Chateau Lagrange is a 3rd Growth high quality Grand Cru Classe from St Julien in Bordeaux. We had the pleasure of meeting the General Manager, Directeur General and Wine Maker, Matthieu Bordes who was in Singapore recently to showcase his latest 2015 vintage, widely acclaimed as the best vintage since the legendary 2009 and 2010 vintages. GEOGRAPHICAL AND GEOLOGICAL DESCRIPTION Completely situated in the village of Saint-Julien, the estate is spread over two hills with the slopes directed towards the North and the South. The subsoil is of clay and limestone and the topsoil is made of pebbles and gravel. 118 hectares in red vines. THE VINTAGE The dry, mild spring weather encouraged the budburst although we cannot say this was an early vintage. The flowering and colour change took place in excellent conditions, around the average dates recorded on the property. Long harvest: from Sept 21st to Oct 12th. (22 days) The blending consists of 75% Cabernet Sauvignon, 17% Merlot, and 8% of Petit Verdot. VINE CULTIVATION – Planting density: from 7,500 to 10 000 vines per hectare – « Medocain » fixation on three wires to get the best sun exposure possible – Pruning to control the yield (4to 6 buds left) – Controlled phytosanitary treatments. – Thinning of the extra grapes in July – Thinning out of the leafs in July on both sides of the row to improve the air circulation and reduce the level of humidity in the grapes. – Maturity checking per plot – Hand picking into individual crates for the 111 hectares – 120 pickers on average recruited according to the daily needs by a specialized agency, allowing a considerable flexibility of harvest to optimize the ripeness. – Last sorting grape by grape with an optical camera – Plot by plot vilification in 102 stainless steel vats of which 80 are small capacity (36 to 123hl) – Co-inoculation allowing simultaneous alcoholic and malolactic fermentations in the aim of protecting the wine and reducing the manipulation throughout the sensitive phase. VINIFICATION – First sorting by hand on whole bunches to eliminate those showing imperfections – Latest state-of-the-art de-stemmer less damaging for the grapes – Intra-plot selection thanks to 102 tanks The contents of vats are selected according to the grape varieties, the age of the vines, the « terroir » and the maturity – 220hl to 36hl stainless steel vats with thermo regulation – Moderate pumping-over every day, pigeage. Maceration from 18 days to 25 days. – Selection of free-run wine and of press wine – Blending selection of the « Grand Vin » (Château Lagrange) and the second wine (Les Fiefs de Lagrange) in January, following the harvesting. 12% of press wine in Château Lagrange. – 35% Château Lagrange and 65% Fiefs de Lagrange. – Average age of the vine producing Château Lagrange: 42 years MATURING IN BARRELS – Air conditioned cellars with regulated hygrometry – 55 % of new oak barrels every year for Château Lagrange, maturing for 21 months – Maturing with the bung on top for about 6 months (2 top-ups per week) – Racking every 3 months – Fining in barrel with fresh egg-whites — Final blending before bottling Consultant oenologist: Eric BOISSENOT General Manager : Matthieu BORDES Technical Manager : Benjamin VIMAL TASTING NOTE Dark purple red with violet hue and almost black core. Aromatic nose with elegant character, dark berries, discreet oak spices and very fine toasting aromas. On the palate full-bodied yet elegant, ripe tannins with velvety character, with a long and fruity finish carried by the bold Cabernet Sauvignon. A powerful and well balanced wine. (2022–2040) RM’s rating: 93/100. This will cellar easily for 15-20 years. Our recommendation is to buy a few cases (or at least a case, if you can lay your hands on them through the limited allocation), and drink a bottle every year to find the sweet spot for the right drinking window, and then drink a bottle every week 🙂 DECANTER 92 POINTS Fleshy, spicy red and black fruits of good florality and grip, with balanced acidity and tannins. Shows the continued progress of this highly regarded estate. JANCIS ROBINSON 16.5++ Lightly meat and two veg on the nose. Juicy – juicer than usual with the tannins well covered up by ripe fruit. Bone dry but not austere. Very correct even if not amazingly winning. 2025-2039 WINE ADVOCATE – NEAL MARTIN Château Lagrange 2015 90/ 92 The 2015 Lagrange is a blend of 75% Cabernet Sauvignon, 17% Merlot and 8% Petit Verdot, continuing the estate philosophy including Cabernet in the Grand vin (for example, in 2005 it was just 46%). […] matured in around 50% to 55% new oak from six different cooperages, it has a tightly-knit bouquet with blackberry, cedar and light rose petal scents, elegant style. The palate is medium-bodied with slightly grainy tannin, moderate weight in the mouth, not as intense as either 2009 or 2010, although it is harmonious and graceful. There is a pleasant spicy, white pepper note that lingers on the aftertaste of what should be one of the earlier drinking Saint Julien wines. Drink: 2020 – 2040. Les Fiefs de Lagrange 2015 85/87 Les Arums de Lagrange 2015 89/91 THE WORLD OF FINE WINES – MICHAEL SCHUSTER 91/92 Château Lagrange 2015 – en Primeur Very mineral; dense, vital, concentrated, beautiful balanced long-term wine; a lovely depth of fruit, a marked vital defining and appetizing acidity, long , fine, minerally, tight, very aromatic, very persistent. Class, poise, fine St Julien, particularly classy Lagrange . 2024-35 Les Fiefs de Lagrange 2015 88/89 Deep, softly Merlot to smell; medium-full, fresh, very delicately tannic; immediately a lovely vitality of taste, a, noticeable length and complexity for Fiefs. Elegant and complete nice depth of fruit, not large but long in flavor. Fist-rate Fiefs, likely to be a great value. Best ever? 2021-2030+ TASTINGBOOK.COM – MARKUS DEL MONEGO 94 POINTS Dark purple red with violet hue and almost black core. Aromatic nose with elegant character, dark berries, discreet oak spices and very fine toasting aromas. On the palate full-bodied yet elegant, ripe tannins with velvety character, convincing length and fine fruit lingering in the finish.

