{"title":"£100+","description":null,"products":[{"product_id":"bollinger-grand-annee","title":"Bollinger La Grand Annee Champagne","description":"\u003cp\u003eThe story began with Athanase de Villermont, the youngest son of a noble family with a brilliant destiny. A great soldier who shone during the American War of Independence, he inherited an extensive estate from his family in the Ay area. He immediately foresaw the extraordinary potential of the wines of Champagne, but as an aristocrat he was forbidden to become involved in trade. He then met Joseph Bollinger, a widely travelled German who had left his country of birth to learn about the Champagne wine trade, and Paul Renaudin, a local man who was fascinated by the world of wine. The firm of Renaudin-Bollinger \u0026amp; Cie was founded on 6th February 1829. Joseph took care of sales and Paul of the cellar. Athanase had founded a champagne House that was to endure through the centuries.\u003c\/p\u003e\n\u003cp\u003eJoseph Bollinger married Louise-Charlotte, daughter of Athanase, in 1837. In time their sons, Joseph and then Georges, took over the business. From the phylloxera crisis to the turmoil of the Great War, they were to face some of the House's greatest challenges. Under the guidance of the two brothers, Bollinger nonetheless gained great renown and extended its vineyards considerably. In 1920 Jacques Bollinger, son of Georges, found himself at the helm of the House: a weighty burden for a 24-year old. He faced the challenge with courage, aided by his cousins Pierre and then Yves Moret de Rocheprise; for the strength of Bollinger also lies in its powerful family ties. Sophisticated, cultivated and a fluent English-speaker, Jacques increased Bollinger's prominence across the Channel. He guided the House with great wisdom through the difficult years of recession and the Second World War, and as Mayor of Ay he was committed to protecting his village.\u003c\/p\u003e\n\u003cp\u003eWhen Elisabeth Bollinger (born Law de Lauriston-Boubers) married Jacques in 1923, she was also to become passionately involved with the House's destiny. She was only 42 when she lost her husband at the height of the war. Without hesitation and with great dignity she stepped in to take up the torch. Madame Jacques\", as she was known within the House, threw herself heart and soul into her new role. During her many visits abroad her natural grace and charm worked wonders. Cheerful and witty, Madame Bollinger was nonetheless a formidable strategist. A dauntless businesswoman, she was also highly perfectionist and would tolerate nothing short of excellence. She was always ready to innovate, and was the driving force behind the highly original Bollinger R.D. cuvee. The familiar image of her cycling through the vineyards is imprinted in everyone's memories.\u003c\/p\u003e\n\u003cp\u003eWith her customary common sense, Madame Bollinger gathered around her those family members who were most able to follow in her footsteps. Firstly she taught Claude d'Hautefeuille, her niece's husband, the ins and outs of the House. In 1950 he became a Director and launched an ambitious modernisation programme whilst respecting Bollinger's quality requirements. Madame Bollinger appointed him Chairman in 1971 but remained closely involved until her death six years later. Madame Bollinger's nephew, Christian Bizot, took over from Claude in 1978. A great traveller, like his Aunt Lily before him he made a point of meeting with sommeliers, restaurant owners and wine merchants to promote the House's wines. A great Chairman, he was well known for his outspokenness and informality.\u003c\/p\u003e\n\u003cp\u003eIn 1994 it was none other than the great-great-grandson of founder Joseph Bollinger who was to become head of the House. After starting his career in Chili, Ghislain de Montgolfier continued to develop the House with the pursuit of excellence as a guiding light. He continues to maintain a policy of voluntarily limiting amounts produced to increase quality, while remaining true to the Bollinger spirit. A tireless worker, Ghislain has a great sense of humour and combines scientific rigour with enthusiasm for success. In 2007 his technical expertise led him to be elected as head of the Board of the Union des Maisons de Champagne and co-chairman of the Comite Champagne.\u003c\/p\u003e\n\u003cp\u003eIn 2008, for the first time in its history, the House placed its future into the care of a Chairman who was not a family member. Their choice fell on Jerome Philipon, originally from the Champagne region, who had led an impressive career with large industrial groups. The choice might be unexpected - but Bollinger has never hesitated to reject conformity for the good of the House and its wines! With the Bollinger family's support, Jerome Philipon has extended his predecessor's programme of modernisation and investment. With him, the House has continued to preserve its traditional expertise while incorporating the best of new technologies for the future development of the brand, both in terms of quality and commercial growth.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTechnical Data\u003c\/strong\u003e\u003c\/p\u003e\n\u003cdiv data-v-0d60a9cc=\"\" class=\"content-edito__content__info__paragraph\"\u003eLa Grande Année is the very embodiment of an exceptional, timeless champagne. Artisanal savoir-faire is at the heart of its production. One such artisanal technique is vinification, which takes place in oak barrels that are around 20 years old. This helps the wine develop complex aromas, and, thanks to micro-oxygenation, lends an extraordinary ageing potential.