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From its origins in the tropical hills and valleys of Jamaica, the allspice berry has for generations been prized for its exceptional tastes of clove, cinnamon, and nutmeg and a pepper note that dazzles the palate. The allspice liqueur, known in classic cocktails as "Pimento Dram," brings together the fine pot-still rum and classic allspice berries of Jamaica. Enjoy St. Elizabeth Allspice Dram in classic cocktails, Wassail and other punches, mulled wine, continental and island cuisine.

Svedka is one of the best values that money can buy! Svedka's secret is using three pounds of high quality wheat to produce each bottle. A five column distillation process lasting over 40 hours is used for purification. The outcome is so smooth that no customary charcoal filtration is required. The purest water available is used for the master blend. 93 points and a Best Buy: "shows a tightly knit set of characteristics that deserves applause," the Wine Enthusiast.

Founded in 2020, the Ki One Distillery is South Korea’s first craft single malt producer, located in the mountains of Namyangju just northeast of Seoul. The name Ki One means “beginning” or “hope,” reflecting founder Bryan Do’s vision to combine Korean innovation with Scottish tradition under the direction of master distiller Andrew Shand. The region’s extreme seasonal changes, from humid summers to icy winters, speed the interaction between spirit and oak, creating whiskies with remarkable depth at a young age. The Eagle Edition honors Do’s Korean American heritage and the American oak that defines its character. Made from 100 percent unpeated malted barley, it is fermented for at least five days in stainless steel and double distilled in Forsyths copper pot stills before aging a minimum of three years in a combination of new Missouri oak and ex-Kentucky bourbon barrels. Aromas of sweet caramel and rich oak lead to flavors of vanilla, banana, nutmeg, and raisin with hints of cinnamon and peppercorn on the finish. Bottled at 43 percent without coloring or chill filtration, it offers a smooth, full-bodied expression that bridges Korean craftsmanship and American spirit.

Charles Tanqueray founded his London distillery in 1830, creating the gin that still bears his name. This 1-liter London Dry Gin is distilled with the brand’s established quartet of botanicals: juniper, coriander, angelica root, and licorice. Tanqueray is now produced in Scotland.

It's always a pleasure to try the ever-growing variety of spirits offered from around the world here at K&L. I was impressed by the delicate lovely aromatics and incredibly smooth finish. This is a more subtle gin so it wouldn't be my go-to for dirty martinis, but it has a wonderful profile for drinking neat!

Dark brown rum distilled from molasses. The dark rum from Wray & Nephew. Coruba is typical of the Jamaican dark rums used to make planters punches and cocktails.

Chopin Vodka, imported from Poland, is crafted from 100% hand-cultivated Stobrawa potatoes. It is four times distilled to create full flavored, smooth and clean vodka. This family owned distillery has operated since 1992, and produces exclusively small batch single-ingredient vodkas. While often compared to many of the other mass market brands production is extremely small when compared to its rivals. This allows for incredibly high standard of quality. Do not miss this incredible potato vodka! From the Beverage Testing Institute: "93 points (exceptional). Subtle aromas of powdered potatoes, toasted Brazil nuts, and vanilla yogurt with a silky, off-dry light-to-medium body and a sweet whipped cream, nougat, and mossy riverstone accented finish. A refreshing, elegant vodka that will be great in artisan cocktails." (11/2011)

Dark brown rum distilled from molasses. The dark rum from Wray & Nephew. Coruba is typical of the Jamaican dark rums used to make planters punches and cocktails.

