Bitter & Ale
From the very heart of Metaxa comes AEN, possibly the most precious Greek spirit ever created. Behind this ancient word for forever lies an elixir of over 200 blends drawn from the original Cask No.1, from the Family of the Original Casks still safely housed in the cellars of the House of Metaxa. Deep mahogany radiating with bronze highlights. Intense, complex, very sophisticated. Strong presence of oak wood and forest aromas. Dried fruit (prunes, figs, raisins), bitter orange peel, roasted almonds, walnut, hazelnut and toffee, honey and cigar box. So complex, unlike anything you may have tasted. Oak, dried figs, raisins, toffee, tobacco, lingering orange peel. Extremely long. Mocha coffee and sweet spice.
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.
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.
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.
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!
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.
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.
Cocchi Vermouth Cask Finish Gin is rather unfit for classical barrel maturation, as the delicate aromas are quickly masked by the wood. Thanks to its high complexity, however, Nginious benefits from a finish in a vermouth cask. Filled into a former Barolo cask which had had Cocchi Vermouth di Torino before. The result is a cask-finished interpretation of a classical Martini that perfectly combines the complex citrus and herbal notes with the spicy and bitter aromas of the vermouth.
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.
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.
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.
So its a contradiction in terms. A Black India Pale Ale?! The concept they came up with revolved around the old chewy sweets Black Jacks & Fruit Salads. They wanted to take a big, fat IPA and lace it with under- tones of slight roast and aniseed and blend with the huge tropical aromas of Pacific West coast hops. They gained the hint of roast by using Carafa malts from Germany. That give it the dark colour and a touch of roast but minimal bitterness, thus letting the hops fly and fly!
Dry Nevada desert! Never-ending vistas. Americana. This brew is a nod to the big IPAs of the US. A big chunk of Rye is used to give the beer a spicy, earthiness, mashed up with Cara malts to create a rich, bold mouth-feel. Zesty Southern hemisphere and american hops are used in abundance to balance the residual sweet malt character. Masses of dry hops are plied after fermentation to spike a wild blend of tropical, spicy aromas.
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.
The concept was to create a juicy tropical beer. A brew you can sit on and drink all day, rammed with juicy malts and huge tropical aromas of mango and grapefruit. Massive additions of whole leaf American hops are added in ever increasing numbers at the end of the boil giving huge hop flavour. The beer is then dry hopped for days, driving the punchy aromas so you can smell it from miles away!