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.
Registered Distillery No. 209 was established in St. Helena, California in 1882. It was the 209th Distillery permitted in the United States, hence their name. It was recreated in 2005 with a new product on the piers of San Francisco. The all natural botanicals are sourced from around the world by our English purveyor, Joseph Flack & Company, coincidentally also established in 1882. They go to significant lengths selecting botanicals that reflect their quest for quality to achieve the smoothness and unique taste of this beautifully crafted product - a new 'standard' in gin. The notes of juniper (Tuscany), the warmth of coriander (Romania), the lemony undertones of cardamom (Guatemala), the cinnamon aromas of cassia (Indonesia), and bergamot orange (Calabria) provide the delightful citrus elements within the structure of this complex gin. These are but a few of the natural botanicals that go into crafting No. 209 Gin. 209's natural botanicals sourced from four continents creating the best gin in the world. The botanicals maturate in the alambic pot-still overnight. The slow soaking eases the natural flavourings from the botanicals so the gin is bright - never bitter. Each distillation takes 11 hours, not including the maturation process. No. 209 Gin is five times distilled with exacting care given to separating the heads and tails from the heart of the distillation. Only the heart isused. Each batch is handcrafted using the 'Single Shot' method, which is quite different from the continuously distilled gins on the market today. Indeed a 'New Standard' in gin, the finest gin in the world. No. 209 Gin. The Botanicals: Angelica: Abundant in Iceland, Angelica's flavour is delicate and sweet; reminiscent of celery. Bergamot: Indigenous and grown mainly in Italy, Bergamot peel is used for its ability to combine with an array of scents to form a bouquet of aromas which complement each other. Cassia: Cassia is an evergreen tree and a close relative to cinnamon. It is used primarily for its bark and the buds are used as a spice. Cassia can be found growing wild in Indonesia. Juniper Berries: The flavour profile of juniper berries is described as 'green-fresh' with citrus notes. They select their berries from the finest junipers in Italy. Coriander: Coriander has a mild, distinctive taste similar to a blend of lemon and sage. 209 select their Coriander from Romania.
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 Amazon 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.
First introduced in 1975, Liberty Ale is brewed with a top-fermenting ale yeast, responsible for many of the subtle flavours and characteristics. Dry-hopping imparts a unique aroma to the ale. Liberty Ale is brewed strictly according to traditional brewing methods, and, like all Anchor Brewing Company products, uses only natural ingredients - water, malted barley, fresh whole hops and yeast. A special top-fermenting ale yeast is used during fermentation and is responsible for many of Liberty Ale's subtle flavours and characteristics. Carbonation is produced by an entirely natural process called bunging, which produces champagne-like bubbles. Dry-hopping (adding fresh hops to the brew during aging), imparts a unique aroma to the ale. It is a process rarely used in the USA today.
Old Foghorn Barleywine Style Ale is brewed strictly according to traditional brewing methods, using only natural ingredients- water, malted barley, fresh whole hops, and yeast. Old Foghorn is based on traditional English barley wines. Perfect for sipping after dinner, Old Foghorn is highly hopped, using only Cascade hops. It is fermented with a true top-fermenting ale yeast. Carbonation is produced by an entirely natural process called bunging, which produces champagne-like bubbles. Their barleywine ale is dry-hopped with additional Cascade hops while it ages in the cellars. Anchor have been producing small batches of Old Foghorn since 1975. Today, it is available both on draught and in twelve-ounce bottles. The high original gravity and full flavour of this ale make it a unique product, perfect for sipping after dinner.
'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.
A skillfully blended aromatic preparation of gentian flowers in combination with a variety of vegetable colouring matter. Made with the same ingredients since 1824. Angostura aromatic bitters were first made in 1824 by Dr. J.G.B. Siegert in the town of Angostura, Venezuela. The aromatic bitters may be distinguished from all other aromatic bitters by its fine flavour and aromatic odour. At the principal International Exhibition, it has received the highest recognition . Because of its delightful flavour and aroma it has become extremely popular for use in soft drinks, cocktails and other alcoholic beverages.
In 1824, the House of Angostura mastered the production of bitters, and today Angostura aromatic bitters is the only bottle that you will find behind every cocktail bar in the world. 183 years on Angostura have, at last, developed their first brand extension - Angostura orange bitters. It has been a long time in the making, but now for the first time there is a high quality, concentrated and balanced orange bitters available for use in the finest cocktails. Angostura orange bitters are new, but the category dates back to long before US prohibition. Orange bitters were incredibly popular at the turn of the 20th century, and were a key ingredient in many original cocktail classics. For example, orange bitters were one of the main ingredients in the original Martini, 'The Martinez' (Gin, Sweet vermouth & Orange bitters). Only very few bitters survived the prohibition era (Angostura aromatic bitters was one) - and during this time orange bitters disappeared from the back bar. Until now! Orange bitters is a key ingredient of many original cocktails dating back from the early age of mixing to the US prohibition, and with renewed interest in these cocktails (at Prohibition style bars like Milk & Honey and Montgomery Place), there is a place for orange bitters on the back bar once again. Examples of classic cocktails using Orange bitters: The Old Fashioned (Bourbon, sugar cube, Angostura aromatic & orange bitters) The Manhattan (Whisky, sweet vermouth, Angostura aromatic & orange bitters) The Champagne Cocktail (champagne, cognac, sugar cube & Angostura orange bitters) The Martini (Gin, Sweet or Dry vermouth, Angostura orange bitters) The Casino (Gin, Maraschino, lemon juice and Angostura orange bitters). Angostura Orange Bitters is a blend of citrus essence with oils from bitter and sweet oranges, herbs and spices. The result is impressively complex and overall balanced, which can do wonderful things to cocktails when properly used. Tasting Note: 'The first impressions of Angostura Orange Bitters are a soft aroma of orange and geranium. The first level of flavour is reminiscent or rich, fresh sweet blood oranges with spicy notes of cardamom and coriander. This is followed by more complex level of dry bitters orange. Clear and with unparalleled depth of flavour, Angostura Orange Bitters is an exotic and versatile bitters that works incredibly well with vodka, gin and whisky, and adds real depth of flavour to rum cocktails.'
Why not try Japan's favourite dark beer? Brewed in Osaka, Asahi Black is made from three different roasted malts. This gives it a rich, nutty flavour and makes it incredibly smooth-drinking. Unlike other, more bitter dark beers and stouts, it's brewed in a process called bottom fermentation, which gives it a subtle, sweet edge and smooth 5% abv. All of which makes for a truly warming experience.
Brewed in the UK by Shepherd Neame. Born out of a desire to create a beer that would compliment food, Asahi Super Dry quickly became the most popular beer in Japan. And with a population of 127 million people, that's saying something. Now available in over 50 countries worldwide, the refreshing taste of Asahi Super Dry, with it's 5%abv, has made a major impact in Europe where it's an established No 1 among discerning beer drinkers - including the UK where it is the top selling Japanese lager. No wonder it's been voted as a Cool Brand, by Superbrands Ltd, for 5 consecutive years.