Sorrentinos de Pera y Queso Azul
Fresh, handcrafted pasta lled with Packham’s pear, heavy cream, blue cheese and
caramelized onions, served with a creamy pear sauce.
Union, a word that means compromise and new experiences. In Mumis we are more than
just a combination of italian pasta with tradictional Arequipenean recipes, we conect with
people, generate anecdotes and enjoy as a family.
We selected and ordered carefully every step by step of this menu for you to live a unique
moment. ¿The objective? Happy stomachs, full hearts.
Agnolottis de Hiro de Zapallo en Mantequilla
Fresh, handcrafted pasta lled with creamy, slow cooked arequipenian pumpkin,
homemade ricotta, and a pinch of huacatay (black mint), served in a creamy butter sauce.
Ravioles de Asado en Salsa de Hongos
Fresh, handcrafted pasta lled with pot roast, served in the family recipe black mushrooms
sauce.
Risotto de Chupe de Camarón
Arborio rice in a reduction of the classic Arequipenian shrimp soup with shrimp tails,
accompanied by pumpkin, cheese, broad beans, and corn.
Tiramisú
Italian dessert made with homemade mascarpone and ladyngers moistened with a ne
selection of Peruvian coee.
Cannoli
A typical Sicilian dessert. Tube-shaped fried pastry dough flavored with vermouth and lled
with ricotta cream cheese in three varieties: Classic, chocolate chips and pistachio.
Testing menu: S/ 150
TASTING MENU
Appetizers Salads
Mumis Focaccia
Stracciatella
Burrata
Homemade, classic Italian bread with
cherry tomatoes, garlic, olive oil, and
Maras salt.
29
32
45
Homemade Italian cream cheese and
sourdough bread with basil oil and
balsamic vinegar.
Homemade mozzarella cheese ball with
a soft and creamy lling, served with
cherry tomatoes and roasted garlic with
olive oil, basil, and balsamic vinegar,
paired with our sourdough bread
Salads
Fresh Salad
Mixed lettuce, seasonal vegetables,
hazelnut praline, and our signature
dressing.
29
Risottos
Risotto de Ocopa con Mariscos
Arborio rice in the traditional
Arequipenian Ocopa, a classic sauce
made of aji peppers, peanuts, onions,
and cheese,accompanied with a
selection of sauteed seafood and fried
cheese.
59
House Sauces
Pasta Bar
Classic Sauces
Fettuccini Gnocchi
Choosing is not always easy. But when it comes to
pasta, there is just a right answer: Full stomach,
happy heart.
Choose a classic or house sauce to
accompany you pasta.
Choose the style of your artisian pasta:
Chupe de Camarones
Bolognesa
Pesto
Four Cheese
Pomodoro
Ocopa con Mariscos
Reduction of the classic Arequipenian
chupe de camarón (shrimp soup) with
shrimp tails; accompanied with pumpkin,
cheese, broad beans, and corn.
Slow-cooked bolognese sauce, meat
(pork and beef), vegetables and Italian
passata.
Classic pesto sauce made from basil,
parmesan cheese, walnuts, and olive oil.
65
36
36
40
34
55
A mix of our four favorite cheeses, Andean,
Parmesan, Gouda, and Roquefort.
Classic Italian sauce made with Italian
tomato passata and cherry tomatoes.
Traditional Arequipenian sauce made
from aji peppers, cheese, peanuts, and
onion, accompanied by a selection of
seafood and fried cheese.
Cheese Board
90
Arequipenean classics, paria and
andean, in addition some gouda, smoked
and peppery. From the world, brie and a
cured manchego cheese. Accompanied
by quince jam, nuts and seasonal fruits.
Portion of Sourdough Bread 4
Figs Caprese
Like the classic Italian caprese salad but
with gs, basil, and homemade mozzarella
cheese, served with a basil oil dressing,
balsamic vinegar, and Maras salt.
35
Asado de Hongos
38
The traditional family recipe made from
black mushrooms (juicy roast beef)
Risotto de Chupe de Camarón
Arborio rice in a reduction of the classic
Arequipenian shrimp soup with shrimp
tails, accompanied by pumpkin, cheese,
broad beans, and corn
70
Half Cheese Board 45
Add 160g of tender loin to your pasta for S/25 or Ribeye for S/ 18
Pizzas Mumis
Neapolitan pizza with long fermentation artisan dough, soft and irregular cornicone, Italian
passata and the best ingredients. Baked at 500 degrees keeping with the Italian tradition
for a true artisan pizza experience.
