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Agave Type: Espadn Region: Santiago Matatlan, Oaxaca Maestro Mezcalero: Juan Jose MendezProof: 80 Proof, 40 percent ABVTasting Notes: Delicate smoky flavor with sweet, flowery, spicy notes and a long finish. Details: Artisinally crafted in small-batches from 100 percent Agave Espadn. Double-distilled.

Agave Type: Espadn Region: Santiago Matatlan, Oaxaca Maestro Mezcalero: Juan Jose MendezProof: 80 Proof, 40 percent ABVTasting Notes: Balanced and refined taste with floral, vanilla flavors and a hint of oak. Details: Artisinally crafted in small-batches from 100 percent Agave Espadn. Double-distilled, and aged for 8 months in new, lightly toasted American white oak barrel.

Agave Type: Cenizo (Tobal)Region: Xochipala, GuerreroMaestro Mezcalero: Don Oscar ObregonProof: 90 Proof, 45 percent ABVTasting Notes: Tropical fruits, papaya, subtle smoke.Details: Leyenda Guerrero is from wild agave Cupreata that grow in a grove of oak trees. They take 7-10 years to mature.

Agave Type: EspadnRegion: Nombre de DiosMaestro Mezcalero: Ventura GallegosProof: 84 Proof, 42 percent ABVTasting Notes: Lemongrass, herbs, sweet cane sugar, citrus and herbaceous flavors.Details: A certified trade mezcal distilled from 9-year-old farm-grown agave, and distilled in copper pot stills.

Agave Type: EspadnRegion: Las Margaritas, OaxacaMaestro Mezcalero: Petronilo Rosario AltamiranoProof: 90 Proof, 45 percent ABVTasting Notes:Smoke, vanilla, burnt sugar, and lemon. Details: Crafted from 100 percent agave Espadn, twice distilled in copper pot still in Las Margaritas, Oaxaca.

Real Minero is a family-operated producer of mezcal that is famed in Mexico and over the globe as one of the finest producers of the spirit. They are based in Santa Catarina Minas, where they employ traditional practices in making only around 300 liters of mezcal per month. They started distilling in the 1970s but the family has been involved in the farming of agaves far longer. Their mezcal is certified organic and they participate in programs that deal with agave reforestation. They have played a large role in bringing back several types of agaves that were thought to be extinct. Today, Edgar Angeles has had the baton passed to him by his late father Don Lorenzo Angeles and continues making the finest mezcal.Their mezcal is made in small batches using small 70-liter clay pot stills. The Mezcal Real Minero Largo is crafted by Mezcalero Edgar Angeles from 100 percent 14-year-old Largo agaves, which is an extremely rare species of the Karwinski family. The spirit is rested in glass before being bottled, which softens the profile considerably. Its fruity and tropical, yet delicate and mineral-rich a beautiful, premium spirit that is laced with tradition.Grab one of these rare bottles today!

Agave Type: Espadn Region: San Cristobal Lachirioag, OaxacaMaestro Mezcalero: Elisandro Gonzalez-MolinaProof: 94 Proof, 42 percent ABVTasting Notes: Light on the nose with a smooth long lasting citrus and fruitiness in the tongue. Subtle flavors of smoke. Details: Crafted from 10-year-old agave Espadn cultivated in Tosbas nurseries, roasted in an earthen pit lined with river stones and fired by hot wood coals.

Agave Type: EspadnRegion: San Cristobal Lachirioag, OaxacaMaestro Mezcalero: Elisandro Gonzalez-MolinaProof: 92 Proof, 46 percent ABVTasting Notes: Robust on the nose with notes of almonds, basil, chocolate.Details: Tosba Pechuga is triple distilled with a combination of wild pineapple, bananas, wild apples, rice, and a wild turkey breast.

