Agwa De Bolivia has 40 grams of Bolivian coca leaf per litre. At the heart of Agwa are dry-roasted seeds of Amazon Gaurana and Chinese Ginseng. The unique, bitter-sweet taste is a result of the distillation of many powerful flavours of S. America, most notably the coca leaf. Inca messengers are believed to have chewed the leaves as a fuel to propel them at high speed through dense forest and today they are brewed as a tea in Peru to combat altitude sickness. Agwa is the perfect drink to prepare you for the night ahead and the ideal flavour to stay with you until morning. Try chilled as a shot or sip it gently with a mix of cola, tonic, ginger beer or bitter lemon .... or in any of the scores of 'coca-leaf cocktail' recipes out there.
Hoegaarden is totally different - by nature. It is different from virtually any other beer or beverage experience in the world - different in the kind of beverage that it is, and in the naturally refreshing taste experience. Hoegaarden is the authentic Belgian wheat or white beer. It has a unique and extremely complex brewing process whereby the brand is first top fermented and then is refermented within the bottle - ending up in a unique cloudy-white appearance. The brand's unique appearance is mirrored by its one-of-a-kind taste - sweet and sour beer with a little bitterness, slightly spicy, with a strong touch of coriander and a hint of orange, perfect for warm summer days, instead of other refreshing beverages. Refreshing, a little quirky, and decidedly different - naturally.
Limited stock. A long-term favourite of absinthe lovers, La Clandestine is hand-crafted in Couvet, Switzerland: the village where absinthe was born in the 1790's. Based on a 1935 recipe when absinthe was produced underground in Switzerland, La Clandestine is distilled by Claude-Alain Bugnon, the only distiller to win five Golden Spoons at the French Absinthiades, sometimes known as the Absinthe Oscars. The terroir is very important for Claude-Alain: most of the plants used in La Clandestine grow locally in meadows in the foothills of the Alps. With a recipe made up of more than 10 plants, it has, at first nosing, a wonderful richness of aromas, followed by a lingering light bitterness. Its distiller prefers to drink it with 3/4 parts of chilled water (but not with sugar). Mixologists who have tried many absinthes find La Clandestine to be almost uniquely versatile, working well in both classic and modern absinthe cocktails. Like all Swiss absinthe, La Clandestine is distilled (absinthes from other countries may just be cold mixed), contains no artificial colours and has no added sugar.