Margaret River Premium Winery Spotlight – McHenry Hohnen Julian Grounds, Head winemaker at Margaret River winery McHenry Hohnen, was awarded Dux of the 17th Len Evans Tutorial held recently in the Hunter Valley from 6th November to 10th November 2017. The Len Evans Tutorial is carried out over an intense 5 day period. 12 scholars are selected from different areas within the wine industry such as winemaking, viticulture, liquor retailing, restaurant, marketing and journalism. These 12 scholars are then led by an experienced panel of wine gurus including James Halliday and Iain Rigg, and exposed to some of the best wines in the world. The tutorial is designed to expose the scholars to the greatest wines in the world, further develop their wine-judging skills and encourage them to aspire to the development and support of such greatness in Australia. The Dux is awarded to the most promising scholar throughout the tutorials. As Dux of the 2017 course, Julian has now been guaranteed judging positions at two of Australia’s most premier wine shows, the Sydney Royal Wine Show and the National Wine Show in Canberra. Owner of McHenry Hohnen acknowledges the honour and importance of Julian receiving Dux to the winery. “Knowing Julian Grounds now for 12 months it comes as NO surprise that he was awarded the Dux of the 2017 Len Evans Tutorial. Julian has an amazing palette and deep understanding of wine regionality importance which enables him to identify a wines’ origin. Having this ability ensures that McHenry Hohnen are able to embrace a regionality direction with our wines and enhancing the unique sites that the grapes are grown on. Julian, in achieving this recognition, will ensure that wines made by him at MCHV will be seen to reflect his winemaking honesty by expressing the true regionality of our vineyards and importantly our viticultural practice of bio dynamics.” – Murray McHenry

DFS BRINGS SEVENTH EDITION OF PRESTIGIOUS MASTERS OF WINES AND SPIRITS TO SINGAPORE A UNIQUE AND IMMERSIVE WORLD-CLASS EXPERIENCE FOR LOVERS OF WINE AND SPIRITS MARCH 5, 2018, SINGAPORE – One of the most celebrated and revered events in the wine and spirits industry returns to Singapore this year, as DFS Group, the world’s leading luxury travel retailer, hosts its seventh Masters of Wines and Spirits event. On display will be more than 120 masterpieces from 60 of the world’s most legendary wine and spirits houses. For the first time, the event will take place across two days; on Saturday March 24 and Sunday March 25 at The Warehouse Hotel, a meticulously-restored heritage building on the banks of the Singapore River. Once again, Masters of Wines and Spirits captures the heritage and craftsmanship of selected brands and pays tribute to DFS’ long-standing relationships with some of the world’s most exceptional wineries and distilleries. This year’s event will highlight the influence of the distillers’ countries of origin, their personalities and unique and varied approaches to craft. As the only event where customers can purchase bespoke, rare, limited edition, first edition, and world-class wines and spirits in one location, the seventh Masters of Wines and Spirits offers an exclusive and immersive brand experience for DFS’ guests. Masters of Wines and Spirits showcases a highly specialized and curated collection of products, many of which are DFS exclusives, celebrating the world’s finest industry expertise as well as the knowledge of DFS’ own merchants. New brands, as well as signature classics from legendary houses, will all be on display, reveling in rarity, heritage and innovation. “DFS is delighted to bring the seventh Masters of Wines and Spirits to Singapore, a fitting location for us to host our esteemed guests, connoisseurs and collectors to experience a range of the best globally sourced Cognacs, wines and whiskies,” said Sibylle Scherer, DFS President Merchandising and Consumer Marketing. “This year’s selection has been handpicked by our expert merchants at DFS to inspire and delight our customers. This really is a celebration of the diverse talents of the world’s most renowned distillers and winemakers, and a true adventure for the senses,” she said. “At DFS, we take great pride in bringing together our valued brand partners and loyal customers in an intimate and exclusive environment that encourages sharing and discovery,” said Brooke Supernaw, DFS Group’s Senior Vice President Wines, Spirits, Tobacco, Food and Gifts. “The 2018 Masters of Wines and Spirits collection sets a new bar for this dynamic category, comparing the nuances between traditional versus craft and providing an opportunity for our guests to enjoy the very best products from around the world.” Master Classes and Whisky Panel The 2018 Masters of Wines and Spirits event will feature two exceptional master classes to inspire and enrich guests, as well as a whisky panel discussion featuring four of the world’s leading experts. The first in this year’s Classes with the Masters is The Balvenie Master Class Workshop – Single Malt Whisky hosted by The Balvenie Malt Master,David C. Stewart MBE. Mr Stewart will discuss how craftsmanship is brought to life at The Balvenie and guide guests through the entire Chapter 3 set of the DCS Compendium, including a tasting of the oldest Balvenie expression ever released. The second Master Class, the Château Latour Master Class Workshop – Wine, hosted by Rufus Beazley, Sales and Marketing Manager for Château Latour Asia Pacific, will take visitors through a vertical tasting across decades of exceptional Château Latour products. Presented by The Whiskey House, The Whisky Panel will be moderated by DFS’ own Director of Spirits, Frederik Vanden Bulcke and will feature a panel discussion on whisky experts Stephanie MacLeod from John Dewar & Sons (Aultmore – Single Malt Whisky), Dr Kirstie McCallum from Bunnahabhain (Single Malt Whisky), Chole Wood from Bruichladdich (Single Malt Whisky) and David Croll from The Kyoto Distillery (Whisky and Gin). The Collection More than 30 Cognacs and whiskies include The Balvenie DCS Compendium Chapter 3: Secrets of the Stock Model, an eagerly anticipated release that pays tribute to Malt Master David C. Stewart MBE’s masterful skill, knowledge, and custodianship in managing The Balvenie’s precious aged stocks. The Model comprises five extremely rare single-cask single-malt bottling, ranging in age from 13 to 55 years. The Jean-Paul Camus 1945 Private Reserve, an exclusive blend for DFS Masters of Wines and Spirits, comes in a hand-carved crystal carafe with silver details that recreates a model designed in 1883 by the Cristalleries de Baccarat for Jules Grévy, President of the French Republic. The outstanding Louis XIII Le Jeroboam with T.T. Trunks Paris piece is a contemporary design that brings a radical new twist to trunk accessories. The aluminum and steel structure holds three small cases made of okume wood, each encased in natural milled buckskin with Alcantara trimmings. A rare cellar release from Japan is the Karuizawa 1960 Cask #5627. Possibly the oldest cask of Japanese whisky ever bottled, this 1960 single cask yielded just 41 bottles, achieving legendary status amongst connoisseurs and collectors. From the world of Scotch Single Malts, The Aultmore 31 Year Old Exceptional Cask (Cask no. 1635) is part of John Dewar & Sons Fine Scotch Whisky Emporium which showcases the rare releases of some of the finest and most delectable single cask and single malt expressions. Specially created for Masters of Wines and Spirits, Aultmore Cask no.1635 has the color of antique leather and on the nose, the Oloroso sherry adds weight and complexity, complimented by notes of vanilla, butterscotch, and Seville oranges. The Bruichladdich Special Release showcases three exceptional distillery releases from 1988, 1989 and 1990, presented as the oldest and rarest whiskies of Bruichladdich. Created and bottled on the remote Hebridean island home of Islay, there are only six bottles per edition. From the Bunnahabain distillery, built in 1881, and deriving its name from the Gaelic, Bunnahabhain (Bu-na-ha-venn), meaning “mouth of the river”, comes the Bunnahabhain 1980 Canasta Finish. With only 20 units available, this rare cellar release offers a rich oakiness balanced with sweet dried fruit, treacle toffee, black coffee, cocoa, roasted nuts, and a hint of coastal brininess. Also from Scotland is The Macallan Fine & Rare Master’s selection, specially created for Masters of Wines and Spirits, this unique collection features five fine and rare vintages in 70cl, complemented by savoring samples in 5cl miniatures. The Glenglassaugh Single Cask Collection 1972-1976 is an elegant, unique and rare selection of bottles, offering the whiskey connoisseur a lush, ripe Highland Single Malt Scotch whisky experience. A rare release from The Ladyburn distillery is the Ladyburn 1974, a single malt from William Grant & Sons’ treasured ancient reserves of maturing whisky. More than 30 prestige wines and champagnes are showcased in this year’s collection, including the Harlan Estate Double Magnum 100 Point Trifecta from the United States, a special collection created for DFS as an exclusive release of three vintages in double magnum format and representing three of the most highly regarded vintages produced by Harlan to date. From Australia comes the Penfolds G3, a unique wine entwining three vintages of an Australia icon, Penfolds Grange, spanning seven years. French wines in this year’s collection include The Pavillon Blanc du Chateau Margaux 2010 Double Magnum; the epitome of great Pavillon Blanc vintages. A fine and elegant wine, the 2010 has an exquisite richness and a perfect balance on the palate, thanks to higher than average acidity. Chateau Latour’s Vertical Magnum release provides a rare opportunity to collect six of the most exceptional vintages produced by Latour; the 1996, 2000, 2003, 2005, 2009 and 2010. With only one set being released of the Petrus Magnum Collection 2006, 2007 and 2011, one lucky wine lover will experience one of the famous wine labels in the world. After March 25, the Masters of Wines and Spirits curated collection will be available for travelers and shoppers at DFS, Singapore Changi Airport’s Wines and Spirits Duplexes at Terminals 2 and 3. DFS Masters of Wines and Spirits is part of the DFS Masters Series, a signature program of exhibitions that also includes the highly-anticipated 10th Masters of Time set to take place in Macau this December. The Masters Series is a showcase of the pinnacle of DFS’ leadership and innovation in curating and creating exceptional experiences across its five pillars of luxury: Wines and Spirits, Beauty and Fragrances, Watches and Jewelry, Fashion and Accessories, and Food and Gifts.

