THE WHISKERY…

WHISKEY: MARITIME SOUL Produced in the only distillery on the Isle of Skye, this Single Malt is known to all for its intense peat aroma and its characteristic almost saline taste, peculiarities appreciated by true connoisseurs but which put to the test who approaches it for the first time. Characteristics that underline the inevitable link between this particular whisky, the environment and the sea that surrounds the island and the men who live and work there. Proposed by Talisker itself as a substitute for the 10 year old, this single malt is created from the blend of distillates from selected barrels of different styles and ages, a reinterpretation of a great classic that embodies strength and elegance. Bright antique gold colour, it surprises the sense of smell with the initial and violent aroma of peat, which then gives way to notes of candied citrus fruits, pepper, caramel, dried fruit, malt, ginger and salty nuances. The taste is surprising for its warmth and softness, the notes of dried fruit and smoke return forcefully, ending with peppery ones. THE PRODUCER: Talisker is certainly one of the best-known distilleries, located on the splendid Isle of Skye and a popular destination for many tourists. It was built in 1830 by Hugh and Kenneth MacAskill and initially the whiskey was produced with a triple distillation, while starting from the 1930s it began to be elaborated with a double distillation, a more conventional method still practiced today with five serpentine stills: two for the first distillation, three for the second. After a disastrous fire in 1960, the distillery reopened in 1972 and today continues to produce its unique and extraordinary spirit. To become Scotch whisky, the colorless liquid that comes out of distillation must mature for at least three years in barrels in Scottish territory. Talisker's production offers much more complex aging ranging from 10, to 18, up to 25 years of refinement in barrels, as well as particular special editions. Among the peculiarities of this Scotch whiskey from Skye there is a decisive use of malt peating which leads the phenolic levels to be above average, full, robust and smoky and spicy aromas, much loved by enthusiasts and capable of surprising the inexperienced drinker not used to such a particular taste.

WHISKEY: BETWEEN LAND AND SEA Where land and sea meet, between the Highlands and the Islands: Oban is born here. Distillery founded in the port town of the same name in 1794 by the Stevenson family, where it is still located, near the cliff in the center of the city, produces a Classic Malt whiskey using the best barley and following the most ancient malting and distillation procedures, using very small stills and refining the product in oak barrels for a minimum period of 14 years. THE PRODUCER: OBAN DISTILLERY Oban 14 Years appears bright antique gold in color. On the nose, initial robust sensations of sulfur and peat, followed by notes of dried flowers, candied citrus fruits and dried fruit, malt, caramel and spices. When tasted it is sweet and dry, vaguely salty, with hints of fruity and smoky notes. Among the oldest distilleries in Scotland still active, Oban was founded way back in 1794 by brothers John and Hugh Stevenson and is located in the town of the same name, along the west coast of Scotland, in what was once just a small village of fishermen. Over the decades the management has followed one another, often changing owners, but always remaining a self-sufficient distillery, with its own water and peat. Owned by Diageo since 1988, today Oban is among the 6 Classic Malts, together with Cragganmore, Dalwhinnie, Glenkinchie, Lagavulin and Talisker and its production, complex, territorial and varied, is designed to meet the tastes of all whiskey enthusiasts. A source of pride is the fact that, even today, the distillery works with only two stills (among the smallest in the United Kingdom), for a concentrated and artisanal production which translates into approximately 800 thousand liters per year, of which approximately 20% is destined for bottling as Single Malt and the remainder goes into blends. Perfect middle ground between the spirits of the islands and those of the Highlands, Oban continues to be highly appreciated precisely because it manages to act as a link between these 'two worlds', presenting both a dry and decisive taste, typical of Islay, and a full-bodied and slightly peated, Highland type.

WHISKEY: HAVE YOU EVER TRIED OYSTERS? Islay, a very small Scottish island better known as the Queen of the Hebrides, is a magical place for lovers of peated Single Malts. Here everything talks about whisky: about 25km long and not even 40km wide and with eight distilleries present, it could practically be defined as a floating distillery! Caol Ila, which in Gaelic means the Sound of Islay, was founded in 1846 in a small bay near Port Askaig and, for this reason, considered one of the most evocative distilleries in all of Scotland, it is known throughout the world for its Single Malt with unmistakable and complex smoky and marine scents, thanks to the use of peat with a high iodine content. The 12 year Single Malt is the freshest and lightest expression of its entire range, a perfect product for those who want to get closer to this particular type of whisky. Antique gold colour, it gives the nose fresh and floral aromas, pepper, honey and dark chocolate, surrounded by a cloud of smoke and intense iodine notes. Broad and complex on the palate, rich in sweet and spicy nuances and with a long finish where the peat returns in full force. Straight, accompanied by a glass of fresh water or, alternatively, to try with oysters, it will surprise you. Awards: - Gold Medal Distiller's Single Malts 12y&u 2014 (International Spirits Challenge) THE PRODUCER: CAOL DISTILLERY Its name in Gaelic means 'the sound of the island' and refers to the narrow stretch of sea on which the distillery overlooks, which separates Islay from the Isle of Jura. Founded in 1846 by Hector Henderson, Caol Ila immediately revealed itself to be a war machine: just think that, already in 1880, it produced over 600,000 liters of whisky! Over the decades there have been several owners but, despite everything, production has never stopped, with the exception of the Prohibition era and the Second World War. To date, Caol Ila produces around 7 million liters of whiskey per year and is the largest distillery on Islay, representing a quarter of production, however here time seems to have stopped: the water used comes from Loch Nam Ban, crystal clear and pure, the barley exclusively from Port Ellen and the people who work here have been there for years and, in some cases, for several generations. Only in this way can a great distillate be born!

