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Laphroaig Lore stands for the transmission of knowledge and tradition. The Johnston brothers laid the foundations for the Lore recipe back in 1800. Since then, the whisky has been further developed by several Laphroaig distillery managers and master distillers. Lore combines this knowledge and the history of Laphroaig. For the most part, 15 to 21-year-old casks were used for the single malt. A small proportion of younger malts were also used.

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Glendronach Traditionally Peated is one of the distillery's few smoky Single Malts. Traditional production methods were used for this: In the past, it was customary to burn peat towards the end of the malting process to dry the barley and create the warming, earthy smoke aroma. The subtle smoke, together with the sherry tones from the casks, gives the traditional Glendronach character.

Auchentoshan Sauvignon Blanc is triple distilled, as is customary for the Lowlands distillery. The result is a mild spirit that is initially matured in classic bourbon casks. The finish in Sauvignon Blanc wine casks gives the malt whisky fresh, fruity aromas that combine harmoniously with the soft spirit.

In this Jura, a Scottish island whisky meets Caribbean rum. The rum cask finish gives the malt tropical-fruity aromas.

This Talisker belongs to the Distillers Edition of the Classic Malts of Scotland. The Single Malt was matured for at least three months in Amoroso Seasoned American Oak Casks. The smoky, spicy and sometimes sharp character of the distillery is wonderfully complemented with sweetness and complexity.

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The Japanese Roku Gin is named after the number of Japanese botanicals it contains: Roku is Japanese for the number six. Two of the botanicals contained in Roku Gin are - typically Japanese - teas (Sencha and Gyokuro), plus spicy sansho pepper, sakura flowers and leaves and the peel of the citrus-like fruit yuzu.

Five Farms Irish Cream liqueur from Ireland contains a particularly large amount of fresh cream that has been blended with triple-distilled Irish whiskey. This results in a particularly mild and intensely sweet liqueur, which has been filled in a milk bottle with a swing stopper in true style.

Ingredients: Cream, sugar, ethanol, water, sodium caseinate, Irish whiskey, caramel, natural flavours, citrate.

Allergy information: casein proteins, dairy products (lactose), cream.

Opened bottle can be kept refrigerated for up to 6 months!

The Blend Monkey Shoulder comes from the house of William Grant. It is created from three malt whiskies. Although it does not say so, the company structure suggests that the distilleries are Glenfiddich, Balvenie and Kininvie. Monkey Shoulder is particularly well suited for mixed drinks.

With raised monkey sculpture on the bottle.

Douglas Laing releases the Big Peat Rock Edition, a special edition of the popular Blend. This bottling was designed exclusively for and in creative collaboration with Whisky.de and matured in a sherry cask. The finish in a sherry cask is an absolute rarity for the Big Peats. The Rock Edition is part of the 'Big Peat's World Tour' in which the popular Islay fisherman travels to other countries to leave his Taste footprint. Eleven countries have already been part of this series. Now the Big Peat is rocking through Germany again on his tour.

After maturing in American oak barrels, Don Papa Massakara is blended with a pot-still infusion of calamansi fruit and Labuyo chilli and refined with tropical honey. This bottling takes its name from the Masskara Festival (Festival of Smiles), during which the streets of Negros Island are filled with music and dance every October. Today, it is one of the biggest festivals in the Philippines, attracting revelers from all over the world. Don Papa is one of the few distilleries in the Philippines. Until the 1980s, however, the island of Negros was still known as the cultivation area for sugar cane, because the volcanic soil with its fertile nature ensures a particularly sweet harvest. So it made sense to found a rum distillery, whose products are now known and loved worldwide.

The Irish Dingle distillery was founded in 2012 by the three beer brewers Oliver Hughes, Liam LaHart and Peter Mosley. The botanicals in the Pot Still Gin are intended to capture the character of the Kerry region. Therefore, they use regional rowan berries and flowers such as fuchsia, gale, hawthorn and heather. The botanicals are first steeped in the spirit during maceration. Then another distillation takes place with an aroma basket at the top of the still, which contains more botanicals. The Dingle Gin is brought to drinking strength with pure water from the distillery's own 70-metre-deep well below the still.