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Laird's Old Apple Brandy was first introduced by the Laird Family in 1964 to commemorate New Jersey's 300th anniversary. It is a 100% straight apple brandy aged in charred oak barrels. Once the brandy has rested for 7 ½ years in our barrel-ageing w...
A collaboration between star Armagnac bottler L'Encantada and importers of the coolest geeky liquors, PM Spirits, the Tattoo Series is Armagnac in all but official name. The use of ex-bourbon barrels for its finishing means that it loses its AOC status, b...
Lepanto brandies are all distilled and aged in Jerez (many of them are only aged there). This is distilled using Palomino grapes and are aged in a solera system that formerly held Tio Pepe fino sherry with an average age of 9 years. The brandy is then fur...
Pedro Ximenez. Aged for 15 years on average in American oak casks, previously used following the traditional Solera system. In the case of Lepanto the alcohol spirit is aged for twelve years in the casks previously used for Tio Pepe and then for a further...
Mahogany color with golden hints. Intense aromas of dried plums, raisins and milk chocolate. Velvety mouthfeel. Burnt caramel and roasted nuts with black pepper and licorice in the finish.
Aged for three years in the traditional Solera system, in American oak casks that previously containing Amontillado Sherry.
Light amber in colour, with elegant oak and toasted wood aromas, notes of vanilla, orange marmalade and Amontillado. Dry and smoot...
Aged for more than 10 years in a selection of old American oak casks which have contained Oloroso Sherry for many years.
Mahogany colour with old gold reflections. Concentrated aromas of tobacco leaves, roasted coffed and walnuts. Warm and mellow. Nougat...
Macchu Pisco, our premium flagship bottling, is made from the assertive Quebranta grape (10 pounds of grapes go into making each bottle of Macchu Pisco) using labor-intensive copper pot still distillation. It makes a delicious base for the iconic Pisco So...
Maraska Slivovitz is a pure, natural brandy made by special fermentation and distillation of the finest ripe blue plums grown in the rich soil of the Adriatic Hinterland, the second largest plum-growing area in the world. Slivovitz is the common name for ...