WHISKEY: A CLASSIC This Single Malt Whiskey is one of the 6 Scottish Classic Malts (classification of a selection of whiskeys launched on the market in 1988 by United Distillers and Vintners), characterized by the intense aromas of peat that the smoking and water give it give during the distillation and refinement process. The attention and time that are used for the production of this whiskey are fundamental, care focused on giving it the softness and fullness that we will then find in the glass, particular notes that will distinguish it among the most refined and fragrant. Bright gold colour, it releases intense smoky sensations of peat, dried flowers, brackish and iodine notes, malt, candied fruit and caramel; hints that are perfectly reflected in the taste, where the initial heat is tempered with sweetness to end on a long, almost saline finish. The ideal would be to enjoy it alone, alternatively you can opt for a piece of dark chocolate to melt in your mouth or with a good Cuban like Montecristo n.2. THE PRODUCER: From the Gaelic "Mill of the little valley", the Lagavulin distillery is located in a small bay, a sea area near Dunyveg Castle, and is undoubtedly one of the best-known distilleries in the world of single malt. It has been operational since 1816, when John Jonston and Archibald Campbell decided to build two distilleries in the town of the same name on the famous Scottish island of Islay which quickly joined together in 1836, creating an iconic reality in the world of Scotch. The distillery has four characteristic elongated stills and long, low warehouses that overlook the ocean shore. The water used comes from the Solum Lochs and flows through a soil rich in peat, an element responsible for the typical smoky sensations that characterize the bouquet. The barley used, however, comes from nearby Port Ellen and is fermented with a very slow procedure, between 55 and 75 hours. Lagavulin is part of the "Classic Malt of Scotland" category, and has been awarded numerous prizes and recognitions by international critics. The Lagavulin Single malt whiskey 16 years old represents the main bottling, a single malt aged in oak barrels for sixteen years, with final refinement in Pedro sherry barrels

THE WISKHY: 'PREMIUM' Having become part of the company range in 1997, Jack Daniel's Single Barrel is the less sweet and fuller-bodied version of the classic No.7, a masterpiece of careful study by the company's Master Blender, who has selected only the best barrels of the distillery to produce it. A truly special whiskey, which can be considered the 'premium' version of its younger brother and which has managed to quickly gain a place of honor among the best Tennessee references. Deep amber color with mahogany reflections, inebriating on the nose with notes of ripe peach and dates, together with typical notes of wood and incense, in a very sweet vanilla background. The taste is enveloping but robust, rich in hints of cereals and caramel which then leave room for black pepper and cloves, in a long and persistent finish with clear smoky references. To be drunk strictly neat to enjoy every nuance. THE PRODUCER: JACK DANIEL'S DISTILLERY

WHISKEY: THE EXCEPTIONAL BOURBON! Among the oldest distilleries in Kentucky, Labrot & Graham still operates today in the original factory, dating back to 1812, where the ancient copper stills, the centenary wooden fermentation vats and the famous 'barrel run' are housed. a walk of approximately 500 feet that the barrels travel between their filling and storage in the warehouse (all according to the principles of gravity). Produced with a high percentage of rye (around 18%) and triple distillation, the house jewel, the Woodford Reserve Distiller's Select, follows the small batch philosophy and is matured, before being put on the market, for at least 6 years . A Bourbon Whiskey that distances itself far from the rest of the category, with a soft and full taste, perfect to be enjoyed straight, exceptional in mixology but even surprising if accompanied with creamy and vanilla desserts. Amber gold in colour, it opens on the nose with creamy and spicy aromas of oak and vanilla, dried fruit, coffee beans, caramel and vague smoky hints. Smooth and soft, rich and tasty, it fully reconfirms the olfactory notes, closing with spicy persistence. Perfect as after dinner, smooth or with ice. Awards: - Gold Medal 2011 (San Francisco World Spirits Competition) - Gold Medal 2011 (International Wine & Spirits Competition) - Double Gold Medal Best Bourbon 2011 (World Spirits Competition) - Double Gold Medal 2010 ( San Francisco World Spirits Competition) - Gold Medal 2009 (San Francisco World Spirits Competition) THE PRODUCER: LABROT & GRAHAM

WHISKEY: TO SIP! Founded in 1888, White Oak produced only classic sake until 1984, when the facility was expanded and stills for the production of whiskey were added. After a few years of running-in, Akashi was born, the distillery's first blended whiskey, a whiskey with no age definition and created solely from single malts coming from White Oak itself; peculiarity: the stills of this distillery are put into use only one month a year, it goes without saying that the quantity is really small! Intense amber yellow color with lively coppery reflections, the nose is striking with sweet and spicy notes of cinnamon, caramel and toffee, hints of black pepper and sweeter tones of vanilla, with candied orange peel in the background. The taste is powerful, almost viscous in consistency, very soft and structured, rich in toasted and roasted references that leave a light smoky scent. Perfect for sipping after dinner. THE PRODUCER: WHITE OAK DISTILLERY