Included Recipes:

Ardball

Man Juan

Islay Breakfast

Diablo

Isle of Milk & Honey

Cafémigo

Ardbeg Ten Years Old Whiskey:

Ardbeg Ten Years Old is revered around the world as the peatiest, smokiest, and most complex single malt of them all. Yet it does not flaunt the peat; rather, it gives way to the natural sweetness of the malt to produce a whisky of perfect balance. It was named World Whisky of the Year in 2008.

Casamigos Mezcal Joven:

Using 100% Espadín agaves from Oaxaca, which are roasted in earthen pits lined with volcanic rock, Casamigos uses traditional production methods, even the rarely used horse-drawn tahona wheel. Crystal clear in colour. Fragrant herbal and fruit, with hints of smoke. Notes of smoke and black pepper lead to a long silky finish. Rested up to 2 months in oak barrels for a refined smoothness.

Belsazar Red Vermouth Apéritif:

Fully-bodied & bittersweet. An abundance of complex aromas. Vanilla, candied orange, bitter chocolate, and spices such as nutmeg, cinnamon, and clove combine to leave a sweet impression, offset by a bitter hint of wormwood.

Van Nahmen Blackcurrant Juice:

The juice has a strong garnet colour with black highlights. The nose shows intense aromas of ripe currants and mulberries, underlaid with notes of cassis bush, red bell peppers, and lemon balm. On the palate, the distinctly sweetness emphasizes the dark, fruity, and juicy aromas. The moderate acidity in the finish revives and leaves a pleasantly sweet, juicy, and ripe fruit taste.

Van Nahmen Apricot Juice:

The juice shows an intense orange colour and a high viscosity. The intense bouquet is characterized by sun-ripened, juicy apricots, with a hint of English tea roses, mandarin peel, and orange blossom. On the palate, the nectar stretches with a creamy mouthfeel and a juicy fruit sweetness in perfect balance with crisp, fresh acidity. A complex, opulent juice with a long, pleasantly fruity and intensely aromatic finish.