A delicious, easy-drinking Dutch drop with a hay-like hue & a herbaceous, grassy & fruity fragrance. Citrus notes on the palate speak softly of orange, kiwi & lemongrass buttressed with a hint of caramel sweetness & a gentle, drifting finish. ...

This wine is intense garnet red in colour. Very interesting on the nose, with wild fruit, balsamic, milk, toasty oak & toffee aromas. Its fleshy & balanced. It has a complex & impeccable balance, with a persistent & aromatic aftertaste. ...

A collaboration between Britain's two Kentish heavyweights. Shepherd Neame, the oldest brewer & Aspall, the oldest family-owned cidermaker. Each bottle contains a blend of apples including Braeburn, Cox, Gala, Katy, Jonagold, Russett, Bramley & Windsor which create bittersweet, sweet & sour & flavours. ...

Willisauer Kirsch is a high grade spirit which has been produced since 1918. Care is taken to use only the very best cherries from the heart of Switzerland & neighbouring Black Forest & Alsace. This high quality Kirsch is packed with flavour from the 1400 cherries used to distil every 1 litre of the finished product. Serve Willisauer Kirsch neat, over ice, or use as an ingredient in cooking. Willisauer Kirsch is the essential ingredient for Black Forest Gateaux & Gruyere cheese fondues. ...

Orpens does not use any juice concentrate in their cider. They want to craft cider that proudly sings of its Irish origins. To do that they work only with fresh apple juice that's as unprocessed as possible. The Orpens cider maker, Bruce Jack, is a perfectionist. He has numerous, passionately-held theories as to why cider should only be crafted from fresh juice. One thing is for sure
- using fresh juice, rather than reconstituted juice concentrate, gives Orpens cider its zip, its smile & its sense of place. But the process starts even earlier than the apple juice stage. Just as great wine starts in the vineyard, so great cider starts in the orchard. Orpens select specific apple varieties for their cider. Different apple types have different characteristics
- they can look different & we all know they taste different. By choosing just the right combination of apple varieties, they are able to craft a cider that is not only balanced & crisp, but authentically delicious. True to their winemaking roots, they also don't use added flavours or colourants. & perhaps most importantly, they don't pasteurise the finished cider
- which means they don't heat it up to sterilise it, as they believe this cooks the fresh flavours. The result is a complex, layered cider with an extra clean, crisp apple character, & a fresh citrusy finish.


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Appearance: A deep mahogany colour, it is very dense, forming legs. Nose: aromatic & perfumed. Palate: very sweet, aromatic, deep & flavourful. Ideal for enjoying after meals, on its own or served alongside all types of sweets, it also goes well with ice-cream or blue cheese. ...

Smooth & intense, the 1866 is a Solera Gran Reserva Brandy which captures more than 100 years of tradition. A limited production that has notes of seasoned wood, vanilla & fruit. ...

Appearance: Topaz-amber colour of great brightness complemented by a wide yellowish-brown rim. Nose: complex aromas of fine oak & nuts like hazelnut, very evolved due to its long ageing. Palate: This great wine leaves its final impressions on the palate. Powerful & very well-structured it shows a great deal of flavour & a slight bitterness, which makes it very elegant. Pairing: It pairs well with flavourful fish stews & high-quality charcuterie like Iberian morcn, lomo or jamn, as well as partnering perfectly with mature cheeses & white meats. ...

The 51 Primera is named after its solera. A complex combination of fruits
- raisins & figs, primarily
- & savoury components

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The 51 Primera is named after its solera. A complex combination of fruits
- raisins & figs, primarily
- & savoury components

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