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Tibet Single Malt

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CRAFT White

The Making process of Jiu Hai Bu Gan Craft white:

Tibet barley malting, mashing and fermentation with pure crystal water from Himalayas mountains and indigenous yeast.

Traditional distillation is followed by maturation of the spirit for a minimum of 3 years in a porcelain amphora called "Jiu Hai".

Tasting notes:

Single Malt of crystal colour, reflecting the purity of the freshwater from the Himalayas 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, dry or chilled on rocks, or mixed as a long drink with citrus, peel zest or grapefruit juice.

The bottle is in porcelain.

Packaging: 500ml   6 bottles/Case

Alcohol strength: 42%

At more than 2500m above sea level, on The Tibetan Plateau under the shadow of the buddhist monastry Ta'er, is the birthplace of

JIU HAI BU GAN, the Tibet Single Malt.

Made from the world-renowned Tibetan barley, malted, mashed and fermented with the softest pure water flowing from the Himalayas rivers and under the action of indigenous years carefully kept under the shadows of the monastery, JIU HAI BU GAN is distilled and aged in porcelain amphora with know-how dating back from more than 400 years, before being matured in french and american casks, giving to this Tibetan Single Malt an extraordinary and aromatic richness.

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Pale aged 8 years

The making of Jiu Hai Bu Gan aged 8 years:

Tibet barley malting, mashing and fermentation during 25 days with indigenous yeast. Double distillation. 

Maturation of spirits in porcelain amphora "Jiu Hai" between 5 to 25 years, followed by 36 months ageing in French oak casks.

 

 Tasting notes:

Beautiful amber colour with hints of golden shades.

Aromas of fresh pineapples, 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.

Packaging: 700ml, 6 bottles/Case

Alcohol strength: 42%

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MEIDO aged 12 years

The making of Jiu Hai Bu Gan "Meido" aged 12 years:

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 Tibetans. Matured in Ex-bourbon casks and French oak casks for 38 months after 9 to 30 years of ageing in porcelain amphora.

Tasting notes:

Intense amber colour, with beautiful goldish shades.

Vanilla and dry fruits aromas with a complex lingering finish.

Packaged in an elegant box and a beautiful porcelain bottle.

Suggestion for consumption: 

As an apéritif or digestif.

Packaging: 700ml, 6 bottles/Case

Alcohol strength: 42%

SADHANA Vintage 2006

The making of Sadhana Vintage 2006:

Tibetans are convinced that altitude, annual climatic fluctuation, as well as extraordinary quality of the Himalayan waters, have a strong impact on the quality of each year's barley crop, much like vintages in fine wines.

It is the crop harvested in 2006, distilled and aged 9 years in porcelain amphora, then 4 years in American ex-bourbon casks and French oak barrels, that has been selected for the Tibetan spirituality toward purity and respect of nature, Tibet Single Malt Sadhana is natural coloured and non-chill filtered.

Tasting notes:

Goldish colour.

Vanilla nose mixed with dry fruit aromas. Very soft and long-lasting mouth. Slightly sweet at the end with a long-lasting finish.

Packaged in an elegant box and a beautiful glass bottle with a wooden cap.

Suggestion for consumption: 

As an apéritif or digestif.

Packaging: 700ml, 6 bottles/Case

Alcohol strength: 43%

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