Force 53 is an exceptional cognac, a VSOP Fine Champagne Cognac with an alcoholic strength of 53%. Why 53%? At the still's outflow, the eau-de-vie contains 70
- 72 per cent of alcohol by volume. With the passing, the 'angels share'
- progressively reduces the alcoholic strength. It is by adding distilled water little by little, that the cellar master brings down the Cognac alcoholic content to the legal minimum of 40 per cent of alcohol by volume. It is around 53% that the VSOP Fine Champagne best reveals the magic of typical aromas of a subtly rounded Fine Champagne, obtained from well aged Cognacs. Aged between 5
- 6 years.


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Louis Royer VS is very round & floral. The good balance being achieved thanks to the old Cognac eaux-de-vie's contained in the blend which have been produced using age old techniques jealously guarded & handed down over generations. Its elegance & lingering taste places it as one of the most outstanding Cognacs in its category. ...

Louis Royer V.S.O.P develops its elegance with eaux-de-vie coming from the noblest crus revealing their own subtle characteristics. Its originality is achieved by Louis Royer's jealously guarded blending techniques which have been meticulously followed by all following generations. ...

Louis Royer X.O embodies the perfect balance between the most prestigious crus of cognac & meets the demands of connoisseurs. It is produced by blending the best cognac eaux-de-vie which has been carefully selected from amongst Louis Royer's oldest stock. Its colour is incandescent gold. The perfect harmonious nose reveals aromas of vineyard blossom combined with Limousin oak & hints of vanilla & mellow rancio. Its virtility never turns into aggressiveness, which enables you to fully savour it's lingering taste & remarkable finesse. ...

The wine has a straw-yellow colour with a green tinge. Zesty citrus, apricot & peach aromas characterize the nose with hints of fresh pears. The palate is full & rich with the fruit flavours that follow through from the nose, perfectly balanced by the wood. The wild fermented component gives a layered structure to the wine. 100% Chardonnay. All grapes were sorted for quality purposes after arrival at the winery. Destemming & crushing followed after which the mash was conveyed to the presses via a mash cooling system & rapidly cooled the mash to 6- 8°C. Light pressing followed & the juice was settled overnight at about 10°C. The clarified juice was racked to a fermentation tank where it was inoculated with a chosen yeast strain. Alcoholic fermentation was carried out at 18°C. Approx. 25% of the juice was racked directly to French oak barrels where fermentation took place with wild yeasts that occur naturally on the grape skins. Approx. another 25% of the wine started its fermentation in tank & was then transferred to barrel to finish its fermentation in French oak barrels. The wine was left in the barrels & on the coarse lees for up to 8 months. The lees were stirred up every two weeks to add to the complexity & structure of the wine. ...

The wine has a dense, violet-red colour. Black pepper & all spice aromas precede the gentle oaky flavours. Succulent, ripe fruits coat the mouth & the wine tapers off into a pleasant meatiness. 100% Shiraz. On arrival at the winery grapes were bunch sorted & crushed. Cold maceration in tank for 24 hours followed by yeast inoculation. Three rack-&-return transfers were executed daily during fermentation. The entire process was carried out with the aid of overhead gantry cranes & satellite tanks to enable minimum handling & the use of gravity. The wine was oak matured for a period of 18 months. During this period the wine was racked regularly & fined with egg whites. ...

Limited stock. The wine has a straw-yellow colour with a light green tinge. Splendid citrus, apricot & cape gooseberries characterize the nose. The palate is full & rich with fruit flavours that follow on from the nose. The wine is perfectly balanced by the wood ending with a delicate & waxy palate. 100% Viognier. All grapes were sorted for quality purposes after arrival at the winery. Destemming & crushing followed after which the mash was conveyed to the presses via a mash cooling system that rapidly cooled the mash to 6- 8°C. Light pressing followed & the juice was settled overnight at about 10°C. The clarified juice was racked to a fermentation tank where it was inoculated with a chosen yeast strain. Alcoholic fermentation was carried out at 18°C. Approx. 40% of wine started its fermentation in tank & was then transferred to barrel to finish its fermentation in Hungarian oak barrels. The wine was left in the barrels & on the coarse lees for up to 8 months. The lees was stirred up every two weeks to add to the complexity & structure of the wine. ...

Lowlander Beer love IPA's & set about making their own; an ' Indonesian' IPA, inspired by the travels of the Dutch to the East & using the rich botanicals found in these faraway lands. Brewed with coriander (to add freshness & a spice note to the beer) & whhite tea (which gives an aromatic sweetness & a lingering finish). ...

Traditionally men known as 'poorter's' would haul sacks filled with herbs & spices from tradesmen's ships to the gates of cities. This tradition has led some to argue that the ' Porter' style beer claimed by the British is in fact Dutch. Either way, Lowlander has brewed a typically Dutch beer with liquorice root & vanilla that delivers a robust, sweet & surprisingly drinkable Poorter. ...

With its refreshing fruity notes, the drink is a tribute to the restless & rugged spirit of renowned Dutch explorer Willem Barentsz. An attempt to navigate the Northeast passage saw his crew fight twin terrors; polar bears & frozen beer. The White Ale, a beer style typical to the Lowlands, receives an appealing twist by spiking it with curacao orange, elderflower & chamomile giving it a fragrant fruity finish. ...