\u003c\/div\u003e\n\u003cdiv data-v-0d60a9cc=\"\" class=\"content-edito__content__info__paragraph\"\u003e\u003c\/div\u003e\n\u003cdiv data-v-0d60a9cc=\"\" class=\"content-edito__content__info__paragraph-bis\"\u003eAt Bollinger, the 2014 vintage gave rise to a precise, fine and complex wine thanks to its minerality and exceptional intensity.\u003c\/div\u003e\n\u003cdiv data-v-0d60a9cc=\"\" class=\"content-edito__content__info__paragraph-bis\"\u003e\u003c\/div\u003e\n\u003cdiv data-v-0d60a9cc=\"\" class=\"content-edito__content__info__paragraph-bis\"\u003eThe 2014 vintage was the product of a year of mixed fortunes.\u003cbr\u003eA rainy autumn and winter were followed by two very dry and sunny months. Then summer, and particularly August, saw markedly cold weather. However, the quality of the grapes was preserved, and the musts had a wonderful balance of maturity and acidity.\u003c\/div\u003e\n\u003cdiv data-v-0d60a9cc=\"\" class=\"content-edito__content__info__paragraph-bis\"\u003e\u003c\/div\u003e\n\u003cdiv data-v-0d60a9cc=\"\" class=\"content-edito__content__info__paragraph-bis\"\u003e\n\u003cp data-v-4293dd2d=\"\" class=\"wine-assembly__text__description\"\u003eLa Grande Année 2014 is an assembly of 19 crus, mostly in ÿ and Verzenay for the 61% Pinot Noir and Chouilly and Oiry for the 39% Chardonnay.\u003c\/p\u003e\n\u003cp data-v-4293dd2d=\"\" class=\"wine-assembly__text__description\"\u003eFermentation takes place entirely in oak barrels and the wine is aged, sealed with a natural cork, for more than twice the time required by the appellation. Dosage is moderate, 8 grams per litre.\u003c\/p\u003e\n\u003cp data-v-4293dd2d=\"\" class=\"wine-assembly__text__description\"\u003e6 grams dosage per litre.\u003cbr\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv data-v-0d60a9cc=\"\" class=\"content-edito__content__info__paragraph-bis\"\u003e\n\u003cstrong\u003eTasting Notes\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv data-v-0d60a9cc=\"\" class=\"content-edito__content__info__paragraph-bis\"\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/div\u003e\n\u003cp\u003eIts delicate colour and golden reflections are a sign of the wine's maturity and Bollinger's wine-making methods. Great complexity; honey, gingerbread and cinnamon aromas; subtle notes of dried fruits (hazelnut) and dried flowers (lime blossom). A mature, supple and full wine with a long finish. Pastry, candied orange and ripe fruit flavours with subtle notes of woodland and vanilla. A creamy effervescence; the subtle acidity of the finish adds freshness.\u003c\/p\u003e","brand":"Mentzendorff","offers":[{"title":"Default Title","offer_id":32653091733600,"sku":"FRANC121013","price":180.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0251\/6048\/2912\/products\/bollinger-grand-annee-712374.jpg?v=1700141121"},{"product_id":"pol-roger-vintage","title":"Pol Roger Vintag Champagne","description":"\u003cp\u003ePol Roger made his first sale of wine in January 1849. Family circumstances forced him to set up a business his father, a notary, had contracted an incurable disease and could no longer carry on his practice. The customer was a merchant in Ay, the native village of Pol Roger. The firm developed rapidly. From Ay, it moved to Epernay in 1851. As early as 1855, Pol began to favor production of brut Champagne. He knew that this was the type of Champagne which the English preferred. By 1899, when its founder died, the brand has acquired an enviable amount of recognition. It had only taken about thirty years.\u003c\/p\u003e\n\u003cp\u003eThe Rogers lived in Ay, a village famous for its vineyards, lying at the foot of the Montagne de Reims. Pol Roger was only 18 when, on 2nd January 1849, he made his first sale of wine. Circumstances obliged him to take such an initiative : his father, a notary, contracted an incurable disease and had to give up his practice. The family settled in Epernay in 1851, where the firm would be able to develop. When Pol Roger died of pneumonia in 1899, his two sons were ready to take over from him.\u003c\/p\u003e\n\u003cp\u003eOn 23rd February 1900, a disaster occurred: Part of the cellars and the buildings collapsed. Five hundred casks and one and a half million bottles were lost. By this time, Pol Roger's sons, Maurice and Georges, were in charge of the firm. A show of solidarity together with brothers determination enabled the firm to overcome this catastrophe. Exports progressed and many crowned heads became customers of the brand. The top restaurants on the Champs-Elysees were serving Pol Roger, but the First World War was to bring this expansion to a halt.\u003c\/p\u003e\n\u003cp\u003eMaurice and Georges Roger took over from their father, Pol. They has worked alongside him since the age of 18. The two brothers' determination enabled the firm to overcome a catastrophe, when in February 1900, the cellars collapsed. In that same year, they obtained the right to change their family name to Pol-Roger, as a tribute to their father. The Pol-Rogers were active participants in viti-vinicultural organisations and other professional associations. In 1912, Maurice was elected Mayor of Epernay. He acted in an exemplary fashion during the German occupation of the town in 1914.