-TEQUILA- SUDDENLY, LIGHTNING STRUCK SOME NEARBY AGAVE PLANTS IN A FIELD & BURNED FOR SEVERAL HOURS.

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2 -TEQUILA- THE HISTORY OF THIS DELICIOUS ELIXIR GOES BACK CENTURIES WHEN ACCORDING TO LEGEND, AN INDIGENOUS TRIBE OF JALISCO HAD TO TAKE REFUGE IN A CAVE DURING A RAGING THUNDERSTORM. SUDDENLY, LIGHTNING STRUCK SOME NEARBY AGAVE PLANTS IN A FIELD & BURNED FOR SEVERAL HOURS. WHEN THE STORM PASSED, THE WIND CARRIED AROMAS OF CARAMEL AGAVE NECTAR WHICH FILLED THE CAVE. ONE OF THE TRIBE MEMBERS PULLED A CRISP BURNT PIECE OF THE AGAVE & TASTED IT. THE FLAVOURS OF AGAVE NECTAR & SMOKE WERE INTOXICATING. THEY HAD DISCOVERED A LIQUID GIFT FROM THE DEITY MAYÁHUEL. THE GODDESS OF FERTILITY, LEGEND TOLD SHE WAS MOTHER TO 400 RABBITS NAMED CENTZON TOTOCHIN, WHICH MAYÁHUEL FED THE SWEET AGAVE ELIXIR FROM HER 400 TEATS. THE INDIGENOUS PEOPLES OF MEXICO SOON DISCOVERED THAT, ONCE FERMENTED, THE AGAVE NECTAR HAD DEVELOPED A RICH & COMPLEX FLAVOUR. ORIGINALLY IT WAS ONLY TO BE CONSUMED BY THE HIGH PRIESTS AND RULING CLASS OF THE INDIGENOUS PEOPLES OF CENTRAL MEXICO DURING RELIGIOUS CEREMONIES & RITES OF PASSAGE. FERMENTED AGAVE WAS CONSIDERED SACRED & VENERATED.

3 - B L A N C O - By Aging Tequila & Mezcal in barrels, master distillers are able to enrich the complexity & develop different flavours from the Blanco distillate. Also known as Plata or Silver, the white agave spirit has been un-aged or kept in neutral oak or stainless steel fermenters for less than 2 months Silver 10 Double distilled. Sweet fruit & peppery notes Agudo Blanco - 12 Drier, fruity and agave driven. AHA Toro Blanco 12 Highlands. Red apples, honey, hint of minerals Alacran Blanco 13 Column distilled for purity. Smooth, faint coconut & agave Arette Blanco - 10 Clear flavours of citrus, honey and flowers Arte NOM 1580 Blanco 12 Highlands. Herbaceous, creamy. Citrus & pineapple Cabeza Blanco - 12 Highlands single estate, oily entry, minerals, black pepper, citrus Cabo Wabo Blanco 10 Sammy Hagar s. Fresh floral with notes of lime & mint Calle 23 Blanco 10 Highlands. Hints of citrus, herbs & agave. Long finish Casamigos Blanco 12 Clooney s. Slow roasted, slow ferment. Crisp & clean Cava Antigua Silver 15 Made with ancient techniques. Sweet, hints of pepper Cazadores Blanco 10 Highlands. Made by Bacardi. Clean, sweet & soft Centenario Plata 11 Rested for 28 days in French Oak barrels. Lime & pear notes

4 - B L A N C O - Chaya Silver 13 Earthy & floral, pronounced agave notes. Bold & peligroso Chimayo Silver - 12 Highland, small batch, single barrel. Green apples, spices. Clase Azúl Plata 13 Highlands. Organic, slow cooked, brick ovens. Herbal & citric Corralejo Blanco 12 A Mesa favourite. Light agave, citrus & spearmint Don Fermín Plata 15 Highlands. Organic, purity, fresh. Citric & warming Don Fulano Blanco 12 Highlands. Organic, earthy & fruity character. Intense Don Julio Blanco 10 Highlands. Citric & fragrant. Lime & grapefruit. Fresh El Conde Azúl Blanco carat foiling, pure blanco. Oxygenated to soften taste El Jimador Blanco 11 Clear, warm, distinct agave with hints of citrusy sweetness Esperanto Selecction Blanco - 13 Triple distilled. Full of agave flavour, extremely smooth Espolón Blanco 10 Sweet agave. Floral, tropical fruit with hints of pepper Excellia Blanco 10 Highlands. Rested in Grand Cru cognac casks. Complex classic Fortaleza Blanco year tradition. True tequila of the highest quality Gran Mayan Blanco 18 Triple slow distilled, citrus & mint notes. Very smooth Gran Orendian Blanco 13 White chocolate, cherry & baked spice Herradura Plata day aged. Sweet with woody notes. Warm finish

5 - B L A N C O - JLP Blanco 12 Highlands. Bright & full bodied with abundant cooked agave Jose Cuervo Familia Platino 18 Super premium. Small batch luxury tequila Kah Blanco 12 The day of the dead tequila. Hand crafted skull bottles. Herbal. Los Azulejos Skeleto Blanco - 12 Fresh, zesty and peppery with a hint of sweetness. Milagro Select Barrel Reserve 16 Highlands. Hand selected. Aged 59 days Milagro Silver 10 Highlands. Triple distilled, small batch. Crisp & clear Ocho Blanco 13 Highlands. Crystal clear & thick tears. Zesty, citrus, brilliant Partida Blanco 12 Soft & floral with hints of citrus, herbs & tropical fruit Patrón Gran Platinum 40 Highlands. Triple distilled Rested in oak tanks. Elegant Patrón Silver 12 Highlands. Crystal clear & smooth. Sweet with light pepper Revolución Silver 15 Organic. Purest flavours. Crisp & sweet citrus Sierra Milenario Blanco 12 Highlands. Triple distilled for purity. Peppery Tapatío Blanco 11 Spicy, with a distinct agave & grilled pepper flavour Tromba Blanco 10 Highlands. Small batch production. Smooth sweetness

6 - R E P O S A D O - When Tequila or Mezcal is rested it becomes a Reposado. Reposados have been aged in oak barrels for 2 to 12 months adding depth & texture. 100 Años Reposado - 15 Made by Sauza. Hot & fiery. Kicks like a burro 1800 Reposado - 11 Buttery caramel. Mild spices & a touch of smokiness Arette Reposado Light, hint of vanilla, sweetness and spice ArteNOM 1414 Reposado 13 Highlands. Honey, citrus & vanilla. Long & smooth Berrueco Reposado 13 Aged in heavily charred oak barrels. Whiskey lovers delight Calle 23 Reposado 11 Highlands. Double distilled in bourbon casks. Peppers & figs Casamigos Reposado 14 Clooney s. Soft & silky. Caramel & cocoa. Slightly oaky Caramba Pink Rep 15 Aged in Bordeaux barrels giving it a unique colour & flavour Casa Cofradía Reposado 30 Artisanal. Aged in ceramics & white oak Cazadores Reposado 11 Highlands. Made by Bacardi in new American oak casks Centenario Reposado 14 Made with new oak barrels & 10 year old agave plants Chaya Reposado 14 Short aging for maximum expression of agave notes Chimayo Reposado 13 Highlands. Small batch. Single barrel. Complex & nutty Clase Azul Reposado 15 Highlands. Organic, slow cooked in brick ovens. Oak, vanilla & fruit

7 - R E P O S A D O - Corralejo Reposado 13 One of the finest. Golden, citrus, vanilla, wood & depth Cuervo Traditional Reposado 11 Same traditional method dating back to 1795 Deleón Reposado 18 Highlands. French wine/american oak. Spice & butterscotch Don Fulano Reposado 14 Highlands. French oak barrels. Pear, maple & dark choc Don Julio Reposado 12 Highlands. American oak barrels. Dried fruit, apple, nuts El Conde Azul Reposado 16 Murano bottle. Only the finest highlands agave is used El Jimador Reposado 11 Golden, buttery & moderately smoky. Hint of caramel Espolon Reposado 12 Spicy with a hint of caramel fudge. Aged 6 months in oak Fortaleza Reposado % stone crushed. Citrus, caramel, butter, cooked agave Herradura Reposado 12 The first hacienda to produce a Reposado. Vanilla, butter Herradura Reserva Cognac Barrel Reposado 18 Robust. Double barrel maturation Gran Orendain Reposado 14 Pure golden colour. Date, fig, roasted pinapple JLP Reposado 14 Highlands. Aged 6 months in white oak. Caramel, full bodied Kah Reposado 14 The skull. 110 proof aged in French oak. Strong & bold La Tilica Reposado 17 Aged in white oak for 4 months. Amber, woody & sweet

