The Glenlivet 70 Years Old
A jewel amongst the ancient whiskies of the world.
From today, whisky lovers will get the chance to own the ‘lifetime’ of one of Scotland’s most iconic whiskies, with the jewel in the crown being a £13,000 bottle of 70 year old Scotch.
The most exquisite Mediterranean flavours and aromas are found at Ramón Freixa Madrid. This newly opened restaurant, located inside the hotel-boutique Selenza Madrid, is recognized worldwide for painstaking care that goes into the creation of each dish that forms part of the menu.
The Nobu restaurant has captivated its clients for over sixteen years, which has consolidated its prestige as one of the most exquisite places to enjoy Japanese cuisine. Nobu has no borders: it is present in 14 countries and five continents.
The exclusive golf course la Reunion not only offers lodging of high category and an excellent site for the lovers of that sport. Within its calm space is el mirador , restaurant where fabulous subjects of gossip in a calm atmosphere can be tasted that it invites to the relaxation.
The long journey from acorn to glass begins in the forests of Galicia, Cantabria and Asturias in northern Spain. In these ancient forest grow the mighty Spanish oaks that one day will provide some of the casks in which The Macallan Fine Oak is matured.
Since August, 1998, The Santísimo has been a reference point and a place not to be missed for visitors arriving in Cartagena, Colombia.
Founded in 1981 by San Francisco restaurateur Claude Rouas. the Auberge du Soleil helped .X. spawn the wave of popularity currently en-joyed by the entire Napa area. In 1985, Rouas and business partner Robert Hannon opened the inn in French, auberge to host visitors to the California wine country. He envisioned both the restaurant and the inn as a tribute to his beloved Provence, and. true to form, both continue to be exactly that.
A collaboration between two brands that respect the value of the tradition involved in their creative process. Both are world renowned for their rich flavors and seductive aromas, setting the standard for the most demanding palate.
In 2009, Quay was named Restaurant of the Year by Australian Gourmet Traveler magazine, subsequently bestowed the same honor in 2010 by the Sydney Morning Herald Good Food Guide, a guide that for the past three years has given the restaurant a 3 Chef’s Hat’s rating.
Behind the L’Or by Jean Martell exists a marvelous history: The culmination of 300 of experience and the passion and care in the elaboration of Congac.