\u003c\/p\u003e\n\u003cp\u003eProhibition in the United States and the Russian Revolution made export more difficult. Yet Pol Roger Champagne was present in more and more countries, and the firm's expansion continued. The founding family's direct control over the firm helped it to maintain its identity as it grew. Then came the crisis of 1929 which rendered the economic situation difficult. When the Germans occupied France during the Second World War, the production and the buying of Champagne were controlled by the Wehrmacht.\u003c\/p\u003e\n\u003cp\u003eThe pair of brothers, Maurice and Georges, proved very successful. Maurice was the voice of the firm, taking care of its public relations, sales and marketing. Georges was the nose, sometimes described as the taster-in-chief, looking after the making of the Champagne. The latter was also in charge of the financial management. The year 1927, with the arrival of Jacques, Maurice's son, heralded the arrival of a third generation in the firm. In the 40s, Odette Pol-Roger, became friends with Winston Churchill.\u003c\/p\u003e\n\u003cp\u003eThe emblematic figure of Winston Churchill left his mark on the post-war period. This British statesman was an unwavering client of the Maison Pol Roger: The most delightful address in the world, he declared. It was in 1955 that a general improvement in sales could be felt. The range of wines was enlarged, and this gave an additional impetus to the development of Pol Roger's fame. In 1961, a vintage Rose was launched. A few years later, a special vintage was born, the Cuvee Winston Churchill was born in 1975. At the same time, the firm developed and reached 201 acres in 1999. The previous year, the United States had become the biggest export market.\u003c\/p\u003e\n\u003cp\u003eGeorges Pol-Roger passed away in 1950, Maurice in 1959. The third and fourth generations of the family began to run the company. Jacques and Jean were at the controls, assisted by Christian de Billy (Maurice Pol-Roger's grandson). In 1963, Christian Pol-Roger arrived to strengthen this collegial management. The first member of the fifth generation entered the business in 1988: Hubert de Billy, son of Christian, became Sales Manager for France. Patrice Noyelle, who is not a member of the founding family, joined the management team in 1997.\u003c\/p\u003e\n\u003cp\u003eThe firm adopted a more aggressive sales strategy, with new importers representing the brand in Belgium, Switzerland, Germany and Australia. Significant changes were made in the winery, which underwent complete renovation, in a constant quest for better quality. The enlargement of the premises and the installation of new stainless steel vats was completed in 2004. 2001 saw the launching of a new cuvee called \"Rich\", which is almost a demi-sec. In that same year, the logo and the bottle were redesigned in order to bring more elegance and distinction. In 2007 the house launched the cuvee \"Pure\", Extra Brut, to offer new another style to the range.\u003c\/p\u003e\n\u003cp\u003eThe management team was composed of Christian Pol-Roger, in charge of exports, Hubert de Billy, presiding over sales in France and marketing, Patrice Noyelle, the Chief Executive. The supervisory committee comprised Aymar le Roux, Christian de Billy, and Evelyne de Billy (Vineyard Director). In 2006, Laurent d'Harcourt joined the company as Export Manager while Christian Pol-Roger integrated the supervisory committee.\u003c\/p\u003e\n\u003cp\u003eIn July 2013 Laurent d'Harcourt succeeded Patrice Noyelle and takes over the position of President of the Board of Directors. Laurent joined Pol Roger in 2006 as an Export Director, to replace Christian Pol-Roger, and was appointed to the Board of Directors in June 2008. Laurent d'Harcourt and Hubert de Billy (member of the Board of Directors) are supported by an experienced management team: Dominique Petit (Cellar Master), Evelyne de Billy (Vineyard Manager), Isabelle Gautier (Financial Director) and Hugues Romagnan (Export Director).\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTechnical Data\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eDosage: 7g per litre\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTasting Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe 2009 Brut Vintage from Champagne Pol Roger is a delicate pale lemon. The nose is opulent in its youth displaying ripe stone fruits on the nose, candied lemon peel and grapefruit. Creamy autolytic mouth feel with a refreshing backbone of acidity. The wine has a persistence of length and character. The wine is more accessible in its youth compared to Brut Vintage 2008, but will last for the next decade and onwards.\u003c\/p\u003e","brand":"Pol Roger","offers":[{"title":"Default Title","offer_id":39331463331936,"sku":"FRANC121044","price":100.49,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0251\/6048\/2912\/products\/pol-roger-vintage-834277.jpg?v=1700142471"},{"product_id":"pol-roger-cuvee-winston-churchill","title":"Pol Roger Cuvee Winston Churchill Champagne","description":"\u003cp\u003ePol Roger made his first sale of wine in January 1849. Family circumstances forced him to set up a business his father, a notary, had contracted an incurable disease and could no longer carry on his practice. The customer was a merchant in Ay, the native village of Pol Roger. The firm developed rapidly. From Ay, it moved to Epernay in 1851. As early as 1855, Pol began to favor production of brut Champagne. He knew that this was the type of Champagne which the English preferred. By 1899, when its founder died, the brand has acquired an enviable amount of recognition. It had only taken about thirty years.