Indian whisky is conquering the world, and Amrut is the absolute frontrunner, stunning connoisseurs with their exquisite single malt whisky. The warm climate in India is perfectly suited for maturing whisky, of which the Amrut Fusion is an excellent example. The name is apt, because Amrut Fusion is made with barley grown in India, as well as peated barley from Scotland. This single malt is a clever combination of the best both countries have to offer.



50% Vol.

Suntory is one of Japan’s largest producers of whisky, as they own several different distilleries. The Suntory Toki is one of their new modern releases, and is a blended whisky created from Suntory’s three distilleries: Yamazaki, Hakushu and Chita. It works great as an easy sipping whisky to spend an evening with, but the Suntory Toki also does really well in a highball – a popular combination of whisky and soda that has captured the imagination of Japan.

43% Vol.

This whisky was first produced in 1951. The brand was known at the time as ‚Black Label‘, but after the first batch was sampled by Jack Napier, it was changed to Black Velvet. The Whisky is known for its velvety smooth taste. Black Velvet has been producing the ‚Reserve‘ since 1991; an 8-year-old Whisky made by mixing the Rye of both aged and non-aged corn after which the mixture matures for 8 years, giving it a nutty and spicy character.

40% Vol.

This Limited Edition Single Malt whisky is traditionally distilled in the Scottish way in the Dutch Us Heit distillery. All the whiskies produced here undergo a two-fold distillation process. Maturing in different types of casks, such as Wine, Cognac and Sherry casks, gives each bottling its own unique taste. With 3-year maturation on Bordeaux Wine casks, this whisky developed beautiful aromas with fruit and hints of red wine. The cork with pewter horse's head symbolises the power of their whisky.

40% Vol.

Bulleit Bourbon is a Kentucky Straight Bourbon Whiskey whose high-rye content and iconic frontier inspired bottle is a favourite among bartenders and mixologists across the world. When Tom Bulleit set out to make a bourbon unlike any other, he was inspired by a recipe created by his great-great grandfather Augustus Bulleit more than 175 years ago. Crafted using pure limestone-filtered water and charred American oak barrels for all of the colour and some of the flavour, Bulleit is especially high in rye content, giving it a bold, spicy character with a distinctively smooth, clean finish.

45% Vol.

Somewhere in the late nineties, a group of friends were sitting in a pub somewhere in Wales. They openly dreamt about building a Whisky distillery. And after a lot of effort, it was ready in 2004. After more than a hundred years Wales had a distillery; The Penderyn. They make Whisky of excellent quality on a small scale. The Legend has matured in bourbon barrels and gets a finish on Portuguese Madeira barrels. The end result is soft and spicy with lots of character.

41% Vol.