Best Spirits Selection recognizes those establishments that go beyond the rest in their spirits selection that heighten the beginning or end of a meal. The spirits sections of lists are judged by the same criteria of breadth, depth, height, balance, selection, accuracy, originality, suitability, design, and value.
Best Spirits Selection recognizes those establishments that go beyond the rest in their spirits selection that heighten the beginning or end of a meal. The spirits sections of lists are judged by the same criteria of breadth, depth, height, balance, selection, accuracy, originality, suitability, design, and value.
Nassau, Bahamas
Graycliff Restaurant
Graycliff Restaurant is the first five-star restaurant in the Bahamas and Caribbean. The restaurant’s cuisine epitomizes elegance in the finest continental and Bahamian tradition with a menu that is both tasteful and distinctive.
The secret recipes at Graycliff have set its reputation in the hallmark of the rich and famous. Creative culinary innovation has resulted in a variety of sumptuous dishes that is distinctly its own. Bahamian dishes have been creatively transformed into sophistication and refinement with the end result being an international reputation for Bahamian cuisine.
Wines, Cognacs, Armagnacs and Ports
The wine cellar has over 275,000 bottles with over 5000 selections from 23 countries, acquired over decades by Graycliff’s owner and CEO, Enrico Garzaroli. He is passionate about the quality of the wines he seeks out and carefully adds to his collection, which is the 3rd largest private collection in the world.
A wine connoisseur’s dream with some of the rarest vintages in store, the cellar’s inventory ranges from such wines as an 1865 Château Lafite, to the oldest and one of the most expensive bottles in the world, a 1727 Rudesheimer Apostelwein from Bremer Ratskeller in the ”Rheinghau” Region, priced at US$200,000, to today’s most popular vintages.
In addition to the considerable wine inventory, Graycliff also boasts a Cognacteque, a unique collection of Cognacs, Armagnacs, Whiskey, Rum and more – one of the largest such collections in the world. The Cognacteque and Wine Cellar are constantly expanding as the CEO makes new finds to add to his collection.
Paris, France
Now a member restaurant of Relais & Châteaux, Les Grandes Tables du Monde and the Comité Colbert, le Taillevent has been awarded two stars in the Michelin guide.
Founded in 1946 by the Vrinat family, it is located in the former house of the Duc de Morny, cousin of Napoleon III. Only two years after its opening, in 1948, Le Taillevent was awarded its first Michelin star.
Le Taillevent takes its name from Guillaume Tirel, chef to Charles V and Charles VI, and author of Le Viandier, the first cookery book written in French in the 14th century. His title of honour at court was ”Sire de Taillevent”, because history tells us that he ”cut faster than the wind”. A famous name in French gastronomy, Taillevent is committed to respecting the heritage of the House while looking to the future. Chef Giuliano Sperandio has found the right balance, creating a cuisine that cultivates the expertise of the past with a modern touch.
Le Taillevent is synonymous with legendary service. The gesture, first in the kitchen, continues in the dining room with the cutting, flambage, seasoning, candlelit wine decanters… A skilfully orchestrated ballet in which the intelligence of the hand takes on all its letters of nobility.
Wine occupies a central place at the heart of Le Taillevent. A wine list of more than 3,800 references, an immense and rare if not unrivalled selection, contributes to its reputation and the Gardinier brothers are determined to perpetuate it. Sensitive and generous cuisine, French-style service revealing the excellence of their know-how and a unique cellar where great names and confidential vintages mingle, are just some of the elixirs of the ”Tailleventesque experience”.
Kaafu Atoll, Maldives
Every dream you’ve had of Maldives 5-star All-Inclusive resorts comes alive at OZEN RESERVE BOLIFUSHI.
Surrounded by a gorgeous natural reef and turquoise waters, the private island resort exudes elegance, style, and timeless sophistication. From fabulous overwater villas with slides to exotic fine dining, every experience is meticulously crafted to indulge you with an unforgettable getaway.
At OZEN RESERVE BOLIFUSHI, a world of engaging culinary wonders awaits each guest. Enjoy personalised dining experiences in Maldivian splendour, with each offering sublime views of the Indian Ocean.
Choose from four specialty restaurants, an all-day dining eatery, and two bars for an extravagant culinary affair. The RESERVE Plan, applicable to all villa types, offers an All-Inclusive selection of Premium Champagnes, Wines, Sparkling Wines, Spirits & Aged Whiskies (12-18yo), Signature cocktails & mocktails.
Since its inception in 2021, Atmosphere Core’s innovative Wine Program has been redefining the wine and champagne experience for travellers in the Maldives.
Going beyond mere inclusion of premium brands on the beverage menu, this company-wide initiative focuses on celebrating partnerships and fostering genuine connections between guests and selected wineries.
Most notably, Atmosphere Core has partnered with three generational family-owned wineries – Champagne Guy Charbaut, Bodegas Viñátigo (Canary Islands), and Glenelly Estate (Stellenbosch) – and complemented by a fourth partner Martín Códax, the world-renowned wine cooperative of over 600 families in the town of Cambados, Spain.