Beautiful bottle with the pewter label lasered on the bottle. Nice bouquet of vanilla, oak, earth and redcurrant notes. Medium bodied and chocolate berries on the mid palate. Finish is just a tad short though. RM 88 points

SAVOUR OVER 200 FINE WINES RATED RP90 AND ABOVE IN A DAY AT ROBERT PARKER WINE ADVOCATE’S MATTER OF TASTE SINGAPORE, 27 September 2017 – This October, Robert Parker Wine Advocate, the world’s most recognised authority on wine, is bringing back its much-lauded Matter of Taste wine event at Grand Hyatt Singapore. The fourth edition will feature over 200 iconic wines rated 90 Robert Parker (RP) points and above, including wines rated RP100. Pioneered in Singapore, the signature wine event of the year brings together specially curated wine selections from around the world, and offers expert masterclasses and unforgettable wine-pairing dinners hosted by world-renowned winemakers and Wine Advocate reviewers. In past years, the event has featured over 1,800 fine wines in nine cities, including New York City, London, San Francisco, Hong Kong and Zurich. The Matter of Taste editions have showcased over 600 wineries since inception. Discovery Path of Bordeaux in a Five-Hour Walkabout Tasting on 21 October This year’s edition will focus on Bordeaux and Bordeaux varietals, providing wine connoisseurs and sommeliers the opportunity to compare the styles of great cabernets-merlots from renowned Bordeaux classified growths; Napa Valley’s cult cabernets and South American challengers; top Sauvignons from the Loire Valley to Stellenbosch, Marlborough to Austria; and many more. From 11:30am to 4:30pm on 21 October, and for just S$138 nett which comes with a one-year subscription to Robert Parker Wine Advocate (worth US$99), the walkabout tasting will take you across the globe — from Bordeaux to Tuscany, Friuli, Campana, Macedonia, Penedes, Stellenbosh, Constantia, Mendoza, Maipo, Aedlaide Hills, Barossa, Marlborough, Napa, Sonoma, Washington State and other wine regions. Wine experts, winemakers and renowned wine personalities such as Wine Advocate critic Joe Czervinski will be on deck to share insights on the wines. This is a rare, not-to-be missed wine tasting experience that showcases great wine diversity. Wine lovers who have experienced great wines will be able to make special orders via wine merchants and distributors present at the event. Masterclass Showcase Matter of Taste Singapore will play host to four exclusive wine tasting masterclasses on 21 October, offering guests the opportunity to explore and expand their knowledge of more varieties, styles and wine regions. These Masterclasses will be conducted by winemakers from established wineries as well as international wine reviewer Joe Czervinski, who will touch on the regions of the Rhône Valley (north and south), Languedoc-Roussillon, Australia and New Zealand. Masterclasses include: 1. Cabernet Rock Stars and Dandies Hosted by Joe Czerwinski, Wine Advocate A great opportunity to experience the greatness of Cabernet Sauvignon interpreted by the rock stars and the dandies! Far from having only two schools of styles, there are more to explore and understand here, including the notion of “classics” among the rock stars. Time: 10:00 AM – 11:00 AM Ticket price: $88 2. Tua Rita & the Summit of Italian Merlot Lovers of “Super Tuscans” will be delighted with a vertical of Tua Rita that defies gravity, featuring RP94 to RP98 selections from this Italian vineyard that produces one of the best merlots in the world. Guest speaker: Stefano Frascolla, Tua Rita Time: 11:45 AM – 12:45 AM Ticket price: $128 3. The Bad Boy is Back Renowned Bordeaux winemaker Jean-Luc Thunevin will walk the guests through eight vintages and unveil the story of what started as a “garage wine”, from its iconoclastic debut to its grand cru classification and establishment in the top league of Bordeaux’s right bank. Time: 1:30PM–2:30PM Guest speaker: Jean-Luc Thunevin, Chateau Valandraud Ticket price: $138 4. Around the World in 10 Sauvignons Hosted by Joe Czerwinski, Wine Advocate Embark on a journey from the Loire Valley to Stellenbosch, Friuli, Marlborough, Napa, Sonoma,Chile’s Maule Valley & Limari Valley and Austria’s Sudsteiermark. This masterclass will unveil styles as diverse as the vineyards and landscapes these wines come from, and reveal the hallmark of each of these renowned producers. Time: 3:15PM–4:15PM Ticket price: $68 These masterclasses are only available for Matter Of Taste ticket holders. Do not miss the opportunity to join a winemaker’s table at the Grande Finale Dinner on 21 October 2017, 7pm at the Grand Residence Ballroom, Grand Hyatt. The dinner, which was sold out last year, offers guests the opportunity to rub shoulders and enjoy outstanding bottles with some of the world’s best winemakers, wine critics and importers. Priced at S$258, this dinner is a celebration of the finest wines and will be free seating, allowing all guests to share bottles and stories over a good dinner. Find out more about the Matter of Taste event here: https://www.gastromonth.com/wine/