8 - R E P O S A D O - Los Azulejos Skeleto 15 Fresh & savoury. Very smooth Milagro Select Barrel Reserve 19 Highlands. Aged 10 months. Perfect balance Ocho Reposado 12 Highlands. Aged for 8 weeks & 8 days. Fragrant & floral Partida Reposado 14 Rich & smooth. Sweet, vanilla, hazelnut & almonds Patrón Reposado 15 Highlands. Balance of oak & agave. Honey, citrus & oak Revolución Reposado month aging yet not oaky. Silky smooth, clean & floral Sauza Hornitos Reposado 9 Balancing heat with mellow finish. Abuelo s tequila Sauza Galardón Reposado 14 Aged for twice as long as the Hornitos adding depth Sierra Milenaria Reposado 14 Highlands. Aged 9 months in oak barrels Tapatío Reposado 13 Rested in bourbon casks, tames the edges of the blanco Tenoch Reposado - 24 Aged in used burbon barrels. Oak and spices Tequilador Reposado - 10 A raw agave sweetness, thin body Tromba Reposado 12 Highlands. Aged in whiskey barrels. Rich, sweet, cacao

9 - A Ñ E J O - If Tequila is aged for between 1 & 3 years it becomes Añejo. Añejo is much darker, deeper & complex. Extra Añejo Tequilas have been aged for more than 3 years Añejo 12 Spices. Well rounded, toasted oak, vanilla & butterscotch. Agave Underground Añejo - 16 Highlands, rests for 18 months in used Jack Daniels barrels. Distinct butterscotch flavour. AHA Toro Añejo 16 Highlands. Herbaceous. Dark agave & smooth lingering finish Arette Añejo - 15 Soft spice, caramel and light floral notes. ArteNOM 1146 Añejo 14 Highlands. Toasted almonds, dried fruit & spices Berrueco Añejo 15 Specialists in aging in charred oak barrels. Toasty Cabo Wabo Añejo 14 Sammy Hagar s. Hints of caramel, honey & chocolate Calle 23 Añejo 14 Highlands. Double distilled. Cracked coffee & tobacco notes Casamigos Añejo 19 Clooney s. Complex & balanced. Premium white oak barrels Cava Antigua Añejo 18 Made with a combination of second use French barrels Cazadores Añejo 13 Highlands. Made in all new white oak barrels for smoothness Centenario Añejo 15 Aged 18 months in toasted oak barrels. Smooth finish Chaya Añejo 15 2 year aging & very refined. Drink slowly & enjoy Clase Azul Añejo 65 Highlands. Organic, slow roast, brick ovens, baked spices

10 - A Ñ E J O - Corralejo Añejo 15 Vanilla, peppercorn, smoke Don Fulano Añejo 16 Highlands. Complex agave. Intense yet balanced Don Julio Highlands. Small batch, refined. Hints of dried tropical fruits Don Julio Añejo 14 Highlands. Balance of agave, wood & vanilla notes El Conde Azul Añejo 18 Highlands. Smooth, from the highest altitudes in Los Altos El Jimador Añejo 13 Aged 12 months in oak, hints of spice & wood. Earthy & bold Excellia Añejo 13 Aged 18 months in sauternes/cognac casks. Hint of dessert wine Fat Ass Añejo 15 According to them it will leave you with a tender pleasure Fortaleza Añejo 20 Perfectly aged. Rich & complex. Butterscotch, cooked agave Gran Corralejo Añejo 20 Majestic, aged 2 years in oak, silky sweet. Rich & woody Gran Orendian Añejo 15 Peppery spice & vanilla toffee. Perfect for sipping with a cigar Herradura Añejo 14 Aged 24 months for texture & smoothness. Creamy JLP Añejo 16 Highlands. Bold & intense. Chocolate, nut, hints of citrus & cherry Kah Añejo 16 The skull. Aged for two years. Bold & powerful La Tilica Añejo 19 Gold in color. Refined & elegant. Intense & lingering Los Azulejos Añejo 26 Aged in former bourbon barrels for 1 year. Good digestive

11 - A Ñ E J O - Los Azulejos Skeleto Añejo 18 Silky smooth. A delicious tequila Milagro Añejo 20 Highlands. Aged 18 months. Smooth & refined, tobacco, banana Milagro Select Barrel Reserve 25 Highlands. Aged for 3 years. Superb Ocho Añejo 20 Highlands. Single estate & limited release. Complex & rich Patrón Añejo 18 Highlands. Blended for smoothness & sweetness. Caramel smoke Revolución Añejo 19 Aged 18 months. Honey, tobacco, leather. Rich & luscious Tapatío Añejo 15 Truly authentic añejo, aged 18 months in ex-bourbon casks Tonalá Añejo 15 Aged 2 years in Sherry wood & bourbon barrels, stone decanter Tres Generaciones Añejo 15 Triple distilled for smoothness & purity Tromba Añejo 16 Highlands. Aged 20 months in whiskey barrels, cacao, fruity, anise

12 - E X T R A A Ñ E J O - Extra Añejo Tequilas have been aged for more than 3 years. Tequilas are sometimes separated into two groups, Los Altos (Highland) & Lowland, according to their flavour profile. Blue agaves grown in the Los Altos region are larger in size and sweeter in aroma & taste. Agaves harvested in the lowlands on the other hand, have a more herbaceous fragrance & flavour. Clase Azul Ultra 180 Made in batches of 100 bottles. Aged for 5 years in Sherry wood casks from Spain. Hand painted decanter with platinum, silver & 24 carat gold features. Dark amber with silky, rich & full body flavour. Aromas of wood, fruit, intense cherry & hints of caramel. Taste is smooth, flavorful & elegant with hints of sweet oak. Bottle is hand made & decorated with a blind technique using platinum which is transparent when liquid Deleón Extra Añejo 24 Highlands. Aged for at least 36 months in American White oak barrels & bottled at 108 proof. Full bodied & packed with oak, toasted almond, smooth agave & gentle vanilla. Sean P Diddy Combs ultra premium tequila label made with only the best highlands blue Weber agave Don Fermín Extra Añejo 20 Highlands. Organic & made with sustainable practices. Abundant body, smooth in nose. Memories of vanilla, pear, cinnamon & Cedar. Sensation of a tasted dessert Don Fulano Imperial 28 Old & temperamental. Soft & complex yet elegant & powerful. Aged for 5 years in French oak barrels. Notes of fruit, clove & cinnamon, maple, tobacco & black cherries. Exceptional quality. Velvety long lasting finish. Superlative El Tesoro Paradiso Extra Añejo 35 Aged for 7 years in American white oak bourbon barrels. It is rare & exclusive with only 2000 cases made. Contains juice from especially sweet agave that survived frost & freeze for two consecutive years. A tequila connoisseurs special treat Gran Centenario Leyenda 22 Aged in new French Limousin oak barrels for 3 years

