Bitter & Ale
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.
Strong, rich oak, a 20 year old copper still. As 105 should be! Big powerful aromas, be wary, it is 60% vol. A typical Glenfarclas nose with Demerara sugar and figs. The last bit of a Christmas cake, a little drier than the middle but you get the extra sugar. More sweetness in the front of your mouth giviing way to bitter sweetness. Chocolate covered coffee beans spring to mind. Sweet then melting into bitterness. Lots of fruit and brandy flavours apparent. Lovely long finish, the age really coming through here over the strength, definately a dram to savour as the finish will last a very long time. Conclusion, another great addition to the '105' family along with the 105 and 105 40 Years Old. Limited edition of 4000 bottles.
Colour - Amber with sparkling copper shades. Nose - Without water: Opulent, mature. Sherry influence. An intricate array of fruit and wood. Christmas cake-like. Sultanas. Maraschino cherry. Thick-cut marmalade. Oak panels in an old church. A cedary touch. Balsamic spices. Cubebe pepper. A hint of eucalyptus. Tropical hardwood. Oak soon gives way to malty notes. Citrussy freshness. Orange and kumquat peel. Some cakey notes. A reminder of Grand Marnier souffle. With water: Water enlightens the fruity bouquet and brings out vanilla notes. Lighter notes of ripe peaches. Pear and marzipan pie. Luscious barley sugar aromas. Palate: Without water: Unctuous. Mouth coating, almost syrupy. Full-bodied. Sultana cake. Ginger biscuits. Oak holds the reins back, releasing a drying spiciness. Cinnamon and ginger. A touch of hot paprika. Walnut and raisins dark chocolate. With water: More sweetness but wood and fruit are not so well integrated. A watery gap at mid-palate. And a bitter note in the finish. Bare oakiness shows up a little blatantly. Finish: Everlasting, warming. Nutty. Toasted hazelnuts. A full layer of liquorice. A whisky so well knitted. The most oaky and least floral of the range of Glenlivet. But age and a particular selection of casks has achieved a distinguished maturity, almost intimidating. Sherry notes give depth to the distillery character and a cakey sweetness. Aromas are perfectly melted, especially when The Glenlivet 21 Year Old is enjoyed without water. Wood is well integrated but firmly frames the aromatic palette. A very special dram to enjoy with dark chocolate and let pleasure linger late in the night.
Colour: Light gold. Tasting notes, undiluted: Nose: Sweet - creme brulee, chocolate toffees and fudge. Spicy, earthy notes. Pine resin. Palate: Sweet with spices - leather and roasted malt. Turns slightly herbal - real ale. With water: Nose: Leafy with cereal aromas, sweetness slowly develops along with a menthol note. Palate: Rich spices and herbal flavours with a subtle sweetness. Body: Medium/rounded. Finish: Sweet cereal notes. Cask Type: Refill American Hogsheads. Whisky Style: A smooth, easy drinking malt whisky.
Chardonnay (56%) Pinot Noir (44%) Grand Millesime 2000 is a blend of tweleve villages including Avize, Cramant, Ay, Ambonnay and Bouzy. Colour and Appearance: Clear, luminous pale gold with flashes of green and amber. Creamy, frothy mousse and a constant stream of supremely fine, whirling bubbles. Nose: Delicate, elegant and complex, with richly scented fruit such as apricots, peaches and pears, and elegant fresh jasmine and white lilac flower scents. On swirling a smattering of citrussy, honeyed notes reminiscent of freshly squeezed pink grapefruit and zest of candied citron fruit bring a hint of refreshment swathed in the sweet smells of baking: sponge cake and fresh butter. This cuvee has the elegance of a Champagne that is already showing its pedigree through luxuriant, deeply sensual spicy notes. Cinnamon, vanilla, aniseed and sweet liquorice mingle and complement one other. Palate: Full-bodied, this pleasant, finely honed Champagne has liveliness and vinosity, with flavours echoing the aromatics. The judicious blend of grapes from different vineyards is revealed by the lush Pinot fruit flavours, backed by a rounded, velvety structure with attractive but subtle hints of sweet almond and wild sloes liqueurs. Chardonnay tempers the fruity fleshiness, contributing just the right amount of freshness characterised by a cakey, spicy flavours: lemon buns and fruit cake, cinnamon and soft liquorice, and a hint of violet. The delicate sparkle contributes a gentle softness and reveals the underlying fresh acidity, which contributes to the overall balance. Enjoyable, long and pleasantly persistent on the finish, with spice, dried fruit and Tahitian vanilla notes. The sweet, mature flavours of preserved fruit and acacia honey are just beginning to show. Ready for drinking. A marvellous match for French or Asian cuisine, this wine complements almost any kind of dish, savoury and sweet, with the obvious exception of those with excessive acidity or bitterness. Opt for a well-balanced dish that will complement but not mask the flavour of the wine: scallops or snails, carpaccio of tuna or pigeon stew; or caramelized pears.
Born in Boston, USA, around 1902, perfected in Switzerland in 2010, Butterfly offers the best of both old and new worlds. An American recipe and heritage combined with Swiss ingredients and savoir faire. Butterfly is a joint venture between American absinthe lover and historian, Brian Fernald, and Claude-Alain Bugnon, the Swiss distiller of La Clandestine Absinthe. While it is impossible to tell if the taste is identical to the absinthe made 100 years ago, the citrus and mint notes are thought likely to have appealed to those who wanted a taste with less anise, and less bitterness. Re-launched in Europe in 2010, Butterfly is already receiving rave reviews from absinthe lovers around the world (even some people who don't like absinthe normally seem to like it). It has a wonderful thick louche, and a quite delicious taste. Enjoy with 4/5 parts of chilled water and in cocktails such as The Butterfly Kiss. Like all absinthe made in Switzerland, Butterfly is distilled (absinthes from other countries may just be cold mixed), contains no artificial colours and has no added sugar.
