Gin Sharish is a smooth gin with a unique aroma. Very citric especially from the orange zest & a sweet flavour from the Bravo Esmolfe Apple & from the vanilla. The juniper its also easy to identify considering the softer notes of cloves & coriander seeds. At the final taste a little spike coming from the Lemon verbena. Distilled in a traditional Portuguese copper still it uses a combination of 9 botanicals carefully selected: Juniper, Cinnamon, Coriander seeds, Clove, Vanilla, Orange Peel, Lemon Peel, Bravo Esmolfe Apple PDO (Protected designation of origin) & Lemon verbena. With the particularity that the last four botanicals are used fresh. Due to the different characteristics & points of evaporation, the botanicals slowly distillate separately, allowing a greater quality in the final distillation. During the process, all the impurities are removed so the result is as limpid as possible. The addition of tonic water turns the gin immediately pink as it changes its natural PH! ...

The 2010 Pinot Noir shows the violet, cherry & raspberry aromatics that are typical of the site & the predominant 777 clone. The palate is rich & fleshy, generous & concentrated, with excellent purity of fruit & ripe tannins. With hints of bitter cherry, rhubarb & Chinese five spice, & the crunchy acidity provides freshness & the promise of good evolution to come. ...

From a standout year & marking the 29th vintage of this wine, this has a distinct pink grapefruit flavour profile, mid-palate weight & texture & a fine acidity. Bright & aromatic, it has become known as a benchmark for Adelaide Hills & Australian Sauvignon Blanc. ...

Shaw Smith make a medium bodied cool-climate Shiraz, in which balance is more important than power. The 2010 Shiraz has notes of blueberry & mulberry on the nose, & a palate that also shows some dry spice notes (fennel seed), some earthy notes & which has plenty of ripe, round tannins that are initially overwhelmed by the fruit, but which become more apparent & assertive on the finish. ...

Limited stock. Shaw Smith make a medium bodied cool-climate Shiraz, in which balance is more important than power. Notes of blueberry & mulberry on the nose, & a palate that also shows some dry spice notes (fennel seed), some earthy notes & which has plenty of ripe, round tannins that are initially overwhelmed by the fruit, but which become more apparent & assertive on the finish. ...

Limited stock. Jim Murray describes Sheep Dip in his 2006 Whisky Bible as Young & sprightly like a new-born lamb, this enjoys a fresh, mouthwatering grassy style with a touch of spice. Maligned by some but to me a clever accomplished vatting of alluring complexity. Much mythology has grown up around whisky but in reality a great whisky does not have to be the product of one distillery nor should its age be a measure of quality. Richard Paterson, Scotland's renowned & only third generation master blender created the Sheep Dip vatting by marrying together several single malt whiskies. The whiskies are aged between eight & twelve years in quality first fill wood, each adding unique characteristics to produce an exceptional product. Sheep Dip despite its iconoclastic name is a genuinely great whisky. The name came about because British farmers have long referred to whisky as Sheep Dip. There was a time when farmers distilled their own 'home-made' whisky & in order to avoid paying taxes to the revenue man hid the whisky in barrels marked Sheep Dip. Farmers' merchants continued this tradition by entering cases of whisky as Sheep dip on farmers' bills & so 'pulling the wool' over the farmers wives eyes.

Colour: Rich, golden copper highlights. Nose:n Delicate & refined. Soft sensual floral notes arise in perfect harmony supported by an attractive array of complex fruit flavours. Melon, pear & orange with a hint of almonds conclude this profusion of charming nuances. Taste: Finesse & elegance gives way to a majestic assertion of pure malty flavours drawn from the four distilling regions of Scotl&. Each area forges & makes its own inimitable contribution to this outstanding pure malt
- the main accent being expressed from the Highlands & Speyside Valleys.