\u003c\/p\u003e\n\u003cp\u003eThe Rogers lived in Ay, a village famous for its vineyards, lying at the foot of the Montagne de Reims. Pol Roger was only 18 when, on 2nd January 1849, he made his first sale of wine. Circumstances obliged him to take such an initiative : his father, a notary, contracted an incurable disease and had to give up his practice. The family settled in Epernay in 1851, where the firm would be able to develop. When Pol Roger died of pneumonia in 1899, his two sons were ready to take over from him.\u003c\/p\u003e\n\u003cp\u003eOn 23rd February 1900, a disaster occurred: Part of the cellars and the buildings collapsed. Five hundred casks and one and a half million bottles were lost. By this time, Pol Roger's sons, Maurice and Georges, were in charge of the firm. A show of solidarity together with brothers determination enabled the firm to overcome this catastrophe. Exports progressed and many crowned heads became customers of the brand. The top restaurants on the Champs-Elysees were serving Pol Roger, but the First World War was to bring this expansion to a halt.\u003c\/p\u003e\n\u003cp\u003eMaurice and Georges Roger took over from their father, Pol. They has worked alongside him since the age of 18. The two brothers' determination enabled the firm to overcome a catastrophe, when in February 1900, the cellars collapsed. In that same year, they obtained the right to change their family name to Pol-Roger, as a tribute to their father. The Pol-Rogers were active participants in viti-vinicultural organisations and other professional associations. In 1912, Maurice was elected Mayor of Epernay. He acted in an exemplary fashion during the German occupation of the town in 1914.\u003c\/p\u003e\n\u003cp\u003eProhibition in the United States and the Russian Revolution made export more difficult. Yet Pol Roger Champagne was present in more and more countries, and the firm's expansion continued. The founding family's direct control over the firm helped it to maintain its identity as it grew. Then came the crisis of 1929 which rendered the economic situation difficult. When the Germans occupied France during the Second World War, the production and the buying of Champagne were controlled by the Wehrmacht.\u003c\/p\u003e\n\u003cp\u003eThe pair of brothers, Maurice and Georges, proved very successful. Maurice was the voice of the firm, taking care of its public relations, sales and marketing. Georges was the nose, sometimes described as the taster-in-chief, looking after the making of the Champagne. The latter was also in charge of the financial management. The year 1927, with the arrival of Jacques, Maurice's son, heralded the arrival of a third generation in the firm. In the 40s, Odette Pol-Roger, became friends with Winston Churchill.\u003c\/p\u003e\n\u003cp\u003eThe emblematic figure of Winston Churchill left his mark on the post-war period. This British statesman was an unwavering client of the Maison Pol Roger: The most delightful address in the world, he declared. It was in 1955 that a general improvement in sales could be felt. The range of wines was enlarged, and this gave an additional impetus to the development of Pol Roger's fame. In 1961, a vintage Rose was launched. A few years later, a special vintage was born, the Cuvee Winston Churchill was born in 1975. At the same time, the firm developed and reached 201 acres in 1999. The previous year, the United States had become the biggest export market.\u003c\/p\u003e\n\u003cp\u003eGeorges Pol-Roger passed away in 1950, Maurice in 1959. The third and fourth generations of the family began to run the company. Jacques and Jean were at the controls, assisted by Christian de Billy (Maurice Pol-Roger's grandson). In 1963, Christian Pol-Roger arrived to strengthen this collegial management. The first member of the fifth generation entered the business in 1988: Hubert de Billy, son of Christian, became Sales Manager for France. Patrice Noyelle, who is not a member of the founding family, joined the management team in 1997.\u003c\/p\u003e\n\u003cp\u003eThe firm adopted a more aggressive sales strategy, with new importers representing the brand in Belgium, Switzerland, Germany and Australia. Significant changes were made in the winery, which underwent complete renovation, in a constant quest for better quality. The enlargement of the premises and the installation of new stainless steel vats was completed in 2004. 2001 saw the launching of a new cuvee called \"Rich\", which is almost a demi-sec. In that same year, the logo and the bottle were redesigned in order to bring more elegance and distinction. In 2007 the house launched the cuvee \"Pure\", Extra Brut, to offer new another style to the range.