SADHANA, Tibet Single Malt, Vintage 2006, 700ml, 43%alc.
The making process:
Tibetans have long experienced that altitude, annual climatic fluctuations, as well as extraordinary quality of the Himalayan waters, have a strong impact on the quality of each year barley crop, much like vintages in fine wines!
Because of its extraordinary quality, it is the crop harvested in 2006 that has been selected for the very first Tibet Single Malt SADHANA®. After double distillation in “pot still”, and before 4 years of maturation in American ex-bourbon casks and French oak barrels of Sauternes and Layon, SADHANA® Vintage 2006 has been aged for 9 years in porcelain amphora, a Tibetan tradition more than 400 years old! This ageing process mixed century old Tibetan tradition with modern approach, giving the final product its slightly amber colour, subtle delicate perfumed aromas and very soft lingering taste. ​
In full respect with the Tibetan spirituality toward purity and respect of nature, Tibet Single Malt SADHANA® Vintage 2006 is natural coloured and not chill-filtered.
Suggestion for consumption:
As an apéritif or digestif, dry, on the rocks or as a long drink.
70cl. - 43%vol.
JIU HAI BU GAN "Meido", Tibet Single Malt 12 Years, 700ml, 42%alc.
The making process:
A unique single malt!
Double distillation of a selection of winter barley harvested on the tibetan plateau at the end of the blossoming season of the flower peony, worshipped under the name «Meido» by the Tibetan.
Matured in Ex-bourbon casks and French oak casks for 38 month after 9 to 30 years of ageing in terracotta amphora.
Intense amber color, with beautiful goldish shades. Vanilla and dry fruits aromas with a complex lingering finish
Suggestion for consumption:
As an apéritif or digestif.
Packaged in a elegant box and porcelaine bottle!
70cl. - 42%vol
JIU HAI BU GAN, Tibet Single Malt 8 Years, 700ml, 42%alc.
The making process:
Tibet barley malting, mashing and fermentation during 25 days with indigenous yeast, jealously stored in Tibet Monastery.
Double distillation.
Maturation of spirits in terracotta amphora (Jiu Hai) between 5 to 25 years, followed by 36 month ageing in French oak casks.
Beautiful amber color with hints of golden shades. Aromas of fresh pineapple as well as dry fruits and dry apricot , followed in the mouth by a long lasting velvet feeling. The final taste is almost sweet and spicy.
Suggestion for consumption:
As an apéritif or digestif, dry, on the rocks or as a long drink.
70cl. - 42%vol.
JIU HAI BU GAN, Craft White, 500ml, 42%alc.
The making process:
Tibet barley malting, mashing and fermentation with pure crystal water from Himalaya mountains and indigenous yeast.
Traditional distillation followed by maturation of the spirit during a minimum of 3 years in terracotta amphora called Jiu Hai.
Single Malt of a crystal clear color, reflecting the purity of the fresh water from the Himalaya mountains. Fresh and light malt, soft in the mouth with intense aromatic notes, flowery in the nose and delicate in the mouth.
Suggestion for consumption:
As an aperitif or in the evening between friends.
Dry, or chilled on the rocks, or mixed as a long drink with citrus peel zest or grapefruit juice.
The bottle is in porcelain.
50cl - 42%vol.