JOHNNIE WALKER GREEN LABEL 15 YO – BLENDED MALT SCOTCH WHISKY IS BACK IN SINGAPORE ‘BY POPULAR DEMAND’ Singapore, 10 April 2017: Back by popular demand, Johnnie Walker, the number one Scotch whisky in the world, is reintroducing its much-loved blended malt Scotch whisky in Singapore. Originally introduced in 2005, Johnnie Walker Green Label is crafted from malt whiskies from classic distilleries across Scotland that have been matured for a minimum of 15 years. Johnnie Walker revised its range in 2012 with the introduction of Johnnie Walker Gold Label Reserve and Johnnie Walker Platinum Label after which Johnnie Walker Green Label was discontinued across global markets with the exception of Taiwan where it has remained on sale. Johnnie Walker has since announced that it was bringing the blend back into its range globally, including Singapore. “Johnnie Walker Green Label is an extraordinary whisky that stems from the exceptional craftsmanship of our blenders and their skill in selecting and blending malt whiskies to deliver a rich, balanced blend and multi-dimensional flavour profile,” shared David White, Director & General Manager, Moet Hennessy Diageo. “We have listened closely to our consumers, and are delighted to be able to respond to popular demand and reintroduce the blend in this market.” Johnnie Walker Green Label is a blend of only malt whiskies. It is crafted from a palette of Speyside, Highland, Lowland and Island malts, delivering all the character of a single malt whisky, but with a greater depth and wider flavour experience. The unique flavour profile of Johnnie Walker Green Label is a result of the careful balancing of four key signature styles, represented by Talisker, Linkwood, Cragganmore and Caol Ila. Talisker from the Isle of Skye, with its wood smoke, pepper, oak and rich fruits, gives the blend power and depth of character. Linkwood, a distinctive Speyside malt, adds the finesse with its light garden fruits and flowers and cedar wood notes. Cragganmore, a sweet and fragrant Speyside malt, gives the blend an exceptional malty heart and hints of sweet wood smoke and sandalwood. Finally, Caol Ila – the Isle of Islay’s best kept secret – is a very special malt which brings an element of maritime mystery through its notes of rich fruit, drying sea salt and peat smoke, each adding to the natural intensity of Johnnie Walker Green Label. To celebrate the return of Johnnie Walker Green Label, guests were treated to a sensorial journey at KPO Café Bar, transporting them to an immersive world featuring the four malt whiskies that make up Johnnie Walker Green Label. Fabricio Marques, Business Development Manager, Diageo was on hand to guide guests through an exclusive Blenders’ Room experience, where they curated their own blend with different malt and grain whiskies. Dr Jim Beveridge, Johnnie Walker Master Blender, said, “The challenge of Johnnie Walker Green Label is to have a wide flavour spectrum from malts matured for at least 15 years in American and European Oak, ensuring that those flavours really complement each other and work in harmony to create a blend of great complexity which, at its heart, is true to the Johnnie Walker style of big and bold flavours with a signature smokiness. Crafting this blend is all about making the aromas more pronounced and vibrant, allowing us to shape a blend that has the depth of character which just isn’t possible from one malt whisky alone.” Johnnie Walker Green Label has won a string of international awards including Double Gold and Best Blended Scotch at the San Francisco World Spirits Competition in both 2006 and 2007. Available from 6th April onwards, the Johnnie Walker Green Label is priced at $101 (75cl bottle) and available at selected retail stores and e-commerce partners.

