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The Irishman 12 Years Old

RM476.00
The Irishman Single Malt is an Irish single malt whisky aged in a combination of American Ex-Bourbon barrels and European Olorosso sherry casks for more than 10 years before bottling. Similar to other Irish whisky, The Irishman is also triple distilled. This expression is a small batch production, with each batch having a maximum of 6000 bottles. Each bottle carries the batch number and signature as mark of highest quality.
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Tio Pepe Fino En Rama

RM148.00
The Palomino grapes destined for Tio Pepe are pressed using pneumatic Wilmes presses therefore obtaining the highest quality must. Only the ‘mosto yema’ the free run and first press must, is used for Tio Pepe. Following fermentation to between 11% and 12% alcohol the wine is fortified to 15.5% alcohol and then enters the Tio Pepe solera. Due to the 15.5% alcohol and the unique temperature and humidity in the Jerez cellars a layer of yeast known as the ‘flor’ will form on the surface of the wine. In order for this flor to form properly am empty space of 100 litre is left in the cask. This flor is the most important influence on the Fino wine as it protects it from oxygen and gives it it’s unique aroma and character. The wine remains for a minimum of 4 years following the traditional Solera system under the flor. Following the winemaker’s selection of the 60 best casks the wine is then bottled without filtration nor clarification.
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Tio Pepe Fino Muy Seco

RM90.00
The Palomino grapes destined for Tio Pepe are pressed using pneumatic Wilmes presses therefore obtaining the highest quality must. Only the ‘mosto yema’ the free run and first press must is used for Tio Pepe. Following fermentation to between 11% and 12% alcohol the wine is fortified to 15.5% alcohol and then enters the Tio Pepe solera. Due to the 15.5% alcohol and the unique temperature and humidity in the Jerez cellars a layer of yeast known as the ‘flor’ will form on the surface of the wine. In order for this flor to form properly am empty space of 100 litre is left in the cask. This flor is the most important influence on the Fino wine as it protects it from oxygen and gives it it’s unique aroma and character. The wine remains for a minimum of 4 years following the traditional Solera system under the flor.