Margherita Hawahiana
The queen of Neapolitan pizzas in our
style; Italian passata, Arequipa buttery
cheese, local grape tomatoes and fresh
basil.
Because half of the world
loves it; with golden pineapple, Italian
passata and Arequipa buttery cheese.
Italian sausage and smoked bacon
For the meat lovers,
Italian chorizo and smoked bacon,
both handcrafted in Arequipa and with
the classic Arequipa buttery cheese.
Pesto y Stracciatella
Mumis’ favorite, with passata and bu-
ttery cheese, the traditional Genoese
pesto and our star of the house, fresh
and homemade stracciatella.
Pear and Goat Cheese
A perfect combination, passata and
buttery cheese, slices of packmans pear
and bits of smooth creamy goat cheese.
S/44.00
S/50.00
S/50.00
S/50.00
S/50.00 S/52.00
Prosciutto and arugula
The mix of freshness of the arugula and
the intense flavor of the proscuitto,
with passata and buttery cheese.
Special Pasta
Cappelleti de Rocoto Relleno
Ravioles de Asado en Salsa de Hongos
Ravioles de Adobo Arequipeño
Fresh, handcrafted pasta with naturally
vivid red colors, lled with the traditional
rocoto rellen lling, served in a traditional
pastel de papa (potato soufle) sauce.
Fresh, handcrafted pasta lled with pot
roast, served in the family recipe black
mushrooms sauce.
Fresh, handcrafted pasta lled with
Adobo loin (pork), served in a reduction
of the traditional grandma’s Adobo
recipe.
52
52
52
Tarta de Queso
Alfajores Artesanales
Cheese tart with a soft and melty center
and the sauce of your choice:
• Classic manjar sauce.
• Lucuma manjar sauce.
• Mumis’ special: Cheesecake with
Blackberry.
• Raspberry
• Figs
• Passion Fruit
• Tumbo (Arequipenian fruit)
• Blackberry
• Berries
24
9
9
9
Desserts
Bonet
Classic Italian dessert, made with
chocolate, amaretto, and homemade
Amarettis (almond cookies).
22
Lasagnas
Ossobuco
Trucha Ahumada con Ricotta
Fine Sheets of fresh handcrafted pasta
with Mumis’ slow-cooked Ossobuco
sauce with bechamel, and Andean
cheese.
Fine Sheets of fresh handcrafted pasta
with smoked trout from the Sacred
Valley in Cusco, homemade ricotta,
caramelized onions, bechamel, and
Andean cheese.
46
51
Affogato
Italian dessert, wich means “drown”,
a delicious artisanal vanilla ice cream
“drown” in a special peruvian hot coee
shot of espresso.
20
Sorrentinos de Pera y Queso Azul
Fresh, handcrafted pasta lled with
Packham’s pear, heavy cream, blue
cheese, and caramelized onions,
served with a creamy pear sauce.
55
Agnolottis de Hiro de Zapallo en
Mantequilla
Fresh, handcrafted pasta lled with
creamy, slow cooked Arequipenian
pumpkin, homemade ricotta, and a pinch
of huacatay (black mint), served in a
creamy butter sauce.
40 Tiramisú
Italian dessert made with homemade
mascarpone and our own ladyngers
moistened with a ne selection of
Peruvian coee.
25
Cannoli
A typical Sicilian dessert. Tube-shaped
fried pastry dough flavored with
vermouth and lled with ricotta cream
cheese in three varieties: Classic,
chocolate chips and pistachio.
10
Add Salqa for S/ 3
Water, Soda, and Energy Drinks
• Coca - Cola
• Fanta
• Red Bull sugar - free
• Andea Water
• Inca Kola
• Red Bull
• Kola Escocesa
8
8
10
7
8
10
8
Cold Drinks
Freshly-squeezed Juice 14
• Strawberry
• Passionfruit
• Arequipenian papaya
• Mango
• Pineapple
• Tumbo
• Orange
• Lemonade (Classic, Pink, Good Grass)
Alegría
Mango Juice • Passion fruit Juice • Horchata
Syrup
18
La Chata
Mango Juice • Tangerine Juice • Pomegranate
Syrup
18
Virgen Colada
Pineapple Juice • Coconut cream.
