returned full of inspiration, helped no doubt by his new Scottish wife, and alongside his friend, Shinjiro Torii, set up what would become a successful whisky industry.
Today, the Japanese whisky industry is spread over a relatively small handful of distilleries, which continue to use Scottish techniques and recipes, but with a hefty dose of distinctly Japanese experimentalism. This is displayed most obviously in the barrelling techniques the Japanese use - to create a distinctly Oriental set of tasting notes, native Japanese oakwood casks are used for ageing, alongside casks taken from plum wine producers, which impart a beautiful set of floral flavors to the whisky.
While some distilleries produce some excellent single malts, the majority of Japanese whiskies are blended, which reveals a unique set of flavors and aromas ranging from honeysuckle and orange blossom, to toffee and acetone.
Sherry is made in a unique way using the solera system, which blends fractional shares of young wine from oak barrels with older, more mature wines. Sherry has no vintage date because it is blended from a variety of years. Rare, old sherries can contain wine that dates back 25 to 50 years or more, the date the solera was begun. If a bottle has a date on it, it probably refers to the date the company was founded.
Most sherries begin with the Palomino grape, which enjoys a generally mild climate in and around the triad of towns known as the "Sherry Triangle" and grows in white, limestone and clay soils that look like beach sand. The Pedro Ximenez type of sweet sherry comes from the Pedro Ximenez grape.
Sherry is a "fortified" wine, which means that distilled, neutral spirits are used to fortify the sherry. The added liquor means that the final sherry will be 16 to 20 percent alcohol (higher than table wines) and that it will have a longer shelf life than table wines.