Whisky, brandy, vodka and other liqueur.

Yes, you can. You may contact us freely about private label.

We have 700ml bottles on hand. We can open a mold for other bottle sizes.

ISO and HACCP certificates.

Whisky: 2208300000, Brandy: 2208200000, Vodka: 2208600000, Liqueur: 2208700000

To make alcohol you need sugar. When we add yeast to sugar. The yeast consumes the sugar and the byproduct is alcohol.

Grain does not actually have sugar in it. It has starch. Fortunately in barley there is a naturally occurring enzyme that will break starch down into sugars that the yeast can consume.

Flavor complexity.

The goal for most all spirits is complexity - complexity of flavor with the experience of a variety of subtle tastes. You often read or hear descriptions of spirits, especially whiskies and cognacs, with notes of fruits, or vanilla finish, or dried fruits, orchard fruits, stone fruits, caramel, spices, and so on. That is not just marketing-speech, spirits can have those flavors and hundreds more, as a result of fermentation, distillation, and aging.

The cherished Royal Stag has been referred to as a "man's drink" since the dawn of whiskey use. Whiskey has a lot of polyphenols, which are plant-based antioxidants associated to a lower risk of heart disease. Whiskey polyphenols have been proven to lower "bad" cholesterol (LDL) and raise "good" cholesterol (HDL) levels, as well as lower triglycerides (fat in the blood).