In addition, we have the Etter Rum 1823, a Swiss rum. It was created from Jamaican molasses and aged for at least seven years in old bourbon barrels. The producers opted not to cold filter it to bring an unadulterated drop to market. The rum has been bottled at 40% ABV. The number 1823 represents the beginning of the family business Etter Söhne AG. To fill a 0.7-liter bottle of Etter Williams Pear, it takes a whopping 11 kg of sun-ripened Williams pears, which is included as the third bottling in the sampling package. The selected fruits exclusively come from the right bank of the Rhône River in the Valais region and are carefully selected and processed by hand. The finale is the JOHNETT Single Cask 123. This is limited to 161 bottles, making it a true rarity. Only the best local ingredients were used in its production. After distillation, the whisky was bottled into a former Pinot Noir cask, where it matured for about five years before receiving a 12-month finish in a rare rum cask from the Caroni Distillery in Trinidad, which closed in 2003. Just one week after the cask was emptied, the JOHNETT Single Cask 123 was transferred to its new home to prevent the wood from drying out and to preserve its special flavors.