SPIRITS & LIQUEURS (english) Calle Resbaladero San Martín

Blend of malt and grain Scotch whiskies..- 40% ABV

Jameson Irish Whiskey is a blend of triple-distilled barley whiskeys along grain whiskeys. It is aged in sherry and bourbon oak casks for 4 years. - 40% ABV

40 different single and malt grain whiskies are aged separately for at least 8 years, then double aged in oak casks for up to 6 months and then finally finished in rum casks for a Caribbean Smooth taste. 40% ABV.

8 year-old blended Scotch whisky finished in French oak apple brandy Calvados casks from Normandy. 40% ABV.

8 year-old blended Scotch whisky finished in Japanese 'Mizunara' oak for additional six months. It imparts unmistakeable flavors: perfume, particularly sandalwood, white pepper, shiso leaves, and a creamy oak. 40% ABV.

Straight Bourbon Whiskey, combines two mash bills with five proprietary yeast strains to create 10 distinct Bourbon recipes. distilled and aged separately for a minimum of five years..- 40% ABV

Whisky naturally flavored with cinnamon. It's made with Canadian whisky and aged in used American bourbon barrels. It's bottled in Louisville, Kentucky..- 33% ABV

Will Turkey 81 is a blend of 6 to 8 year old bourbons that were aged in barrels that were charred at the deepest level number 4 sometimes referred to as “alligator Char ” as the wood resembles an alligators skin in texture. 41% ABV.

Tennessee Whiskey, made to a recipe dating back more than a century, painstakingly filtered through maple charcoal for purity and flavor. Matured for 4 years in new charred oak barrels.

Tennessee Straight Rye Whiskey starts as a fermented mash of 70% rye, 18% corn, and 12% malted barley. Once distilled, the spirit is filtered through a 10 foot stack of charcoal produced from sugar maple trees. Finally it is aged aged in new American Oak barrels for at least 4 years - 45% ABV

Mezcla de Islay Single Malt whiskys. Integra destilados añejados en botas de Oloroso y Pedro Ximénez, en barricas ex-bourbon combinados con el clásico "10 year old".- 40% ABV

Blended malt whisky made with single malts from three famous Speyside distilleries. - 40% ABV

Wheated bourbon made with a mash bill recipe of 70% locally-grown corn, 16% red winter wheat, and 14% malted barley. Aged in charred new American oak barrels for 6-7 years. 45% ABV

Created to add a smoky edge to classic with the consultation of a team of bartenders, Smokey Monkey is a blend of malt whiskies – one of which is peated. Matured in ex-bourbon casks. 40% ABV.

Tennessee whiskey made with the brand's traditional recipe -- 80% corn, 12% malted barley, and 8% rye. It also follows all the regulations in the Bottled in Bond Act such as distillation by a single distiller in a single season; maturation in a government bonded warehouse for at least 4 years; and bottling at 100 proof. 50% ABV.

After distillation, this whiskey undergoes TWICE what is referred to as the ‘Lincoln County Process.’ Jack Daniel’s allows its whiskey to drip for six days in 10-foot vats, passing through charcoal that was made by burning maple wood that had been impregnated with 140 proof Jack Daniel’s whiskey, before being put in new charred oak barrels and aged for an estimated 4-7 years. Made of a mash composed of 80% corn, 8% rye, and 12% malted barley. 40% ABV.

12 year old Speyside malt is aged in American oak ex-bourbon casks before being transferred to Jerez oak oloroso sherry casks for a 9 months. This was 1st ever second wood finished malt. 40% ABV.

Single Malt Scotch Whisky. The 12 year from Bruichladdich was matured in American oak bourbon casks. Islay's legendary spring water was also used in the making of this whisky. This spirit was bottled at an ABV of 46% and released in limited quantities.

Speyside Single Malt Scotch Whisky aged for at least 15 years in a combination of European sherry seasoned casks, American sherry seasoned casks and American ex-bourbon casks. - 43%

Made from agave espadin and cirial, plants ranging from 8 to 14 years old. All the mezcal in this blend are made by roasting in a earthen pit (palenque), grounded in a tahona wheel and distilled twice in copper stills.

Made with 100% Blue Webber agave sourced from the Highlands of Jalisco. Aged for approximately 12 months in small, virgin American oak barrels. 40% ABV.

Made with 100% blue weber agave, which are harvested after ageing between eight and 12 years. The spirit is double distilled, and blended with a selection of white Tequilas. 40% ABV.

It's produced by using half tahona-crushed agave and half modern roller-mill crushed agave. The agaves are sourced from Los Altos, Jalisco and are slow-roasted in an oven before fermentation in wooden vats. This wash is then distilled twice in copper pot stills. 40% ABV.

Made in Jalisco, Mexico, Patrón Reposado is made of 100% Weber Blue agave, double distilled in small batches, and aged in oak barrels for two to six months. 40% ABV.

Handcrafted from the finest 100% Weber Blue Agave Carefully distilled in small batches at Hacienda Patrón distillery in Jalisco, Mexico. It's then aged in a combination of French oak, Hungarian oak and used American whiskey barrels. 40% ABV.

