桂花烏龍威士忌Osmanthus Oolong Whisky
如桂花一樣靠近，香得剛剛好。選用香氣細膩的桂花，搭配清香高山烏龍，用威士忌收尾，勾出一條乾淨又柔順的線條。喝起來是溫柔的，不甜膩、不張揚， 但每一口，都帶著你記得的那種 「桂花香」。
Delicate and close — just like osmanthus. Crafted with fragrant osmanthus and high-mountain oolong, finished with a smooth touch of whisky. It’s soft, not sweet — elegant, not loud. Every sip carries that familiar floral lift you can’t forget.
Rose Oolong Whisky
柔，不代表軟。這是大人的玫瑰。重焙烏龍的火氣，壓著玫瑰的花香穩穩往下走，再以威士忌收尾，帶出成熟、沉穩、不甜的味道。沒有甜膩的花香，只有燻香、木質、與微微苦韻的平衡。
Soft doesn't mean weak. This is rose for grown-ups.Smoky roasted oolong holds down the floral lift of rose, with whisky rounding out the body — deep, dry, and composed. No candy sweetness here — just smoke, wood, and a hint of grown-up bitterness.
Jasmine Tea Liqueur
花香是開場，茶香才是主角。以多次窨製的茉莉香片為基底， 帶出鮮明茶香與乾淨白花氣息，沒有糖精，也不甜膩。 搭配琴酒基底，風味清亮通透，酒感輕盈，卻有記憶點。作為利口酒，它的特性就是 「好調、好變化」。不論是通寧水、茶、或是加鮮奶，都能延伸出不同風格，卻保留那股熟悉的茶香。
Floral in the intro, tea in the lead. Made with traditionally layered jasmine green tea, it delivers pure tea notes and clean white floral tones. No artificial sweeteners, no excess — just clarity and elegance. As a liqueur, it’s designed to blend beautifully. Tonic, milk, or straight tea — whatever you mix it with, the tea always holds its voice.
Oolong Tea Liqueur
夠深、夠穩，不做作的茶系基底。選用重焙烏龍，焦香濃厚、尾韻紮實， 不靠香料、不靠糖感，完整呈現焙火的真實。 風味乾淨明確，不管單喝或調配都能保有茶的存在感。作為調酒用的利口酒，它夠有個性，也夠有彈性。 從最簡單的蘇打水搭配，到進階酒款的混調運用， 都是那種 「加進去就知道它在」 的存在。
Deep, grounded, and unfiltered. A tea-first foundation. Built from deeply roasted oolong, with a toasty finish and no shortcuts — no flavorings, no syrups. Just real tea, bold and honest. This liqueur brings both structure and soul. From simple soda water to complex cocktail builds — you’ll know it’s there, every time.
來自茶葉。不屬於茶業。 72 LANE 是一個實驗中的品牌，我們用茶的純粹、酒的性格，開發不在酒單上的風味語言。 我們不套用規則，也不預設好喝的定義。 這裡的每一杯，都是重新格式化後的感官程式。 如果你不確定這算不算調酒， 那就對了。
Born from tea. Not bound by it. 72 LANE is a brand in experimentation — where the purity of tea meets the character of spirits, crafting a flavor language that doesn’t exist on any menu. We don’t follow rules. We don’t define what “good” should taste like. Every glass here is a reprogrammed sensory code. If you’re not sure whether it counts as a cocktail — that’s exactly the point.
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