Wine Enthusiast 93 points – Lush and rich, this honeyed whisky is loaded with dense notes of creamy custard and tropical fruit, finishing with a flourish of baking spice. – Best Buy.Kara Newman, December/2013
Ultimate Beverage Challenge 93 points – Bright | NOSEDistinctively fresh and fruity with a hint of pear. Beautifully crafted single malt with a delicately balanced fragrance.TASTECharacteristic sweet, fruity notes. Develops into elements of butterscotch, cream, malt and subtle oak flavour.FINISHLon

| This crisp, semi-dry CHARDONNAY exhibits hints of vanilla oak with a medium body and clean finish.

Ultimate Beverage Challenge 85 points – With a nose that calls to the drinker like a freshly brewed pot of black tea, this vodka is comforting throughout. Refreshing flavors of homemade sweet tea dominate the palate with each sip, smacked with enough swee |

Whisky Advocate 89 points – Peated Glenturret lies at the heart of Smoky Black, but where will the master blender find her smoke when the distillery is sold? Contemporary bottlings are rich, warming, and comfortingly smoky, with chocolate, malt, cocoa, burnt fruitcake, and baking spices. Medium-weighted blend with malt, chocolate, and bourbon biscuits, interwoven with smoke, then cherry, baked apple strudel, and chocolate desserts. Dry smoke, ginger, pepper, and dark chocolate to finish.Reviewed by: Jonny McCormick (Fall 2018).October/2018 | AppearanceDarkRusset goldenClear and brightAromaSmokySoft and MuskyRich and fullTasteFull flavourSpice and dried fruitsSmoke through the oakFinishLongSmokyAromatic

Ultimate Beverage Challenge 89 points – Dark gold hue. The nose is generous with notes of baked bread, dried fruits and cracked white pepper. The palate offers flavors of brioche, with a hint of marmalade. An easy drinking Scotch..April/2016Whisky Advocate 89 points – Matthew Gloag introduced this classic blend in 1896, and now Kirsteen Campbell, master blender of Grouse since 2016, is taking it to new heights. Rich toffee, boundless baked orange notes, wood spices, dried banana chips, and some sweet floral top notes. Very smooth drinking, with citrus flavors, toffee and caramel, vanilla, ground ginger, star anise, and lemon peel. The spiciness abounds into the finish with well-rounded dark orange notes.Reviewed by: Jonny McCormick (Fall 2018).October/2018 | AppearanceFullGoldenClear and brightAromaWell balanced oakSherry with a hint of citrus TasteMedium full flavourMatureSpeyside frutinessFinishGood lengthCleanMedium dry

Ultimate Beverage Challenge 89 points – Aromas of vidalia onions, lemon zest, and coriander all waft from the glass. It opens on the tongue with tangy citrus zest, followed by distinct green chili spice, tomato skin, and finally cooling cucumber flavors. A full meal of flavors in each sip.- 2019 Ultimate Spirits Challenge (Very Good, Strong Recommendation).April/2019 |

| All-Natural / 100% AuthenticEmpress 1908 Gin is infused with the vibrantly tinted butterfly pea blossomGin color changes naturally with addition of citrus or tonicHandcrafted from 8 organic botanicalsTraditional in flavor with forward juniper and grapefruit notes42.5% Alc. / Vol. (85 proof)Gluten-FreeUltra-clean 96%, Non-GMO corn, spirit base24 hour maceration of distilled botanicalsSmall batch size (240 gallon copper still)Made with pure Canadian water further polished with reverse osmosis |

James Suckling 93 points – A delicious chardonnay with sliced cooked apples and subtle vanilla and cream on the nose and palate. Hints of toffee and butterscotch, too. Full-bodied and compact. Racy finish. Very serious. Drink or hold..February/2020 |

| Vermouth is a fortified, aromatized wine; the ingredients are wine, herbs and plants, grape spirit and sugar. The practice of aromatizing wine dates back to the Ancient Greeks. This was formerly done to mask poor wine, or as later to add extra complexity to something already good. It also proved to be an effective form of early, homeopathic medicine. Right up until the 20th century, doctors regularly prescribed Vermouths and aromatized liqueurs for all manner of illness, and many people continue to take a glass per day for medicinal reasons. The process chez Dolin begins with purchase of base wine, always white, light in alcohol (10% by volume), and as neutral as possible, both on the nose and palate. To this is added a selection of herbs and plants, which are left to macerate several months. The exact recipes are a closely guarded secret, but there are up to 54 different plants used, most notably wormwood, but also hyssop, camomile, genepi, chincona bark and rose petals. The aromatized wine is then lightly sugared, to less than 30 g/l for the Dry and 130 g/l for the Blanc and Rouge. The color of the Rouge does not come from red base wine, which is unsuitable for elegant Vermouth, and instead comes from the particular plants used, and from sweetening with dark, caramelized sugar. Finally, the Vermouths are fortified – up to 16 for the sweeter styles, and 17.5 for the Dry. Chamberyzette is made with the addition of a juice of wild strawberries from the Alps and fortified to 16 alcohol. |