Bitter & Ale
Amber in colour, with a full and rich body. Mesmeric and enticing on the nose it displays sumptuous notes of aromatic oak, fresh agave, almonds and apples wrapped in vanilla and caramel. These enthralling flavours are firmly carried through onto the palate, which is long and delicious. The ageing time gives this sipping tequila an amazing balance, body and flavour profile. The hand selected agave is matured for at least 9 years. Immediately after Jimado the agave pinas are slow cooked whole with steam for 72 hours in traditional stone ovens to eliminate the bitter honeys. After cooled, double fermentation is undertaken with secret proprietary yeasts and then carefully distilled in copper pot stills with a rigorous attention to detail on heads & tails to ensure the highest quality spirit. Triple filtration before extended ageing for 25 months in fine small American White Oak barrels selected by the master distiller.
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.
Delicious, appetisingly dry and fully mature. This beautifully orchestrated variation of Talisker has a lingering finish which cannot outstay its welcome. Nose: Unreduced, a quiet nose, not hugely assertive, yet quite maritime. Fresh ships varnish. Faint nose prickle. Spicy, briny, with distant smoke. Palate: At bottled strength, a gentle start, immediately building in intensity. Slow and sweet, then kicks in peppery and hot, with significant balancing bitterness and salt, and a little smoke. Finish: Long, warming, slightly bitter and very drying, with a little smokiness.
Limited stock. Appearance: Bright olive gold. Nose: Nose drying. Seaweed and old oranges, with smoke in the distance and some chalk. Surprisingly fruity and juicy, although with clear Talisker identity. With water almost soapy, a waxy sweetness. Smoke still present, but now more fragrant. Body: Firm. Slippery smooth. Palate: Sweet and meek to start, with some acidity and saltiness. Extraordinary flavour development. Becomes dry, stony, minerally, dusty, toasty. Ground white pepper. Chillies. Finish: Medium to long, slightly bitter, drying finish with a warming effect.
The Champagne of James Bond. To the eye: A deep golden colour, which demonstrates the wine's maturity as well as Bollinger's winemaking methods. To the nose: The vintage boasts a refined complexity, the expression of the Grands crus' terroirs. White flowers, citrus fruit, delicately stewed pear with hints of vanilla, toasted aromas, hazelnut and breadcrumbs. To the palate: The wine shows a good maturity yet remains quite brisk and lively. We move through candied fruit, mirabelle plum, quince paste and honey with a finish that reminds us of bitter orange. Sourced exclusively from Grands crus from the Champagne region, the juices selected are taken from the 'cuvee' retaining only the best of the grapes. The Bollinger Spectre Limited Edition blend is composed of 68% Pinot Noir and 32% Chardonnay. Five crus make up the composition of this blend. For Pinot Noir; Ay 39% and Verzenay 29%. For Chardonnay; Mesnil-sur-Oger 16%, Avize 8% and Cramant 8%. Bollinger Spectre Limited Edition is produced in small old oak barrels so as not to give the wines the taste of wood or tannins. After bottling, the second fermentation and slow maturing in the cellar occur using cork stoppers to preserve the freshness of the wines while protecting them against oxidation.
Astonishingly complex, mild taste of fresh rye bread, honey and meadow grass, with a slight rye bitterness. This single grain spirit is distilled three times in small batches in copper pot stills, followed by purification using egg whites and birch charcoal. It is presented in a reconstruction of Tsarina Elizabeth's personal bottle from 1745. Polugar is the historic vodka from the Russian Empire, enjoyed throughout Russia by the aristocracy and peasants alike as the national spirit until 1895 when, following a decree of Czar Alexander III, all the pot stills were broken up. All production was converted to what we know today as vodka, distilled in government licensed and taxed column stills. The art of Polugar distillation has returned, thanks to the research and passion of Boris Rodionov, a noted Russian vodka historian and scientist who has reproduced an 18th century recipe at the authentic strength of 38.5%. As the ban remains in place in Russia, it is now crafted in a micro-distillery in Poland, within the 19th century borders of the Russian Empire.
Nose: The immediate impression is of the mildness of the pure, airy, bright bouquet. A floral, fruity pastel tone then unfolds and quickly darkens into candied fruit, ripe hay and toasted notes, along with hints of licorice. Palate: The wine's opulence - contained and succulent, round at heart - reveals itself in the mouth. The envelope slides and stretches, and the wine becomes more complex and edgy, silkier than it is creamy. The whole eventually melts into an exquisite bitterness tinged with the briny taste of the sea The weather in 2006 was mixed, but warm and dry overall. While July was scorching hot, August was unusually cool and wet. The almost summery weather in September made the vintage possible by drying out the few patches of botrytis and maturing the grapes far more than usual. The harvest began on September 11 and lasted nearly four weeks.
A wonderful combination of soft bourbon notes and a light malty subplot with a light sprinkling of ginger. Softly oiled, very lightly malted. The arrival of the drier oak offers a perfect bitter sweet foil. Long, chocolate, rich and sophisticatedly spiced. Brilliant!