The Dalmore 50-year-old Single Malt in harmony with Richard Paterson Singapore, 3 May 2017 – The definitive luxury malt, The Dalmore is set to release an exceptionally rare, Domaine Henri Giraud champagne-finished, 50 year old single malt to mark its Master Distiller Richard Paterson’s 50th year in the whisky industry. As the creative force behind some of the most iconic and innovative releases in the world, Richard Paterson’s passion, expertise and artistry has seen him pioneer the art of maturation and cask finishing which has been instrumental to the success of The Dalmore. Building on the celebrations surrounding Richard’s 50th anniversary, the limited edition, The Dalmore 50 year old has been meticulously crafted in partnership with four other legendary luxury houses, to serve as a fitting tribute to each year of his illustrious career. With up to 50 decanters released, which will be hand-filled on order, The Dalmore 50 has been matured in American white oak, Matusalem oloroso sherry casks from the world-renowned Gonzalez Byass Bodega and port Colheita pipes from the Douro region of Portugal, before undertaking a final finesse for 50 days in rare champagne casks from Domaine Henri Giraud. Paterson did not select the champagne cask by chance. Considered to be one of the region’s hidden gems, Domaine Henri Giraud family estate is regularly lauded by experts from around the globe and is one of the only champagne houses to still mature their wines in casks. The casks selected have a unique intensity and aromatic complexity, giving Paterson the final flourish of wood needed to create this exceptional expression. To hold this unique whisky, the artisans at prestigious French crystal house Baccarat have skilfully created crystal decanters, each of which will be held within a presentation case designed and crafted by the accomplished furniture makers at LINLEY. Finally, each decanter will be adorned with a solid silver stag, created by silversmiths Hamilton & Inches, holder of The Royal Warrant. Richard Paterson, Master Distiller at The Dalmore said: “This is a special year for me so I chose to finesse this whisky in a champagne cask, as this magnificent drink is synonymous with celebratory occasions. Bringing the champagne together with Matusalem oloroso sherry and port is perhaps the greatest example to date of our ability to innovate in both maturation and cask finishing while preserving the signature flavours of The Dalmore. This whisky is exceptional, as are the luxurious and sophisticated finishes applied by the craftsmen at Domaine Henri Giraud, Baccarat, Linley and Hamilton & Inches. They are true masters of their art and it is a pleasure to have worked with them to bring the 50 year old to life in such a magnificent way.” Journey of The Dalmore 50 1966: The Dalmore new make spirit began its journey in American white oak exBourbon casks 2003: The maturing whisky is transferred to Matusalem oloroso sherry casks 2012: The whisky is transferred to Port Colheita pipes 2016: In January of 2016, the spirit was transferred to Bourbon barrels as it reached its desiredtaste profile, prior to finessing November 2016: The whisky was finessed in Domaine Henri Giraud Champagne casks for 50days before bottlingCelebrating Richard’s 50th anniversary in the whisky industry – the majority of which spent at Whyte & Mackay and The Dalmore Distillery in the Scottish Highlands, he first took on this illustrious career back in 1966. Learning the ropes about whisky making coincided with the gradual rise of whisky blending at that time, and the expressions he has created over the last 10 years has been produced with such superior quality and finishing that he has come to be known as one of the most revered whisky connoisseurs. Richard’s exceptional gift for discerning the structure of whisky solely based on smell had also earned him the title of ‘The Nose’ in his road to whisky mastery. He can often nose hundreds of samples of expressions over the course of a day. Match with an unparalleled passion, expertise and intimate knowledge of rare casks has also led to the creation of a super luxury single malt category, a category that The Dalmore continues to define until today. 50 years on and Richard is still the custodian of The Dalmore, creating and developing some of Scotland’s oldest and rarest whisky stocks. Richard has made it his mission to continually evolve the art of multi-cask maturation and finishing, which has led to definitive releases such as The Dalmore King Alexander III, the first single malt whisky in the world to achieve a six cask finish. The Dalmore Constellation Collection is another example which includes a selection of 21 single cask releases which perfectly showcase the depth and complexity of stocks, a signature of The Dalmore. As part of the worldwide tasting tour commemorating Richard Paterson’s 50th Anniversary with The Dalmore, he will be stopping by Singapore on 24th May 2017 for a visit, before continuing on for the Asia leg. For inquiries, please call The Dalmore concierge hotline at +65 9108 5545. For more information, please visit www.thedalmore.com