Ki One’s Red Pepper Cask is exactly the sort of whisky that could only come from a distillery willing to define itself on its own terms. Produced in Namyangju, South Korea in collaboration with chef, author, and Ki One ambassador Edward Lee, this limited cask strength single malt pushes the distillery’s fascination with Korean spice into thrilling new territory. Ki One was founded in 2020 by Bryan Do with Master Distiller Andrew Shand, and from the beginning the distillery has looked to gochujang, fermentation, and Korean culinary culture as a guide to flavor. Here, new American oak and ex-bourbon barrels were seasoned with locally grown gochu, Korean red chili peppers, before being filled with Ki One’s new make single malt and aged for more than three years. The whisky itself is made from 100% unpeated malted barley, fermented for at least 120 hours in stainless steel, double distilled in Forsyths copper pot stills, and bottled at a formidable 57.5% ABV without added color or chill filtration. Rather than simple heat, the pepper cask brings candied chili, brown sugar, fruit, spice, and a curious tingling warmth that recalls Sichuan peppercorn. Bold, experimental, and utterly original, this is one of the most fascinating new single malts on the shelf.

Special order items are not in stock and are dependent upon quantity available from distribution. All special orders are final and non-refundable. Svedka is one of the best values that money can buy! Svedka's secret is using three pounds of high quality wheat to produce each bottle. A five column distillation process lasting over 40 hours is used for purification. The outcome is so smooth that no customary charcoal filtration is required. The purest water available is used for the master blend. 93 points and a Best Buy: "shows a tightly knit set of characteristics that deserves applause," the Wine Enthusiast

Broker's Gin is made in a 200 year old gin distillery outside London, using a traditional copper pot still. The base ingredient is a triple-distilled pure grain spirit made from English wheat and ten natural botanicals (herbs, spices and fruit) from around the world. The botanicals are steeped for 24 hours in the pure grain spirit, which is then distilled a fourth time. This gives Broker's incredible rich that out weights Bombay Sapphire with luscious citrus notes that exploded aromatically and also on your palate. Simply Outstanding! ***Gold Medal - San Francisco World Spirits Competition***

*Natural Wine* *Chillable Red*

Maurer, located in Serbia’s Szabadka and Fruška Gora regions, is a family-run winery steeped in over 3,000 years of winemaking tradition. Oszkár Maurer embraces natural, authentic practices, farming organically on sandy, volcanic, and sedimentary soils across 15 hectares that span hillside vineyards near the Danube. His estate includes some of the oldest Kadarka vines in the world, dating back to 1880, and a diverse mix of native and international varieties. Maurer’s wines reflect their terroir through spontaneous fermentations and minimal intervention, capturing both the history of the land and the Maurer family’s deep connection to it. Maurer’s 2024 Kadarka Pét Nat is an organic sparkling wine born from Oszkár’s permaculture experiments with unpruned vines—some even growing up trees—to let the vine’s natural growth protect and nurture the grapes. This approach favors flavor and vine health over high yields and conventional ripeness targets. The wine is bottled without disgorging, maintaining controlled pressure and sediment. It captures a wild, natural expression of Kadarka, with freshness and complexity shaped by extended élevage. *Natural Wine* *No Sulfites Added*

The Chimay Triple, which is the brewery’s most recent creation. It is golden in colour, and succeeds remarkably in blending mellowness and bitterness. Now in 330 ml size!

The highly anticipated full-size release from Korea's first single malt distillery, Three Societies. This Korean malt is matured exclusively in new American oak for just over two years and is bottled without chill filtration or added color. Aroams of rich oak, vanilla, and buttery caramel float effortlessly from the glass. The palate offers delicate flavors of banana and peach before finishing with assertive spice. Batch 1 is just the beginning for Three Societies and a sign of more greatness to come.

Product details coming soon.

Brewery Huyghe of Melle, Belgium, introduced Delirium Tremens in 1988. Recognizable by its pink-elephant emblem, this Belgian ale has become the brewery’s flagship label and is presented here in a 500ml can—a contemporary format for one of Belgium’s internationally recognized beer brands.

