Nose: Round, red orchard fruit, banana, olive, sweet & acidity balanced Palate: first fruit, citrus, tangerine, then acidity, cinnamon, menthol, pepper, mint & cherry returns with dryness lingering
- peppery attack, agave followed by vegetal notes, mellow goes to creamy fruit. Finishes in mint dryness with coffee, cacoa & fruit returns.
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Colour: Bright, clear, thick on the glass. Nose: Buttery, lively fruit as in plum eau de vie with cinnamon & marzipan
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Limited stock. Menthol, lily, banana skin, cooked turkey, cooking oil brought to a high heat, raw asparagus, round spices, cinnamon, rose water, chalk & calcium. Molasses, brown sugar, coffee, cacao, pink pepper, white rum & basil. About 3 kms northeast from La Altena, this field has oak & cedar trees growing both inside & at the sides of the field. The land is a gentle slope of red soil oriented north, going from 2, 118 to 2, 095 meters above sea level. The agave was 7 years old, with an average weight of 42 kgs (some pinas above 100kgs) & 26% sugar content. ...

Nose: Round, red orchard fruit, banana, olive, sweet & acidity balanced. Palate: First fruit, citrus, tangerine, then acidity, cinnamon, menthol, pepper, mint & cherry returns with dryness lingering. Peppery attack, agave followed by vegetal notes, mellow goes to creamy fruit, finishes in mint dryness with coffee, cacoa & fruit returns. ...

It is rare in this industry that a totally new concept is launched, & the legendary Tomas Estes has done just that with an infusion of 100% agave Ocho Blanco tequila with pure cooked agave fibres. Tomas has always been at the cutting edge of Tequila production & as long ago as the late seventies when he began experimenting by flavouring tequilas with botanical ingredients. Back in those days it was ingredients such as cinnamon, vanilla, coffee beans, dried & fresh chillies which were showcased in his own restaurants. He called these infusions 'curados' or 'the flavoured ones', curado is also the name given to flavoured pulque in Mexico, the rather unpalatable drink that's made from fermented agave sap. It wasn't until 2009, however, that Tomas began the process of infusing his own Ocho Blanco tequila with natural cooked agave. Tomas didn't undertake this task on his own & called in Stefano Francavilla, Sophie Decobecq & Charles Vexenat to help. After a lot of mixing & blending the group found a ratio they were happy with, producing a pale golden spirit with a full & complex agave flavour. Only 460 litres of Curado has been made & London is the first place for it to be released, Tomas explains why: ' It's crazy no one's done Curado before since it's such an obvious winner. We've chosen to do the world-wide launch in London because it is for me the centre of quality enjoyment. We are excited about the new possibilities that Curado creates'. ...

Limited stock.

Colour: Pale amber, bright, clean & clear, thick consistency. Nose: Yeast, sugar frosting

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On the nose, a delightful blend of black fruit & summer flowers. Very elegant on the palate, with refined structure framing the same delicious characters found on the nose. Soft yet lively on the finish, this is a particularly civilised Aglianico. ...

A characteristically juicy, fruit-driven style of Piedirosso, with heaps of summer berry aroma, a gentle texture in the mouth, & a lip-smacking finish. ...

Coming from one tiny vineyard, this concentrated Falanghina offers luscious apricot fruit lifted by notes of summer flowers, with a touch of vanilla in the background. A great balance of freshness & weight. ...

Peachy was the pet name that Wit Oddoski gave to an ex-girlfriend. She used to call him
- well, it's not important. It made this
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