This mildly alcoholic jam is ideal for putting the tipple in your teatime or for something slightly stronger, such as our Gin 'n' Jam cocktail. An entirely natural by-product, Gin Jam is made with fresh raspberries left over from the gin production. The bulk of raspberries used in producing Pinkster are recycled as Boozy Berries. The raspberries that dont make the cut, because theyre rather too mashed, are now being used for Gin Jam. Minimal wastage & all rather sustainable. Clever, eh? As well as livening up your toast, do try as a cocktail ingredient. ...

Pink up your Prosecco with this 'skinny' liqueur that'll give your celebratory glass of fizz a fresh fruity hit. Made with gin-soaked raspberries left over from producing Pinkster, it's a sustainably delicious treat. A versatile cocktail ingredient (think Cassis), add a splash to a glass of fizz. Can also be enjoyed neat over ice. ...

Drum roll please for PInkster Spritz. With reduced alcohol & lower calories, this really is the perfect light refreshing drink for summer get-togethers. Crafted with locally grown raspberries left over from producing Pinkster gin & wild elderflower foraged from East Anglian hedgerows, its both naturally delicious & sustainably sound. We recommend serving this scrummy spritz base with soda water. a squeeze of fresh lime & heaps of ice. If you can lay your hands on Fever-Trees Mexican Lime Soda, all the better. A regular 25 ml has no more than 40 calories, with just 4.8% vol & 0.6 units once mixed with soda. Or put another way, thats a third less calories than your average glass of wine. ...

Drum roll please for PInkster Spritz. With reduced alcohol & lower calories, this really is the perfect light refreshing drink for summer get-togethers. Crafted with locally grown raspberries left over from producing Pinkster gin & exotic hibiscus flowers, its both naturally delicious & sustainably sound. We recommend serving this scrummy spritz base with soda water. a squeeze of fresh lime & heaps of ice. If you can lay your hands on Fever-Trees Mexican Lime Soda, all the better. A regular 25 ml has no more than 40 calories, with just 4.8% vol & 0.6 units once mixed with soda. Or put another way, thats a third less calories than your average glass of wine. ...

The World's First Vodka Rose. Getting its beautiful pink hue naturally from a blend of twelve delicately balanced flavours, Pinky is a singular experience with numerous layers of complexity. Pinky is the most beautiful vodka you will every try. Each batch is h&-blended by champion wine tasters using natural & luxurious ingredients, including rose petals, violets & wild strawberries. It was created to enhance the taste, look & nose of any vodka-based drink. Although Pinky is obviously blessed with good looks; it is its unique taste profile that holds its audience captive. After all, true beauty comes from within. This vodka is packed with esters
- the delicate top note flavours that give fresh fruit its vibrant taste. Mix Pinky with cranberry & you'll experience how it puts the life back into processed fruit juices. Combine Pinky with soda, tonic, or just a few ice cubes to transform the standard vodka fare into a smooth, balanced taste with a floral finish. Pinky was created by champion wine tasters to enhance the taste, look, & feel of your drinking pleasure. The blend is exclusive, but the result is a versatile base that means that you can design some unique drinks. It is to vodka what pink Champagne is to Champagne. Pinky has set out to create a category, Vodka Rose, within the super-premium vodka market. It is not to be mistaken as just another flavoured vodka. As with pink Champagne, Pinky sets a new standard for vodka.
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Cabernet Sauvignon & Tempranillo Glorious colour with dark brick red hues. Intense aromas of oak, along with some fruit characters. In the mouth it projects powerful & robust wine characteristics. Some notes of licorice, with powerful tannins. Pair with, Deer, Quail & partridge, Wild Boar, Duck, Pork Pies, Roast Chicken, ...

Pinord Seleccion Brut Cava NV is a rich, yet floral traditional method sparkling wine, made from the traditional Catalan grapes of Parellada, Xarel-Lo & Macabeo. It undergoes extended lees ageing to increase its intensity of flavour. Made in the region of Penedes, Spain's centre of Cava production, this bubbly is delicious served at parties or on sunny days. Fresh, light & enjoyable with a delightful & elegant finish, intense, smooth & silky, its carbonic release gives it freshness & vivacity, resulting in a long finish. Excellent as an aperitif or with seafood. ...

Pio's Barbera is a wine quite different from many other Barbera. This is because the Barbera grapes are grown alongside the Nebbiolo grapes. This, combined with the extensive barrel ageing, results in a wine with the strength & wild energy of a Barbera, but the refined elegance of Barolo. Pio Cesare Barbera is a unique Barbera full & brave, yet soft & supple. Pio Cesare Barbera has an intense ruby colour with garnet reflections. The bouquet is distinguished & vital, with fresh, ripe fruit. The palate is clear & definite, with hints of ripe pulpy fruit, cherry, & notes of chocolate, frame with a long & pleasant finish. The grapes come from selected vineyards in the villages of Monforte & Castiglione Falletto & from grapes in Pio's vineyards in the villages of Serralunga & Treiso. The fruit undergoes a careful selection to eliminate all imperfect grapes. The vintage takes place around mid-October, just a little before that of Nebbiolo grapes for Barolo & Barbaresco. Fermentation takes place for 10 to 12 days at a temperature of 24-25 degrees. Ageing occurs for two years in French oak casks of various sizes (25 to 55 hl) & in a small French oak barrels. ...

Aromas of blackberries, plums & ripe berry fruit with a touch of spice & tobacco. On the palate, this wine is supple & juicy with a great fruit & complexity. Serve with pork chops, braised lamb dishes, mushroom risotto, pizza or pasta with sausage, meatballs. ...

Limited stock. A classic Barolo. Excellent structure & harmony, mild tannins & balanced fruit. It is immediately approachable, but it has a very long ageing potential. The Nebbiolo grapes used to produce Pios Barolo come from the family vineyards around the village of Serralunga d Alba. Pios own grapes account for about 70% of production, & they also source grapes from the most favourable areas in Castiglione Falletto & Monforte, the same stock they have used for the last hundred years. The grapes from Serralunga give a full body, those from Castiglione Falletto offer an ethereal & tempting nose, & the fruits from Monforte provide class & a refined nature. The harvest is the foundation upon which we build the Barolo. Each grape is hand selected, a long, slow process that can take up to three weeks, during the end of October & the beginning of November. Next the grapes are soft pressed & fermented at 25 to 26 degrees & in contact with the skins for 20 to 25 days. There is a long maturation in French oak, well beyond the terms imposed by the DOCG in order to give their Barolo its personal mark. The colour is an intense glossy garnet, with orange reflections. The bouquet is ethereal, with hints of violets, blackberry jam, licorice & cloves. The palate is dry & austere, with a lingering hint of almonds. ...