18
S - 202
Orange juice • Pineapple juice • Coconut cream .
18
Mocktails
• Americano
• Capuccino
• Espresso
• Double espresso
9
14
9
15
Hot Drinks
Coffee
We only choose the highest-quality from
dierent Peruvian coee zones, all of which go
through a very specialized roasting process.
16
Tea
La Mumita
La Blancanieves del Valle
La Characata chai
Hot and comfy
Tangerine, ginger,and spices.
Digestive.
Apple and cinnamon.
Activates the immune system
Cusquenian black tea, Arequipenian
papaya, cardamom, and spices.
La Indígena nacional
Mama Quilla
La Perezosa
Energetic.
Berries, cacao nibs, 70% cacao
chocolate.
Relaxing.
Strawberries, pineapple, rose petals,
Jamaica flower,Airampo, calendula,
and muña (Andean mint)
Purifying
Cusquenian green tea, Jamaica
flower, and chamomile.
• Coca - Cola Zero 8
• Inca Kola Zero 8
• Macchiato 10
Welcome to the bar EL CARDENAL, a space that tells stories that are expressed
through the liquid experience. We are a perfect symbiosis between the classic and
the contemporary, with a touch of local supplies such as herbs, spices, and fruits.
Many of our cocktails are made based on premium Peruvian distillates like pisco, gin,
rum, cañazo and more. All of our sta shares the same philosophy, respect, and value
towards said products.
Mumis experiencie
The Cardenal Jardín del Edén
The Colonial Mumis Cream
Cónclave Mumito Smash
Epifanía The Puchito
The Fraile Sincretismo
SEASONED • CREAMY • FRESH
Botanized Salqa, Frangelico, cardamom, horchata
(tiger nut milk), pineapple, and orange bitter.
REFRESHING • TROPICAL
Gin Boticario, Luxardo, Falernum, raspberries,
tangerine, and marquise.
REFRESHING • FRESH
Eucalyptus macerate, Aperol, orange, pomegranate,
and oleo Saccharum.
SEMI SWEET • CREAMY
Pisco, dark cacao, Adean cream, milk, tamarind,
and chocolate.
SMOKED • FRUITY
Rum Bacardi Gold, Amaretto, liquor 43, mango,
orange
HERBAL • CITRIC
Jim Beam, amaro, red vermouth, tamarind, mint
mix, lemon, and soda.
SOUR • SALINE
Andean Agave Aqará, Cointreau, lemon, tamarind,
parmesan, and maras salt,
FRESH • FRUITY
Gin Boticario, Matacuy, marquise, grapefruit, and
purple corn.
SEMI DRY • FLORAL
Pisco Uvina, white vermouth, white cacao, absinthe,
orange bitter.
REFRESHING • SPICY • SEASONED
Green Salqa, grapefruit, ginger, cat’s claw, and
ginger beer.
36 36
36 36
36 36
36 36
36 36
By Adán Martinez
Classic Cocktails
Aperol Spritz
APEROL • PROSECCO • SPARKLING WATER
Its origin dates back to 1919, created by the Barbieri
brothers andpopularized after the Second World
War.
34
Caipirinha
CACHAZA • SUGAR AND LEMON
During the XIX century in Brazil, the slaves liked to
drink “garapa” whichwas a type of sugar cane juice.
Said drink was popularized in Piracicaba, Sao Paulo
after it was denominated Caipirinha, which was
served at parties and other events
34
Garibaldi
CAMPARI • ORANGE JUICE
Italian cocktail in tribute to Giuseppe Garibaldi,
a military politician causative of the Italian
unication.
34
Zombie
RUM • FALERNUM • ABSINTHE • LEMON
• MARQUESA • POMEGRANATE
Dates from the year 1930 and became served at
the restaurant Don the Beachcomber in Hollywood.
Was prepared for a friend who was to take a flight,
days later he came back to complain indicating said
drink had turned him into a zombie during his trip.
34
Jungle Bird
RUM • CAMPARI • CLASSIC SYRUP • LEMON • PINEAPLE
Created by Jerey Ong, as the welcome drink for
the clients of the Kuala Lumpur Hilton hotel, it
received its name because of the presenceof a few
tropical birds in the pool area which were visible
from thebar window.
