King Goblin Ale delivered worldwide.
Madeira is a fortified wine that depends upon heat and evaporation to create consistent long lasting styles. The Canteiro process is employed for all 10, 15 and 20 year old Madeiras from H&H where the wine is heated naturally in barrels over some months to enhance concentration and consistency of the wine. Malmsey produces a rich sweet style whilst still exhibiting delicious mouthwatering acidity. A brilliant, old gold colour with green nuances. Aroma of dried fruits namely raisins, hazelnuts and walnuts and some wood in very good balance. Complex, medium dry palate of bitter almond, dried fruits, spices, green pepper and some wood. Tannins and acidity in good balance. A lasting aftertaste with the slight tang typical of this varietal. Ideal digestif or served with rich soft cheeses.
Founded by John G. Boker in 1828, Boker's Bitters gained popularity in New York and around the World as the finest bitters of the Golden Age of mixed drinks. Boker's Bitters were famously the preferred brand of Professor Jerry Thomas and featured throughout his book, 'How to Mix Drinks or The Bon Vivant's Companion', now recognised as the World's first bartender's guide. Despite being unequalled when used in the refined drinks of the bar, the devastating effect of The Volstead Act, commonly referred to as Prohibition, closed the Boker's company in the 1920s. Referencing receipts dating back to 1853, these recreated bitters are compounded using the finest natural herbs and spices and are once again being used globally by bartenders in original libations and classics such as the Japanese Cocktail, Martinez, Manhattan, Crusta and Improved Cocktail. A note from Dr Adam Elmegirab ' The growth of the internet has coincided with an increased want for information from bothbartenders and consumers alike. With the release of my Bitters Product Portfolio at thetail-end of 2010, which detailed the production process of my bitters as well as tasting notes, I have had numerous requests for more information on the botanicals I use to compound my bottlings. Having thought long and hard about ways in which I could improve the product knowledge of my bitters I decided it would be a good idea to compile detailed information on all thebotanicals I use so you can understand a little more about ingredients you will have heardof but may never come into contact with, have a better grasp of where the flavour profile comes from, and also gain a deeper knowledge of each botanical's historical and medicinalrelevance. This goes against the philosophy of many bitters producers who wish to remain assecretive as possible, which in my opinion detracts from the full potential of bitters andtheir vast array of uses in both the culinary and cocktail crafts. By releasing thisinformation I feel that bartenders and consumers will be better equipped to use mybottlings to their full potential... ' Dried orange peel Medicinal uses - Whole orange peel contains compounds that lower blood pressure and possess asubtle bitterness that stimulates appetite. Rich in vitamin C it is also recommended in fighting coughsand colds as well as being used as an aromatic and flavour enhancer in medicine. Taste - Dominant orange and subtle woodiness with a perfumed backbone. Quassia bark Medicinal uses - Quassia is a tonic used to treat malaria and fevers as well as being widely used tostimulate saliva, digestive juices and as a choleretic, bile in the liver. Taste - Intensely bitter and an astringent bark. Green Cardamom Medicinal uses - Cardamom seeds are primarily used for indigestion and to treat stomach-aches and cramps. Taste - Strong and aromatic, subtle citrus, ginger, spice, wood and mint with herbal complexity. Mallow flowers Medicinal uses - Infused mallow flowers are a popular remedy for coughs and colds. Taste - Edible flower with a sweet taste similar to marshmallow.
Founded in 1971, Lao Brewery Company began brewing their signatory lager in 1973. A premium lager that would combine the mastery of European Beer brewing methods with an ingredient that is ingrained into the culture of Laos, rice. For people who are fortunate enough to experience East Asia, Beerlao has the emotional connotations that will propel you back to the 'land of smiles' with one cold sip. Noted as 'Asia's best beer' by TIME Magazine. Nose: Fragrant, slight biscuity aroma. Palate: Light body, medium fizz, malty and bready. Finish: smooth, restrained bitter finish; very easy to drink.