13 - E X T R A A Ñ E J O - Gran Mayan Extra Añejo 21 Ultra aged Grand Mayan has a dark mahogany hue with a sweet aroma of nuts, lush oily mouth feel & hints of candied apricots & bitter orange peel. Balanced & complex Herradura Selección Suprema 65 Aged for 49 months in the finest oak barrels. Highly sought after for its excellence & made with the oldest oven in Mexico. Rich vanilla, oak & dried fruit. Lingering & complex Jose Cuervo Reserva de la Familia - 37 Released to celebrate the 200th anniversary of the distillery. Aged 3 years in American and French oak barrels. Rich oak, toasted almonds, vanilla and cinnamon. Long and silky finish. Ocho Extra Añejo 24 Single estate & vintage dated tequila, this is the first of its kind. Focusing on terroir, sustainable farming practices are used from an elevation of 6,500 feet with iron rich tierra roja soils. Imagine a Grand Cru burgundy of Jalisco Gran Patrón Burdéos Añejo 80 Aged for at least 12 months in French & American oak, then distilled again & racked in vintage Bordeaux barrels. Notes of oak, light agave, vanilla & raisins. Long lasting, velvety smooth & luxurious. In it s own category of luxury tequila making Revolución Extra Añejo 22 Previously reserved for private consumption by the tequila master at Revolución. Aged for 4 years in French oak barrels & made exclusively from blue agave plants that are at least 12 years old. Intricate aromas of dried herbs, coffee, caramel & a hint of citrus. Velvet palate with hints of dark chocolate. Strong personality & very long finish Sierra Milenaria Extra Añejo 20 Highlands. Double distilled & stored in Holly oak barrels for 3 years. Rich volcanic soils give it a fruity aroma with caramel & vanilla Tapatío Excelencia 20 Made by Carlos Camarena, one of the most revered tequila masters. Incredibly peppery agave character, buttery grilled, & a spicy kick. Rich & complex

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15 -MEZCAL- TEQUILA & MEZCAL AS WE KNOW IT TODAY IS DUE TO THE DISTILLATION PROCESS INTRODUCED BY THE SPANISH CONQUISTADORS UPON THEIR ARRIVAL TO MEXICO. WHEN THEY HAD RUN OUT OF BRANDY FROM SPAIN & FRANCE, THEY DISTILLED THE FERMENTED GIFT FROM THE GODS. AFTER PURIFYING THE LIQUID, THEY PRODUCED WHAT IS KNOWN AS MEZCAL. THE SPANISH QUICKLY INCREASED PRODUCTION OF AGAVE IN THE 1700S & BY THE TIME MEXICO BECAME AN INDEPENDENT & SOVEREIGN COUNTRY IN 1821, THE DRINK WAS WIDESPREAD & EXPORTATION HAD BEGUN TO EUROPE & THE AMERICAS. AGAVE SPECIES ARE VARIED & GROWN IN MANY DIFFERENT REGIONS OF MEXICO. THESE PRODUCE WHAT IS KNOWN AS MEZCAL. MEZCAL IS PRIMARILY MADE WITH THE AGAVE SPECIES ESPADÍN. OTHER SECIES USED INCLUDE MADRECUICHE, TOBALÁ, TEPEZTATE & ARROQUEÑO. TEQUILA HOWEVER IS MADE EXCLUSIVELY FROM THE BLUE WEBER AGAVE IN THE TEQUILA REGION OF JALISCO & CERTIFIED DENOMINATION OF ORIGIN REGIONS NEARBY.

16 - M E Z C A L - Alipus San Andres, Oaxaca - 13 Fermented using wild yeast in cypress vats. Smoked notes of cooked vegetables. Sweet and fruity Alipus San Baltazar Guelavila, Oaxaca 13 Fresh sugarcane gives way to a big push of smoke. Clean minerality to finish Alipus San Juan, Oaxaca 13 Big agave nose balances a strong alcohol mouthfeel. Ripe fruit on the palate with a medium smoke finish Alipus Edicion Especial 2014, Oaxaca 20 Vegetal nose with light smoke. Big mouthfeel & long dry finish with clean minerality Burrito Fiestero Joven, Durango to 14 year old agaves. Sweet smoke, floral and green eucalyptus-like notes Bruxo No. 1 Joven, Oaxaca - 13 Young espadin mezcal with a citus & pepper driven nose. Clean, dry vanilla finish Bruxo No. 2 Pechuga, Oaxaca - 14 Full bodied with lots of texture, this mezcal is a vegetarian take on a pechuga, traditionally a celebratory mezcal made with savoury & meat products in the distillation process. Citrus & smoke balanced with a full flavoured body Bruxo No. 3 Barril, Oaxaca - 15 Bold & smokey with a buttery palate. Mushroom & warm spices linger Bruxo No. 4 Ensamble, Oaxaca 17 A blend of espadin, barril & cuiche agaves. Concequintly a variety of flavours exist. Jalapeno, tropical fruit & grassy notes give way to a clean, lightly salty finish Bruxo No.5 Tobala, Oaxaca Limited production, made with wild agave. Sweet, clay, citrus taste. Incredibly smooth

17 - M E Z C A L - Cha Cha Cha Reposado, Oaxaca 15 Dry & savoury nose. Soft & sweet agave palate with almost no smoke. Honey finish Del Maguey Chichicapa, Oaxaca 16 Roasted agave sweetness reigns supreme in this single village mezcal. Medium body with complex citrus to balance Del Maguey Crème De Mezcal. Oaxaca 11 A rich & desert like mezcal is the result of pairing San Luis Del Rio with unfermented cooked agave syrup. Notes of roasted pears, almond, orange & cream, with faint smoke Del Maguey Minero, Oaxaca 17 Winter warmer. Vanilla & burnt honey are met with figs & a light smoke Del Maguey Pechuga, Oaxaca 32 Array of flavourful contributors including basil, lemon, ocean & a savoury touch of white rice & chicken breast. Celebratory style mezcal at it s best Del Maguey San Luis Del Rio, Oaxaca 15 Espadin agave with medium heat & a distinct fruity nose. Delicate finish Del Maguey Santo Domingo Albarradas, Oaxaca 17 High altitude. Clean long palate with tropical fruit notes. Dry finish Del Maguey Tobala, Oaxaca 22 Growing only in the shade of oak trees in high altitude canyons, this tobala has ripe mango & cinnamon notes with a long smooth finish Del Maguey Vida, Oaxaca 11 Spicy, full bodied smoke with hints of citrus, hazelnut & almond. Classic single village espadin Del Maguey Wild Tepextate, Oaxaca 18 Light bodied, candied fruit nose. Lively passionfruit & marzipan palate makes this mezcal a great stepping stone for the uninitiated

18 - M E Z C A L - Don Amado Resposado, Oaxaca 16 Broad scope of flavours with an underlying palate of dry chocolate & nuts, peppery finish. Brandy barrels give this mezcal it s rich palate Mezcal Amores, Oaxaca 13 Light & sweet, with notes of mango, cinnamon & bergamot El Jolgorio Mexicano Joven, Oaxaca - 18 Light smoke, citrus and peppers. Roasted agave and syrup nose Estancia Raicilla, Jalisco - 15 Softer smoke, light pineapple and plum. Ilegal Mezcal Joven, Oaxaca - 11 Deep agave aromas, hints of green apple, citrus and white pepper Ilegal Mezcal Reposado, Oaxaca 13 Aged for four months. Nose of mesquite & oak, with green apple & smoked agave body Ilegal Mezcal Anejo, Oaxaca 15 Aged for 13 months. Roast pineapples & citrus, medium smoke with chocolate notes & a peppery finish Leyenda Puebla, Oaxaca - 20 Notes of citrus, apple peel and fresh jalapeno. Organic and fair trade certified Los Danzantes Joven, Oaxaca - 13 Slight hint of sweetness with touch of vanilla and lime. Peat-like smoky finish Los Danzantes Reposado, Oaxaca - 14 Warm woody spices and deep fruit notes. Smooth and well balanced

19 - M E Z C A L - Meteoro Joven, Oaxaca - 15 Bright fruit and citrus peel notes accompanied by aromatic smoke Mezcal Derrumbes, Oaxaca 12 Bold nose of pepper & honey leads into a woody palate. Finishes with a hit of sweet, sticky cooked agave Mezcal Gin 17 Wild cenizo agaves, macerated & vapour infused with gin botanicals. Dry & distinct, with notes of lemongrass, jalapeno, nutmeg & a few usual gin suspects Mezcal Vago Elote Joven, Oaxaca - 18 Roasted corn infused after second distillation. Sweet with wood, green tropical fruit and honeycomb tones. Milagrito Ven A Mi Joven, Oaxaca 12 Light smoke on the nose. Berry driven palate that continues into a long finish of fresh strawberry & raspberry. Refreshingly distinct Nuestra Soledad La Compania Ejutla, Oaxaca 10 Roasted green pepper with a light salinity, & a mild minerality to finish

