Description
thanks to a parcel of single malt re-racked into experimental barrels for three years
and caramelized sugar
DON RAMON SWAROVSKI TEQUILA EXTRA ANEJO 750ML
a barman at Club 21 in Manhattan came up with the idea of mixing brandy with Bénédictine
MITSUTAKE CRISP SAKE JUNMAI DAIGINJO JAPAN 720ML cocktails thanks to a parcel ofThis junmai daiginjo sake is mellow with a rich umami and a light fruity aroma. Their koji is made not by machine, but by hand in small batches, using a traditional method of "koji hako" (or kji boxes) to convey the pure flavors of the rice with strict quality control.
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