34
Long Island Iced Tea
GIN • TEQUILA • RUM • VODKA • COINTREAU •
COCA-COLA • LEMON
The most well-known story tells that it was created
in Long Island, Tennessee in the 1920s, during the
Dry Law. It was created clandestinely by a barman
known as the old Bishop. Years later, his son,
Ransom Bishop, perfected the recipe.
34
Dry Martini
GIN • VERMOUTH • OLIVE
There are multiple stories as to where this cocktail
was created, this most talked about is the one giving
credit to Jerry Thomas In San Francisco, 1962.
34
Cuba Libre
RUM • COCA-COLA • LEMON
Its origin is associated with the strong presence
of the United States in Cuba after the Spanish-
American War of 1898 and its name was the slogan
of the independence movement.
34
Mai Tai
RUM • COINTREAU • HORCHATA (tiger nut milk)
• LEMON
Created by the Californian Victor “Trader Vic”
Bergeron, in 1944. Moreover his friend and rival,
Don the Beachcomber, insisted to be the creator of
said cocktail rst in 1933.
34
Clover Club
GIN • LEMON JUICE • RASPBERRY JUICE
In the Bellevue-Stratford hotel of Filadela, were
preformed reunions for writers, theater assistants,
bankers, and politicians. The barman, Ambrose
Burnside, invented a cocktail special for said
occasions, a classic Gin Sour to which he added
raspberries syrup and created the Clover Club.
34
Gin Tonic
GIN • TONIC WATER
The cocktail was created in British India in the XIX
century, adding tonic water to gin, which was used
by its properties to combat Malaria.
•Berries •Tropical Gin
34
34
Pisco Sour
PISCO • LEMON JUICE
There are multiple theories in the present over
the creation of this cocktail, but what is certain
is that pisco sour is peruvian. It was created in
the Morris Bar, got popular in Maury, and became
famous in the Gran Hotel Bolivar. Becoming
Oficial Cultural Heritage on October 18 of 2007.
34
•Passionfruit •Purple corn •Cardamomo• Coca
•Eucalyptus 34
Whiskey Sour
BOURBON • LEMON JUICE • CLASSIC SYRUP
The first known recipe of this cocktail appeared in
1862 in “The Bartender’s Guide” by Jerry Thomas.
34
Amaretto Sour
AMARETTO • LEMON JUICE • CLASSIC SYRUP
It was created in the 1970s when Italian liqueurs
started to become popular in the United States.
34
Tequila Sunrise
TEQUILA • POMEGRANATE SYRUP • CASSIS CREAM
It was created in the Arizona Biltmore hotel, in
phoenix, between 1930 and 1940 by the barman Gene
Sulit.
34
Negroni
RED VERMOUTH • GIN BOTICARIO • CAMPARI
Italian cocktail and one of the most famous
worldwide. Invented in 1919.
34
Americano
RED VERMOUTH • CAMPARI • SODA
Italian cocktail. Was rst served in 1860, a time
was the Red Vermouth and Campari mix was known
as MI-TO until Gaspare decided to add soda and
created this cocktail.
34
Piña Colada
RUM • PINEAPPLE JUICE • COCONUT CREAM
The barman Ramón “Monchito” Romero signed
in 1954 a certificate which credits him as the
inventor of this cocktail, after his boss in the
Caribe Hilton Hotel in San Juan, Puerto Rico,
asked him to create a drink no one had ever seen
before to attract clients.
34
Margarita
TEQUILA • COINTREAU • LEMON JUICE
One of the most well-known Mexican cocktails
made with Tequila. There are multiple versions of
its creation but in all of them, there is a woman as
the protagonist, Marjorie, Margaret, or Margarita.
34
Daiquiri
RUM • LEMON JUICE • SUGAR
It comes from Santiago de Cuba and was created
by the American engineer Jennings Cox. Said name
making reference to the mine where he worked.
34
Mojito
RUM • PEPPERMINT • LEMON JUICE • SODA
This famous cocktail was created in Cuba in the XVI
century by oneof the best-known English pirates of
his time, his name being Francis Drake.
• Mojito with Pisco
34
34
Classic Cocktails
Capitán
RED VERMOUTH • PISCO. ANGOSTURA BITTER
Its history goes back to 1920 when the Peruvian
army captains requested a Vermouth and Pisco mix
after their rounds in the Altiplano.
34
Moscow Mule
VODKA • GINGER BEER • LEMON JUICE
Was created in the United States in 1941, as part
of a strategy to popularize two drinks; vodka and
ginger beer.
