Light pink in colour, elegant & fresh summer fruit aromas & elegant & fresh flavours. ...

Produced exclusively from the grape variety Vinhao, created with the traditional methods, allowing it tokeep all its characteristics, aromas & flavours. It is a full-bodied winewith very well-balanced acidity. ...

A smooth taste with distinct roasted agave flavours & a peppery finish that is characteristic with the Espadin agave plant. ...

The initial taste of QVT gin confirms that it is a gin (there are some gins that are almost a flavoured vodka), hence the juniper comes out first, followed by other classic flavours including citrus, coriander & lavender. The distilleries inspiration comes from lingering Provencal sunsets, warm sun by the pool, or under a cafe umbrella in the square of local village. QVT have ended up creating a gin that is unapologetically Provenal! Gold
- London Spirits Competition 2020. Double Gold
- Sip Awards in the USA voted for by consumers. Gold Medal
- China Wines & Spirits Competition. Also featured as one of the coolest Gins of 2020 in Luxe Bible.


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Limited stock. Qi Black Tea Liqueur is a seductive spirit craft-distilled from rare fruits, exotic spices, wildflower honey, & cedar-smoked tea, with a long smooth finish that enchants both body & mind. Drink Qi Black neat, on the rocks, & in exotic cocktails. However you choose to enjoy Qi Black, may it bring the spirit of tea to your day. ...

Vermouth is a fortified wine made with botanicals. VYA is a new type of aperitif vermouth, producing an exceedingly pleasant aromatic experience. Fresh & vibrant, VYA wakes up the taste buds. Either the extra dry or sweet styles can be enjoyed straight as a delicious aperitif. The VYA French Kiss (2/3 dry & 1/3 sweet VYA on the rocks & garnished with orange peel) is our favourite aperitif. Aromatic plants as used in cuisine, aroma therapy, teas, homeopathy, & personal products are increasingly important in culture. Aromatized wine (wine with added botanicals) represents the fusion between winemaking & various arts involving the use of botanicals. Botanicals added to wine can produce a special effect, such as a heightened sensitivity to taste or the sensation of being in a forest or garden or a sense of coolness, warmth or tingling, as in aroma therapy. VYA, Extra Dry, is made from a blend of Colombard & Orange Muscat wines with a selection of fresh whole dried herbs (lavender, elecampane, galangal, angelica, orris & linden). The pleasant aromatic effects bring forth a vision of a new sort of vermouth to be used as an aperitif or a super enhanced white wine. ...

Carpano, using a recipe from his grandmother, is credited with making the first commercial vermouth in the sweet red or Italian style. Originally vermouth was a beverage based on the plant wormwood (Wermut in German) & used medicinally. Since Carpano the essential feature of vermouth, the aperitif, is that it is flavoured with a large number of different plants. Good vermouth should be complex with no single botanical predominating. Imagine listening to a symphony. The great music reaches a crescendo. Uncontrollably, one begins to tingle & feel warm. This is what VYA sweet does to your mouth
- the special effect of certain plants. In contrast to the coolness of VYA extra dry, VYA sweet is warm & spicy. It's bitter sweetness stimulating the appetite for foods to follow. Enjoy sweet VYA on the rocks with a twist or as the Perfect VYA or VYA French Kiss aperitif (2/3 dry & 1/3 sweet VYA on the rocks garnished with orange peel). Added to sparkling wine, sweet VYA makes a VYA Royale or Vya-mosa. Pour about 20% VYA on top. Sweet VYA makes the best Manhattans (2 parts American bourbon & one part sweet vermouth). In fact some 50 bars entered a competition in San Francisco for the Maker's Mark Manhattan. The secret ingredient of the winning recipe from Palomino Euro-bistro, was VYA sweet vermouth. For more recipes & ideas visit the Vya website below.. DOUBLE GOLD MEDAL: San Francisco Fair Int'l GOLD MEDAL: Critics Challenge International Jerry Mead's New World International Monterey Wine Competition Orange County Fair Vino Challenge International
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The wine opens with notes of peach & nectarine notes with hints of melon & pineapple. The influence of oak adds subtle notes of toast & vanilla & enriches the mouthfeel of this delightful wine. ...

The palate bursts with lime & green apple flavours that bring a young freshness and racy acidity. These mingle beautifully with rounder warm stone fruit notes, giving it a lifted character & a wet stone finish ...

Classic Pinot Noir, with notes of cherry, raspberry & plum fruit with allspice, earth, dried herbs & savory notes. The balance of fruit, acidity & light tannins make this a very versatile food wine. ...