Bartenders stateside are embracing whiskies and white spirits produced in Japan, Taiwan, India, and China.
A short list of our products that are winning awards.
We caught up with Chef José Andrés of the THINKFOOD group of restaurants and Bazaar Meat Executive Chef David Thomas at Jaleo in Las Vegas.
They not only serve Mahón Gin at their restaurants but José gave us the biggest compliment of all when he said Mahón Gin was one of his two favorite Spanish Gins in FOOD & WINE.
Why would a Distillery sell a perfectly good cask to anyone before it's ready to bottle? Is this inferior Whisky? This is what I constantly hear from the marketplace... well let's talk about it.
With so many gins on the market, Mahon Gin's two most important traits make it an easy sell : Grape Alcohol as it's base, and the sea-aired aged juniper berries, both contribute to its unique taste and versatility. So YES terroir can be unique in Gin.
Neilson's Ratings say Cognacs are a growing in popularity within their category and are one of the fastest growing spirit categories exceeding 12% growth in 2015. How is DROUET Cognac sleeping their way to the top of this growth?
Robert Plotkin has taken a look at Mahón Gin in this review for Distillery Age. We've put the article word for word here in our blog.