Helios Distillery in Okinawa Japan has been known for producing rums and awamori for a few decades. Little do people know that they’ve been distilling their own whisky for a while and use their rum casks to finish this unique line of new blended whisky. An interesting addition to the world of Japanese whisky.

Lark Classic Cask is a Tasmanian single malt whisky, handcrafted at the Coal Valley Distillery, based on the original recipe of founder Bill Lark. It's double-distilled in copper-pot stills and aged in small casks, resulting in a balanced whisky with sweet, spicy, and savory notes. The whisky is known for its citrus and butterscotch flavors, with a hint of Tasmanian peat.

LAZZARONI SAMBUCA has a strong sweet taste of aniseed, extracted through stem distillation of the seeds from the aniseed plant with the addition of a concentrated solution of sugar, herbs and spices. With an alcohol content of 42%,  Lazzaroni Sambuca is best served neat or on the rocks and goes especially well accompanied with an espresso.

Lillet Blanc is a blend of wines made from Muscatelle, Sémillon, and Sauvignon Blanc grapes combined with Fruit Liqueurs which include a base of sweet oranges from Valencia in Spain, green oranges from Morocco and Tunisia, bitter oranges from Haiti and cinchona bark (quinine) from rainforest in the Peruvian Andes. It is aged a full year in oak casks. It is a dry aperitif that is pale straw in color, with citrus tones and an herbal and lilac nose. Lillet could be used as a delightful replacement of Vermouth in many Martinis, including the Vesper, a favorite literary classic Cocktail enjoyed by James Bond. It is best served chilled (without ice) and must be refrigerated after opening