On December 26th 1988, the famous Delirium Tremens was born. The particular character and the unique taste the result of three different kinds of yeast. Its very distinctive bottle and colourful label contribute to its success: the label depicts the different phases of production and the Pink Elephant was up and ready to conquer the world!
Colour: Deep, rich, Chestnut mahogany, crystal clear. Aroma: A burst of classic Demerera greets the nose with a mix of brown sugar and molasses followed by dried fruits such as sultanas, prunes and exotic tropical fruits. Everything is sprinkled with a blend of island spices such as nutmeg, clove and cassia. The aroma finished beautifully with soft oak, caramel, and rich English toffee. Body: Full, round and extremely smooth. Taste: Very sweet on the tongue initially followed by a wonderful blend of sweet and bitter complexity. The taste delivers what the aroma promises which is classic Demerera brown sugar and a cornucopia of dried mixed fruits such as sultanas, prunes, and dried tropical fruits. Island spices coat everything in a subtle way. The finish is warm, and firm with gentle oak, caramel, and English toffee. Hints of sherry, leather and steeped tea add to the magic of this blend. Finish: Warm, firm, pleasantly long, and memorable. There is absolutely no burn on the finish, and its strengths are its smoothness, which is surprising given that it is only aged for 3 years.
This is a beer whose fragrance of fresh yeast with a light, flowery rosy touch is especially pleasant. Its flavour, noticed when tasting it, only accentuates the pleasant sensations perceived in the aroma , while revealing a light but pleasant touch of roasted malt. This top fermented Trappist beer , refermented in the bottle, is not pasteurised.
Dark brown-red with a compact white-yellow, stable and lacing head. Touches of caramel, mocha and chocolate aromas, with spices such as liquorice and coriander are also present. A soft mouthfeel leads to an increasing bitterness, partially from the hop, but also from the roasted malt and chocolate malt. A nice balance between bitterness, sour and sweet.
On the nose there are notes of old honey, bitter citrus peel, chocolate & coffee and a mixture of sweet spices and pear compote. It's taste is complex, warm and generous, with gentle oak, dried figs, raisins, tobacco, orange peel. Long after-taste of dried fruit (figs, plums), smoky, with a long aromatic finish. Once every year, the Metaxa Master Constantinos Raptis brings to life an extraordinary creation. From the House cellars, he selects ingredients that have matured patiently and are at the absolute peak of their expression. Carefully, he brings them together in a single batch to create The Metaxxa Private Reserve. Every drop of this dark amber liquid reveals aromas of beautifully aged Muscat wines and of exquisite, aged wine distillates.
Brewed to celebrate the anniversary of the 1745 Jacobite rebellion the ale proved to be so popular it has become a permanent addition to the range. Based on an eighteenth century recipe the ale is spiced with coriander which gives a remarkably fresh aftertaste.
Duvel has a fruity dry aroma, owed to the finest hops, that reminds experts like Michael Jackson of Poire William concerning its bouquet and palate. Its dry but still alcohol-sweet flavour makes the beer an excellent thirst-quencher, with a pronounced hop aroma. Thanks to the balance between a fine aroma and subtle bitterness, this beer occupies a unique position in the rich Belgian Beer tradition. Duvel is the perfect companion for appetisers, digestives and every other occasion.
Sierra Nevada Pale Ale, is a delightful interpretation of a classic style. It has a deep amber colour and an exceptionally full-bodied, complex character. Generous quantities of premium Cascade hops give the Pale Ale its fragrant bouquet and spicy flavour.
Made using a completely different method from Kriek Lambic, it is a combination of aged brown beer which is mixed with fresh, whole cherries and, after 12 months, is blended with Oud Bruin and Goudenband of diffrrent ages. The result is a well balanced, sweet and sour kriek of great complexity.
Skol Super is a deep blonde imperial strong lager with a sweet bitter lemon and lime fruity liqueur-like flavour and a warming rich lingering finish. First brewed in 1959 for the European market, Skol Super is a full bodied strong lager with a characteristic fruity aroma. Brewed and canned for: Carlsberg UK Ltd, Northampton.
Ceobanach (pronounced kyaw-bin-och), which means smoky mist in Scots Gaelic, reflects the origins of Bunnahabhain, both the place and the single malts charming, complex character. Small batch production with limited release globally. The nose is intense and pungent, with hints of fragrant smoke and light tar, and creamy notes of sweet oak and seaweed. The initial taste is one of sweet maltiness, then a lovely balance of a tangy smokiness and vanilla notes, blending mellow and smooth. There are also hints of white pepper, bitter orange, liquorice and sea salt. The finish lingers, with flavours of oatcake and sea salt once more with a peppery sweet smoke undertone.
Appearance: Dark amber. Body: Medium to full. Nose (unreduced): Rich rum toffee and molasses with a slight smokiness. Nose (30%): Hot and peppery with much sherry and malt. Overall quite a dry impression. Taste: Smooth, with an interesting balance of sweet and dry, again with rich sherry with malt, some fruit and woody notes. Finish: Becomes much more dry with a short, slightly bitter finish. (Pronounced 'dale-YOU-an').