In Mexico, mezcals are distilled in an entirely natural and unhurried process, often utilizing traditions and family recipes that have been passed down for generations. The principal ingredient used in crafting mezcal the agave plant requires seven to twenty years to mature before being harvested. While a few varieties of agave have been domesticated, others must be harvested from the wild, rugged terrains of Mexicos tiny villages. As a result, a single batch of mezcal, which can produce as few as 1,000 bottles, begins with the harvesting of 10 tons of agave and can take up to 25 years to produce, from start to finish.Mezcal Tosba was founded by two cousins living as migrants in Silicon Valley, CA in the late 1990s. Their goal was to reinvigorate disappearing mezcal production, introducing traditional, and sustainable, generations-old harvesting and distillation methods from Cajonos-Villa Alta.Tosba Tobala Mezcal is handcrafted in the San Cristobal Lachirioag region of Oaxaca by Maestro Mezcalero Elisandro Gonzalez-Molina. The mezcal is made from wild Tobal agave cultivated in Tosbas nurseries, roasted in an earthen pit lined with river stones and fired by hot wood coals. You can expect smooth, sweet flavors of orchard fruits and dose of smoke.Pick up your Tobala Mezcal today!

Situated along the banks of the Rio Atoyac River in the tiny village of Candelaria Yegol (est. population 254), Aquilino Garcia Lopez is hard at work examining the Espadin agave maturing on his estate. His farm, which is situated over 3,500 feet above sea level, is surrounded by the Sierra Sur mountains and enjoys an intensely warm, dry climate along with a nutrient-rich soil, making it perfect for the maturation and cultivation of flavorful Espadin agave. The estate was constructed fifteen years ago, says Aquilino, by "my grandfather, father and me"(Aquilino is a third-generation mezcalero).After the natural spring waters of the Rio Atoyac River have nourished his agave for nearly a decade, Aquilino searches for the most ripe and flavorful agave growing on his plantation. Then, he harvests the agave by hand and removes their hearts, or pias, which he takes back to his distillery (the distillery doubles as his home). The pias are then cooked in an earthen oven that was built into the ground and is completely exposed to the elements. The heat from the oven caramelizes the pias natural sugars and gives the pias a slightly smoky aroma and flavor profile. Once the pias have been roasted, they are crushed under the weight of a traditional stone wheel that is pulled by a mule (a full oven of agave will take the mule approximately four or five days to crush). The remaining agave pulp and juices are placed into tanks made of pine wood and fermented using natural, airborne yeasts for approximately one week the actual length varies depending on the temperature at the time.In order to craft Mezcal Vago Cuixe, Aquilino harvests wild Cuixe agave. Cuixe agave are known for their height, shape and flavor profile they grow up to 10 feet fall and resemble long tree trunks with narrow pias situated at the top of the agave. In addition, the pias have sugar levels around 25 percent, making them incredibly sweet and flavorful. Once the agave have matured for 13 to 15 years, Aquilino roasts the trunk of the plant together with the pia for approximately four days. The agave pulp from the Cuixe agave is mixed together with a small portion of the agave pulp from the Espadin agave, and fermented using natural yeasts. Then, the wash is twice distilled before each batch is bottled by hand. Mezcal Vago Cuixe has an aroma of bananas, coconuts and tropical fruits. The aroma gives way to notes of smoke and pine on the palate, and leads to a dry, slightly sweet finish. Each Mezcal Vago represents a unique expression of Mexicos terrior, and is made in a time-honored, traditional fashion by a single distiller who has studied the craft since childhood. Pick up a bottle of each today!

Situated along the banks of the Rio Atoyac River in the tiny village of Candelaria Yegol (est. population 254), Aquilino Garcia Lopez is hard at work examining the Espadin agave maturing on his estate. His farm, which is situated over 3,500 feet above sea level, is surrounded by the Sierra Sur mountains and enjoys an intensely warm, dry climate along with a nutrient-rich soil, making it perfect for the maturation and cultivation of flavorful Espadin agave. The estate was constructed fifteen years ago, says Aquilino, by "my grandfather, father and me" (Aquilino is a third-generation mezcalero).After the natural spring waters of the Rio Atoyac River have nourished his agave for nearly a decade, Aquilino searches for the most ripe and flavorful agave growing on his plantation. Then, he harvests the agave by hand and removes their hearts, or pias, which he takes back to his distillery (the distillery doubles as his home). The pias are then cooked in an earthen oven that was built into the ground and is completely exposed to the elements. The heat from the oven caramelizes the pias natural sugars and gives the pias a slightly smoky aroma and flavor profile. Once the pias have been roasted, they are crushed under the weight of a traditional stone wheel that is pulled by a mule (a full oven of agave will take the mule approximately four or five days to crush). The remaining agave pulp and juices are placed into tanks made of pine wood and fermented using natural, airborne yeasts for approximately one week the actual length varies depending on the temperature at the time.In order to craft Mezcal Vago Elote, Aquilino distills the fermented mash twice before infusing it with roasted corn using a secret method that has been passed down in his family for generations. The corn, which Aquilino also sources from his own farm, adds a touch of sweet roasted nuts and doughy bread to the mezcal. After the mezcal has been infused with the corn, Aquilino distills it a third time and then allows the mezcal to rest in stainless steel tanks for sixty to ninety days. Mezcal Vago Elote has an aroma of smoky corn and minerals. The aroma opens up to notes of woody spices, honey, green tropical fruits and smoky oak, which lead to a minty finish that has a touch of papaya fruit and roasted nuts.Each Mezcal Vago represents a unique expression of Mexicos terroir, and is made in a time-honored, traditional fashion by a single distiller who has studied the craft since childhood. Pick up a bottle of each today!