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Colour: Rich, golden copper highlights. Nose:n Delicate & refined. Soft sensual floral notes arise in perfect harmony
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Jim Murray describes Sheep Dip in his 2006 Whisky Bible as Young & sprightly like a new-born lamb, this enjoys a fresh, mouthwatering grassy style with a touch of spice. Maligned by some but to me a clever accomplished vatting of alluring complexity. Much mythology has grown up around whisky but in reality a great whisky does not have to be the product of one distillery nor should its age be a measure of quality. Richard Paterson, Scotland's renowned & only third generation master blender created the Sheep Dip vatting by marrying together several single malt whiskies. The whiskies are aged between eight & twelve years in quality first fill wood, each adding unique characteristics to produce an exceptional product. Sheep Dip despite its iconoclastic name is a genuinely great whisky. The name came about because British farmers have long referred to whisky as Sheep Dip. There was a time when farmers distilled their own 'home-made' whisky & in order to avoid paying taxes to the revenue man hid the whisky in barrels marked Sheep Dip. Farmers' merchants continued this tradition by entering cases of whisky as Sheep dip on farmers' bills & so 'pulling the wool' over the farmers wives eyes.

Colour: Rich, golden copper highlights. Nose:n Delicate & refined. Soft sensual floral notes arise in perfect harmony supported by an attractive array of complex fruit flavours. Melon, pear & orange with a hint of almonds conclude this profusion of charming nuances. Taste: Finesse & elegance gives way to a majestic assertion of pure malty flavours drawn from the four distilling regions of Scotl&. Each area forges & makes its own inimitable contribution to this outstanding pure malt
- the main accent being expressed from the Highlands & Speyside Valleys.


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First brewed in 1998 to celebrate Shepherd Neames tercentenary, this copper-bronze, bottle conditioned beauty is an intense yet uniquely intricate offering thrice-hopped during the brewing process. This adds rich resinous notes & spikes of citrus to a moreish strong ale already rife with notes of liquorice, Masala wine, caramel & spicy orange. A frisson of dark fruit freshens the finish. Serve with smoked cheese. Thrice-hopped & bottle conditioned, 1698 is the connoisseurs choice, a beer to be savoured. Originally brewed to celebrate the tercentenary of Britains oldest brewer, 1698 is a characteristically hoppy Kentish ale, & has Protected Geographical Indication, the same unique regional protection afforded to Champagne & Parma Ham. The ale matures naturally in the bottle & can be enjoyed fresh or allowed to settle for a few months to mellow. The natural effervescence produced by bottle-conditioning
- the interaction of yeast & brewing sugars
- gives 1698 fine, champagne-like bubbles that further enhance the fragrance, flavour & overall drinking experience. A silver medal winner in the Taste of Britain Awards, 1698 has been included in the International Beer Challenges Worlds Top 50 Beers & has won a Gold Award from the British Bottlers Institute.

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First brewed in 1998 to celebrate Shepherd Neame's tercentenary, this copper-bronze, bottle conditioned beauty is an intense yet uniquely intricate offering thrice-hopped during the brewing process. This adds rich resinous notes & spikes of citrus to a moreish strong ale already rife with notes of liquorice, Masala wine, caramel & spicy orange. A frisson of dark fruit freshens the finish. Serve with smoked cheese. Thrice-hopped & bottle conditioned, 1698 is the connoisseur's choice, a beer to be savoured. Originally brewed to celebrate the tercentenary of Britain's oldest brewer, 1698 is a characteristically hoppy Kentish ale, & has Protected Geographical Indication, the same unique regional protection afforded to Champagne & Parma Ham. The ale matures naturally in the bottle & can be enjoyed fresh or allowed to settle for a few months to mellow. The natural effervescence produced by bottle-conditioning
- the interaction of yeast & brewing sugars
- gives 1698 fine, champagne-like bubbles that further enhance the fragrance, flavour & overall drinking experience. A silver medal winner in the Taste of Britain Awards, 1698 has been included in the International Beer Challenge's World's Top 50 Beers & has won a Gold Award from the British Bottlers' Institute.

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