20 - S O T O L - Sotol Por Siempre, Chihuahua 16 Bright nose of citrus & wild flowers. Palate of wet stone with a peppery smoke finish Sotol Hacienda de Chihuahua Silver, Chihuahua 13 Medium sweet grassy notes, mild smoke scent with a floral undertone Sotol Hacienda de Chihuahua Reposado, Chihuahua 14 Light & nutty, with an earthy palate. Late vegetal bite & sweetness Sotol Hacienda de Chihuahua Anejo, Chihuahua 17 Full nose of caramel & coffee, with a grassy palate & mild spicy finish Sotol Hacienda de Chihuahua Extra Anejo, Chihuahua 22 Aged five years in French oak, this sotol takes on an almost brandy like profile. Dark chocolate & cherries, a full mouthfeel, medium spice & a cocoa defined finish

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22 -WHISKY- WHISKY DERIVED FROM THE GAELIC WORD UISGE BEATHA MEANING WATER OF LIFE HAS BEEN ENJOYED IN SCOTLAND FOR HUNDREDS OF YEARS, WITH THE EARLIEST WRITTEN REFERENCE DATING BACK TO SINCE THEN, DISTILLING METHODS BEEN REFINED & CLASSIFICATIONS HAVE BEEN INTRODUCED TO GIVE US THE RANGE OF DIFFERENT WHISKY S WE KNOW AND LOVE TODAY. WHISKY IS AGED IN CASKS. ITS AGE IS A REFLECTION OF THE TIME IT HAS SPENT CHANGING ITS CHEMICAL MAKEUP & ACQUIRING NEW & DIFFERENT TASTES FROM ITS CASK.

23 - H I G H L A N D S - A region to the north of Edinburgh & Glasgow, where the largest amount of single malt whisky originated. As the area covered is so extensive the conditions a whisky is made in varies & can result in substantially different flavours. This also includes the island whisky, aside from Islay. Glenmorangie Original 40.00% abv - 15 Matured in ex-bourbon casks made from Ozark American oak. Rich, medium dry palate. Soft & full of flavor custard, toffee, barley sugar. Slightly spiced with a malty background Glenmorangie Extremely Rare 18yo 43.00% abv - 19 Sweet & citrusy on the nose. Concentrated & mouth filling mandarin peel, grapefruit, toasty oak and soft peat. Long, biscuity, orange cake-like aftertaste Adelphi Fascadale Batch 4 Clynelish 12 yo 46.00% - 18 Fascadale Batch No. 4 is a special marrying of 5 American oak casks from the North Highland distillery of Clynelish. Only 1396 bottles were produced in this release. Soft, fruity, balanced & understated. Notes of vanilla, honey & nashi pear

24 - L O W L A N D S - The region south of Edinburgh and Glasgow. Triple distillation is found mostly in this region. Typically produces a dry, gentle whisky, devoid of peat. Auchentoshan 12yo 40.00%abv - 12 Auchentoshan employs a triple distillation method, an unusual process, which sees the spirit enter the cask at a staggering 82% abv. Light, fruity & balanced dangerously drinkable. Oatmeal & muesli, malt honey, cereal & ginger Auchentoshan Three Wood 43%abv - 13 An outstanding, full bodied malt. A little dry with notes of caramel & dried fruits Glenkinchie 12yo 43% abv - 16 Light yet fragrant on the nose. Sweet, fruity & warm with hints of calvados & oak. Well rounded, medium length

25 - B L E N D S - Whisky can also be blended. The method used involves mixing at least two varieties of single malts that have originated from different distilleries. Adelphi Private Stock Blended 40.00% abv - 9 This is Adelphi s only blend, employing four grains combined with a high proportion of aged single malts from the west coast & Speyside. Semi sweet aromas are pristine & sherry focused with traces of peat Dimple 15 yo blend 40.00% - 11 Complex wood aromatics & a soft, light palate that finishes dry J&B Rare Blend 40.00% - 9 The blending of whiskies is a practice aimed at creating a product of broad appeal. It was for this purpose that Justerni & Brooks developed their now famous J&B Rare for the American market. Toasted cereal, vanilla gentle spices & slightly peaty. Crisp, clean & dry

26 - S P E Y S I D E - A small region, spanning nearly 160km across & 80km high, located in the northwest between Inverness & the river Deveron. Typically produces the sweetest & lightest of the single malts. Balvenie Caribbean Cask 14yo 43.00% abv - 15 Light to medium bodied with hints of dried fig, rum-like sugars & delicate toasted cereals toward the finish. Well balanced with light spice adding vibrancy Balvenie Doublewood 17 yo 43.00% abv - 25 Wonderfully soft mouth feel with the Sherry cask adding extra depth dried fruits, honeycomb & vanilla taper off with gentle bittersweet dark chocolate Glenlivet 15 yo 40.00% abv - 17 Sweet nose delivering cedar, baked pear & oak. Velvety texture with flavors of ripe peach, bran & pear. Extended, semi-sweet finish Glendronach 12 yo 43.00% abv - 12 Rich sherry with maple syrup, honey-drenched citrus, sultana, & a good dried oak spice finish for balance. Unchill filtered & matured in a combination of Pedro Ximenez & Oloroso Sherry casks Glendronach 18 yo 46.00% abv - 18 Oloroso infused malt with fruit n nut chocolate & cinnamon followed by marzipan, orange cake & ultra-aged muscat Adelphi Selection Longmorn 1985 Mortlach, 28 yo 50.6% abv - 28 One of 247 bottles, cask no Drawn from a refill American oak, ex-bourbon cask. Slightly mineralic with light toffee & raspberry boiled sweets. Rich, oily & dry. A little water opens it up a bit & brings out tropical notes Benromach 10yo 43.00% abv - 13 Clean, crisp malt, mildly fruity & spicy with hints of peat & a subtle dried grass note. A good whisky that does not really give its age away Benromach Peat Smoke 46.00% abv - 15 Medium dry & super peaty as the name implies. Settles back with sweet barley & vanilla cream

27 - I S L A Y - From the island of Islay in Scotland s southwest. Produces the most powerful, heavily peated single malts out of all regions. Typically very smoky & briney in flavour. Caol Ila 12 yo 43.00% abv - 16 Gaelic for Sound of the Islay. Semi-sweet, smoky, fruity, oily flavours counterpointed by fine, drying tannins. Perfectly balanced & gentle Caol Ila Distillers Edition - 22 This extraordinarily stylish and complex expression of Caol Ila has been double-matured in carefully selected Moscatel casks. The wood is not over-evident & instead balances perfectly with this richly flavoured single malt Adelphi Breath Of The Isles 13 yo 60.00% abv - 19 One of 294 only bottles in existence, cask no. 1791, Bourbon barrel. Smoke on the nose, ripe red apples, fresh oranges, licorice, cloves & pepper with hints of honey & caramel. Spice wrapped in delightful sweetness Adelphi Selection Highland Park, 15 yo 55.40% abv - 20 One of only 299 bottles, cask no. 1477, un-chill filtered. Burnt sugar with a touch of smoke. Slightly waxy with a long, dry finish Ardberg Uigeadail 54.20% abv - 18 Named Uigeadail after the loch from which all Ardbeg water flows. This cask strength, heavily peated Ardbeg is produced from a mix of bourbon casks & older sherry casks. Velvety texture, sweet & smokey. Dark chocolate fudge, orange, cereal & peat

28 - I S L A Y - Ardberg Corryvrecken 57.10% abv - 20 Rich chocolate, vanilla, lemon butter & spice above a smoky salty layer. Powerful & well-textured Bruichladdich Octomore Ed. 7.1 Cask Strength 59.5% - 30 The world s most heavenly peated whisky with a PPM of 208. The 7th edition of Octomore is powerfully peaty with notes of honey. Aged 5 years Elements of Islay BN % abv - 30 The fourth Elements bottling from Bunnahabhain. Lightly peated & sweet with a pleasant bitterness at the finish. Notes of citrus, spice & demerara sugar Elements of Islay PE % abv - 40 The fifth Port Ellen edition from Elements of Islay. A soft, creamy & wonderfully balanced whiskey with notes of brown sugar, oak & spice & a lengthy finish Elements of Islay BW % abv - 30 The first Bowmore release from Elements of Islay. Sweet, peaty, salty & floral. Hints towards lemon, pineapple, walnuts & liquorice

