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Traditional Dry Jamaican Pot Still Rum - Intense black banana, flambeed pineapple, warm baking spice, bitter cacao, dry wood, and rich Jamaican ester funk

Banana bread, chocolate, coffee, cinnamon bark, black pepper

Sweet oak, bright fruit, vanilla, and soft spice

Spiced Mead (Sherry-Style) - Candied ginger, wildflower honey, beeswax, dried apricot, resinous hops, and a warming, oxidized, Oloroso-sherry-style finish

Blended Japanese Whisky - Baked apple, butterscotch, clove, cinnamon, and gentle smoke

Fresh cut cane, floral honey, white pepper, spicy, fruity

Vanilla, rum raisin, dried apricot, roasted caramel, allspice, warm oak

Baking spices, vanilla bean, black cherry, plum, fennel, cured meat, red licorice, cocoa

Cream Liqueur - Rich dairy cream, warm baking spices, smooth rum, sweet vanilla, balanced finishBumbu Creme Rum, premium cream liqueur, Barbados rum cream, spiced rum liqueur, real dairy cream liqueur

Skin Contact White Wine - Dried apricot, fresh citrus peel, soft spice, crisp acidity, and a completely dry finish

Classic notes of orange, caramel, vanilla, and spice with a rich bourbon backbone

Double Aged Barbadian Rum - Golden amber, tropical fruits, vanilla, rich caramel, sweet brown sugar, toasted coconut, and subtle oak wood

Ultra-Rare Cask Strength Blended Aged Rum - Baking spice, caramel, vanilla bean, toffee, overripe banana, polished leather, and dry pipe tobacco

Dried fruits, almonds, Christmas cake, golden syrup, oak, and warming spices

Premium Aged Jamaican Rum - Toasted oak, dried fruit, hazelnut, dark cocoa, molasses, orange peel, vanilla, coffee

Dark, moody, and sophisticated. Notes of dark cherry, spice, grilled herb, wet earth, and dried rose. Virile, potent, and characterized by huge swaths of tannin.

Aromas of toasted sugar and candied cherry. A palate that begins sweet with bourbon-like notes and finishes with a rye-like spice

Mandarin jam, pistachio, star anise, and oxidative sherry notes

Plum, apricot, almond, vanilla, caramelized fruit, subtle smoke, oak

Black cherry, caraway, savory spice, warm wood, softened cane funk

Digestif - Menthol, Eucalyptus, Bitter Gentian, Rhubarb Root, Dark Coffee, Cinchona Bark

Sweet and floral with complex notes of walnut, fruit, and spice.

Caramel, vanilla, rye bread, cinnamon, toasted oak, brown sugar … caramel and vanilla... cinnamon and rye bread spices... brown and malt sugars... toasted oak.

Single Blended Rum - Caramelized orange peel, nougat, nutmeg, cinnamon, citrus, white peach, lychee, dark fruit, cocoa, oak

Red Wine Aperitif - Ripe blackberry, dark plum, fresh orange peel, vanilla bean, subtle cinchona bitterness

Apricot, coconut, vanilla, pineapple, banana, anise, praline, tobacco

Toasted walnut, warm oak, vanilla bean, anise, sea salted chocolate

: Full-bodied Napa Valley Red - Blackberry, chocolate, violet, and graphite with creamy tannins