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Everyone's dreamed about it - quitting your job and taking a trip around the world. Waking up in a new country every day and immersing yourself in the culture, atmosphere, architecture, food and the local drink. Ok, ok, we know - very few of our bank accounts will allow us to do that right now. Instead, we brought in a tasty selection of spirits from around the world that might transport you while you bask in the sunshine in your own backyard. And hey - for those that can afford to take trip around the world, we make great travelling companions!
Herbal tones with touches of peach, honey and leather. Balanced, elegant, great smoothness with an aromatic complexity.
Raise a glass in celebration of National Acadian Day on August 15.
All the inputs in this whisky are French - from the three malts, to the barrells it's aged in.
Big Apple Cocktail: 2 oz Les Bienheureux Bellevoye Bleu Triple Malt + 1 oz apple juice.
In a cocktail glass filled with ice, add whiskey and apple juice. Stir to combine and garnish with an apple slice.
This corn-based vodka is silky soft on the palette, incredibly smooth with a slightly sweet finish.
Enjoy a classic Canadian Caesar after your next whale watching adventure.
Made in Pictou County, Nova Scotia, this vodka is made with premium ingredients in small batches.
Classic Canadian Caesar: 2 dashes of hot sauce + 4 dashes of Worcestershire sauce + 2 oz vodka + 4 oz Clamato juice + Freshly cracked salt & pepper to taste
Rim a tall glass with celery salt and fill with ice. Build the cocktail and garnish with a celery stalk.
Legent is a perfectly balanced and rounded bourbon, but it's also complex and layered. On your palate, it starts like a bourbon rich, warm and oaky. Then, like a Japanese whisky, you'll notice both complex layers and a bright, smooth, unexpectedly long finish.
In a nod to Japan's Mountain Day national holiday, scale one of New Brunswick's peaks.
Legent has brought together over 220 years of bourbon-making heritage and nearly 100 years of Japanese whisky artistry.
On the rocks.
Complex and slightly smoky aromas with hints of fruit, vanilla, banana and pinapple. Flavours of soursop, pear, white grape, apricot and sugar-apple. Finishes with hints of coconut milk, allspice and nuts.
After a day paddling down the river.
The intense flavors reveal the traditional, legendary "Rum Funk" - aromas and flavors of black banana and flambéed pineapple. The locals call this "Hogo," an Anglicization of the French term "Haut Goût" or high taste.
Elevate the flavours of this rum with a splash of water.
Bright aromas of spice and tart orange with sweet flavours of candied orange peel, spice and vanilla. It has a long, smooth finish.
Host a French inspired brunch with croissants, quiche, a cheese plate and of course, some delicious cocktails.
Crafted in consultation with cocktail historian David Wondrich and based on a 19th century recipe, it is a traditional French “triple sec” – thee separate distillations of spices and the “sec” or bitter, peels of Curacao oranges blended with brandy and Ferrand Cognac.
French 75: 2 oz gin + 1 oz Pierre Ferrand Dry Curacao + Juice of 1 lime + 1 tsp sugar + 2 oz chilled Prosecco
In a Champagne flute, add gin, curacao, lime and sugar. Stir to combine. Top with Prosecco and garnish with a twist of lime.
Flavours of Italian juniper with notes of anise, cassia bark and spicy coriander. Blended with water from the Monviso mountain. Dry and crips finish.
Relax with a cocktail after a day of sightseeing.
Malfy Gin Originale is blended with pure spring water from the nearby Monviso mountain - the highest altitude source of any spring in Italy.
Italian Gimlet: 3 oz Malfy Gin + 1 oz fresh lime juice
Shake together over ice. Strain into a cocktail glass and garnish with a lime twist.