All about making whisky
Pleurat Shabani and cellar master Bernadeta Ejsmont took over three years to hone their blends and bring us Konik’s Tail. Tucked away not far from Belarus’s largest forest, long untouched by Man, the distillery produces a traditional vodka that shows incredible maturity, with each bottle signed by the cellar master himself.
Made from spelt, rye and winter wheat, this vodka bears the name of an ancient breed of Polish wild pony that lives in the dense forestland near the distillery. Legend has it that the mere sight of one of these ponies is a sign of a bountiful harvest to come. Thus Konik's Tail was born, a blend of spelt, rye and winter wheat that undergoes stringent vetting processes, made using ancient, traditional Polish distillation techniques. Profile: spiced (white pepper, pink peppercorn). Spelt. Exotic (pineapple, mango). Earthy. Gentian root and intense spices (clove, mustard seed).
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Sourcing actor, importer and exclusive distributor of a portfolio of international brands, La Maison du Whisky is, since 60 years a reference for whisky and spirit lovers. Thanks to our close relationships with producers and independent bottlers, we have access to limited editions and unique products we bring to market exclusively. Curious and creative, we are driven by our passion for products and our desire to constantly bring our clients the latest expressions through our own shops, our website whisky.fr and selected wine retail shops in France.
The Edradour distillery is known most of all for the individual style of its single malt, which is exported throughout the world. Interestingly, the distillery’s owner Andrew Symington, has begun working on special finishes, each one more innovative than the last (Burgundy, Chardonnay, Châteauneuf-du-pape, Madeira, Moscatel, Port, Sassicia, Tokaji, etc.), with these new releases revolutionising the distillery’s somewhat outdated image. Under the directorship of Iain Henderson, the former director of Laphraoig, at the end of 2002 Edradour began producing a second, very peaty, single malt called Ballechin, the name of a former distillery in the region. Find out more
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