Ki One is one of the most exciting new names in world whisky, not because Korean single malt is a novelty, but because the liquid is already serious. Founded in 2020 in Namyangju, just outside Seoul, the distillery was created to answer a deceptively simple question: what does Korea taste like? For founder Bryan Do and Master Distiller Andrew Shand, the answer begins with spice, texture, and depth, and Batch 7 may be their clearest statement yet. Distilled from 100% unpeated malted barley, fermented for at least 120 hours in stainless steel, and double distilled on Forsyths copper pot stills, this limited release is Ki One’s first Batch Series whisky matured exclusively in first-fill bourbon barrels and the first bottled at full cask strength. At 56.9% ABV, non-chill filtered and with no added coloring, it shows the confidence of a distillery no longer asking for attention, but commanding it. The profile leans into the brightness of the cask and the house style: fresh summer fruit, honeyed malt, sweet stone fruit, dry baking spice, and a persistent Korean spice signature that gives the whisky lift and structure. A major step forward for Ki One and one of the most compelling young single malts from anywhere in Asia.

One of the best known Quadrupels available on the market, the St. Bernardus Abt 12 has earned its place in the spotlight. The current release is based on one of the original recipes from the Trappist Monks of Westvleteren, which was given to the cheese-making abbey of St. Bernardus. (From WWII until 1992 the beer was sold under the names Trappist Westvleteren, St. Sixtus and Sixtus.) The beer is dark and full-bodied, with a fruity nose and complex palate, striking the perfect balance between malty, bitter and sweet.

Crisp and classic, this gin is ideal for martinis. A light cucumber aroma leads the nose, opening up with more cucumber and juniper on the palate, finishing smooth and brisk on nutmeg and coriander accents. (KN)

First brewed in 1862, Chimay Première—also known as Chimay Red—is the oldest beer in the Chimay range. This Belgian Trappist ale is brewed at Scourmont Abbey under monastic supervision, with proceeds supporting the abbey’s community and charitable initiatives.

One of the most iconic Trappist beers, this pours a gorgeous golden-orange color, with a large, frothy off-white head that lingers. Bottled with brettanomyces, you can immediately pick up on the wonderfully complex, dry, funky earth and barnyard notes, with additional aromas of orange peel, green apple, gingered white tea, yeasty spice and freshly baked bread. The medium-bodied mouthfeel boasts bright, fizzy carbonation and refreshing acidity, making the palate seem light and approachable. It finishes dry and spicy, with flavors of citrus pith, lemongrass, white pepper and farm hay. It's delicious upon release, but additional time in the cellar will allow this to harmonize, mellow and mature into an even more complex and nuanced brew; try after 3 years from release (refer to product label). *No. 6 of the top 25 beers of 2015* (LB)

Sông Cái has built one of the most thoughtful distilling projects in Southeast Asia, and this Vietnamese Single Grain Whisky makes a powerful argument for rice as a serious whisky grain. Rather than treating rice as a workaround, Sông Cái leans into Vietnam’s own fermentation culture, using 100% unpolished glutinous purple rice, Nep Cam, traditionally grown in the highlands of Ðien Biên. The grain is inoculated with Bánh Men, a traditional Vietnamese mixed-culture starter, then put through an extraordinarily involved fermentation: two weeks of solid-state fermentation, one month of liquid-state fermentation, and six months of anaerobic solid-state fermentation of the residual grains. Distillation is just as distinctive, with grain-on distillation in a direct-fired pot still followed by a separate wood-fired alquitar distillation of the solid-state ferment. The whisky is then matured four years in a solera system of American oak seasoned with sweet purple rice wine and yellow rice wine, a deeply local answer to the fortified wine cask traditions of Scotland and beyond. Bottled at 45% ABV, the result is singular, textured, and quietly profound, with red bean mochi, baking spice, toffee, coconut, raisin, and honey. Not a Scotch imitation, not a novelty, but a completely legitimate Vietnamese whisky with its own grammar, ingredients, and sense of place.