Situated along the banks of the Rio Atoyac River in the tiny village of Candelaria Yegol (est. population 254), Aquilino Garcia Lopez is hard at work examining the Espadin agave maturing on his estate. His farm, which is situated over 3,500 feet above sea level, is surrounded by the Sierra Sur mountains and enjoys an intensely warm, dry climate along with a nutrient-rich soil, making it perfect for the maturation and cultivation of flavorful Espadin agave. The estate was constructed fifteen years ago, says Aquilino, by "my grandfather, father and me" (Aquilino is a third-generation mezcalero).After the natural spring waters of the Rio Atoyac River have nourished his agave for nearly a decade, Aquilino searches for the most ripe and flavorful agave growing on his plantation. Then, he harvests the agave by hand and removes their hearts, or pias, which he takes back to his distillery (the distillery doubles as his home). The pias are then cooked in an earthen oven that was built into the ground and is completely exposed to the elements. The heat from the oven caramelizes the pias natural sugars and gives the pias a slightly smoky aroma and flavor profile. Once the pias have been roasted, they are crushed under the weight of a traditional stone wheel that is pulled by a mule (a full oven of agave will take the mule approximately four or five days to crush). The remaining agave pulp and juices are placed into tanks made of pine wood and fermented using natural, airborne yeasts for approximately one week the actual length varies depending on the temperature at the time.In order to craft Mezcal Vago Espadin, Aquilino distills the fermented mash twice through a 200-liter copper-pot still. The mezcal is then allowed to rest for two to three months in stainless steel tanks before it is triple filtered and bottled by hand. Each bottle of Mezcal Vago Espadin takes roughly 16.5 pounds of agave to make and each batch produces fewer than 1000 bottles. Mezcal Vago Espadin has a light aroma of sweet potatoes, citrus and flint. The aroma opens up to notes of anise, bananas and plantains, and ends with a caramel, woody finish.Each Mezcal Vago represents a unique expression of Mexicos terroir, and is made in a time-honored, traditional fashion by a single distiller who has studied the craft since childhood. Pick up a bottle of each today!

Situated along the banks of the Rio Atoyac River in the tiny village of Candelaria Yegol (est. population 254), Aquilino Garcia Lopez is hard at work examining the Espadin agave maturing on his estate. His farm, which is situated over 3,500 feet above sea level, is surrounded by the Sierra Sur mountains and enjoys an intensely warm, dry climate along with a nutrient-rich soil, making it perfect for the maturation and cultivation of flavorful Espadin agave. The estate was constructed fifteen years ago, says Aquilino, by "my grandfather, father and me" (Aquilino is a third-generation mezcalero).After the natural spring waters of the Rio Atoyac River have nourished his agave for nearly a decade, Aquilino searches for the most ripe and flavorful agave growing on his plantation. Then, he harvests the agave by hand and removes their hearts, or pias, which he takes back to his distillery (the distillery doubles as his home). The pias are then cooked in an earthen oven that was built into the ground and is completely exposed to the elements. The heat from the oven caramelizes the pias natural sugars and gives the pias a slightly smoky aroma and flavor profile. Once the pias have been roasted, they are crushed under the weight of a traditional stone wheel that is pulled by a mule (a full oven of agave will take the mule approximately four or five days to crush). The remaining agave pulp and juices are placed into tanks made of pine wood and fermented using natural, airborne yeasts for approximately one week the actual length varies depending on the temperature at the time.In order to craft Mezcal Vago Mexicano, Aquilino harvests mature Mexicano agave, which grow naturally in the village of Candelaria Yegol. Aquilino finds the agave by hiking through the mountains of the Sierra Sur and identifying the agave growing in the valleys and forests of the region. Once he harvests the wild agave, he hand-selects each pia used to create Mezcal Vago Mexicano based on its maturity and flavor profile. The pias from the Mexicano agave are mixed with the pias from the Espadin agave, and are then roasted together. Much like Mezcal Vago Elote, Mezcal Vago Mexicano is made by fermenting the juices of the pias using natural yeast and distilling them twice through Aquilinos 200-liter copper-pot still. Mezcal Vago Mexicano has an aroma of peaches and cinnamon, that lead to hints of tang, toasted vanilla and caramel. Each batch of Mezcal Vago Mexicano yields as few as 150 bottles, and Aquilino produces only three to four batches each year.Each Mezcal Vago represents a unique expression of Mexicos terroir, and is made in a time-honored, traditional fashion by a single distiller who has studied the craft since childhood. Pick up a bottle of each today!