\u003c\/p\u003e\n\u003cp\u003eThe management team was composed of Christian Pol-Roger, in charge of exports, Hubert de Billy, presiding over sales in France and marketing, Patrice Noyelle, the Chief Executive. The supervisory committee comprised Aymar le Roux, Christian de Billy, and Evelyne de Billy (Vineyard Director). In 2006, Laurent d'Harcourt joined the company as Export Manager while Christian Pol-Roger integrated the supervisory committee.\u003c\/p\u003e\n\u003cp\u003eIn July 2013 Laurent d'Harcourt succeeded Patrice Noyelle and takes over the position of President of the Board of Directors. Laurent joined Pol Roger in 2006 as an Export Director, to replace Christian Pol-Roger, and was appointed to the Board of Directors in June 2008. Laurent d'Harcourt and Hubert de Billy (member of the Board of Directors) are supported by an experienced management team: Dominique Petit (Cellar Master), Evelyne de Billy (Vineyard Manager), Isabelle Gautier (Financial Director) and Hugues Romagnan (Export Director).\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTechnical Data\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eDosage: 8g per litre\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTasting Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe wine is a deep golden-yellow colour with a continuous thread of lingering bubbles. The elegant nose delivers intense and complex aromas, dominated by enticing notes of dried fruit, toasted almond and honey. On the palate the wine is full bodied, boasting a powerful, rich structure, yet well-balanced with a refreshing acidity and flavourful notes of citrus fruit. The finish shows a remarkable length, with creamy notes of butter combined with rich fruitiness of Mirabelle plum and tart, ripe pear.\u003c\/p\u003e","brand":"Pol Roger","offers":[{"title":"Default Title","offer_id":39331463266400,"sku":"FRANC121040","price":251.5,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0251\/6048\/2912\/products\/pol-roger-cuvee-winston-churchill-499330.jpg?v=1700142744"},{"product_id":"chateau-leoville-barton","title":"Chateau Leoville Barton Cru Classe Saint-Julien","description":"\u003cp\u003eChateau Leoville Barton is the smallest portion of the great Leoville estate and has been owned by the Barton family since 1826. There is no Chateau and the wine is made at Langoa Barton.\u003c\/p\u003e\n\u003cp\u003eSince Anthony Barton took over the reins from his Uncle Ronald in the mid 80s, quality has soared at Leoville Barton and the wine has gone from being a solid mid-league performing 2nd Cru Classe to one of the most exciting and scintillating wines in St. Julien.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eVineyards\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe vineyard nestles in the heart of the St Julien terroir among the most beautiful slopes of Garonne gravel, facing the Gironde river. The clayey gravel subsoil allows excellent growing conditions whatever weather the vintage brings. The plowing is traditional, without weeding or herbicide. The grape varieties are Cabernet Sauvignon (74%), Merlot (23%) and Cabernet Franc (3%).\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eVinification\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThis vintage is: 77% Cabernet Sauvignon, 22.5% Merlot, 0.5% Cabernet Franc.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe harvesting is done entirely by hand. After the de-stemming, the berries are carefully sorted, crushed and poured in wooden vats thermo-regulated, according to their plots. The alcoholic fermentation lasts from 7 to 10 days and the extraction is always respectful of the juice by adjusting the number of pumping depending on the cuvées and the vintages. The maceration is about 3 weeks then the juice is drawn in barrels, lot by lot. The wine is then aged between 16 and 18 months in French oak barrels of which 60% are brand new, in a cellar maintained at 15 °.\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eThe wines are topped up 3 times a week to avoid any contact between the wine and the air, the racking is traditional using the so-called \" l'esquive\" method.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTasting Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe opulence of this wine proves it is the fruit of a sun-blessed vintage, yet with none of the excesses associated with this. The power is certainly present but not domineering thanks to the lively freshness and complexity.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThis is incredibly classy, with very concentrated, rich, restrained black fruits, and hints of cedar, minerals and cigar box. It is all in absolutely perfect balance with a wonderful freshness and sublime elegance amid lashings of fruit and very fine tannins.\u003c\/p\u003e","brand":"Barfords Imports","offers":[{"title":"Default Title","offer_id":39331459727456,"sku":"FRANC114010","price":135.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0251\/6048\/2912\/products\/chateau-leoville-barton-498770.jpg?v=1700141371"},{"product_id":"darroze-les-grands-assemblages-20yo","title":"Darroze les Grands Assemblages 20yo Armagnac","description":"\u003cp\u003eIt was in 1974 that Francis Darroze started his business as a trader and producer of vintage Bas-Armagnacs. For this he relied on years of experience, tasting, and visits to the ageing cellars of Bas-Armagnac, the sub-region of Armagnac where the most rich, complex and interesting spirits are produced.