29 - J A P A N E S E - Japanese whisky originated with the opening of the Yamazaki distillery in 1923, by Suntory brand owners Shinjiro Torii & Masataka Taketsuru. It is crafted in a similar fashion to Scotch Whisky, & typically have flavour profiles similar to Lowland or Speyside single malts, encompassing dry, sweet, gentle notes. Tokinoka Blend 40.00% abv - 17 Meaning the fragrance of time in Japanese. Mellow & fruity apricots, dried fruits & honey with hints of malted cereal Nikka from the Barrel 51.40% abv - 25 Comprised of blended single malts from both the Miyagikyo & Yoichi distilleries along with an element of grain whisky, matured in first-fill bourbon casks. Soft spices, sweet malt & dried fruit flavours with a clean, slightly tingly mouth feel Ichiros Malt Chichibu The Peated 50.50% abv - 50 Mellow for 50.50% abv. Caramel, pepper, lemon & some candiness accompanied by strong peat Shinshu Mars Komagatake Rindo 52% abv - 30 Rindo means gentian & has a distinctly aromatic character thanks to ageing exclusively in a combination of ex-bourbon, sherry & Japanese wine casks

30 -AMERICAN- WHISKEY IN AMERICA DIFFERS FROM THAT OF SCOTLAND & JAPAN IN THAT IT IS MADE FROM A FERMENTED MASH OF CEREAL GRAINS. FOR A WHISKEY TO BE CLASSIFIED AS BOURBON, IT MUST CONTAIN 51% CORN OR MORE, WITH ALL RYE WHISKEYS CONTAINING 51% RYE. AMERICAN WHISKEYS ARE TYPICALLY KNOWN FOR THEIR SWEET VANILLA NOTES & SUBTLE SPICES. OUTSIDE OF THE UNITED STATES, VARIOUS OTHER COUNTRIES RECOGNIZE CERTAIN TYPES OF AMERICAN WHISKEY, SUCH AS BOURBON & TENNESSEE WHISKEY, AS INDIGENOUS PRODUCTS OF THE UNITED STATES THAT MUST BE PRODUCED (ALTHOUGH NOT NECESSARILY BOTTLED) IN THE UNITED STATES. WHEN SOLD IN ANOTHER COUNTRY, AMERICAN WHISKEY MAY ALSO BE REQUIRED TO CONFORM TO OTHER LOCAL PRODUCT REQUIREMENTS THAT APPLY TO WHISKEY IN GENERAL WHEN SOLD IN THAT COUNTRY, WHICH MAY IN SOME ASPECTS INVOLVE STRICTER STANDARDS THAN THE U.S. LAW.

31 - R Y E - Bulleit Rye - 9 The award winning rye whiskey is a small batch whiskey with rich oak aromas with hints of vanilla, honey & spice Belgrove White Rye - 14 Australia s first & only Rye distillery, & one of few paddock to glass productions, Belgrove is truly unique. The un-aged White Rye is transparent in colour, with a slightly fruity nose & a big hit of spice Jim Beam Rye - 10 Brief caramel vanilla notes are enjoyed before a pleasant fiery warmth take over, plunging you in nutmeg, clove, & black pepper spices. Smooth cherry & a slight citric sweetness takes you home High West Campfire - 12 We can write something cheesy about campfire, cowboys, & whiskey, but you should taste this for yourself. A blend (of top secret proportions) of rye, bourbon, & peated scotch whiskey, this number from Utah has a honey-like sweetness & plenty of smoke High West Double Rye - 12 A blend of 2 year old & 16 year old rye whiskeys balances perfectly. Caramel sweetness & vanilla richness calms the bite of the younger rye for a relationship that works. High West Rendezvous - 15 Caramel, honey, mint, vanilla & spicy cinnamon Hudson Manhattan Rye - 20 Hailing from New York, this medium-full bodied rye has notes of honeyed grain, cola, medicinal bark & pink peppercorn Rittenhouse Rye - 12 A deep amber coloured rye, sweet with a hint of spice. Full-bodied with a slightly dry finish Koval single barrell rye - 16 Sweet vanilla notes are found along with some light char smoke & toasted grains

32 - B O U R B O N - Buffalo Trace White Dog Mash #1-12 Sweet aroma, with a slight burn. The corn coats the tongue with oil & vanilla Bulliet - 9 Medium amber in colour, with gentle spiciness & sweet oak aromas. Mid-palate is smooth with tones of maple, oak, and nutmeg. Finish is long, dry, & satiny with a light toffee flavour. Bib & Tucker - 20 Earthy. Hints of cinnamon, &liquorice. Rye spice rounds out the palate Elijah Craig - A rich, deep coloured bourbon with a buttery texture. After the initial burn of the alcohol notes of citrus, rum butter & apricots shine through Koval - 16 Sweet & very well balanced whiskey, with plenty of spice Koval Four Grain - 16 Made with a mash of oats, malted barley, wheat & rye Hudson Baby Bourbon - 19 A deep ruby coloured 100% corn whiskey. Gentle on the palate, with an oily texture & hints of mint & licorice Jack Daniel s - 10 Smooth with woody & a hint of a fruity undertone before the flavour launches into a mingling of caramel, vanilla & of course the signature notes of oak & fruit Maker s Mark - 10 Rye, spice, barley malt, a little nut oil with butterscotch & vanilla. A sweet finish with butterscotch & dry oak spice Woodford Reserve - 12 Notes of honey & spice, leather, a touch of cocoa, a little smoke, toasty oak & vanilla cream with a hint of butterscotch. Thick & full palate

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34 -RUM- CARIBBEAN SUGAR FARMERS OF THE 17TH CENTURY HAD A SERIOUS INDUSTRIAL WASTE PROBLEM. THAT PROBLEM WAS MOLASSES, A BYBPRODUCT OF PRODUCING SUGAR. WITH NO EXPORT MARKET OR PRACTICAL USE FOR IT AT HOME, PLANTERS RESORTED TO DUMPING UNWANTED MOLASSES INTO THE OCEAN. EVENTUALLY, SOMEONE REALISED YOU COULD MIX IT WITH THE LIQUID SKIMMED OFF OF CANE JUICE DURING ITS INITIAL BOILING & FERMENT IT. THIS PROCESS CREATED A SERVICEABLE STARTING POINT FOR DISTILLATION. ALTHOUGH THE EXACT ETYMOLOGY IS STILL MURKY, THE LIQUOR THIS PROCESS YIELDED BECAME KNOWN AS RUM. THIS BEVERAGE HAS FAMOUS ASSOCIATIONS WITH THE ROYAL NAVY & PIRACY. RUM HAS ALSO SERVED AS A POPULAR MEDIUM OF ECONOMIC EXCHANGE, USED TO HELP FUND ENTERPRISES SUCH AS SLAVERY, ORGANIZED CRIME, & MILITARY INSURGENCIES SUCH AS AUSTRALIAS OWN RUM REBELLION. TODAY, RUM PRODUCED AND ENJOYED IN ALL CORNERS OF THE GLOBE. YO HO HO.