34
Boulevardier
BOURBON • CAMPARI • VERMOUTH
This famous cocktail goes back to the time of the
Dry Law in the United Estates. It was created by
the barman Harry McElhone in his bar, Harry’s New
York, in Paris.
34
Manhattan
BOURBON • RED VERMOUTH • ANGOSTURA BITTER
Simon Diord, the cocktail expert, indicated that
the origins of this cocktail have been lost in time. It
seems to be that in 1882, The Democrat Newspaper
talked about a whisky, vermouth, and bitter cocktail
trending around by the names Turf Club, Jockey
Club, and Manhattan.
34
Old Fashioned
BOURBON • SUGAR • ANGOSTURA BITTER • SODA
Considered to be the father of cocktails. Its name
shows how longit’s been around.
34
Penicilin
WHISKY • LEMON JUICE • GINGER SYRUP
Created by the Australian bartender Sam Ross, now
known as a United States celebrity.
34
Chilcano
PISCO • LEMON JUICE • GINGER ALE
In the late XIX century, there was a big Italian migra-
tion to Peru, where they brought a cocktail known
as “Buon Giorno” based on grappa (grape-based
hard liquor) and ginger ale. After trying Pisco, rea-
lizing the similarity in taste but with better liquor
quality this cocktail was invented
34
•Passionfruit• Purple corn• Cardamom
•Coca •Eucalyptus 34
Sparkling Wines
White Wines
Freixenet Italian Wine Collection
Rose
Charsago Rosado
Tesoro Naranjo
Raíces Negras Rosado
Eleven Club Rose
• Veneto, Italia
• Corvina/Garganega
• Moquegua, Perú
• Quebranta
• Mendoza, Argentina
• Pedro Ximenez
• Lima, Perú
• Quebranta
• Arequipa, Perú
• Quebranta
140
135
110
160
120
28
28
Belstar Prosecco D.O.C.
• Veneto, Italia
• Glera 150
Riccadonna Asti D.O.C.G
• Piamonte, Italia
• Moscato 13038
Riccadonna Ruby
Bisol Jeio Prosecco Millesimato
Rose brut
Agrestis Nature Chardonnay/
Pinot Noir
• Asti, Piamonte, Italia
• Braccheto, Malvasia Negra
y Moscatel Blanco
• Veneto/Prosecco, Italia
• Glera
• Patagonia, Argentina
• Chardonnay/Pinot Noir
130
190
190
38
30
Rose Wines
Blanco Patrimonial
Freixenet Italian Wine Collection
Pinot Grigio
Eleven Club Moscatel de
Alejandria
Casa Silva Cool Coast
El Sensacional Equilibrista
Blend de blancas
El Muqui del Socabon
• Ica, Perú
• Albilla/Torontel
• Veneto, Italia
• Pinot Grigio
• Arequipa, Perú
• Moscatel de Alejandria
• Valle Central, Chile
• Sauvignon Blanc
• Mendoza, Argentina
• Chardonnay/Semillon
• Arequipa, Perú
• Quebranta
140
130
100
135
140
100
26
32
Iove, Chardonnay Pinot Grigio
• Emilia-Romaña, Italia
• Chardonay, Pinot Grigio 14030
Red Wines
El Joven Equilibrista
• Valle de Uco, Mendoza,
Argentina
• Malbec
12030
El Sensacional Equilibrista
12 months in French oak barrels
Limited edition, 8000 bottles.
• Valle de Uco, Mendoza,
Argentina
• Malbec
180
El Gran Equilibrista
18 months in French oak barrels
Limited edition, 3000 bottles.