ABOUT Porter’s is a premium gin with a bold juniper body and a unique citrus profile. Created by a trio from Aberdeen, Scotland, we combine a fusion of old and new by utilising modern “cold”, or “vacuum”, distillation and traditional copper pot-still distillation. The resulting gin has a bold juniper body and a unique citrus profile. PRODUCT INFORMATION Bottles Size: 700ml ABV: 41.5% ABV Distillation Location: Porter’s is distilled in2 parts, Aberdeen, Scotland (modern/colddistillation) & Warrington (traditional/pot-stilldistillation). Both parts are combined duringbottling. No additives post-distillation. Base Spirit: 100% British wheat grain spirit Awards: IWSC Gold 2016 BREAKING DOWN THE KEY ELEMENTS Flavour Precision – Porter’s was created with a precise flavour profile in mind. Achieving a bold juniper body with a light citrus mid-palate was the priority, and botanicals were chosen only for this purpose. The rotary evaporator allows volatile delicate flavours to be extracted from certain botanicals, while others are better distilled in copper pot stills. Created in a bar by a talented trio – Ben05Iravani, Alex Lawrence and Josh Rennie are the men behind the brand. After hundreds of small scale distillations, the recipe was created and perfected by the team in one of Scotland’s top bars, Orchid A fusion of old and new – created by a process combining traditional copper pot-still distillation and modern vacuum distillation using a rotary evaporator. Robust, heavy botanicals such as juniper are best distilled in a traditional still, whereas certain volatile light flavours can only be captured using the rotary evaporator. By combining both methods a unique flavour profile was achieved. This partnership suits the Porter’s philosophy of fusing old and new, respecting tradition while Innovating. STORY OF PORTER’S GIN Josh, Ben and Alex all have a passion for good quality food and drink, and they had the collective aim of making a gin that tastes better than existing brands, is good to drink straight or with tonic, and has a subtly unique flavour. Professor Andrew Porter of the University of Aberdeen sourced a rotary evaporator which allowed the team to create the flavour they wanted through distilling alcohol with botanicals at very low temperatures, often known as cold distillation or vacuum distillation. This led to hundreds of experiments with the flavours that can be extracted from a huge variety of botanicals, from common plants like heather and grass to rare herbs like Muira puama and calamus root. Interestingly they discovered that there were huge variations in flavour even from small changes in temperature, how the botanicals are cut, maceration methods and the quality of the botanicals themselves. They also discovered that making a good gin is extremely difficult and takes a huge amount of care over balancing the flavours from each botanical. A large number of gins in the market seem to have struggled to use unique botanicals in an effective way because it’s easier to stick to traditional recipes and it’s very difficult to balance an unusual botanical, so they tend to either have a one-dimensional flavour profile which is led by few ‘unique botanicals’, or simply stick to the traditional recipes with slight tweaks. Josh, Ben and Alex took the challenge of developing their own recipe, and spent a year testing and balancing botanicals. After hundreds of tests, each of the 12 botanicals selected were only included to improve and balance the flavour of the gin. They found that Buddhas hand, a rare citrus fruit, and pink peppercorns worked extremely well with cold distillation whereas traditional botanicals generally worked better in a traditional copper pot still. For the traditional distillation the team have partnered with G&J Distillers in Warrington, England, (Est. 1761), and worked on their recipe together with them.

INTRODUCTION NEFT– Russian for oil, is a super-premium vodka packaged in its unique oil barrel, produced with the cleanest ingredients. Pure Alpine Spring Water and the best grains are the basic ingredients for a wonderful natural taste. Multiple distillations as well as special filtration technology produce NEFT vodka and guarantee drinking at the highest level. THE HISTORY Welcome to Siberia While the last hippies and disco still ruled pop culture in the mid- 1970‘s, there was an emergence of something else in Russia. Enormous oilfields were discovered in Siberia with the promise of land and prosperity. Three young Russian engineers adventured to the remotest areas of Siberia and the hunt for black gold was on! Beating The Extremes Drilling wells and developing oilfields was no cake walk – these guys pushed the limits every day. Extreme living conditions, unforgi- ving Siberian cold, and brutal hard work took a toll on the mind and body. How did they cope? Vodka was the key to survive the Siberian oil rush. The Vodka served with their meager food rations was good enough to warm the spirits but the men knew it could be better. They dreamt of how it could be much better! Taste For The Finest With all the success and money rolling in, the oil pioneers then had the means to distil their own high- grade vodka – exactly how they imagined it. Vodka as it is meant to be. Vodka from oilmen for oilmen. They called it NEFT, oil in Russian, to honor the natural resource that brought them prosperity. Made In Austria Many years later they took their formula to Austria, where they could unite the best Austrian grain with the freshest local spring water. They wanted to produce the best vodka as they see it. Today, NEFT is produced according to their engineering vision, technological knowledge and Russian experience. Always distilled and filtered at the super premium level with the best ingredients. Packaged in the most efficient and environmentally sound way, NEFT simply the most unadulterated vodka in the world. WHY NEFT? “We drank vodka in our younger years – in fact, we have a reputable heritage for knowing good vodka, how it should taste, and how it should affect the mind. There is really no big secret to making vodka. We don’t claim any marketing gimmicks or “traditional recipes” as other vodka producers do. We know good vodka is the right mixture of good spirit and good water. Great vodka does not need additives or flavours- there is no requirement to make it fancier. We do not use these tricks because when we developed NEFT for ourselves, our intention was to keep it simple and “friendly” to the human body. That was our main challenge – to find the best spirit and water in the world and produce the vodka that causes the least harm to the body as possible. Our secondary challenge was to design the simplest, minimal packaging with maximum efficiency.