Traditional Russian Vodka made from hardy winter wheat cultivated on the Russian steppes. The spirit is quadruple distilled and then blended with the glacial waters from Lake Ladoga. It is raised to a final level of purification using a quadruple charcoal filtering process, and then it is finished in steel ‘resting’ tanks before bottling. 40% ABV

This Polish Vodka comes from the Białowieża Forest, one of the wildest corners of Europe. The water it forms from is drawn from the cleanest springs located there. The wheat used in the production of the spirit comes exclusively from Polish fields, and its grains are carefully selected. It is also subjected to a unique charcoal filtration process into which Białowieża oaks have turned. 40% ABV

Brandy made from wine produced from Xarel·lo, Macabeo and Parellada grapes. Aged using the solera method (with the oldest component being 10 years) in American oak barrels. 38% ABV

Pisco elaborated mainly from the finest grapes Moscatel. These grapes come from the Limarí Valley in Chile. Distillation is discontinuous. This means, it should only be made in copper stills. 43% ABV

Made from the best cherry varieties, with 100% fresh fruit ripened in the sun. Artisanal distillation, by indirect heat, in small copper stills. Aged for 12 months. 42% ABV

A blend Of Calvados produced from 100% cider apples that grow in The Pays d’Auge region of Normandy, France, and matured in barrels for a minimum of 2 years.
All Eaux-De-Vies (Unaged Brandies) are obtained from a unique double distillation process of fermented cder apples .- 40% ABV

No synthetic dyes or preservatives are used , and the raw material (wormwood and other aromatic ingredients) is collected in ecologically clean regions in the foothills of the Pyrenees. Wormwood liqueur "Jacques Senaux" Green contains 10 grams of thujone per liter of beverage. 70% ABV

Is a blend of about 40 different eaux-de-vie from the Bois ordinaire, Bon Bois, Borderies, Fins Bois, Grande Champagne and Petite Champagne appellations that are aged 2 and a half and five years in new French Limousin oak barrels.

French Cognac VSOP, blend from Petite Champagne, Fins Bois and Bons Bois “crus” (Cognac growing areas). It must be aged in new french oak or french oak that previously contained only Cognac eaux de vie. The youngest Cognac eaux de vie in a blend which is VSOP must be 4 years. - 40% ABV

Blend of about 100 different eaux-de-vie made from Ugni Blanc grapes from the Grande Champagne, Petite Champagne, Borderies and Fin Bois appellations that are aged up to thirty years in French Limousin oak barrels.

Molinari Sambuca Extra is a traditional Italian liqueur that is flavoured with essential oil extracted from star anise through steam distillation. Finished by adding selected sugars and natural flavourings, Molinari is often served after dinner with 3 coffee beans ('con la mosca') which are added to each glass for good luck. 40% ABV

Irish Cream made with a blend of farm-fresh cream, Irish whiskey and other Irish spirits, and naturally harvested honey. 17% ABV

Liqueur made from the peels of lemons grown exclusively within the Sorrentine Peninsula. The lemons are peeled within 24 hours of harvesting. The peel is macerated in alcohol for several days. The infusion is filtered and then blended with purified water and sugar. 30% ABV

This liqueur is the result of an infusion of apricot kernel oil with neutral alcohol, caramelized sugar, and the essence of up to seventeen selected herbs and fruits. 28% ABV

Italian liqueur made from roasted hazelnuts, steeped in alcohol, distilled, then flavored with cocoa and vanilla (among other flavorings) before being sweetened with sugar.

Gaspare Campari created this bittersweet red aperitif between 1860 and 1867 in the cellars of his Caffè Campari coffee shop in Milan. It is the result of an infusion of 68 bitter herbs, aromatic plants, and fruit in alcohol and water”. 28,5% ABV.

Tia Maria Cold Brew Coffee Liqueur is made with 100% Arabica Coffee Beans, Madagascar Vanilla and Jamaican Rum. A medium roast at 200°C is used to extract fresh notes of cacao and tobacco. The roasted beans are coarsely ground optimise extraction quality and cold-brewed by steeping the ground coffee beans in room-temperature water and alcohol solution for six to 12 hours. 20% ABV

This Scotch Whisky Liqueur is the result of infusing a secret blend of spices (heather, honey and herbs) with a blend of grain and aged malt whiskies from Speyside and the Highlands regions of Scotland (some of which may be aged up to fifteen years).- 40% ABV

Chambord is a black raspberry liqueur. It is made from an infusion of raspberries and blackberries. Other ingredients include Madagascar vanilla, Moroccan citrus peel, honey, and XO cognac which the master blender balances all together to create a concentrate. 16,5% ABV

The world-famous herbal liqueur, whose green colour comes entirely from the 130 herbs used to make it. This spicy, herbal and sweet liqueur, which has a distinctive flavour, is made by Carthusian Monks to a recipe they were given in 1605. 55% ABV

This liqueur is made from 130 herbs, plants and flowers which were crushed, macerated, and distilled in a manner which is known its entirety by two monks today. Its color is derived exclusively from maceration. 40% ABV.

This liqueur is made with jalapeño pepper grown in an organic garden in Segovia, Spain for 8 months and then smoked, dried and cured for 6 months to turn the Jalapeño pepper into Chipotle. The Chipotle chili is macerated in alcohol with 5 botanicals: Citrus peel, cinnamon, cocoa, allspice, thyme and is finished by maturing in oak barrels that previously held Pedro Ximénez.