Akayane Distillery

A small shochu distillery founded in 1908, located at the southernmost tip of Japan’s mainland.

The AKAYANE story began in 2006. A group of Japanese distillers aimed to expand the range of the Japanese distilled spirit shochu.

They fused Japanese distilling techniques honed over more than over 110 years with European distilling equipment, techniques and philosophies

Chateau Le Breuil & Maison Boinaud

The result of the collaboration between two family distilleries, La Spiriterie Française, Château du Breuil – Normandie and Maison Boinaud, a new range of French whisky under the brand name Le Breuil is born.
To create this whisky, a long work of selections, tastings and iterations was carried out between Philippe Etignard, Cellar Master of Château du Breuil and the cellar teams of Maison Boinaud. A meticulous marriage between Le Breuil Single Malt – Origine and Maison Boinaud Single Malt Whisky allows to obtain balanced and complementary organoleptic characteristics of the Whiskies.

Chateau Le Breuil & Maison Boinaud

The result of the collaboration between two family distilleries, La Spiriterie Française, Château du Breuil – Normandie and Maison Boinaud, a new range of French whisky under the brand name Le Breuil is born.
To create this whisky, a long work of selections, tastings and iterations was carried out between Philippe Etignard, Cellar Master of Château du Breuil and the cellar teams of Maison Boinaud. A meticulous marriage between Le Breuil Single Malt – Origine and Maison Boinaud Single Malt Whisky allows to obtain balanced and complementary organoleptic characteristics of the Whiskies.

Normandy is one of the most famous destinations in France and in the world, most notably for its architecture, historic D-Day Landing Beaches, fresh-from-the-harbour seafood or cheeses like the famous camembert, symbol or ambassador of the country everywhere.

Areas near the Seine (the former Upper Normandy region) contain a higher concentration of industry. Normandy is a significant cider-producing region, and also produces calvados, a distilled cider or apple brandy.

Located in Caen, Normandy, “C’est Nous” is a micro-distillery established in 2016 by a French sommelier and a lover of English gin.

To make their premium gin, the distillery is using the highest quality French wheat alcohol. This pure, neutral alcohol gives the perfect base for the botanicals.

The distillation is handmade in copper alembics. By distilling in small batches, the distillery is able to create a texture and finesse that is only possible in smaller alembics.

The final step is to bottle, wax and label all by hand.

Normandy is one of the most famous destinations in France and in the world, most notably for its architecture, historic D-Day Landing Beaches, fresh-from-the-harbour seafood or cheeses like the famous camembert, symbol or ambassador of the country everywhere.

Areas near the Seine (the former Upper Normandy region) contain a higher concentration of industry. Normandy is a significant cider-producing region, and also produces calvados, a distilled cider or apple brandy.

Located in Caen, Normandy, “C’est Nous” is a micro-distillery established in 2016 by a French sommelier and a lover of English gin.

To make their premium gin, the distillery is using the highest quality French wheat alcohol. This pure, neutral alcohol gives the perfect base for the botanicals.

The distillation is handmade in copper alembics. By distilling in small batches, the distillery is able to create a texture and finesse that is only possible in smaller alembics.

The final step is to bottle, wax and label all by hand.

Rhum Clément

Rhum Clément has been established in 1887 when Homère Clément, physician and mayor of Le François in Martinique, purchased a 43-hectare sugar plantation, Domaine de L’Acajou.
Inspired by the enjoyment of great brandies while studying in his early years in Paris, Homère mimicked the distillers of the great Armagnac’s of southwestern France to perfect his method of rhum production known today as Rhum Agricole. Nowadays, Rhum Clément has 8000 barrels patiently aged in their 5 historical cellars and is a leading producer of A.O.C. Martinique Rhum Agricole, exporting to 80 different countries.
Around 8% of the volume of each barrel is lost every year due to « evaporation » (or Angel share). The aging is also unique, known to go 2.5 times faster than in Europe or Kentucky due to the high temperature and humidity.

Rhum Clément

Rhum Clément has been established in 1887 when Homère Clément, physician and mayor of Le François in Martinique, purchased a 43-hectare sugar plantation, Domaine de L’Acajou.
Inspired by the enjoyment of great brandies while studying in his early years in Paris, Homère mimicked the distillers of the great Armagnac’s of southwestern France to perfect his method of rhum production known today as Rhum Agricole.Nowadays, Rhum Clément has 8000 barrels patiently aged in their 5 historical cellars and is a leading producer of A.O.C. Martinique Rhum Agricole, exporting to 80 different countries.
Around 8% of the volume of each barrel is lost every year due to « evaporation » (or Angel share). The aging is also unique, known to go 2.5 times faster than in Europe or Kentucky due to the high temperature and humidity.

Pierre Ferrand

The estate of Pierre Ferrand Cognac is located in the golden triangle of the Grande Champagne cru— Angeac-Champagnes. Whilst Pierre Ferrand Cognac has only been inaugurated in 1989, the methods used are very traditional and date back over the centuries.

The house almost exclusively produces old and very old Cognacs that tend to be sold only in high-end outlets.

Pierre Ferrand doesn’t classify their cognacs with the standard VS, VSOP, XO, etc. classifications. Using their own labelling, Ambre, their youngest standard expression, is an average of 10 years. Ferrand uses mostly ugni blanc grapes with a small portion of colombard grapes.

Pierre Ferrand

The estate of Pierre Ferrand Cognac is located in the golden triangle of the Grande Champagne cru— Angeac-Champagnes. Whilst Pierre Ferrand Cognac has only been inaugurated in 1989, the methods used are very traditional and date back over the centuries.

The house almost exclusively produces old and very old Cognacs that tend to be sold only in high-end outlets.

Pierre Ferrand doesn’t classify their cognacs with the standard VS, VSOP, XO, etc. classifications. Using their own labelling, Ambre, their youngest standard expression, is an average of 10 years. Ferrand uses mostly ugni blanc grapes with a small portion of colombard grapes.

Pierre Ferrand

The Landy XO No. 1 Cognac is a blend of eaux-de-vie from Grande Champagne, Petite Champagne, and Fins Bois.

The cognac in bottled in a prestigious bottle with a 24k gold plated cap.

The greyhound is Landy’s symbol — elegant and stylish, this breed of dog was the loyal partner of French kings for more than six centuries.

Highly scored, Landy XO No. 1 Cognac is wonderful to own, and fabulous to receive as a gift.