This triple-distilled, pure grain, Irish whiskey is produced in a traditional Coffey still from pure corn grain, made in small batches & is unblended. Its matured for over 6 years in flame-charred, first fill, ex-bourbon casks from Kentucky, before being finished for a further 6 months in vintage Burgundy red wine casks. The nose is spiced with notes of red berry fruit, vanilla, & toasted oak, the palate has a creamy, nutty entry with notes of sweet custard, apple peel, red berries & orange blossom honey, finishing with a silky combination of oak & barley. ...

Hyde No.6 is created using 18-year-old single malt, blended with? 8-year-old single grain, both originally aged ?in flame-charred American Bourbon barrels. These two carefully chosen vintages are then married together for a further 9 months of finishing in old, Spanish Oloroso sherry butts. On the nose, it has delightful floral notes of vanilla, sweet, honey, caramel, chocolate, & mixed fruit, infused with spices. It is wonderfully smooth yet complex, creamy yet fruity with notes of caramel, honey, apricot, & apple, with a silky rich texture, it lingers in the mouth with a rich, long finish. ...

A deliciously smooth gluten free alcoholic ginger beer made using just five natural ingredients: Ginger root, water, sugar, pear juice & yeast. Unlike other so-called ginger beers, this is the real thing. There's no wine, nuts, hops, malts or any other artificial nonsense, that's why it is called it an All Natural Ginger Beer. The quality & superior taste of Hollows is attributed to the traditional slow fermentation & botanical brewing method. The unique process combines the finest h&-picked herbs, natural flavourings, sugar & brewer's yeast, & is then fermented for a two week period with Chinese root ginger & botanical ingredients. The process releases a deeper & more satisfying ginger flavour resulting in a pleasantly quaffable naturally cloudy real ginger beer, free from all artificial flavourings, colours & preservatives. The Hollows story is one that is rooted in heritage & tradition. In 1906, Thomas Fentiman gave away the hand of his eldest daughter, Maria, to John Hollows with a rather unique gift; his secret family recipe for botanically brewed ginger beer. Following the gift that was a recipe for success, John Hollows proceeded to manage one of the Fentimans family factories, & continued to produce the much-loved Fentimans beverages. Bottled up in large hand made stone jars known as ' Grey Hens' & in signature blue topped jars, Hollows managed door to door delivery to local customers, & began to make his mark on the Fentimans dynasty. Hollows & Fentimans then traded until 1927 when the company became Hollows & Co. ...

The expertise of their Cellar Master, honed by the experience of many Vintage cognacs, is used in the selection of all their blends. H by Hine is a blend of more than 15 Petite Champagne cognacs, the youngest is aged 4 years. It is Hine's most floral cognac. Jasmine, iris, hint of vanilla, carnation ; a very vivacious nose & a delicate velvety palate. ...

The expertise of their Cellar Master, honed by the experience of many Vintage cognacs, is used in the selection of all their blends. H by Hine is a blend of more than 15 Petite Champagne cognacs, the youngest is aged 4 years. It is Hine's most floral cognac. Jasmine, iris, hint of vanilla, carnation ; a very vivacious nose & a delicate velvety palate. ...

Hapenny is a well-rounded Gin with a slightly citrusy floral aroma & a lingering sweetness. It can be consumed neat with a drop of water but is best served with a slice of lemon & sprig of mint with tonic water. Floral aromas with a hint of lavender to awaken the senses, while blackberry, lavender & orange peel leave the palate with a lingering sweetness. The Botanicals used are Juniper berries, Blackberries, Dandelion flowers, Lavender, Geranium, Orange peel, Lemon peel, Cracked black pepper, Anise, Angelica root, Liquorice Bark, Coriander, Cassia. ...

Hapenny Rhubarb is a refreshing, distinctively pink small batch pot distilled gin featuring the finest rhubarb alongside 13 expertly selected botanicals. Fresh rhubarb bouquet with discernible notes of juniper & citrus followed by subtle hints of botanical spice. Initially fresh rhubarb with a bright botanical mix, rounding to a pleasant classic resinous juniper forward Gin. The finish is a silky palate with a lingering crisp & fresh rhubarb finish. The Botanicals are Rhubarb, Juniper berries, Blackberries, Dandelion flowers, Lavender, Geranium, Orange peel, Lemon peel, Cracked black pepper, Anise, Angelica root, Liquorice Bark, Coriander, Cassia. ...

An perfumed aroma of violets, blackcurrant & anise. A rich palate of blackcurrant, French oak & velvet tannins A balanced structure with plum & berry flavours giving good length in the mouth. Whilst created to enjoy now, this wine has the potential to develop further with more bottle age. We expect it to show well around 4–6 years. ...

An perfumed aroma of violets, blackcurrant & anise. A rich palate of blackcurrant, French oak & velvet tannins A balanced structure with plum & berry flavours giving good length in the mouth. Whilst created to enjoy now, this wine has the potential to develop further with more bottle age. We expect it to show well around 4-6 years. ...

A very powerful wine in both aroma & palate structure. The aroma is characterized by black cherries & ripe plums, layered with aromas of spicy toasted oak, which gives great complexity. This complex aroma is carried over on the palate & further emphasized by the silky oak & fruit tannins. These deep tannins give the wine the length & persistence to be one of the best Merlots produced by Haan Wines since its creation in 1997. To fully appreciate this wine, we recommend that it be decanted 3 to 4 hours before serving. AGEING While released with quite some readiness, there is no doubt that the Merlot Prestige will develop further with more bottle age. We expect it to show extremely well at around 8 to 10 years of age. AWARDS The 2006 Merlot Prestige was awarded a Silver Medal at the 2009 London International Wine & Spirit Competition The 2005 Haan Merlot Prestige was awarded 95 points in James Hallidays 2009 Wine Companion The 2005 Haan Merlot Prestige was awarded 91 points by Robert Parker in 2007 The 2004 Haan Merlot Prestige was awarded 94 points in James Hallidays 2008 Wine Companion The 2004 Haan Merlot Prestige was awarded 89-91 points by Robert Parker in 2006 The 2003 Haan Merlot Prestige was awarded 91 points by Robert Parker in 2005 The 2002 Haan Merlot Prestige was awarded a silver medal (Best in Class)
- International Wine & Spirit Competition, London, 2005 The 2002 Haan Merlot Prestige was awarded Top Merlot
- Divine Mayhem Tasting, July 2005 The 2002 Haan Merlot Prestige was awarded 92 points
- Robert Parker Review, 2004 The 2002 Haan Merlot Prestige was chosen for the Top 100 at the Sydney International Wine Competition 2005 The 2000 Haan Merlot Prestige won a bronze medal at the 2002 Canberra Wine Show. The 1997 Haan Merlot Prestige won a gold medal & trophy at the 1999 Barossa Wine Show. The 1996 Haan Merlot Prestige won a gold medal at the 1998 Sydney International Wine Competition.


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