Vago is about searching for small-batch mezcaleros that have been perfecting their craft for generations in the mountainous region of Southern Oaxaca. It all started with a Mexico trip by two longtime friends, Judah Emanuel Kuper and Dylan Sloane. There they came upon a spontaneous street party, and with it mezcal. Long story short: They fell in love with Oaxaca and the traditional spirit, and Judah ended up opening a beach bar there.He soon met his future wife as well, and as fate would have it she came from a family with 500 years of mezcal-producing tradition. By the time they were married, Judah was an expert in everything mezcal and teamed up with his old friend Dylan to form Vago, an operation that aims to seek extraordinary mezcal and share it with the world.Ensamble Olla En Barro comes from the palenque of Salomn Rey Rodriguez or "To Rey" (Uncle Rey), from the Sola de Vega region. "Olla de Barro" are clay pots used in the distillation of the local mezcal. He cultivates more than 15 agave varieties, blending them together when they have reached maturity. Each batch is therefore a combination of different agave species and varies slightly. Naturally, the entire production process is traditional and involves the whole family. There are no additives as well, a point that is driven home by the label, as it contains plentiful information about the production process, region, agaves, batch size, and more.Grab a bottle now!

In Mexico, mezcals are distilled in an entirely natural and unhurried process, often utilizing traditions and family recipes that have been passed down for generations. The principal ingredient used in crafting mezcal the agave plant requires seven to twenty years to mature before being harvested. While a few varieties of agave have been domesticated, others must be harvested from the wild, rugged terrains of Mexicos tiny villages. As a result, a single batch of mezcal, which can produce as few as 1,000 bottles, begins with the harvesting of 10 tons of agave and can take up to 25 years to produce, from start to finish.Mezcal Vago Tobal is crafted using agave grown on the fields of Salomn Rey Rodriguez, who is commonly referred to as "To Rey."To Reys estate, which is situated at 1,450 meters above sea level, has a bountiful supply of pure spring water and a cool climate and is ideal for the cultivation of intense and flavorful agave.After the Tobal agave growing on Reys estate have matured for 17 years, they are harvested by hand in order to craft Mezcal Vago Tobal. Then, the the pias or hearts of the agave, are crushed with wooden mallets called mazos before being roasted in earthen ovens (Rey has two earthen ovens one is made from a hole in the ground and lined with large river rocks and the other is dug straight into bedrock).After the pias have been cooked in the ovens, the remaining agave juice is fermented before being distilled through clay pot stills. As the alcohol vapors condense at the top of a still, an agave leaf works as a large spoon to catch the mezcal and run it into a bamboo shoot.This unique process gives Mezcal Vago Tobal a mild aroma of pine, pineapple and allspice that gives way to bold and intense notes of nutmeg, citrus, black pepper, ginger and a hint of oak on the full-bodied palate. The finish is sublime, with touches of cloves and earthy minerals.Mezcal Vago Tobal is a one-of-a-kind spirit made by hand. Pick up a bottle today!