Each of these four wine partners were carefully chosen based on years of research and consideration of their authenticity, family-driven values, and unique expressive terroir wines that cannot be found elsewhere in the Maldives.
The partner winemakers and owners visit Atmosphere Core’s resorts, including OZEN RESERVE BOLIFUSHI, to conduct masterclasses, reciprocating the hospitality by hosting resort teams at their vineyards.
Johannesburg, South Africa
At the heart of the City of Gold, beneath the warm sunshine in the opulent, tree-lined suburb of Sandhurst, lies the enchanting Saxon Hotel. A uniquely perfect blend of rich cultural history and contemporary five-star service, the Saxon is situated on ten acres of magnificent indigenous gardens, providing a private and peaceful retreat like no other.
Melbourne, Australia
Restaurateur Chris Lucas’ vision to deliver Melbourne a sophisticated and global dining experience has manifested into a space of exceptional beauty, paramount comfort and breathtaking detail.
Society encompasses the luxuriant Society Dining Room, Lillian Brasserie, The Lounge and several Private Dining rooms, each space offering glamour, warmth and elegance. You’ll find the opulent interior – designed by award-winning Melbourne-based studio Russell & George – adorned with booth seats and velvet furnishings in lush grey, black and navy tones that work to frame the hand-cut crystal chandeliers.
At Society, the art of wine service is a moving masterpiece. Comprising over 10,000 bottles, including Australia’s largest collection of Château d’Yquem, the cellar is carefully curated by a hand-picked team of exemplary wine professionals. An ever-evolving by-the-glass list includes a renowned Coravin selection of fine and rare wines that may offer the Bonneau du Martray Corton-Charlemagne Grand Cru 2014 or Wynns John Riddoch Cabernet Sauvignon 1990 in 75ml or 150ml glasses.
Feature wine flights invite guests to explore across various vintages and vineyards within a producer’s catalogue, spotlighting iconic winemakers from across Australia and beyond. The internationally trained wine team is constantly tasting and trying, ever engaging with the global wine community to tap into the best of the best.
Further contributing to the beverage programme’s exceptional breadth and balance are the extensive curations of spirits sourced carefully from across the world, including a notable selection of whisk(e)y. And a newly strengthened focus on high-quality low ABV and non-alcoholic beverages seeks to offer as premium an experience for the non-drinker as for any other guest. This offering spans a growing range of wine, produce-driven cocktails and more.
Society’s refined approach, devotion to precision and international scope could place it anywhere in the world, yet this is an innately Melbourne venue; refreshing, intelligent and forever evolving.
Highland, USA
The Pines Modern Steakhouse is a luxury Forbes 4-star rated restaurant located within Yaamava’ Resort and Casino at San Manuel. Our menu features the most sought-after Wagyu from Japan including Olive Beef and Myazaki. We also serve the freshest, highest-quality seafood including a luxurious caviar service.
Organic ingredients and locally sourced produce are included in the culmination of our Prix Fix Menu, which includes a wine pairing option for the ultimate Pines experience.
Our mission is to be known as the ultimate wine and cuisine destination in Southern California.
Offering an elevated dining experience, we assist our guests in finding their perfect wine pairing including selections from a unique “Somm Picks” page crafted by Master Sommelier Gillian Balance.
Our exclusive menu features a highly rated page with over 100 wines, all rated 100 points. A stunning wine display that holds over 2,000 temperature-controlled bottles overlooks our dining room and stands as if the bottles are instead a piece of exquisite art.
The wine list is focused on Cult California red wines and First Growth Bordeaux to complement our menu and highlights a 27-year vertical of Screaming Eagle.
While we list a breadth of wines from vast regions around the globe, the Pines menu pays homage to the 1986 opening of San Manuel’s Bingo Hall by sourcing rare bottles of the same vintage.
From humble beginnings to national recognition, we submit our 1,950 selections to step closer to becoming the standard for restaurant wine lists. We thank you again for your time, effort, and consideration.
Nassau, Bahamas
Graycliff Restaurant is the first five-star restaurant in the Bahamas and Caribbean.
The restaurant’s cuisine epitomizes elegance in the finest continental and Bahamian tradition with a menu that is both tasteful and distinctive. The secret recipes at Graycliff have set its reputation in the hallmark of the rich and famous. Creative culinary innovation has resulted in a variety of sumptuous dishes that is distinctly its own.
Bahamian dishes have been creatively transformed into sophistication and refinement with the end result being an international reputation for Bahamian cuisine.
Wines, Cognacs, Armagnacs and Ports – Graycliff’s Wine Cellar with an inventory of over 270,000 bottles from over 500 vintners in 21 countries is world renowned.
Email: info@Graycliff.com
Telephone: +1 242-302-9150
Texas, USA
MARCH is a fine dining restaurant with a ticketed tasting menu that explores the evolution of the Mediterranean through its food, history, and cultures. The culmination of Goodnight Hospitality’s contributions to food and drink in Houston, MARCH was built to examine the regions in the Mediterranean where boundaries meet and intersect, creating tension, richness and diversity through food.
