Gold rum with a rich amber cast. This 7 year Solera aged premium rum is true to its Cuban rum heritage. Rich aromatics with a whiff of sweet molasses & caramel. A bouquet of creamy aromas of vanilla enhances the flavours. Enters the palate very softly, with a lush finish, sweetness is key, as bourbon-like wood notes highlight the flavours. The aromatic flavours leave a trace of vanilla & caramel, with the finish a very seductive experience. ...

Produced from young cognacs, the Maxime Trijol V.S. is rich in intense, fruity, floral aromas, reminiscent of the flowering vines in June. Its pale straw yellow colour is the image of summer. Its careful balance & lightness make it the ideal companion for cocktails & long drinks. ...

This cognac has all the sustained cheerfulness of an adolescent. The tannin from the oak has already taken the eau-de-vie into the beginnings of maturity. To the nose, & then on the palate, it is fruity, floral & harmonious. ...

This testifies to the extraordinary work of crafting balance. This definitely mature cognac comes in a dark amber colour with flashes of mahogany. The years have spun their magic. Spicy notes now flatter the palate, backed by the lingering memory of floral touches. The complex bouquet makes this a truly accomplished cognac. The ageing is much longer than the minimum required by law. ...

Deep gold in colour, with a full -bodied nose of aromatic richness & hints of liquorice & touches of vanilla & cedar wood. Full in the mouth, mellow & opulent with notes of dried fruit, spicy oak & a little rancio creeping in. Good length on the palate with a very smooth, layered finish. Jean-Jacques Trijol blends various ages to create batches, which are then combined to make differing qualities. For example, the vitality of a 10
- 15 year old batch is aided by the maturity of the 30
- 40 year old cognacs, & conversely, the older blends are refreshed with the younger blends to lift the palate & add a dash of zest.

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Clear, pale pink colour (think Provence Ros). There is a crisp rhubarb on the nose, with ginger coming through on the palate along with pine character of juniper & a spirity lift. The acidity of the rhubarb & sharpness of the ginger area a brilliant foil for the sweetness of the liqueur, while the gin base adds a lovely freshness to the lasting finish. ...

' Single farm gin DRAGGED BY ITS nostrils to St. Dunstan's copper pot'. An enticing zesty citrus nose leads the way. While on the palate there is more of the same with a pure, pine-&-spice juniper heart. The hops provide a floral note with a delicious subtle sweet bitterness & an elegant finish. Created by James Rackham, founder of artisanal spirits company, Emporia Brands, liveryman of The Worshipful Company of Distillers & resident of Mayfield, East Sussex. The dramatic label depicts the story of St. Dunstan & The Devil, an epic event which, the story goes, happened in the 10th Century in Mayfield Village where St Dunstan, the then Archbishop of Canterbury came upon a fair maiden, whereupon he noticed she had cloven hooves, & therefore must be the devil. St Dunstan, a highly skilled blacksmith dragged the devil by his nostrils using iron tongs & threw the devil into a well at Tunbridge Wells where the natural waters still taste of iron to this day! Known for its uses in beer, Sussex Hops have been carefully cultivated & picked to be used as one of the leading botanicals in Mayfield Gin. The variety of hop was found growing wild in a local Sussex hedgerow before it was cultivated by award winning hop farmer Andrew Hoad. This variety brings a unique floral note & some sweet bitterness supported by the citrus, giving some fresh & zesty notes. The hops were discovered as a wild hop growing in local hedge rows & is now cultivated in just one acre of a thirty acre hop farm in Salehurst. Sussex Hop is now an approved variety & gives an amazing citrus & hop character to our fabulous Sussex gin. The Mayfield IPA Sour is a new cocktail created by Matt Otley of the Salt Rooms, Brighton. Muddle half a lime in the base of a chilled rocks glass, then add ice. Add 15ml of sugar syrup, 3 dashes of Angostura Bitters bitters & 50ml of Mayfield gin before stirring & topping up with IPA & add a lime garnish slice. ...

No tricks here, just a youthful & exquisite Sauvignon Blanc with prominent asparagus, mature peach & exotic fruit notes on the nose. Fresh & deliciously crisp with excellent natural acidity & a long citric & peach aftertaste as well as a rounded body & good structure. Great with grilled fish, Asian style seafood, even Thai ...

Rich, hearty berry fruit aromas lead to a beautifully balanced, medium-bodied palate, with the exuberant fruit lifted but some peppery spice. Delicious modern Cotes-du-Rhone. ...

Rich, hearty berry fruit aromas lead to a beautifully balanced, medium-bodied palate, with the exuberant fruit lifted but some peppery spice. Delicious modern Cotes-du-Rhone. ...