“ 1.Large national and international social network. 2.Presence in high end retailers globally and in the United States 3.Unique Marketing and development with well known brands and industry professionals. 4.The packaging has great shelf presence and the product inside is exquisite. 5.Gift Boxes are great for retail, hotel room placement as well as gifts for VIP guests. THE PRODUCTION In comparison to numerous other Vodka productions we exclusively use these special ryes for the production of NEFT vodka: Rapidly, Amato, Pollino, Askari The processing of pure rye, the multiple distillations as well as filtration through special activated carbon-layer filters and the use of the freshest high spring water from secure sources guarantee a unique flavour. This procedure allows us to reach an especially high quality and produce a vodka that all vodka drinkers will enjoy. NEFT Vodka does not use any additives like sugar or honey nor any natural or artificial flavouring. A slightly sweet effect is attributed to the base of the pure rye distillate as well as the unusual cleanness of the alcohol. NEFT Vodka is produced exclusively in small batches and compared to conventional vodka, a significant difference in the distillate. A vodka in a class by itself. TRIVIAL NEFT is unique NEFT is recyclable NEFT has no glass packaging NEFT can’t break nor shatter NEFT cools down quickly NEFT has weight advantage NEFT causes less transport costs NEFT needs less space on the shelf NEFT has entertainment value AWARDS Gold & Silver in 2014 San Francisco World Spirits Competition Gold Medal ‘Ultra-premium Category’ London Luxury Masters – ‘The Spirits Business’ Gold Medal – China Wine & Spirits Awards CONTACT US MAIL: enquiries@vision-distribution.com.sg CALL: +65 6291 5246

Florence, 5th May 2017 – The Consorzio Vino Chianti will be one of the participants in the first Prowine edition held in Hong Kong, scheduled to take place from the 8th to the 11th of May. A much-anticipated appointment for the entire wine sector, the international event will be hosted for the first time by the biennial food tradeshow Hofex with a pavilion entirely devoted to wine. The Consortium will have a stand measuring 192 sq.m., with 41 attending estates for a total of 327 labels available for tasting: 255 among the producers’ tasting tables and 72 labels at the institutional counter. On 10th May the Consortium will hold a seminar on the Appellation reserved for the press and trade operators along with the first seminar entirely dedicated to Chianti Superiore d.o.c.g., with 6 different labels. On 15th May the Consortium will land in Singapore, for the second time after the first experience in 2015. A trip devoted to b2b meetings with local buyers and buyers coming from nearby countries: China, Vietnam, Philippines, Indonesia, Thailand, Laos, who will get to know 138 different labels belonging to 25 estates. A seminar including a horizontal tasting of Chianti d.o.c.g. Riserva 2013 has been arranged for the occasion. Lastly, and this too will be an entirely new landmark for the Consortium, on 17th May Chianti is expected in Seoul with 26 attending estates and 145 labels. On the schedule, a seminar with a mixed tasting of Chianti d.o.c.g vintage, Superiore, Riserva and Vin Santo. According to Wine Monitor, the Wine Observatory of Nomisma, over the course of a decade, the value of imports of wine into Asia has risen from 1.6 to 6.1 billion dollars, accounting for 17% of global imports. Out of these 6.1 billion, almost 80% refers to Japan and China. With over 21 million hectolitres, China represents one of the world’s leading markets for wine consumption with an increase of 10% between 2014 and 2015 (+44.7% compared to 2010). Today it represents approximately 11% of global consumption. More broadly, Asia accounts for 6.5% of Italy’s wine exports by now (compared to 4.6% ten years ago) and represents an important outlet for Tuscan red wines: in 2014, exports of this category to the Asian continent exceeded 41 million euros, that is to say 8% of all Tuscan red wine exports, with an increase of 186% in the past four years alone. “As confirmed by figures, Asia is the main area of interest for the development of the wine market – explains Giovanni Busi, chairman of Consorzio Vino Chianti – with an exponential consumption growth in these past years. For this reason the Consortium has been investing in this territory with increasing conviction, well-aware that we are working for the future of the whole Appellation. The estates are aware of the opportunity represented by the Asian market and we can’t risk missing it because we were caught unprepared.” Post-Event Coverage The 2nd edition of Chianti Wine Event featuring a group of 25 wineries belonging to Consorzio Vino Chianti, held in Conrad Centennial Singapore, on Mon- 15 May 2017, was organized by Felicitas Global Pte Ltd. The Chianti Consortium was born of the innovative and entrepreneurial spirit of Florence’s winegrowers in 1927, in order to defend domestic trade and exports of “typical Chianti” wine. The Consortium protects over three thousand six hundred producers, working more than 15,500 hectares of vineyard, producing in excess of 800,000 hectoliters of Chianti wine of various zones and typologies and has been attributed the “ERGA OMNES” recognition for its representative status. Chianti DOCG wine is produced in the provinces of Arezzo, Florence Pisa, Pistoia, Prato and Siena. The event witnessed a footfall of over 200 attendees from Trade, HoReCa and Media from Singapore and overseas (ASEAN). The event included exclusive B2B session with foreign buyers, guided seminar followed by walk around tasting.