The famous British naval rum ration and its demise in 1970 are the origin of the name of this special Caribbean blended rum. The fateful final day of the tradition came to be known by sailors as Black Tot Day and the discovery of a number of original British naval rum flagons left over from those final rations are what inspired the creation of this excellent brand of rum. Although the "Last Consignment" is now very difficult to find, our friends at Elixir Distillers in London have reimagined the old style in the perfect way. A blend of four different aged rums from three different Caribbean islands, mingled and bottled at a curiously easy to consume 92.4 proof. Pot and column distilled rums from Barbados are carefully blended with powerfully funky Jamaican pot distilled rums and richly complex Guyana rum and bottled without the use of any sugar or chill-filtration. The result is a modern take on the classic style that suits both a traditional rum lovers palate as well as lovers of other aged spirits like bourbon and single malt. Expect a complex bouquet of tropical fruit, exotic spices and toasted vanilla. The palate is textural and rich with roasting coffee beans, clove, and juicy over-ripe fruit.

*Superb/Highly Recommended; One of Top 50 Spirits of 2009* Smells nicely of sweet grass, paraffin, acetate and wheat crackers; aeration bolsters the aromatic impressions of the first round and adds a subtle spiciness (nutmeg?) that complements the grassy quality. Palate entry teems with zesty, spicy, medicinal and grassy flavors; midpalate flavors come off chocolaty and milky, with disparate background tastes of egg cream and green pepper.

Launched in 1999, Martin Miller’s Gin takes a two-country approach to production. It is distilled in England, then sent to Iceland for blending with Icelandic spring water—a cross-border journey that is central to the producer’s identity. This is the one-liter bottling.

Tvrdoš is a Serbian Orthodox monastery near Trebinje, in the wine country of southern Herzegovina. Its 2022 Vranac connects that monastic setting with one of the Balkans’ traditional red grape varieties. Particularly associated with Montenegro, Vranac is also cultivated in neighboring Bosnia and Herzegovina.

Product details coming soon.

Future Super is the debut release in Ki One’s Special Reserve range, a limited series designed to connect the distillery’s whisky with contemporary Korean culture. Founded in 2020 in Namyangju, just northeast of Seoul, Ki One is Korea’s first single malt distillery, built by founder Bryan Do and Master Distiller Andrew Shand around long fermentation, traditional copper pot distillation, and a house style inspired by the spice, fruit, and fermented depth of Korean cuisine. This Pedro Ximénez cask expression was created in collaboration with Korean actor and artist Park Ki Woong, whose work blends pop culture imagery from Korea, Japan, and the United States. His painting On the Rocks, built around the phrase “Life is risky, pour some whisky,” inspired both the label artwork and the cask selection. The whisky is distilled from 100% unpeated malted barley, fermented for a minimum of 120 hours, double distilled on Forsyths copper pot stills, and aged at least three years in Pedro Ximénez sherry hogsheads. Bottled at 53.3% ABV with no added coloring and no chill filtration, it delivers the bold raisin richness expected from PX, but with Ki One’s bright red fruit and spice driving through the sweetness. A vivid, stylish, and confidently modern Korean single malt.

Delirium Nocturnum is a dark Belgian ale from Brewery Huyghe in Melle, near Ghent. The brewery traces its modern history to Léon Huyghe’s acquisition of the Melle brewery in 1906, while Delirium’s distinctive pink elephant has become its internationally recognized emblem. This edition comes in a 500ml can.

Limited-release Vietnamese amaro produced by Sông Cái Distillery in Hanoi, Vietnam • Made in collaboration with Red Dao medicine woman Lý M? M?y, with whom Sông Cái splits the profits from this expression • Inspired by a traditional Red Dao medicinal tincture • Produced from primarily foraged native and heirloom Vietnamese botanicals • 15 botanicals in total—featuring fig, poppy, horehound, angelica root, and dandelion root—are macerated in neutral spirit distilled from rice and molasses • Sweetened with honey produced by black dwarf honeybees in Lào Cai Province • A peppery and herbaceous nose delivering mint, mesquite smoke, and galangal precedes a palate of sarsaparilla, angelica root, cacao, and black tea with a long, smokey finish featuring rose, bitter orange peel, and roasted dandelion root • 40% ABV Sông Cái’s exploration of native Vietnamese botanicals continues with this amaro-style liqueur named for and produced in collaboration with Lý M? M?y, a Red Dao medicine woman from T? Phìn, Vietnam. Derived from a recipe developed by the Red Dao—known for their expertise in medicinal botany—M?y Amaro is based on a traditional herbal medicinal tincture called Ðia Tíu, which is historically used to treat muscle aches and digestive issues.

