Last year, shochu made its first appearance in La Maison du Whisky’s creation catalogue, and this edition ventures even further into the world of traditional Japanese spirits. To open this chapter, Super Shochu Spirits brings us four versions, including one produced by distilling black sugar (kokuto) that echoes the previous chapter dedicated to the fascinating world of rums. The three other expressions produced from rice and smoked sweet potato showcase the richness and diversity of this traditional spirit whose complex elaboration involves: preparation of the koji (starter must) used to ferment the base ingredient, mixed with water and yeast, then simple distillation, and, finally, maturation, most often in enamel tanks or vases.

Born from terroirs with a long tradition of wine-growing, these two cuvées embody the modern yet authentic spirit of Triple A wines, a label created in 2001 by Italian wine and spirits collector and distributor Luca Gargano. Acting more as a manifesto than a certification, the Triple A label promotes natural wines produced by wine-makers who are Agriculturalists, Artisans and Artists. From the transalpine wine-growing region of Italy to Georgia, the historic birthplace of wine, this selection offers a duo of colourful reds in a natural and uninhibited style. Produced by the Georgian vineyard Our Wine in Kakheti, WAW (pronounced “wow”) 2019 is created using very traditional methods, with grapes picked by hand and entire bunches macerated without prior pressing in amphora for several months. Born from the collaboration between Luca Gargano and photographers Keiko and Maiko, all natural wine enthusiasts, the WAW project champions original wines made according to ancient practices that employ little intervention from man, leaving nature to take its course wherever possible. Powerful (14% alc.), very aromatic and rich in tannins, WAW 2019 is the antipode of Aqvarello, which was produced at the Chioccioli Altadonna family estate, which spans 8 hectares in the Chianti appellation.