35 - R U M - Plantation Original Dark 40.00% abv - A blend of Trinidadian dark rums. Praline, toffee, tropical fruits & spice Plantation 3 Stars 41.20% abv - A fine, grappa-like profile. Fruity, unripe banana & peppercorns with a grassy finish Plantation Guyana % abv - Powerful & complex, with notes of peat, cigar & vanilla. Fruity, oaky & smoky aromas mingle harmoniously Plantation Grenada % abv - Aged for 8 years in casks of unspecified origin. Citrus, clove & cantaloupe on the nose. Honey, crème caramel & fried banana with hints of spice Plantation Panama % abv - 100% column distilled & aged for 9 years. Lush, rich & sweet with banana, pineapple, vanilla & clove Zacapa % abv - Tropical fruits, brown sugar, dried cherries, cinnamon & roasted nuts with a luscious, liqueurlike density Zacapa XO 40.00% abv - Rich & full-bodied with elements of tobacco, burnt caramel, oak & spice Flor de Cana Gold 4yo 40.00% abv - Crisp & semi-sweet with caramel, sugar cane, pepper & spice Flor de Cana Extra Dry 4yo 40.00% abv - Medium-dry & understated. Coconut, nougat & a dash of pepper

36 - R U M - Flor de Cana Centenario 18yo 40.00% abv - On the subtler, drier side with golden syrup, vanilla fudge, crème café & sweet spices Diplomatico Ambassador Selection 47.00% abv - Aged for a minimum of 12 years, a masterpiece of flavor choreography. Intense dried fruits, brandy cream & liquorice balanced with a fine tuned acidity Diplomatico Anejo 40.00% abv - A slightly restrained, drier style with a soft palate. Vanilla bean, iced coffee, honey, coconut oil & cinnamon with added freshness from a grassy finish Diplomatico Reserve Blanco 40.00% abv - Pure soft & silky mouthfeel. Sweet for a white rum. Vanilla slice, fairy floss & almond Diplomatico Reserva Exclusiva 40.00% abv - A silky, creamy mouthfeel yields a plush array of dried fruits, raisins, coffee-caramel, which is contrasted with gently warming spirit heat Smoke & Oakum s Gunpowder Cherry 46.90%abv - Rich Otago cherries & spice with warming spirit heat. Short & sweet Smoke & Oakums Gunpowder 51.60%abv - Hot spice, orange peel & spearmint freshness Pyrat XO Reserve 40.00%abv - A distinctly unique blend of nine Caribbean rums, aged up to 15 years in Limousin oak & American sweet oak. Fruity aroma s, orange rind, grapefruit, dried apricot, caramel, toffee & cinnamon Stolen Spiced 37.50% abv - Aged using former bourbon barrels, this Kiwi rum has notes of smoke, coffee, honey & vanilla

37 - R U M - Stolen White 37.50% abv - Dry with grapefruit & lime Goslings Black Seal 151 Proof 75.50% abv - Despite it s high proof, Goslings 151 is surprisingly smooth Goslings Black Seal 40.00% abv - A complex & unusual spirit. Deep, assertive with herbal sharpness Kraken Spiced 40.00% abv - Moderate sweetness, tastes like chico lollies, maple syrup & creamy soda. Easy drinking Pampero Anejo 40.00% abv - Vanilla, toffee & burnt sugar Pampero Blanco 37.50% abv - Soft vanilla accompanied with lingering spice Sailor Jerry Spiced 40.00% abv - Spiced with lime & vanilla Fair Rum 40.00% abv - Silky smooth molasses & liquorice bullets with pepper & sweet spice

38 - R H U M A G R I C O L E - FRENCH-SPEAKING ISLANDS ARE BEST KNOWN FOR THEIR AGRICULTURAL RUMS (RHUM AGRICOLE). THESE RUMS, BEING PRODUCED EXCLUSIVELY FROM SUGAR CANE JUICE, RETAIN A GREATER AMOUNT OF THE ORIGINAL FLAVOR OF THE SUGAR CANE & ARE GENERALLY MORE EXPENSIVE THAN MOLASSES-BASED RUMS. RUMS FROM HAITI, GUADELOUPE AND MARTINIQUE ARE TYPICAL OF THIS STYLE. UNLIKE SOME OTHER SPIRITS, RUM HAS NO DEFINED PRODUCTION METHODS. INSTEAD, RUM PRODUCTION IS BASED ON TRADITIONAL STYLES THAT VARY BETWEEN LOCATIONS & DISTILLERS.

39 - R H U M A G R I C O L E - Dillon Blanc 50.00% abv - A fine expression of Martinique agricultural rum. Rich & full bodied, apples & peaches HSE Fino & Olorosso Cask % abv - Aged eight years in oak barrels, finished with six months in Fino & Oloroso casks. Hazelnut & cigars on the nose. Well balanced with spice & exotic fruits HSE Islay Single Malt Finish % abv - Aged seven years in oak & another year in Islay Single Malt whiskey barrels. Tropical pineapple & passionfruit met contrastingly with smokey peat HSE Sauternes Finish % abv - Aged for nine years, finished for eight months in Sauternes casks. Captivating roundness with notes of dried fruits, acacia honey, figs & orange peel HSE Pedro Ximenez Cask % abv - Aged for seven years, finished for six months in Pedro Ximenez sherry casks. A delicate balance between floral freshness & macerated fruits dry dates, licorice, honey & blonde tobacco Rhum J.M XO 45.00% abv - Aged for 10 years. Toasted nut, lemon & sage on the nose with notes of mango & passionfruit Rhum J.M Blanc 50.00%abv - Extravagent cornucopia of ripening tropical fruit including mango, bananas & papaya Depaz 50%abv - Exceptionally complex. Crisp, lean & vibrantly spicy. Grassy with notes of unripe banana Domaine De Severin 45.00%abv - One of the finest representatives of Guadeloupe. Complex honey sweetness with fruit & spices Saint James Vieux 42.00%abv - Velvety & well rounded with initial sweet aromatic notes of candied fruit & wood. Great length & balance with roasted undertones

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41 - G I N - FIRST PRODUCED BY THE DUTCH & SOLD AS A MEDICINE TO TREAT GALLSTONES & GOUT, IT EXPLODED IN POPULARITY, CAUSING AN EPIDEMIC AMONG BRITONS POOR. BRITISH SOLDIERS WERE GIVEN GIN OR DUTCH COURAGE DURING THE 30-YEAR WAR DUE TO ITS WARMING PROPERTIES IN THE COLD, DAMP WEATHER. MAY OF THEM BROUGHT IT BACK HOME & CONTINUED TO ENJOY GIN IN COPIOUS QUANTITIES. WHEN WILLIAM OF ORANGE CAME TO THE ENGLISH THRONE IN 1689, HE DECIDED TO ACTIVELY ENCOURAGE THE DISTILLATION OF ENGLISH SPIRITS. ANYONE COULD NOW DISTIL BY SIMPLY POSTING A NOTICE IN PUBLIC & WAITING TEN DAYS. SOMETIMES GIN WAS DISTRIBUTED TO WORKERS AS PART OF THEIR WAGES & SOON THE VOLUME SOLD DAILY EXCEEDED THAT OF BEER & ALE. THE ABUSE OF ALCOHOL BY THE POOR BECAME A MAJOR PROBLEM, WHICH WAS TACKLED BY INTRODUCING THE GIN ACT AT MIDNIGHT ON 29 SEPTEMBER 1736, WHICH MADE GIN PROHIBITIVELY EXPENSIVE. THE PRIME MINISTER WAS AMONG THOSE WHO OPPOSED THE ACT SINCE THEY CONSIDERED IT COULD NOT BE ENFORCED AGAINST THE WILL OF THE COMMON PEOPLE. THEY WERE RIGHT. RIOTS BROKE OUT & THE LAW WAS WIDELY AND OPENLY BROKEN. GIN HAD BEEN KNOWN AS MOTHER S MILK FROM THE 1820S BUT LATER IN THE CENTURY IT BECAME KNOWN AS MOTHER S RUIN. THOMAS CARLYLE WROTE OF GIN AS LIQUID MADNESS SOLD AT TENPENCE THE QUARTEM. DESPITE ITS TUMULTUOUS HISTORY, TODAY GIN IS DISTILLED GLOBALLY & ENJOYED AS A REFINED & DELICATE SPIRIT.

