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.
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.
To celebrate the 150th anniversary of the Grand Marnier company, Jacques Marnier Lapostolle created the Cuvee du Cent Cinquantenaire in 1977. Before it was marketed it was exclusively reserved for family and friends and today it is a flamboyant expression of the family craft that has gone on for 6 generations. It richly harmonises exotic bitter orange Citrus Bigaradia with rare XO cognacs. Colour: Beautiful, reddish-gold with light amber on the rim. Aroma: Rich nose of aged cognac with background notes of cocoa, cinnamon and other spices. Flavour: Macerated bitter orange flavours enriched by notes of coffee, honey, bitter almonds and spices. The finish is long and complex.
Created in 1927 by Louis-Alexandre Marnier Lapostolle for the Company's 100th anniversary, the Cuvee du Centenaire was served for the first time during a reception at the Villa des Cedres, located on the French Riviera. The harmonious marriage of exotic bitter orange with XO cognacs gives this Vintage remarkable finesse. Colour: Medium amber tinged with copper. Aroma: Candied orange scents subtly fused with hints of spice. Flavour: Notes of dried fruit, gingerbread and nutmeg. Lovely lingering finish with nuances of macerated orange.
Bright gold in sunlight. Reserved; at first fruity, with zesty orange or mandarin, then slowly becoming sweeter and denser with malt and hard toffee, and fresh, creamy vanilla. There's a balancing, lightly smoked and fresh-clean aroma too, backed by drier notes of newsprint and grainy cereal. Later, hints of moss, or crusty sourdough bread. Medium to rich body. A dash of water unusually produces a prickly nose-feel and makes the aromas more accessible, as fruitcake, wood smoke and caramel,salt on a sea breeze, and sweet honey and lemon. Medium to long finish, warming and coating, with dark chocolate, an appetising bitter-sweetness, distant light smoke and a touch of salt. With water, gently comforting, with a lingering. Cooling aftertaste of Szechuan pepper.
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.
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!
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.
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.
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.
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!
Nose: Classic house style with glorious bourbon notes fused with the richest of barley statements; not entirely unlike caramelised biscuit dunked in coffee; oh, and a bit of spicy attitude, too. Taste: There we go with that unique bitter-sweet overture where the oaks and barley appear joined at the hip; lovely soft oils and then a sharp jolt of blood orange citrus, which is removed by something more buttery and delicate. Finish: Long, elegant with the most intricate of fades with the oaks showing various bourbon then buttery characteristics; there is a trace of dark sugar and cocoa to help it along its way.
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.
Lowlander Beer love IPA's and set about making their own; an 'Indonesian' IPA, inspired by the travels of the Dutch to the East and using the rich botanicals found in these faraway lands. Brewed with coriander (to add freshness and a spice note to the beer) and whhite tea (which gives an aromatic sweetness and a lingering finish).
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').
Big flavour hits of molasses, raisins and caramel are cut with the resinous US hop Chinook. Smokey aromas fly, reminiscent of the smoke stacks of industrial London. Inspired by Londons Industrial Revolution when Smog filled the air and the Porter was the beer of the people. An original home brew recipe using 9 different malts including a good chunk of smoked Rauchmaltz from Bamberg, Germany.
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!