Aromas of citrusy orange peel, passionfruit, white peach & crushed tomato leaf stand out on the nose. It is an excellent blend of tropical fruit & herbaceous character typical from the variety. It has a lively palate, somewhat restrained, with notes of white flowers that lead to a silky & enveloping finish. ...

A spicy aroma with perfectly balanced with fruity, ripe red fruit flavours. An elegant & an expressive finish. ...

The No 1 brand of Slivovitz Plum Brandy in Serbia (former Yugoslavia). Produced from the famous, Juice-rich Pocegaca Plum, matured for 8 years in Oak Barrels. Recognised for its Yellow-Gold colour & soft rounded taste, sweet, fine & rich in fruit flavours, Navip Slivovitz has excellent fire & depth on the pallate. Packaged in a traditional bottle. ...

The Navy Island Navy Strength is a 100% pure Pot Still rum. The blend is made from 11 carefully selected
- small batch distilled
-

...

Navy Island XO Reserve is a superior blend of h&-selected Jamaican rums, including some of the finest aged rums distilled in traditional Jamaican pot stills. It has all the unique features of an aged Jamaican rum, with the appealing, characteristically Jamaican nose, a full-bodied & well-balanced profile, & a long, satisfying finish. The XO Reserve is a gorgeous rum that blends modern quality with traditional craftsmanship. The beautiful bottle & lush, appealing label are supplemented by a lovely cylindrical gift case. ...

NB Navy Strength Gin is a pure, clear, uncompromising grain spirit of 57% ABV. The result of the same exacting process that's been perfected & bottled to create their Original Gin, proven to be the best London Dry Gin in the world. The traditional term Navy Strength refers to the high ABV of gin. Its the proof at which gunpowder would still ignite, should gin be spilt on it, & was the established way British Navy officers would test the strength of their gin supplies, ensuring that they were not diluted by unscrupulous suppliers, or indeed by fellow sailors. 57% is the proven ABV of NB Navy Strength, a gin with strength of character & intensity of flavour. ...

Negra Modelo's built to pair really well with good food. The beer's roasted caramel malts, combined with great local fare, create a fiesta of flavour that few other beers are able to stand up to. Negra Modelo was created as a flavour-filled experience. Made in the same way since 1925, it combines the finest Galena hops & yeast varieties with a liberal dose of toasted two-row black malts giving it the balanced, remarkably smooth flavour you can taste today. ...

As seen at Taste London. Made from 80% Mc Intosh (apple known for its sweet & acidic taste) & 20% Spartan (very sweet apple with a slight pear flavour) Golden yellow in colour the aroma is of freshly picked apple with striking intensity. Perfect as an aperitif or to accompany sharp cheese (cheddar or goat), veined cheese (blue), or desserts. The orchard is located in QUEBEC, CANADA, in the Monteregie region, which borders the state of New York. Long ago, the Champlain Sea covered this rocky soil. In the fall, very ripe apples are picked & stored at cool temperatures until the end of December. Once winter arrives, the fruit is pressed & the juice obtained is placed outside in the intense January cold. During crystallization, the water separates from the sugars by natural cryoconcentration. After few days of intense cold, concentrated must, representing one-quarter of the initial quantity of juice, is collected by gravity. The extracted must is then placed in stainless steel tanks where it ferments at least six months at low temperatures before being bottled. Serve cold. ...

As seen at Taste London. Blend of Fuji, Pouliot, Golden Russet, Cortl&, Mc Millan, Honey Gold & other traditional apple varieties that do not fall from the trees during autumn. Light orange with coppery reflections in colour. Aromas of ripe apple blending together with tobacco, spices, caramel & fruit. It tastes bright & fresh with lingering notes of butterscotch. Perfect with Foi Gras, Blue veined cheese or Tarte Tatin. Picked between January 3 & 15, 2009, while the temperature was Approx. -15°C, the fruits still hanging on trees were dehydrated by the sun & literally cooked by the cold & wind. Sugars were concentrated through natural cryextraction. Frozen apples were then pressed in order to extract the precious nectar. The extracted must was then placed in stainless steel tanks where it fermented for a for a period of Approx. eight months, at low temperatures, before being bo!led. ...

Limited stock. Wine is the perfect accompaniment to many things
- food, evenings in with partners, evenings out with friends
-

...