In lieu of Havana Club 3 year, the El Dorado 3 year is just as good and made the same way: three years in wood, then filtered to be a white rum. It's round and easy-drinking with pure rum flavor. Why use anything else for Daiquiris?

The Tiger Edition is Ki One with the volume turned up, a richer, more powerful expression of the Namyangju distillery’s already distinctive house style. Founded in 2020 as Korea’s first single malt distillery, Ki One has never been content to simply imitate Scotch or Japanese whisky. Instead, founder Bryan Do and Master Distiller Andrew Shand have built their identity around long fermentation, copper pot distillation, careful cask work, and the flavors they see as fundamentally Korean: spice, fermentation, fruit, and intensity. This 2025 Tiger Edition is the first in the distillery’s annually released limited cask strength series, bottled at 54.3% ABV without added color or chill filtration. Made from 100% unpeated malted barley, fermented for a minimum of 120 hours, and double distilled on Forsyths copper pot stills, it spends at least four years in a combination of red wine and sherry casks. The result is deeply fruited and layered, with concentrated dried fruit, honey, butterscotch, dark chocolate, raisin, syrupy red fruit, and Ki One’s driving spice profile. Awarded Double Gold at the 2025 San Francisco World Spirits Competition, this is decadent, polished, and full of energy, a modern Korean single malt with real bite.

*Superb/Highly Recommended; One of Top 50 Spirits of 2009* Smells nicely of sweet grass, paraffin, acetate and wheat crackers; aeration bolsters the aromatic impressions of the first round and adds a subtle spiciness (nutmeg?) that complements the grassy quality. Palate entry teems with zesty, spicy, medicinal and grassy flavors; midpalate flavors come off chocolaty and milky, with disparate background tastes of egg cream and green pepper.

Relished for both its healing and properties and its ambrosial flavor, Becherovka has reigned as Czech's foremost alcoholic beverage for generations. Today, it continues to be concocted from the same curative herbs, aromatic oils and ethanol properties blended in its original recipe. Carlsbad Becherovka offers you the opportunity to experience this savory European liqueur yourself.

Unquestionably, one of the best Saisons every year. From the distributor: "Fruity, complex Saison beer from the Ardennes forest from a tiny farmhouse brewery very hard to find even in Belgium."

Founded by Mark Reynier in Grenada, Renegade Distillery organizes its rum production around the island’s individual sugar-cane farms and growing sites. This unaged Old Bacelot release appears under Habitation Velier, a label devoted to pot-distilled pure single rums and transparent identification of their distilleries and production origins.

Beefeater traces its history to pharmacist James Burrough, who acquired a Chelsea distillery in 1863. Named for the Yeoman Warders of the Tower of London, this 1-liter London Dry Gin is distilled in London with botanicals including juniper, citrus peels, coriander seed, angelica, orris root, and almond.

Founded in 2020, the Ki One Distillery is South Korea’s first craft single malt producer, located in the mountains of Namyangju just northeast of Seoul. The name Ki One means “beginning” or “hope,” reflecting both the ambition and pioneering spirit of founder Bryan Do and master distiller Andrew Shand, a veteran of the Scottish whisky industry. The site’s dramatic seasonal swings, with hot humid summers and icy winters, accelerate the whisky’s maturation and enhance the depth of flavor. Fermented for at least five days in stainless steel and double distilled in Forsyths copper pot stills, the Tiger Edition is made from 100 percent unpeated malted barley and aged a minimum of three years in a combination of wine and sherry casks. Aromas of ripe red fruit, honey, and oak lead to a creamy palate of butterscotch, caramel, raisin, and nutmeg, finishing with apple, plum, and subtle oak spice. Bottled at 46 percent without coloring or chill filtration, it shows natural texture and richness. A Gold Medalist at the 2025 San Francisco World Spirits Competition, this is the distillery’s signature release and Korea’s most popular single malt. The tiger, a national symbol of strength and pride, captures the essence of this confident and expressive whisky.