\u003c\/p\u003e\n\u003cp\u003eThe initial idea was simple: to create awareness of a region and its extraordinarily varied wine-producing soils, rich and marked by history, while respecting the originality and typical nature of each estate. Since then he has intensified his search for the best vineyards, the best soils of Bas-Armagnac. He rapidly acquired a national and international reputation for quality and integrity: He doesn't add any softened water or petites eaux to bring it to the necessary degree for sale; the Armagnacs of Francis Darroze are reduced naturally through simple evaporation of the alcohol over years of ageing. (Pierre Casamayor, Revue des vins de France, October 1987). Francis shares his values with those close to him and Marc, his son, rapidly developed the same passion and commitment. They travel through the vineyards and cellars of the Gers and the Landes together, the one providing the experience, the other youth and enthusiasm.\u003c\/p\u003e\n\u003cp\u003eIn the area which used to be called Grand Bas-Armagnac, Darroze focus their determination to discover and hopefully acquire yet another small quantity (a cask here, a demi-john there) of the characterful Armagnacs so typical of the region.\u003c\/p\u003e\n\u003cp\u003eAll the Armagnacs age in their own barrels. To ensure that they retain their true character in the glass, they have never been, and will never be, blended. In addition, no caramel or any other colouring agents are ever added to the pure eaux-de-vie.\u003c\/p\u003e\n\u003cp\u003eIn the Armagnac region, when it is decided to sell a product under its original vintage, the law imposes a minimum ageing period of 10 years in oak vats. The desired balance between flavour, tannin and alcohol is usually reached after around 15 years. Darroze's entire stock of Bas-Armagnac is kept in wood barrels. Only upon receipt of orders do they bottle them. This prolongs the ageing process as much as possible.\u003c\/p\u003e\n\u003cp\u003eDarroze Armagnacs are served at all the three-star Michelin restaurants in France, as well as many other famous restaurants across the country. In their home country their reputation as the ne plus ultras of Armagnac is unquestioned.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTasting Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eNose: Elegant, with dried papaya sweetness, fruity toffee, wax polish, freshly cut leather, marzipan hints and blanched almonds.\u003c\/p\u003e\n\u003cp\u003ePalate: Big and fruity to start, sweet apples, both stewed and freshly sliced, sultanas and raisin. Gentle spice sits behind that, with floral hints, wax polish and some dark chocolate.\u003c\/p\u003e\n\u003cp\u003eFinish: Lots of dry spices, ground ginger, cinnamon, nutmeg, mace, almost garam-masala-like. Fruitiness appears and lingers.\u003c\/p\u003e","brand":"Speciality Brands (1)","offers":[{"title":"Default Title","offer_id":39331446325344,"sku":"BRAND205003","price":101.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0251\/6048\/2912\/products\/darroze-les-grands-assemblages-20yo-933443.jpg?v=1700141544"},{"product_id":"hine-antique-xo","title":"Hine Antique XO Premier Cru Cognac","description":"\u003cp\u003e2013 saw the 250th anniversary of the founding of Hine Cognacs whose quality, refined through six generations, has been recognised the world over. Hine selects its eau-de-vie exclusively from the top Crus of grande and Petite Champagne in the very heart of the Cognac region. The house of Hine stands on the banks of the River Charente and, it is in its dark, ancient cellars that their unrivalled collection of cognac reserves gently age in mature oak casks under the supervision of Hine's Cellar Master, Eric Forget. Family tradition dictates that Hine cognacs are aged far longer than the minimum time required by French law. They prefer to set their own, higher standards so that their cognacs are only released when they have reached maturity.\u003c\/p\u003e\n\u003cp\u003eHine is one of the few houses to specialise in Vintage cognacs, either matured in Jarnac, or shipped to the UK at an early age and matured in cool, damp British cellars, and bottled as Early-landed Vintages. In 1962 the exceptional quality of Hine was officially recognised when the company was awarded the Royal Warrant for the supply of cognac to her Majesty Queen Elizabeth II, the only Cognac house to have received this honour.\u003c\/p\u003e\n\u003cp\u003eHine Antique XO was originally created in 1920 by Georges Hine, grandfather of Bernard Hine, today's honorary Chairman. His personal nickname for the casks of mature vintage cognacs in Hine's ancient cellars was 'antiques'. Hine has created a new bespoke blend of over 40 cognacs exclusively from the Grande Champagne district, the finest Cru of the cognac region for this new bottle and label. The average age of the blend is 20 years.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTasting Notes \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eAntique XO Premier Cru is Hine's most elegant cognac.\u003c\/p\u003e\n\u003cp\u003eNose: Spicy and peppery, fruity, and very rich, cinnamon, nutmeg, and gentle floral aroma - almost lavender.\u003c\/p\u003e\n\u003cp\u003ePalate: A full and supple body with notes of perfume and spice, this is a particularly spicy cognac with zinging top notes.\u003c\/p\u003e\n\u003cp\u003eFinish: A beautiful finish with fruit and nutmeg.