Intense, complex & balanced on the nose, this En Rama has a wonderful salty character inuenced by the close proximity of the cellars in Sanlcar de Barrameda to the sea (only 300m away) as well as the altitude of the Balbaina vineyard (110m). Matured using the traditional Criaderas y Solera process in American oak casks, under a layer of or integrated by the yeasts, the wine is intensely gold with green tints. ...

Limited stock. La Manzanilla is a dry wine & the lightest & most delicate member of the Sherry region & can only be made in the coastal town of Sanlacar de Barrameda set at the mouth of the River Guadalquivir. The position of the town, set between the sea & the river & the marshlands to the north, combines with the particular topography of the town itself to create an especially humid & constant microclimate. These conditions allow a special growth of yeast, known as the 'flor', to grow on the surface of the maturing wine all your round thus protecting it from the detrimental effects of oxygen. Elsewhere in the Sherry district, the flor dies off in the summer & winter months to form the Fino sherry instead. Due to the uniqueness of this wine Manzanilla has its own ' Denominacion de Origen' Manzanilla -Sanlacar de Barrameda, set within the Sherry Denomination. Hidalgo's Manzanilla is sold under the name of 'la Gitana' & carries a label depicting the 'gitana' (gypsy girl) which was originally painted for the firm by Joaquan Turina, father of the famous composer of the same name. Today, ' La Gitana' is the most popular Manzanilla on the Spanish market & is now the best selling wine in Seville. This is the classic example of this unique wine & the flagship of their company. Its fresh & delicate taste has made it the favourite of Seville, the heart of traditional Andalucia where they drink it chilled, with a meal or with tapas or simply as a delicious wine. ...

Limited stock. Grapes are sourced exclusively from their own vineyards in Balbaina & Miraflores, & only the free run juice is used for Oloroso 1986. Matured in casks of American oak without blending in the sherry town of Sanlucar de Barrameda. No other years are added to the 1986 barrels. The maturation is an oxidative process; no flor grows since the wine is fortified after vinification. Then follows over twenty years of ageing in cask, to give a dry, complex wine. Aroma: Intensely rich pervading walnut. Taste: Dry, intense, rich & deep with a long & powerful flavour. Acidity lifts & gives freshness. Serve at room temperature as an aperitif or dry after dinner drink. ...

Grapes are sourced exclusively from vineyards in Balbaina & Miraflores, & only the free run juice is used for Oloroso Faraon. Matured in solera, in casks of American oak in the sherry town of Sanlucar de Barrameda. The maturation is first 'biological', i.e. under a veil of yeast or flor followed by the'oxidative' process, which begins as the yeast dies off due to lack of nutrients available in the sherry. Then follows several (over thirty years) of ageing in cask, to give a dry, complex wine. Wines of such age are designated VORS, (Very Old Rare Sherry). Aroma: Intensely rich pervading walnut. Taste: Dry, intense, rich & deep with a long & powerful flavour. A pungent aperitif, but also great with many foods: Tapas, soup, dry cheeses & even beef. ...

Produced according to the traditional methods. The ageing method used for all Sherries is known as the Solera system which consists of a continuous blending of young Sherries with older ones resulting in a Sherry of consistent quality. Soil; zone: Albariza; Balbaina District, Jerez Superior. Press: Free run juice. Fermentation: Controlled fermentation using the natural yeast on the grape. The must is then fortified to 15.5% alc.vol. using grape alcohol. Matured in solera in casks of American oak in the Sherry town of Sanlucar de Barrameda. The maturation is first partially 'biological' i.e. under a thin veil of yeast or flor & partially oxidative, followed by a completely 'oxidative' process which begins as the yeast dies off due to lack of nutrients available in the Sherry. Then follows several decades of ageing in cask. A very old dry fortified wine of Denomination of Origin, ' Jerez-Xeres-Sherry'.

Colour: Dark amber Aroma: Intensely rich pervading nutty aroma. Taste: Dry, very nutty, full bodied. Serve at room temperature as an aperitif or dry after dinner drink.

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A wine from the Pedro Ximenex grapes which are first left in the sun to become raisins before pressing. Aged for more than 30 years in the solera system. Matured in butts of American oak, using the oxidative ageing process for over 30 years, to give the wine its comlexity & the concentration of aromas & full rich nutty flavours. Before bottling, the wine is stabilised using a cold treatment process & filtered. Very dark with iodine intensity, leaving a very dense tear on the glass & an almost amber hue. Very intense & complex, typical notes of nuts, toffee & noble oak. Dense, creamy & powerful, opulently sweet & intense to the palate. Best served at room temperature or slightly chilled. ...

This stylish Bacchus delivers fresh aromas of elderflower, pear & white peach. Finely balanced with a crisp fresh palate offset by a round generous mouth-feel, the gentle minerality is matched with flavours of apricot, greengage & hints of passionfruit. ...

A nicely balanced fine English wine with refreshing acidity, showing grapefruit, nettle & lime zest aromas. Vines Cross is light, fresh & dry with a hint of passion fruit on the palate & a lingering finish. ...

Hierbas de las Dunas is a liqueur from eighteen types of herbs, flowers & plants from the North Sea dunes. Creator & head chef Syrco Bakker (restaurant Pure C, Cadzand) uses fresh ingredients only. This technique gives Hierbas de las Dunas a pure, salty-sweet flavour & makes it the perfect apritif, after-dinner drink, or cocktail ingredient. To me, creating a distillate was the obvious next step, says Syrco about his new find & the intersection between kitchen & bar. ...

Nose: Floral, fruity, bright & spicy. Caramel & butterscotch. Light smoke & smoldering wood from a campfire the morning after. Jasmine, chai tea, sandalwood, leather, tobacco, pine resin & toasted bread. Taste: vanilla, honey, toffee with some nice fruit, blueberries & black cherries. Chai spices
- nutmeg, cinnamon & orange zest. Salty caramels. Tobacco. Gentle smoke! Finish
- Long, sweet, spicy, & smoky!

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