Pinot Gris is a naturally pigmented mutation of Pinot Noir, with gray-pink skins that can lend color when the juice remains in contact with them. Matyas’s 2022 “Sandwich” uses this skin-contact approach, placing a familiar grape in the distinctive context of contemporary Slovak natural wine.

This hoppy bitter deserves the accolades it has received; which include the Campaign for Real Ale's "Ale of the Year" in 2008. Bright, refreshing bitterness, balanced by high quality but extraordinarily restrained maltiness and very low alcohol make this a true session beer - perfect for occasions when having a few more than one. This will be in my cellar (they suggest 58 degree serving temperature) from now on!

Founded in Denmark in 2010 by Jeppe Jarnit-Bjergsø, Evil Twin began as a nomadic brewing project, working with other breweries to produce its beers. “Even More Candy Bars” is an imperial stout from this Danish-founded producer, offered here in 16-ounce cans.

An excellent example of the potential that the variety has on the granitic soils in the Garzón hills, about 18 kilometers from the sea, this sauvignon was fermented in stainless steel and concrete tanks, and then aged in those same containers for six months, always on its lees. This is an aromatic white with herbal and fruity tones that invite you to drink more. The body is light to medium and marked by acidity that's felt, but at the same time, ripe flavors of white fruits that give weight. This isn't the typical light sauvignon for an aperitif, but one for grilled fish.

La Ferme Rouge traces its winemaking history to 1908 in Morocco’s Zaer area, near Rommani and southeast of Rabat. “Le Gris” is the estate’s 2025 rosé, offering a direct introduction to one of Morocco’s established wine-producing landscapes.

Omnipollo and Moksa were not messing around on this one! The coconut is not overwhelming and plays well with the dark chocolate, espresso, and biscotti. Thick and rich with an extremely long finish!

Holmes Cay continues its mission of bringing rare and authentic rums to the US with this remarkable Single Origin Edition from Distillerie de Savanna on Réunion Island, east of Madagascar in the Indian Ocean. While French rum is often associated with agricole, the legally protected style known as rhum traditionnel recalls an older tradition in which molasses formed the base. Like 99% of the rum produced on the island, this expression is made entirely from molasses and distilled in a stainless steel column still before resting three years in ex-Cognac casks. Bottled at 46% ABV without additives or chill filtration, it opens with cola on the nose and moves into a palate of rich vanilla, cinnamon, nutmeg, and subtle citrus. Revered rum expert Matt Pietrek has already hailed this release as the best available substitute for Martinique rum in vintage tiki recipes, making it an essential addition to the bar of anyone who takes Trader Vic and Donn Beach classics seriously. At once historic and versatile, it is a must-have for rum and tiki enthusiasts seeking authenticity, balance, and character.

Aged for a minimum of one year and then twice-finished in once-used bourbon casks, Sonrisa "Oro" boasts a rich, complex flavor profile that’s truly unique among dark rums. Smooth yet full of depth, it's delightful sipped neat, over ice, or as the star of timeless cocktails like the Old Fashioned, Manhattan, or Negroni.

[BLEND 54/56] Drie Fonteinen Oude Geuze Cuvée Armand & Gaston is a geuze released in 2016 that consists only of lambic brewed by 3 Fonteinen in 2013, 2014, and 2015. The oldest lambic in the blend is some of the first lambic brewed on the new 40-hectoliter brewing system installed in the same year.