\u003c\/p\u003e","brand":"NOT FOUND","offers":[{"title":"Default Title","offer_id":39331446030432,"sku":"BRAND207009","price":182.5,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0251\/6048\/2912\/files\/BRAND207009.jpg?v=1720698000"},{"product_id":"fanny-fougerat-cedre-blanc-extra-old","title":"Fanny Fougerat Cedre Blanc Extra Old Cognac","description":"\u003cp\u003eFanny Fougerat is a fourth generation distiller. Her family had been selling to the big houses that dominate Cognac, but she has decided to redefine the terms. She and her partner farm 30 HA of Ugni Blanc, primarily in Borderies but also in Fin Bois. For those Cognac nerds out there, Borderies needs no introduction - it is the smallest cru and highly sought after. It is a plateau of clay and limestone soil that offers ideal sun exposure, good drainage and allows for deep root development. The eaux-de-vie from Borderies is known to be floral and elegant and also to build complexity more quickly and show its many facets at a younger age. Aromatically it is the Burgundy of Cognac.\u003c\/p\u003e\n\u003cp\u003eFanny's philosophy takes the Burgundy comparison a step further. She is making terroir driven Cognac. She understands the unique nature of her area and also the unique nature of each vineyard, each harvest, each distillation and each barrel. Her Cognac is never blended. Every bottle from every release is labelled with barrel number and bottle number. Each barrel has 450 bottles - and those 450 bottle are unique unto themselves.\u003c\/p\u003e\n\u003cp\u003eThe current release of Cedre Blanc is from 2 barrels only. The Iris Poivre from 12 barrels and the Petit Cigue from 15 barrels, but every barrel is bottled on its own; each release has variation based on the life of each barrel. These are truly unique eaux-de-vies. Fanny Fougerat is to Cognac what Reisetbauer is to Gin. What Grower Producer is to Champagne.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTasting Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eNose: Initial scents offer sweet notes of delectable dark fruits. Beneath the surface, an oak essence lingers as a result of its time spent aging in old oak.\u003c\/p\u003e\n\u003cp\u003ePalate: Old Cognac essence is offered through notes of old oak furniture, leather and rolling tobacco. Beautifully complemented with a sweet essence of fresh orchard fruits and dark chocolate.\u003c\/p\u003e\n\u003cp\u003eFinish: \u003cspan data-mce-fragment=\"1\"\u003eAn exceptionally long aftertaste and finish.\u003c\/span\u003e\u003c\/p\u003e","brand":"Highball Brands LTD","offers":[{"title":"Default Title","offer_id":39331445637216,"sku":"BRAND207039","price":106.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0251\/6048\/2912\/products\/fanny-fougerat-cedre-blanc-extra-old-429308.jpg?v=1700141739"},{"product_id":"the-glendronach-allardice-18yo","title":"GlenDronach 18 Year Old Whisky","description":"\u003cp\u003eThe GlenDronach distillery lies at the Dronach Burn in the Deveron area. The whisky distillery was founded in 1826, by a syndicate headed by James Allardes. Thanks to the fifth Duke of Gordon, distillation throughout the highlands was legalized in the early 19th century. It is said the duke encouraged the group to build GlenDronach. The distillery changed hands in 1852, to Walter Scott of Teaninich. Following his death, a group from Leith acquired the distillery.\u003c\/p\u003e\n\u003cp\u003eIt was in 1920 that William Grant's son Charles Grant purchased GlenDronach for £9,000. A few months later production began once more, the distillery having been silent for some time. During the 1960s, William Teacher and Sons acquired the distillery and subsequently installed two new stills. In 1976, Allied took over and in 1996 they mothballed the distillery. Production began again in 2002 and three years later, following the acquisition of Allied, Chivas Brothers became the new owner.\u003c\/p\u003e\n\u003cp\u003eIn 2005, the distillery was closed for a few months to allow for conversion from coal to steam to heat the stills. This change may well effect the character of the single malt whisky. When fire from coal directly heats the stills, the distribution of heat is somewhat uneven, creating hotspots. These hotspots proffer a richer, toffee-like Scotch whisky. Steam indirectly heats the stills, providing even distribution, without the caramel and toffee overtones. Long since associated with Teachers, GlenDronach's whisky has been used in the blends since the late 1800s. Following the Chivas Brothers acquisition, it has been a constituent of Chivas Regal. The GlenDronach distillery was purchased by BenRiach's owners in 2008 for £15 million.\u003c\/p\u003e\n\u003cp\u003eIn 2009, the new owners announced a total investment of £7 million in the GlenDronach distillery. In the same year, the whole old core range of 12 year old, 15 year old and 18 year old whiskies was relaunched, while a new visitors centre was also opened in 2010. A peated expression was introduced in 2015, showcasing GlenDronach's innovative streak.\u003c\/p\u003e\n\u003cp\u003eHowever, in 2016 GlenDronach was purchased by Jack Daniel's Tennessee whiskey producer Brown-Forman along with its acquisition of the rest of the BenRiach Distillery Company, for the price of £285 million.