Nadurra is the Gaelic word for natural. Revisiting 19th century practises, and unlike most modern whiskies, this single malt is not chill filtered, giving the mouth feel more body and a richer texture. A bold innovation in single malt. After 16 years in first-fill American Oak casks, Nadurra is bottled at natural cask strength to deliver a rich and rewarding taste Crisp and fresh, fruity and herbal. Superbly balanced. Colour: Pale gold, with light lemony shades. Nose: Intense, tickling. Fresh and clean. Resolutely fruity. Lemon pulp. Green apple. Freshness enhanced by an aniseed fringe. Creamy note of praline. In the back, herbal and spicy notes. Palate: Crisp, appetizing. Mouth-coating, with an oily feel followed by a fizzy sensation. Challenging for the taste buds but never burning. Poached peaches in a vanilla syrup. White chocolate. Aniseed lollipop. Candied ginger. Finish: Dry, clean, crisp. Very long. Aniseed. Refreshing. Bitter oranges. Gingery.
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.
Copper highlights twinkle through a dress of golden colour. Fine bubbles define the delicate nature of this champagne, and on the nose it's fresh and lively, it is loaded with citrus notes, then gingerbread and nuts, as well as candied fruit. On the palate the Francoise Bedel Origin'Elle is fresh and well-balanced, and a discovery of candied fruit. The climax to all this is a finish that brings forth a pleasing bitterness that will make this wine one to remember.
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').
Colour - Deep gold, with intense late-afternoon sunshine shades. Nose - Without water: Creamy, rich. Resinous fragrances swirl up before melting into a citrus fruit salad bowl. Lightly toasted pine nuts. Citrussy. Orange peel and candied grapefruit. A floral touch. Geranium, almond brandy snaps, vanilla toffee, fudge sauce. A tempting mellow bouquet for a sweet tooth! A dry spicy echo resonates in the back. Touch of liquorice. Water wakes up nutty and oaky aromas. Blancmange. Drying wood in a suntrap location. Rubbed on the hand - Freshly baked raisin buns, toasted brioche. Palate: Without water: Round, sweet, incredibly smooth and velvety. Wood is entirely integrated but present all the way, sweetly enveloping fruity and nutty flavours in an oaky shell. Luscious chocolate fudge fingers on taste buds. With water: Oak shows up through sweet and bitter flavours. Dark chocolate. Walnut peel. Water seems to unwind the bouquet, releasing more spices as well. The finish is drier. The finish is lingering, nutty. Toasted haelnuts, lightly smoked almonds. A distant spicy aftertaste. Oak gives the beat in the Glenlivet 15 Year Old French Oak Reserve. The influence of Limousin casks, the same that are used in Cognac, is obvious. They impart more oaky aromas (vanilla, bitter chocolate, creamy notes) than American oak. But it has achieved a remarkable smoothness, all edges cut and a rewarding complexity. The perfect dram for a sweet tooth. To be enjoyed after dinner, with a few dessert nibbles to complement its bakery bouquet. Better enjoyed with no water at all.
Appearance: Light amber. Body: Medium. Nose (unreduced): Sweet and malty with a background of green fruit. Nose (30%): Becomes more malty with a some dry sherry. Taste: Starts sweet and grassy, becoming more bitter and sharper. Finish: Hot, dry and peppery. Limited Stock.
Nose. Malty and creamy. Sherry and organics. Developing sweetness. Spices. Smoke. Opens up a little with time, but doesn't choose sides. The slightest hint of peat pops up. Taste: Dry and hot start, mellowing out into a sour centre. Some liquorice. A bit flat. Little development after that, the taste just slowly fades away in a winey, bitter finish.
Laphroaig Malt Whisky is distilled in the Islay region of Scotland. Laphroaig (pronounced la-froyg) is one of the most distinctive of all malt whiskies. The distillery was built in the 1820s by Donald and Alex Johnson whose family name is still on the label. In 1847 Donald died in a somewhat bizarre accident after falling into a vat of partially made whisky ('burn't Ale'). Laphroaig (Gaelic: The beautiful hollow by the broad bay) has its own peat beds on Islay. Its maturation warehouses face directly on to the sea. For many, it is an acquired taste, but one which rewards persistance. Its palate is smokey with a long aftertaste. If you like Islay smokey whiskies, then you'll love this one, you can almost taste the sea.
Heineken was created by a group of dedicated people pursuing the highest quality and craftsmanship in brewing. The Heineken the world drinks today is still brewed using the original, unrivalled recipe invented three generations ago by the Heineken family. Its mildly bitter taste, fresh, fruity aroma, bright colour and exceptional clarity are obtained using only the purest water, hops and barley malt. There are no additives in Heineken, nor are GMO (Genetically Modified Organisms) used as raw materials.
Guinness Original is steeped in heritage - a whole costume drama in a bottle. It's naturally Guinness a complex beer full of character that's great with food. Strong tasting with a distinctive roasted bitterness, Guinness Original is their authentic carbonated classic. It'll transport you back to an 18th Century world of stouts when the ancestor of this beer was known as Guinness East and West India porter. In 1821, the definitive early Guinness became known as Extra Superior Porter. At 4.2% ABV, it's a mature, conditioned brew for a richer Guinness experience. So own a Guinness Original. Own the art of Arthur.