Grapes are sourced exclusively from vineyards in Balbaina & Miraflores, & only the free run juice is used for Oloroso Faraon. Matured in solera, in casks of American oak in the sherry town of Sanlucar de Barrameda. The maturation is first 'biological', i.e. under a veil of yeast or flor followed by the'oxidative' process, which begins as the yeast dies off due to lack of nutrients available in the sherry. Then follows several (over thirty years) of ageing in cask, to give a dry, complex wine. Wines of such age are designated VORS, (Very Old Rare Sherry). Aroma: Intensely rich pervading walnut. Taste: Dry, intense, rich & deep with a long & powerful flavour. A pungent aperitif, but also great with many foods: Tapas, soup, dry cheeses & even beef. ...

Produced according to the traditional methods. The ageing method used for all Sherries is known as the Solera system which consists of a continuous blending of young Sherries with older ones resulting in a Sherry of consistent quality. Soil; zone: Albariza; Balbaina District, Jerez Superior. Press: Free run juice. Fermentation: Controlled fermentation using the natural yeast on the grape. The must is then fortified to 15.5% alc.vol. using grape alcohol. Matured in solera in casks of American oak in the Sherry town of Sanlucar de Barrameda. The maturation is first partially 'biological' i.e. under a thin veil of yeast or flor & partially oxidative, followed by a completely 'oxidative' process which begins as the yeast dies off due to lack of nutrients available in the Sherry. Then follows several decades of ageing in cask. A very old dry fortified wine of Denomination of Origin, ' Jerez-Xeres-Sherry'.

Colour: Dark amber Aroma: Intensely rich pervading nutty aroma. Taste: Dry, very nutty, full bodied. Serve at room temperature as an aperitif or dry after dinner drink.

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Pedro Ximenez Viejo ' Triana' is produced with grapes that are initially allowed to dry in the sun on straw mats, concentrating the sweetness of the grape juice. They are then pressed & vinified, before long ageing in soleras of American oak. The resultant wine is has a intense dark treacle colour & a rich & luscious texture. Deep caramel in colour. Bursting with treacle, toffee, raisins & prunes. The palate is opulently sweet, a velvety texture with flavours of figs & caramel. ...

A wine from the Pedro Ximenex grapes which are first left in the sun to become raisins before pressing. Aged for more than 30 years in the solera system. Matured in butts of American oak, using the oxidative ageing process for over 30 years, to give the wine its comlexity & the concentration of aromas & full rich nutty flavours. Before bottling, the wine is stabilised using a cold treatment process & filtered. Very dark with iodine intensity, leaving a very dense tear on the glass & an almost amber hue. Very intense & complex, typical notes of nuts, toffee & noble oak. Dense, creamy & powerful, opulently sweet & intense to the palate. Best served at room temperature or slightly chilled. ...

This stylish Bacchus delivers fresh aromas of elderflower, pear & white peach. Finely balanced with a crisp fresh palate offset by a round generous mouth-feel, the gentle minerality is matched with flavours of apricot, greengage & hints of passionfruit. ...

Hierbas de las Dunas is a liqueur from eighteen types of herbs, flowers & plants from the North Sea dunes. Creator & head chef Syrco Bakker (restaurant Pure C, Cadzand) uses fresh ingredients only. This technique gives Hierbas de las Dunas a pure, salty-sweet flavour & makes it the perfect apritif, after-dinner drink, or cocktail ingredient. To me, creating a distillate was the obvious next step, says Syrco about his new find & the intersection between kitchen & bar. ...

Nose: Floral, fruity, bright & spicy. Caramel & butterscotch. Light smoke & smoldering wood from a campfire the morning after. Jasmine, chai tea, sandalwood, leather, tobacco, pine resin & toasted bread. Taste: vanilla, honey, toffee with some nice fruit, blueberries & black cherries. Chai spices
- nutmeg, cinnamon & orange zest. Salty caramels. Tobacco. Gentle smoke! Finish
- Long, sweet, spicy, & smoky!

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The heart of Vodka 7000' comes from high west distillery's favourite grain, oats. According to old distilling manuals, distillers from the 1800's considered oats to make a superior tasting libation. Today, oats are no longer used because of their high cost & difficulty to distill. But High West Distillery think their subtle nutty & vanilla flavour is worth the extra effort. That's why they created Vodka 7000', the only vodka in the world that's made from oats. ...

Highclere Castle has become perhaps the most famous home in the world through its role as Downton Abbey in the much lauded international television series. In real life, Highclere has welcomed Royalty, Statesmen, Egyptologists & pioneers of technology along with men & women from the worlds of music, art & letters brought together for cocktails, dinners & parties. In keeping with Highclere Castles grand tradition of entertaining the most prestigious of guests, we would like to invite you to taste the worlds finest Estate Gin. Highclere Castle symbolises a legacy of elegance, hard work, passion & a reputation for perfection & Highclere Castle Gin was designed to reflect this ethos & to celebrate the beauty of a by gone era, where elegance reigned supreme. Distilled above an ancient underground water source, Highclere Castle Gin is produced in Englands oldest gin distillery in one of the oldest working copper gin stills dating back to the 1800's. The recipe was meticulously developed over two years, experimenting with botanicals grown on the Highclere estate. The Botanicals in Highclere Castle Gin are influenced by the garden. The taste & style begin with the juniper at the heart of the gin, to which is added the touch of lavender inspired by the borders in the Monks Garden, followed by lime flower & orange peel. As an unusual but delicious twist, Highcleres acclaimed estate grown oats have been woven into the botanical blend to give an exceptionally creamy palate as a long & memorable finish. These oats are grown on the high chalk downlands of the Highclere farm. ...

Located on the Orkney Islands, one of the northern most parts of Scotl&, is the Highland Park distillery. Founded on this remote & windswept island in 1798, the distillery has, for more than two centuries produced a full flavoured, single malt scottish whisky. Made from the best Barley malted over peat fires; merged with the unique spring waters of the island; & aged in casks for twelve long years that shape its rare & very distinctive character. In 1888, James Grant, whose father was the manager of the Glenvilet distillery, became managing partner, & later owner of Highland Park. Its product retains much that is traditional, even original. It has its own floor maltings & peat beds (the peat is cut shallow to impart a light 'rooty' character) & two traditional peat-fired kilns. During malting a little heather is burned. The Highland Distillery has more than an affinity with the West Highlands in its flavour than with the palish, fragrant, fresh flavoured North Highland groups of malt. Highland Park is a medium bodied whisky with a heathery aroma. ...