Amars crafts award-winning terroir mezcals with a focus on having balanced, symbiotic relationships with nature. It was founded in 2010 by a group of friends who became enamored with mezcal after visiting several states in Mexico. Being firmly rooted in community and environmental sustainability, they take care to respect the land, the ecosystem, as well as each person involved in the process. They plant 10 times more agaves than they use, creating new jobs in the process and proliferating the species.The fermentation process is completely natural and chemical-free, using only 100 percent natural yeasts and bacteria and forgoing any additives. Beside collaborating with small-scale producers, always paying a fair price for the mezcal they buy, and working with Maestros Mescaleros to preserve traditions, they also donate a 15 percent share of their profits to sustainability projects that work to preserve Mexicos flora and fauna.Mezcal Verde Momento is a spinoff of Amars that is produced artisanally in Tlacolula, Oaxaca. Its made from 8-year-old Espadn agaves that are cooked using conical stove ovens with the addition of 3 different kinds of wood this leads to a smokier profile. Fermentation takes between 7 and 30 days (depending on the season) in wooden vats, after which the juices are double distilled in a 500-liter copper pot still. The eye-catching labels feature various different local artists paintings, but the contents are the same.Get one of these trippy bottles today!

Agave Type: TobalRegion: Huajuapan, PuebloMaestro Mezcalero: Ventura GallegosProof: 96 Proof, 48 percent ABVTasting Notes: Aromas: medicinal hues with peat-like smoke. Flavors of caramel, citrus and apple peel. Details: Crafted from 100 percent Tobal harvested sustainably and ethically, and double distilled in copper pot stills.

Agave Type: Salmiana Region: Santa Isabel, San Luis PotosMaestro Mezcalero: Ventura GallegosProof: 96 Proof, 48 percent ABVTasting Notes: Spice, jalapeno, bell peppers, sweet notes and strong mineral elements. Details: Crafted from Salmiana from the arid central Potosino plateau. Harvested sustainably and ethically, fermented naturally, and distilled in copper pot stills.

Agave Type: EspadnRegion: Santa Catarina Minas, OaxacaMaestro Mezcalero:? Proof: 92 Proof, 46 percent ABVTasting Notes: Vegetal notes, grilled beets, caramelized onions, smoked olives, clay, vibrant fruit, dry, sweet potato, balsamic, roasted coconut, sweet corn, cacao.Details: Crafted from agave Espadn using an eco-friendly agave- roasting technique. Double distillation in pot stills and barreled in American white oak.

Since the time of the Ashikaga shogunate in the 16th century, tiny villages situated along the mountains of Kyushu in southwest Japan have been producing shochu. Shochu is a unique Japanese spirit, typically distilled from barley or potatoes (as compared to sake, which is a type of rice wine), and has a signature earthy flavor. While shochu has been distilled in Japan for over four hundred years, it is only in the past decade that shochu has experienced a resurgence in 2003, Japanese production of shochu surpassed production of sake for the first time.New to market, Mizu Shochu is distilled from two-row barley, which is sown in the early spring and harvested in the summer. After local farmers in Saga, Japan harvest the barley, it is polished, washed, and steamed before tojis (master distillers) Wada-san and Okoba-san begin fermenting the grains. In order to begin fermentation, the tojis add steamed rice that is coated with black koji microbes to the mash, along with a touch of yeast and pure water sourced from Black Hair Mountain. The koji microbes, which release a gentle citric acid during fermentation, impart a distinctive aroma and flavor to the shochu, and bring out the subtle sweetness of the barley.Following fermentation, Mizu Shochu is distilled in a single pass (traditional shochu is only distilled once) and, after being left to rest for at least six months, brought to 70 proof using water from Black Hair Mountain. Much like American law with respect to bourbon, Japanese law prohibits adding any sugars, sweeteners or flavors that affect the taste of shochu once it has been distilled. The higher alcohol content of Mizu reflects its status as a "genshu-style" shochu shochu that allows the tojis to show off their skill and craftsmanship using the finest ingredients available to them, resulting in rare, artisanal shochu a cut above typical shochu.As a result, Mizu Shochu has a robust aroma of cantaloupe and freshly cut grass that is complemented by hints of bananas, raisins and brown sugar. The flavor is smooth and slightly creamy, with mellow notes of fresh, slightly sweet grains that lead to touches of caramel and vanilla on the finish.Mizu Shochu is also known by its full name, Mizunomai (), which means "dance of the beautiful crane."The shorter form of Mizu is a play on the Japanese word for water, which is evoked by the smoothness and purity of Mizu Shochu.Mizu Shochu is available exclusively through Caskers for a limited period of time. Pick up a bottle of artisanal shochu today!

