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For this bottling, Crown Royal's master blender used richly flavoured Bourbon vanilla pods from Madagascar. Combined with Crown Royal whisky, the result is a spirit drink that is ideal for long drinks.

The idea of distilling a Swedish whisky was born during a ski trip with eight friends in 1998, when everyone brought a bottle of whisky and the conversation centred on whisky. The result was the Mackmyra distillery in Sweden. This raw whisky reveals the basic flavours of Mackmyra before the whisky acquires its various facets through barrel maturation. The early American bourbon distillers called the distillate before bottling and maturation 'white dog', which means Vit dog in Swedish.

The Malt Genever of the Dutch brand de Borgen is distilled according to a recipe from the 16th century. The juniper-based spirit Genever is the Dutch predecessor of today's Gin and found its way to England due to its popularity. This bottling from de Borgen goes back to its roots and consists of a malt spirit made from corn, wheat and rye, which is distilled with juniper berries in copper stills. Other botanicals are caraway, fennel and woodruff. Subsequent maturation in Oloroso sherry casks gives the genever more depth.

The basis for Born Irish 80 Proof is a blend of triple-distilled malt and grain whiskey. The whiskey matured in heavily burnt first-fill bourbon barrels is then refined with stout beer and an infusion of chocolate malt and roasted barley.

The F.E.W Immortal Rye & Oolong Tea combines, as the name already suggests, the in-house Straight Rye Whiskey with cold-pressed Eight Immortals Oolong Tea. Eight Immortals is the youngest tea plant that sprouts at all higher altitudes of the Phoenix Mountains, Fenghuang Shan, in China. It was named after an ancient fable in which eight fairies with special abilities crossed a mystical sea to become gods. F.E.W Spirits comes from the city of Evanston, Illinois in the United States of America, which had to endure Prohibition a hundred years ago. The creation was matured for at least 3 years in charred oak barrels.

Ida van der Ille Rum Liqueur is a rum liqueur from Wagemut that is created with rum from the Caribbean and whole vanilla pods from Madagascar. As with all its other bottlings, Wagemut attaches great importance to authenticity, quality and transparency. This is why neither extracts nor flavourings are added to this special rum liqueur; instead, real vanilla pods are processed and added whole. Anyone wondering about the name Ida van der Ille should take a closer look at the label. Similar to the puns with the first and last names Ann Halter, Phil Fraß or Jo Kurt, the joke in the name of this bottling is Ida van der Ille.

Poitín, often referred to as the "mother of whiskey", is a traditional Irish spirit that was originally distilled from grain residues and other fermentable raw materials in small copper stills - hence the name, which means "little pot". Once an important source of income for many Irish households, Poitín disappeared underground after taxation in 1556 and the subsequent ban on distillation around 1760 and was only legalised again in 1997. Frank Carr's Lionnir Poitín brings this traditional spirit back to life in a modern form. Distilled according to the recipe of James' grandfather, the founder of the Ardara Distillery, this bottling combines family history with the -spirited character of Poitín. The name Lionnir (pronounced "Lunn-er") refers to the sunlight reflected in the bay, the feeling of a once forbidden pleasure and the sparkle in a distiller's eye.

The Gold Bar from Indiana and Kentucky is first classically distilled from rye, corn and barley. This is followed by a finish in a gold-coloured barrel. A bottle in a gold-coloured bar design was also chosen to match the extraordinary contents. The premium spirit won double gold at the San Francisco World Spirit Competition. Each bottle is individually numbered and is a real eye-catcher in the home bar.

The Lindores Abbey distillery in the Scottish Lowlands is located in a former abbey. Spirits have been distilled there again since 2017. While the first whisky is still maturing in casks, the raw spirit already gives a first impression of the new whisky.