Products tagged with: alcoholic drinks
Taking its name from the 11 parishes of Barbados, 10 of which are named after Saints, the 10 Saints Brewery was conceived in 2009 with the aim of combining the rum heritage of Barbados with a brilliant, refreshing lager. A Professor of Brewing at the Heriot-Watt University in Edinburgh, and 10 Saints Master Brewer, Ian Herok, has spent years of product development and research into the oak ageing of beer to create this unique, premium lager from Barbados. The production of 10 Saints is a slow and complex one, with the gradual infusion of flavours from wood to beer, a delicate process which creates 10 Saint's deep flavour and unique character. The barrels used in this process were originally used to age bourbon in Kentucky, before being shipped to Barbados for ageing rum. This small batch craft lager uses two varieties of hop, namely Galena, a bittering hop used extensively in the USA, and Styrian Goldings (ex Slovenia), which provides enhanced bitter properties and a mild hop background aroma. During the production process water is filtered through coral, before undergoing some reverse osmosis and the inclusion of a highly flocculent bottom fermenting yeast. The following oak ageing in rum casks results in a full flavoured, golden premium beer with distinctive but rounded notes of rum, malt, vanilla, tropical spice and toasted oak.
The proven existence of Pisco can be traced back to 1871, and its original Appellation of Origin was reserved and approved by law in 1931. Pisco ABA is produced in the heart of the Elqui Valley, a long narrow oasis that winds its way through the Andes. A 'boutique' type of distillate made by the Aguirre family. Produced with double distillation in copper pot stills. You can drink Pisco ABA in a delicious Pisco Sour (Chileans' favourite cocktail), or mixed with Schweppes, Tonic Water or Ginger Ale (called 'chuflay' in Chile), or simply neat on the rocks. Awarded: Gold Medal - VinItaly 2002; Silver Medal - International Wine & Spirit Competition 2002 (London); Double Gold Medal - The San Francisco World Spirits Competition 2004.
The Aberfeldy Single Malt Whisky lies at the heart of the Dewar's blends. At 12 years old this is a golden whisky, with an incense-like, heathery honey nose, and a syrupy palate that lingers like a liqueur. Full, golden yellow. Almost incense-like, heather honey with a fruity softness, notes of pineapple, toast and cereal. Syrupy, lingering on the tongue like a liqueur. Full bodied. Full flavour, the perfume characteristics become more spicy, with a bitter hint of Seville oranges in a decidedly dry finish.
Agwa De Bolivia has 40 grams of Bolivian coca leaf per litre. At the heart of Agwa are dry-roasted seeds of Amozan Gaurana and Chinese Ginseng. The unique, bitter-sweet taste is a result of the distillation of many powerful flavours of S. America, most notably the coca leaf. Inca messengers are believed to have chewed the leaves as a fuel to propel them at high speed through dense forest and today they are brewed as a tea in Peru to combat altitude sickness. Agwa is the perfect drink to prepare you for the night ahead and the ideal flavour to stay with you until morning. Try chilled as a shot or sip it gently with a mix of cola, tonic, ginger beer or bitter lemon .... or in any of the scores of 'coca-leaf cocktail' recipes out there.
A super premium natural, additive-free, artisanal beer with an unique personality delivered in an unique bottle. Full-bodied, extra smooth with a rich, highly agreeable taste for the demanding yet discerning palate, suitable for any occasion. Probably Spain's finest and the benchmark in our sophisticated brewing industry.
A delicious Italian liqueur. Produced using the exact same antique recipe of 1868, this full body and smooth taste is the principal reason for its immense success, worldwide. Each of the most delicate herbalist phases in the bitters production are scrupulously checked for only using natural ingredients. As an excellent digestive and an extremely pleasant liqueur for any occasion or moment of the day, it has become a success which his rapidly expanding globally. During the summer, serve it with a touch of ice. You may even decide to experiment, blending it with beverages such as tonic water or cola.
To this day Amaro Montenegro is prepared according to the traditional recipe, which has been secretly guarded for over a century. Ingredients undergo a meticulous selection process with only the rarest and most prized herbs composing the original recipe, giving Amaro Montenegro its distinctive taste. Displays early botanical scents of orange peel, fresh not dried coriander, red cherry, pekoe tea and cucumber. Palate entry is sweet at first then it quickly turns mildly bitter and botanical; by midpalate, there's a slight sweetness of tangerine/mandarin peel. Aftertaste is moderately bittersweet and citrusy.