Created by Cognac connoisseur Olga Otrokhova, Monfleurie is a modern brand of luxury Cognac. Each decanter embodies hundreds of meticulously selected Grande Champagne eaux-de-vie. 80 percent of which comes from the 1960 harvest. The climate of this particular year, combined with decades of aging resulted in an exquisite floral bouquet, unusual for the Grande Champagne area. The Monfleurie blend was created by the grandmasters of Maison Boinaud Estate, renowned for its savoir-faire since the 17th century. Naturally colored and bottled at 40.6 percent ABV, Monfleurie has a unique character, richly complex with a lingering sophisticated flavor that continuously delivers new layers of aromas on the palate. Each element of Monfleurie is an expression of beauty, tradition and craftsmanship passed down through time. Bottled in a floral decanter inspired by the shape of the Versailles garden vases, the bottle is meticulously hand - blown, individually numbered and engraved.Pick up your bottle today!

Montelobos was founded in 2011 by Ivn Saldaa, a molecular plant biologist and distiller who used to work with two mezcal-producing families in Oaxaca and Puebla, Mexico. Partnered with Mezcalero Don Abel Lopez, they produce mezcal the artisanal way, abiding tradition and with sustainability in mind. They only use cultivated agaves that are grown organically, without any pesticides or herbicides. They also compost most of their waste and have improved the design of their palenque to minimize environmental impact. Montelobos or "Wolf Mountain" are partnered with the Wolf Conservation Center, a non-profit organization that is dedicated to the conservation of wolves.Montelobos Mezcal Espadin is crafted from organically cultivated Espadin agaves in Santiago Matatlan, Oaxaca. The agaves are cooked in underground stone-pit ovens using local firewood, then milled using a traditional mule-pulled tahona mill. The wild fermentation takes place in open-air pine wood vats, before the collected liquid is distilled using wood-fired copper-pot stills. The resulting spirit achieves a perfect balance of the 4 mezcal flavors: green agave, cooked agave, smoke, and wild fermentation.Grab a bottle today!

Mr Black was founded in 2012 as the passion project of designer Tom Baker and distiller Philip Moore, proprietor of Distillery Botanica, one of Australias highest-awarded distilling houses. The premium coffee liqueur is brewed at the Distillery Botanica facility in New South Wales, nearly 50 miles up the coast north of Sydney. Mr. Black is a bittersweet blend of high-quality Arabica coffees combined with Australian wheat vodka. Their roasters source specialty beans from the highest quality growing regions to deliver a complex, premium liqueur that is bold, balanced and unapologetically coffee. Each bottle is handcrafted with half the sugar and ten times the coffee of old-world liqueurs. In essence, Mr. Black can be described as "the cold brew liqueur for coffee purists." Enjoy it neat, over ice, or in any number of your favorite coffee cocktails.Pick up your bottle today!

Situated along the banks of the Charente River in southwestern France, Domaine du Renclos was founded in 1811 by Pierre Navarre, a French shipping merchant. The 11 hectares Navarre Estate, which is the equivalent of only 0.04 square miles, is situated entirely within the Grande Champagne cru of Cognac, France. Today, Jacky Navarre " a fourth-generation cognac distiller and one of the last remaining purists in the industry " tends to the estate with a simple rule: "Let nature do (most of) the work." The vineyards of the Navarre Estate are generally composed of Ugni Blanc grapes (which are known for their high acidity), along with small plots dedicated to the production of Folle Blanche and Colombard grapes (which Navarre uses for experimentation purposes). Once the grapes reach their peak maturity for distillation purposes, Navarre harvests them by hand " a technique abandoned long ago by most cognac houses. After the grapes are harvested, they are fermented and distilled immediately using a 10 hectoliter (250-gallon) copper-pot charentais still.Following distillation, the cognac is aged in oak barrels for a minimum of 30 years, although the average age of the cognac is closer to 40 or 50 years. The humid environment of Domaine du Renclos " it is situated along the banks of a river " together with the mild, sunny autumns and cool breezes of the Cognac region, naturally reduce the cognac to 90 proof during its three to five decade-long beauty rest.Navarre Cognac Vieille Reserve has explosive notes of dried apricots, grapes and raisins that compliment a spicy, oaky undertone. The finish, which is long, luxurious and hedonistic, has slightly earthy notes, along with hints of cinnamon, honey and oak.Only 60 bottles of this cognac are released into the United States each year. Pick up one of these rare treasures today!