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.
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.
This beer is well known for its typical golden colour, its slightly hazy appearance and its fine head is especially characterised by its aroma which results from an agreeable combination of fresh hops and yeast. The beer's flavour, as sensed in the mouth, comes from the smell of hops: above all it is the fruity notes of muscat and raisins that give this beer a particularly attractive aroma. The aroma complements the touch of bitterness. There is no acidity, but an after-bitterness which melts in the mouth. This top fermented Trappist beer, refermented in the bottle, is not pasteurised.
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.
Chimay Rouge is noted for its coppery colour which makes it particularly attractive. Topped with a creamy head, it gives off a light, fruity apricot aroma produced by the fermentation. The taste perceived in the mouth is a balance confirming the fruity nuances noticed in the fragrance. Its taste, which imparts a silky sensation to the tongue, is made refreshing by a light touch of bitterness. To the palate, the taster perceives a pleasant astringency which complements the flavour qualities of this beer very harmoniously. This top fermented Trappist beer, refermented in the bottle, is not pasteurised.
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.
It's not just the hops that make Little Creatures Pale Ale what it is though. Selected malts are kilned in small batches to our specifications and are used exclusively in our pale ale. Two different yeasts are used to both ferment and bottle condition the beer. The latest technology and equipment is used to maintain absolute quality control and one of the main ingredients in the pale ale has got to be the amount of passion that it takes to produce a seriously good beer. From brewing to release, a batch of pale ale takes about six weeks, allowing for two weeks conditioning in the bottle after packaging. No artificial preservatives or additives are included, just great ingredients.
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.
'The classic of American brewing tradition since 1896, Anchor Steam has a bronze colour with a thick creamy head. The palate is full and malty with a beautiful bitter hop aroma - a unique beer universally recognised as a world classic that traces back to the Gold Rush era. San Francisco's famous Anchor Steam, the classic of American brewing tradition since 1896, is virtually handmade, with an exceptional respect for the ancient art of brewing. The deep amber colour, thick creamy head, and rich flavour all testify to Anchor's traditional brewing methods. Anchor Steam is unique, for their brewing process has evolved over many decades and is like no other in the world. A San Francisco original since 1896 Anchor Steam derives its unusual name from the 19th century when 'steam' seems to have been a nickname for beer brewed on the West Coast of America under primitive conditions and without ice. The brewing methods of those days are a mystery and, although there are many theories, no one can say with certainty why the word 'steam' came to be associated with beer. For many decades Anchor alone has used this quaint name for its unique beer. In modern times, 'Steam' has become a trademark of Anchor Brewing.
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.
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').
Nose: Green apples, treacle, Seville oranges, candy peel, cloves and marzipan, old pantries. Taste: Sherbet, apples, dried fruit, mocha, late coffee ice cream. Finish: More Seville oranges, late bitterness.