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Jalisco. 100% Blue Agave matured separately in new French and new American oak, then blended. Pear, fig, and roasted almond on the nose. Macadamia, nutmeg, and blackberry on the palate. Long finish of cacao and black pepper.

Jalisco. 100% Blue Weber Agave rested three years in American and Eastern European oak, then filtered clear. Caramel, fig, quince, and silky vanilla on the finish.

Jalisco. The world's first extra anejo. Hand-selected mature agave aged a minimum of three years in French and American oak. Rich oak, toasted almond, vanilla, and cinnamon.

Kentucky bourbon aged and finished in warmer climates for accelerated maturation. Rich caramel, tropical fruit, brown sugar, and a soft, sun-warmed oak finish.

Bardstown, Kentucky. Aged five years, eight months, then finished nearly two years in 30-year-old Hine Cognac XO barrels. Dark cherry, fig, dark chocolate, and rye spice.

Vermont. 95% rye aged 12 years, then finished in Madeira, Sauternes, and Port casks. Raisin, date, honey, dark chocolate, and winter fruit.

Speyside. Matured in a combination of American and European sherry-seasoned oak casks. Butterscotch, dried orange, ginger, and a warm, oak-driven finish.

Speyside & Islay. A peated blended malt from Billy Walker at GlenAllachie, assembling Highland and Islay malts aged 21 years in Oloroso sherry, red wine, and virgin oak casks. Dark chocolate, vanilla fudge, cinnamon, and a soft, integrated peat smoke.

Hitoyoshi, Kumamoto. A family distillery dating to 1823, now in its fifth generation. 100% koji rice whisky aged in three cask types: refilled white oak, Manzanilla sherry, and French red wine. Sugared plum, cherry blossom, citrus oil, toasted macadamia, and a creamy butterscotch finish.

Germany's Black Forest. 47 botanicals including lingonberries and spruce shoots, rested in earthenware. Floral, fruity, peppery, and unmistakably complex.

Scotland. Distilled with fresh whole grapefruit, lime, and orange plus chamomile in the small "Tiny Ten" still. Crisp citrus, juniper, and silky depth. Built for the Martini.

South of France. 100% organic London Dry from Famille Perrin with Brad Pitt and former Tanqueray master distiller Tom Nichol. Wheat base in copper pot stills with 13 botanicals including juniper, licorice, angelica, coriander, pink grapefruit, lemon, and bitter orange. Herbaceous, citrus-forward, with a long, soft finish.

Bayamon, Puerto Rico. Puerto Rico's oldest rum brand, family-run since 1880 on the Hacienda Santa Ana. A blend of rums aged six to ten years in oversized Spanish oloroso sherry casks. Whiskey-like depth with dried fruit, vanilla, leather, and a soft smoke finish.

Panama. Blended by Don Pancho Fernandez and aged 21 years in ex-bourbon casks. Caramel, vanilla, dried fruit, tobacco leaf, and toasted oak.

Guatemala. Solera-aged 10 to 25 years across bourbon, sherry, and Pedro Ximenez casks, then finished in French oak ex-cognac. Burnt caramel, dark cherry, marzipan, and clove.

Siberia. Wheat-based, charcoal filtered, and rested 30 days with touches of honey, oat, and milk thistle. Clean, soft, and grain-led with cracked pepper spice.

Miami-owned, distilled in Austria. 100% organic Mulan winter wheat from the family's own Axberg estate, distilled in copper pots with Alpine spring water. No sugars, no additives. Silky, clean, with soft grain and a whisper of vanilla.

Miami. Six-times-distilled corn vodka infused with begonia, orange blossom, and vanilla flower. Floral, citrus-bright, and slightly sweet. Women-owned and made in Florida.

Vinho de Portugal. A storied blend from the Palace Hotel of Bussaco, drawing on Baga, Touriga Nacional, and Bairrada fruit. Dried black fruit, leather, dried herbs, and a long, savory finish.

Piedmont, Italy. 100% Nebbiolo from the Lazzarito cru in Serralunga d'Alba. Two decades of bottle age from a storied historic estate. Dried rose, tar, black cherry, leather, and truffle. Silken, tertiary, and rare.

Sonoma Coast. Steve Kistler's estate project on the extreme western edge of the appellation. Cool-climate Pinot with red cherry, pomegranate, wet stone, forest floor, and a long, mineral finish.

Chablis, Burgundy. 100% Chardonnay from Kimmeridgian limestone soils across multiple premier cru-adjacent parcels. Lemon zest, green apple, oyster shell, and the classic Chablis chalk-and-flint finish.

Rías Baixas, Spain. Single-vineyard Albariño from a benchmark Galician producer. Old vines on granite. White peach, lime peel, sea salt, and a long, briny finish. Atlantic in a glass.

Margaux, Bordeaux. A rare white from the legendary third-growth estate, made outside the AOC. Muscadelle, Sauvignon Gris, and Lauzet. Yellow plum, beeswax, white flowers, and a textured, saline finish.

Aÿ, Champagne. A house rooted in Grand Cru Pinot Noir, blended with Chardonnay from the Côte des Blancs across multiple reserve years. Orchard fruit, brioche, citrus zest, and a fine, precise mousse.

Vallée de la Marne. 100% Pinot Meunier from biodynamic vines, raised entirely in oak foudres, zero dosage. Toasted almond, dried apricot, chamomile, and a textural, vinous palate. A purist's grower Champagne.

Tours-sur-Marne. Founded 1812. 100% Pinot Noir made by the saígnee method, one of the most iconic rosé Champagnes in the world. Wild strawberry, raspberry, cherry, and a delicate, persistent mousse.

Doral. Italian-style pilsner at 4.5% ABV. Crisp, dry, and noble-hopped with a clean continental backbone. Brewed for long conversations and refills.

Doral. Bright gold lager at 6% ABV. Flaked corn and traditional malts deliver a smooth, dry body with subtle floral hops and a hint of sweetness. Crushable.

Doral. Hazy IPA at 7% ABV. Amarillo, Citra, and Cashmere hops drive mango, grapefruit, and passionfruit. Soft on the palate, low bitterness, tropical from start to finish.