42 - G I N - G One & Nine, France - 12 Dry, spicy. Coriander seed, slightly floral Isfjord, Greenland - 12 Smooth, proudly not dry gin, citrus, soft juniper & lemongrass. Made with Greenland s iceberg water Martin Miller s, UK - 11 Icelandic water. Full citrus taste with juniper emerging half way through. Clean with soft finish McHenry, Tas, AUS - 11 Smooth, citrus peel balanced with small amount of star anise. Coriander seeds & cardamom Monkey 47, Germany - 13 Cranberries, citrus, fresh start goes to pine & wood notes Portobello Road nr 17, UK - 12 Old style London dry gin, spice with a dose of juniper, soft lemongrass Ransom, Oregon, USA - 12 Highly aromatic, uses local hops, silky, cardamom, juniper & marionberry Ransom Old Tom, Oregon, USA - 12 Bright juniper & pine. Floral. Notes of cardamom. Malty Sipsmith V.J.O.P., UK - 11 Overproof. Juniper heavy. Rich spice, notes of dark chocolate Tanqueray, UK - 9 Strong juniper notes along with candied angelica stalk & liquorice

43 - G I N - The Botanist, Islay, UK - 11 Fresh citrus, very floral, hints of coriander West Winds Sabre, WA, AUS - 11 Classic botanicals of juniper, citrus & coriander seed, as well as toasted Australian wattle seed West Winds the Cutlass, WA, AUS - 13 Higher strength, also features Australian bush tomatoes & an increased amount of coriander seed West Winds the Broadside, WA, AUS - 15 Navy strength. Sea parsley, lemon verbena & Margaret River sea water West Winds Barrel Expedition, WA, AUS - 16 Aged in Maidenii sweet vermouth barrels. Vermouth uses wormwood, strawberry & river mint Whitley Neill, Liverpool, UK - 12 Inspired by Africa. Sweet lemon, orange, angelica root, baobab fruit, coriander seed, gooseberry Williams GB, Herefordshire, UK - 11 Extra dry, full bodied, dark chocolate & citrus zest up front followed by warm spicy notes of cinnamon, nutmeg, ginger

44 - V O D K A - THE NAME VODKA STEMS FROM THE RUSSIAN WORD VODA MEANING WATER OR, AS THE POLES WOULD SAY WODA. VODKA HAS BEEN PRODUCED IN SOME FORM SINCE THE 8TH OR 9TH CENTURY IN BOTH POLAND & RUSSIA, WITH THE FIRST KNOWN DISTILLERY APPEARING IN THE 12TH CENTURY IN RUSSIA. VODKA WAS ORIGINALLY USED AS A MEDICINE, USED TO TREAT EVERYTHING FROM POISON IVY TO JELLYFISH STINGS, COLD SORES, AND TOOTHACHES. BEFORE THE 15TH CENTURY, VODKA WAS EVEN USED AS AN INGREDIENT IN GUNPOWDER. THE SPREAD OF AWARENESS OF VODKA CONTINUED THROUGHOUT THE 19TH CENTURY, HELPED BY THE PRESENCE OF RUSSIAN SOLDIERS INVOLVED IN THE NAPOLEONIC WARS THROUGHOUT EUROPE. INCREASING POPULARITY LED TO ESCALATING DEMAND & TO MEET THIS DEMAND, LOWER GRADE PRODUCTS WERE PRODUCED BASED LARGELY ON DISTILLED POTATO MASH. AFTER THE RUSSIAN REVOLUTION, THE BOLSHEVIKS CONFISCATED ALL PRIVATE DISTILLERIES IN MOSCOW. AS A RESULT, A NUMBER OF RUSSIAN VODKA-MAKERS EMIGRATED, TAKING THEIR SKILLS & RECIPES WITH THEM. ONE SUCH EXILE REVIVED HIS BRAND IN PARIS, USING THE FRENCH VERSION OF HIS FAMILY NAME - SMIRNOFF. THENCE, HAVING MET A RUSSIAN ÉMIGRÉ FROM THE USA, THEY SET UP THE FIRST VODKA DISTILLERY THERE IN THIS WAS SUBSEQUENTLY SOLD TO A US DRINKS COMPANY. FROM THIS SMALL START, VODKA BEGAN IN THE 1940S TO ACHIEVE ITS WIDE POPULARITY IN THE WESTERN WORLD. NA ZDOROVIE!!

45 - V O D K A Butter, Tas, AUS - 10 Barley vodka made using Tasmanian butter. Has a rich buttery smell with viscous mouthfeel, long creamy finish Chase, Herefordshire, UK - 10 Potato vodka. Smooth vodka with naturally sweet & creamy taste Chase Marmalade, Herefordshire, UK - 10 Potato vodka. Marinated with marmalade & Seville orange peels, fruity, leaves a bittersweet finish CÎROC, France - 12 Grape vodka. Made from snap frost grapes, smooth, lightly sweet & floral with creamy finish Grey Goose, France - 14 Wheat vodka. silky & smooth. Touch of sweetness, vanilla Isfjord, Greenland - 12 Wheat vodka. Made with the purest water from Greenlandic icebergs. Premium vodka with smooth feeling & taste Zubrowska, Poland - 9 Bison grass vodka. Notes of lavender, vanilla & of course, cut grass

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47 - A P É R I T I F S & D I G E S T I F S - TYPICALLY SERVED BEFORE A MEAL TO STIMULATE THE APPETITE, AN APÉRITIF IS MOST OFTEN A MODESTLY ALCOHOLIC BEVERAGE MEANT TO SPARK THE APPETITE WITHOUT OVERWHELMING THE SENSES. WHILE AN APÉRITIF MAY BE AS SIMPLE AS A GLASS OF DRY WHITE WINE OR CHAMPAGNE, A TRUE APERITIF HAS A LITTLE MORE FLAIR, MORE FLAVOUR, DEEPER COLOUR & A BIT MORE SOPHISTICATION. DIGESTIFS ARE SERVED AT THE END OF A MEAL TO AID DIGESTION. THEY TYPICALLY CONTAIN HERBS & SPICES THAT ARE BELIEVED TO HAVE STOMACH-SETTLING PROPERTIES. THE FIRST ATTEMPTS TO AID DIGESTION USING AROMATIC HERBS & SEEDS STEEPED IN LIQUIDS WERE MADE BY THE GREEKS & ROMANS. DIGESTIFS, WHICH ARE USUALLY TAKEN STRAIGHT (NEAT), GENERALLY CONTAIN MORE ALCOHOL THAN APÉRITIFS.

48 - A P É R I T I F S & D I G E S T I F S - Grand Marnier Made from French Cognac & flavoured with the essence of bitter orange Luxardo Maraschino Still using the original recipe from 1821 & requires four years to produce this specialty. Marasca cherries are harvested from Luxardo s own trees & the solid components are then infused in larchwood. Used in many classic cocktails Strega Italian herbal liqueur. Slightly sweet & semi-viscous with strong mint & fennel flavours Galliano Black Sambuca Distinct tapered bottle with an intense anise flavour Armaro Nonino A celebrated UE Grape Distillate aged in repurposed Sherry barriques, this liqueur takes on incredible depth of flavour & mellow, oaky notes Delord BAS Armagnac VSOP Lying to the sandier west of the Armagnac region where the Armagnacs are fuller but suppler with a scent of prunes or plums. Finishes medium dry with an exceptionally long vanilla, raisin & cinnamon aftertaste Hine cognac VSOP A blend of Grande & Petite Champagnes, the cognac is aged from between 6 and 12 years, with most being around 8 years old. First blended by the eponymous Thomas Hine Montenegro A traditional amaro distilled in Bologna, Italy. It is made using over 40 herbs, including vanilla & orange peels. First produced in 1885 & is named after Princess Elena of Montenegro

49 - A P É R I T I F S & D I G E S T I F S - Mythe Absinthe Distilled with aniseed, badiane, vervain, hyssop, & of course, wormwood which produces a full, layered bouquet that is then followed by a balanced palate Amargo Vallet Orginating from Mexico, this liqueur is made from Angostura bark & a maceration of cherry fruits, cloves & other roots & spices. Herbal notes of bittersweet dark chocolate & citrus rind balance an earthly richness to create this delightful elixir Fernet Vallet Aromatic plants, roots & spices including cinnamon, clove, Quassia wood, gentian root & cardamom. An intensely herbal, woodsy digestif, Fernet Vallet enjoys popular usage throughout Mexico in the preparation of both classic & modern cocktails Pernod First made in 1805 by Henri-Louis Pernod, it is an unsweetened aniseed flavoured liqueur that is often enjoyed after dinner as a digestive Disaronno Instant hit of sweetness on the nose with a strong dominating almond aroma. Softer on the palate however with a rather short, sweet flavour of almond & marzipan Fernet Branca A household name in Italy & a cult hit abroad, Fernet-Branca also made its name as one of the popular drinks in the world. Its thick, bitter flavour makes it something of an acquired taste. It is distilled from more than 27 different herbs & spices including aloe, rhubarb & saffron, sourced from four continents