The word ‘March’ signifies a territory in the boundary lands; an area of land on the border between two territories; a frontier between realms. They see the Mediterranean as a collection of marches that have endless layers of cultures, languages, ideas, and skills.
Chef/Partner Felipe Riccio and the team at MARCH have been researching the exchange of ingredients and food items throughout the Mediterranean for years. Chef Felipe, in particular, has been exploring his roots and the flavors he grew up with as a Mexican native with an Italian father and Spanish mother.
The MARCH sommelier team, led by master sommelier and partner June Rodil, beverage director Mark Sayre, and wine director Gillie Malone, curates MARCH’s 11,000-bottle cellar. The awarding-winning sommelier team is deeply rooted in hospitality and their love of food and also act as Captains to the dinner experience – seamlessly maneuvering an elevated wine experience while entrenched in warm and engaging service.
As Chef Felipe’s food menu is a deep dive into the history of a region, the wine list at MARCH goes deep into the history of producers the team loves, specifically focusing on the breadth of single producers’ programs. Strong connections with the people and producers behind the wines are paramount for the MARCH list, which specifically highlights the connection between the team and the winemakers.
Email: reservations@marchrestaurant.com
Telephone: 832-380-2481
Berlin, Germany
Nobelhart & Schmutzig was conceived to nourish a diner’s entire restaurant experience. Each night our table is set with a singular 10-course pre fixed menu, carefully selected for internal harmony and a resonance with both the region and the season.
If it’s not found in nature, it won’t grace our table. It’s that simple. We are dedicated to introducing our guests to the diversity of products and surroundings inherent to Berlin.
It is our responsibility, we believe, to support producers in and around Berlin and the products they create. Our lengthy discussions with local farmers, fishermen, hunters and woodsmen have done more than merely define the right way to be sustainable. Opening our eyes to the beauty of the Berlin region.
At Nobelhart & Schmutzig our kitchen team assumes a special role: Micha Schäfer & his crew will guide you through the evening, presenting and explaining each progressive course.
We want you to experience what it feels like to put your meal in the hands of people you can trust. Micha Schäfer, when asked what he thinks we should be eating, has a simple answer: “Everything. You just need to know how to prepare it right.” That means looking beyond just the fillet cut or the fruit of the plant.
At our table we will also find the leaves, shoots or sometimes simply the seeds. We are focused on traditional techniques for preservation and preparation: fermentation, brining, pickling, acidification, salting and marinating offer more than just a hedonistic charm. They are also admirable and enduring forms of natural preservation.
Email: dubist@nobelhartundschmutzig.com
Phone: +49 30 259 4061 – 0
Johannesburg, South Africa
Tucked in the secure, leafy suburb of Sandhurst, in the heart of Sandton.
The Saxon Hotel, Villas and Spa is perfectly situated to explore the many gems of Africa’s financial capital, Johannesburg – a vibrant world-class city with a fascinating mix of expressive art, eclectic culture, awe-inspiring landscapes and intriguing history.
Set within a magnificent 10 acres of land, surrounded by lush gardens, this luxury hotel offers an exclusive escape where each and every detail has been considered to guarantee your absolute comfort.
Right from being welcomed by name, your every need will be anticipated by a 24-hour butler and an abundance of highly-attentive, expert staff. Your Saxon experience will be one of unrivalled hospitality, where your stay allows you to enjoy the delightful conveniences of complimentary WIFI, sparkling wine, a private terrace and access to all hotel and spa facilities. Each elegant suite provides an intimate realm of luxury where you’ll awake from the fine-linens of your king-bed to fresh flowers, a delectable full breakfast daily.
As our honoured guest, you’ll join the prestigious list of discerning travellers, and visiting celebrities.
Telephone: +27 (0)11 292 6000
Melbourne, Australia
Society is a dream realised. Seductive and nurturing in equal parts, restaurateur Chris Lucas’s vision to bring a sophisticated and global dining experience to Melbourne has manifested into a space of great beauty, comfort and breathtaking detail.
The service, articulate and intuitive, anticipates the guests’ needs. The unadulterated joy of the staff’s commitment to hospitality shines through from the swift placement of the linen napkin, the silver-served slices of sourdough bread to the just-shucked oysters, the hand-made lobster tortellini and a perfectly cooked fillet of Jack’s Creek tenderloin with fermented sugarloaf and black garlic.
The art of wine service at Society is a moving masterpiece. The cellar, of over 10000 bottles, including a collection of Château d’Yquem with vintages not seen anywhere else in the country, is carefully curated by a hand-picked team of wine professionals.
It includes an ever-changing wines-by-the-glass list with a Coravin selection that may offer the Fontaine Gagnard Criots-Batard-Montrachet Grand Cru 2017 or Henschke Hill of Grace Shiraz 1997 in 75ml or 150ml glasses.
The globally trained wine team is constantly tasting, trying and talking to the global wine community to tap into the best of the best.
With precision insisted upon, a refined approach and international scope of Society, you could be anywhere in the world, but this is an innately Melbourne venue; refreshing, intelligent and constantly evolving.
This is indeed a vision realised. This is Society.
Email: bookings@societyrestaurant.com
Telephone: 03 8618 8900