• Valle de Uco, Mendoza, Argentina
• Malbec 70%, Cabernet Franc 20%
and Bonarda 10%
290
Sátrapa, Malbec
• Mendoza, Argentina
• Malbec 14032
28
25
Casa Silva S38
320
El Muqui del Socabon Cabernet
Sauvignon
• Arequipa, Perú
• Cabernet Sauvignon
Causiño Macul Don Matias Reserva
Merlot
Causiño Macul Don Matias Reserva
Cabernet Sauvignon
• Valle del Maipo, Chile
• Merlot
• Valle del Maipo, Chile
• Cabernet Sauvignon
150
150
Tesoro Bonarda
• Mendoza, Argentina
• Bonarda 175
Postales del fin del Mundo
Malbec
• Patagonia, Argentina
• Malbec
120
Postales del fin del Mundo
Cabernet Sauvignon
• Patagonia, Argentina
• Cabernet Sauvignon
120
390
650
320
Bodega del fin del Mundo
Special Blend
Rutini Apartado Gran Malbec
Rutini Colección
12 months in French oak barrels and
rest in bottle for 6 months
• Patagonia, Argentina
• Malbec 40%, Cabernet Sauvignon
40% and Merlot 20%
14 months in French oak of rst one
and a year in bottle
• Valle Central, Chile
• Cabernet Sauvignon
18 months in new French oak barrels
• Mendoza, Argentina
• Malbec
12 months in oak barrels (80% French
and 20% American)
• Mendoza, Argentina
• Malbec
Charsago Negra Criolla
Eleven Club Cabernet Franc
• Moquegua, Perú
• Negra Criolla
• Arequipa, Perú
• Cabernet Franc
135
130
100
Beers
Draft Beers
Handcrafted Beers
Handcrafted Beers
Heineken
Corona
Delirium
Servus
Sierra Andina
Servus
7 vidas
Stella Artois
Liefmans
15
15
35
18
16
18
18
18
18
18
18
18
16
16
35
15
25
5% ABV • Pale Lager • IBU 23
Red 8.5% ABV • Belga • IBU 20 • Almendra,
cereza
Lager 5% ABV • Lager • IBU 20
Trigo 5% ABV • IBU 12
Huaracina 6.5% ABV • Pale Ale • IBU 72
• Intense hop
Pachacútec 10.5% ABV • imperial Ale • IBU
99 • Malty, hop
Shaman 8% ABV • India Pale Ale • IBU 88
• Mango, Grapefruit, and Passionfruit
American Red Ale 6.5% ABV • Red Ale
• IBU 40 • Dried Fruit and Caramel.
Cat IPA 5% ABV • India Pale Ale • IBU 70
• Citric, tropical
Oxapampa Honey Ale 5% ABV • Honey Ale
• IBU 15 • Multifloral Honey
Kiwicha Imperial 8.9% ABV • Imperial Red
Ale • IBU 29 • Dried fruit and Toee
Maíz Morado 5% ABV • Pale Ale • IBU 18
• Chicha morada, cinnamon
Pale Ale 5.3% ABV • Pale Ale • IBU 135
• Citric, tropical
Fest 6% ABV • IBU 25 • Aromática
Frutiesse 3.8% ABV • Belga • Frutos
rojos, arándanos, sauco
Tremens 8.5% ABV • Belga • IBU 24.5
• Maltoso, picante
Mead
VBeeking
20
20
Odin Clasic Mead (Honey, puried and yeast)
8% ABV
La Bestia Melomel style, fermented with fruit
(lemon verbena y passion fruit) 12% ABV
It is considered to be the rst of the ABVoholic
drinks that people consumed and it is belived to
be the precursor of beer. Mead or hydromel is a
historical drink whose preparation is based on the
fermentation of a mixture of water and honey.
22
Sangre de Dioses Viking Blood style
fermented with berries. 10% ABV
Russian Imperial Stout
• 12.7% ABV • Stout Type • Dark chocolate,
black berries, cherry - IBU 44
Dark Lager 4.8% alc • IBU 18
Bock 7% alc • IBU 25
Rested Agave Aqará
Silver Agave Aqará
Amaro
Red Anís Najar
Green Anís Najar
Andean Cream
Baileys Irish Cream
Blue Salqa
Green Salqa
Cointreau
Cynar
Disaronno Amaretto
30
30
25
16
16
25
20
22
22
25
22
22
Short Drinks Whisky
Drambuie
Whisky Escocés
Whisky Americano
Whisky Irlandés
Whisky Andino
Bourbon
Frangelic
Galliano
Grand Marnier
Jäggermeister
Liquor 43
Matacuy
Botanized Salga
Sambuca Molinari
Rested Tequila Don Julio
22
22
22
25
20
25
22
22
22
45
25
25
35
25
35
35
Johnnie Walker Swing
Jack Daniel’s
Jameson
Black Whiskey (Purple Corn Whisky)
Jim Beam
30
Johnnie Walker Black Label
Jack Daniel’s Gentleman Jack
35
Johnnie Walker Gold Label
25
Glendich 12 years
35
Chivas Regal 18 years
Salqa Reposado 25