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51 - L I Q U E U R S - A LIQUEUR IS A SWEET ALCOHOLIC BEVERAGE, OFTEN FLAVOURED WITH FRUITS, HERBS, SPICES, FLOWERS, SEEDS, ROOTS, PLANTS, BARKS, & SOMETIMES CREAM. THE WORD LIQUEUR COMES FROM THE LATIN WORD LIQUIFACERE WHICH MEANS TO DISSOLVE. THIS REFERS TO THE DISSOLVING OF THE FLAVOURINGS USED TO MAKE THE LIQUEUR. LIQUEURS ARE NOT USUALLY AGED FOR LONG PERIODS, BUT MAY HAVE RESTING PERIODS DURING THEIR PRODUCTION TO ALLOW FLAVOURS TO MARRY. THERE ARE MANY CATEGORIES OF LIQUEURS INCLUDING FRUIT LIQUEUR, CREAM LIQUEUR, COFFEE LIQUEUR, CHOCOLATE LIQUEUR, SCHNAPPS LIQUEUR, BRANDY LIQUEUR, ANISE LIQUEUR, NUT-FLAVOURED LIQUEUR, & HERBAL LIQUEUR. AT 15-30%, MOST LIQUEURS HAVE A LOWER ALCOHOL CONTENT THAN SPIRITS, BUT SOME LIQUEURS HAVE AN ALCOHOL CONTENT AS HIGH AS 55%. DESSERT WINE, ON THE OTHER HAND, MAY TASTE LIKE A LIQUEUR, BUT CONTAINS NO ADDITIONAL FLAVOURING. LIQUEURS CAN BE ENJOYED BEFORE OR AFTER A MEAL, AS A COMPONENT OF A COCKTAIL OR SIMPLY ON THEIR OWN.

52 - L I Q U E U R S - Solerno A unique liqueur made in Sicily with blood oranges from Italy s sun-drenched orange groves. The fresh yet intense richness of Solerno can be savoured with Prosecco sparkling wine, lemon flavoured sparkling water or in your favourite cocktail Clement Creole Shrubb Orange Though this golden spirit is made with Martinique rum & infused with Créole spices, Clément identifies it as an orange liqueur. Sweeter than the average spiced rum, thanks to the addition of pure sugar-cane syrup Mozart Chocolate Cream Opaque, creamy, chestnut color. Faint cocoa & nougat aromas. A velvety, slightly powdery, entry leads to a thick, bittersweet, full body with restrained, unsweetened cocoa & nutty nougat flavors Mozart white Chocolate Cream Fresh cream, the finest cocoa butter, genuine Bourbon vanilla from Madagascar, granulated sugar & pure sugar beet distillate. Mozart Dark Chocolate A creamless version comprising of cocoa & vanilla which has been macerated in a sugarcane distillate for 30 days. Part of the cocoa macerate is kept in oak barrels for two years to round out it s natural bitterness. Patron Café Dryer than most coffee liqueurs, this blend of Patron silver & coffee essence is perfect on its own or in a cocktail Campari A key ingredient on many cocktails, including the classic Negroni. Light floral & herbal notes. Fresh & bitter finish Aperol An Italian classic. Intense orange top with herbal & woody body notes. Pleasantly bittersweet & salty

53 Plymoth Sloe Gin - L I Q U E U R S - Its intensity & richness is the result of using high strength Plymouth Gin which extracts the maximum flavour from the sloe berries, many of which grow wild on nearby Dartmoor. Distilled from grain La Pinta A fusion of Clase Azul Blanco Tequila & Pomegranate juice, married for 12 months St Germain A cocktail classic made from handpicked elderflowers blossoms from France. A seductive bouquet introduces a soft, floral sherbet lemon, pear & passionfruit style liqueur that s integrated, harmonious & beautifully balanced Mandarin Napoleon Bold fruit flavor is well balanced with a tingling spiciness & notes of nutmeg & cinnamon & of course, mandarin Ruby Blue Chilli Pepper Very clean taste. The chilli heat gives a nice warming but never overpowers. A perfect way to add kick to a cocktail Baileys The famous Irish cream whiskey. Pairs beautifully with coffee. Smooth, creamy & warming Fair Café Liquor This coffee liqueur is produced from only the finest, hand-selected Fairtrade certified Arabica coffee beans, grown in the mountains of Huatusco, Mexico Orange Colombo Infusion of sweet & bitter oranges, Lubéron rosé wine, quinquina infusion, curaçao spirit, orange & cane sugar. Refreshing, zesty & bitter Mr Black Australian made. Cold drip coffee blended with local grain spirit. Very Melbourne

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55 - C O C K T A I L S - MARGARITA LA CASA 19 Milagro Silver - Patron Citronge - Lime - Lemon TAX HAVEN 24 Estancia Raicilla - Tamarind - Salt bush - Dark agave GHOSTFACE KILLAH 22 Peleton de le Muerte - Blackened Habanero - Damiana - Lime JALA-PINA 22 Tromba Blanco - Patron Citronge - Tepache Shrub - Jalapeño - Coconut Sugar ESPRESSO MARTINEZ 20 Don Julio Reposado - Patron XO - Vermouth - Coffee - Chocolate EL BORRALHO 23 Bruxo No1 - Kumquat - Ginger - Lemon - Marmalade BURT RITO 23 Burrito Fiestero - Apricot - Vermouth - Quince - Walnut - Queso customise your margarita SEA SALT SPANISH ROSEMARY HIWA KAI BLACK LAVA ALDERWOOD SMOKED MATCHA GREEN TEA LIME INFUSED THAI GINGER GHOST PEPPER BLACK TRUFFLE CYPRIAN PYRAMID ALAEA FINE RED CLAY HABAÑERO JALAPEÑO

56 - C O C K T A I L S - COCHRANE STREET 21 Ketel One Vodka - Dry Vermouth - Absinthe - Lime - Dark Agave - Apple WALDO 23 McHenry - Gran Classico - IPA - Grapefruit COLONIZERS TREAT 18 Pedro Ximenez Sherry - Dry Vermouth - Sparkling Rose LOLA 22 Fair Rum - Luxardo - Mexican Cola Plant - Cherry - Smoke GET DALLAS TO MAKE IT 24 Knob Creek Rye - Aztec Cacao - Beetroot - Served Hot SCHOOL LUNCH 22 Pancho Fierro Pisco - Fernet Vallet - Creme de Violette - Mandarin - Lemon - Cumin HUNUA TRAIL 22 Distillery Botanica Gin - Blackberry - Bitter Lemon - Pepper - Cinnamon

57 - C O C K T A I L J U G S - BARB & FEE S FAMOUS PUNCH 50 Pampero Rum - Feijoa - Rhubarb - Pear - Casa Spiced Ginger Beer MULETA MARGARITA 55 Corralejo Blanco - Old Red Wine - Capsicum - Lime SANGRIA ROSA 50 Rose Wine - Espolon Blanco - Orange - Cardamon - Grapefruit - Raspberry - Thyme SANGRIA MORENA 45 Red Wine - Citronge - Orange - Grapefruit - Jalapeño - N O N A L C O H O L I C - AMERICAN TO 9 0% Vermouth - San Bitter - Seltzer HOUSE SODAS AND SHRUBS 7 Rhubard Soda Agua de Tamarindo Jalapeño Soda FRESH JUICES 8 Please ask our staff for today s fresh squeeze! FERMENTADO (HOUSE FERMENTATIONS) 8 Tepache Casa Spiced Ginger Beer Hibiscus

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