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGlendronach 18yo\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe Glendronach distillery's core range underwent a shiny redesign in 2024, and here we have its smart new-look 18 Year Old single malt. The Highlander was matured completely in oloroso sherry casks from Andaluca in Spain and boasts an exceptionally rich and fruity sherried profile.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTasting Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eNose: Sherry notes so thick you need a knife to cut them! There's a hint of old rum in there too, with pineapple and brown sugar in tow.\u003c\/p\u003e\n\u003cp\u003ePalate: Christmas cake, rum again, chocolate-coated hazelnut, runny honey and a hint of Sauternes.\u003c\/p\u003e\n\u003cp\u003eFinish: Fresh blackcurrant, blueberry pancakes with a generous helping of maple syrup.\u003c\/p\u003e","brand":"Brown Forman","offers":[{"title":"Default Title","offer_id":39331429875808,"sku":"WHISK229044","price":205.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0251\/6048\/2912\/files\/glendronach-18yo-907758.jpg?v=1736144457"},{"product_id":"bunnahabhain-18yo","title":"Bunnahabhain 18 Year Old Whisky","description":"\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eDeriving from the Gaelic for \"mouth of the river\", Bunnahabhain was founded in 1881 by William Robertson and brothers James and William Greenless. A very smooth, easy-drinking Islay malt, Bunnahabhain (pronounced \"BOO-na-HAven\") closed and reopened twice during the twentieth century and eventually production was limited to a mere few weeks annually following Edrington's 1999 acquisition of previous owners Highland Distillers.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eIn 2003, Edrington sold Bunnahabhain to Burn Stewart Distilleries for £10 million. Included in this deal was the popular blend Black Bottle, whose contents feature a quantity of spirit from every distillery on Islay. Today, production stands at 2.5million litres a year. Of this, 21,000 casks are kept at the distillery for maturation and the resultant whisky will be used for the Black Bottle blend and for bottling as Bunnahabhain single malt. The rest of the outturn is sent for maturation elsewhere. In relative solitude, Bunnahabhain is the Northern-most Islay distillery. It sits in a large bay to the North East of the isle, drawing its water from the Margadale Spring.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003e\u003cstrong\u003eBunnahabhain 18yo\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003eThe Isle of Islay isn't always about the heavily peated monsters that thousands of enthusiasts flock to the island for every year. Bunnahabhain is traditionally the lighter side of Islay with a very low smoke level. This 18 year old expression boasts fantastic sherry flavours from the casks sourced from Spain. This is a fabulous whisky with some serious heritage!\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eTasting Notes\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eNose: Salted caramel leading to sticky toffee pudding sprinkled with nutmeg. With time a leathery quality emerges.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003ePalate: Dense, rich sherried notes perked up with a coastal saltiness. On a second wave roast chestnuts emerge and gentle wood spice.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eFinish: Woodspice becomes mixed spice. The finish is warming and lengthy; salt and sherry towards the very end.\u003c\/span\u003e\u003c\/p\u003e","brand":"CVH Spirits Limited (formally Distell International Ltd)","offers":[{"title":"Default Title","offer_id":39331428008032,"sku":"WHISK232034","price":165.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0251\/6048\/2912\/products\/bunnahabhain-18yo-629817.jpg?v=1700141224"},{"product_id":"domaine-mongeard-mugneret-vosne-romanee-1er-cru-les-orveaux","title":"Domaine Mongeard-Mugneret Vosne-Romanee 1er Cru `Les Orveaux`","description":"\u003cp\u003eThe village of Vosne-Romanee lies between Dijon and Beaune in the heart of the Cote de Nuits region, near the prestigious Chateau du Clos Vougeot and Nuits St Georges.\u003c\/p\u003e\n\u003cp\u003eFor more than eight generations, the Mongeard family has been established in Vosne-Romanee since the year 1620, right in the midst of the Cote de Nuits, producing wine with an utmost respect for tradition.\u003c\/p\u003e\n\u003cp\u003eThe Domaine Mongeard-Mugneret, renamed since 1945, now operates a large vineyard in the purist of the burgundy tradition. My grand-father was Eugene Mongeard and my grand-mother Edmee Mugneret.\u003c\/p\u003e\n\u003cp\u003eThe property accounts today for approximately 30 hectares, spread on 35 different appellations producing white Burgundy issued from the Chardonnay grape, but also essentially red wines issued from the Pinot Noir grape in the best climates of the Cote.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eVineyards\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe wonderful exposure enjoyed by the Vosne Romanee premier cru \"En Orveaux\" vineyards endows these wines with a deep ruby colour and aromas of red fruits, blackcurrants and raspberries. Their robust and richly perfumed bouquet imbues them with a character at once silky and rustic. Their freshness and mellowness, combined with a certain sensuous vinosity renders them a worthy rival to other Vosne Romanee premier crus. This is a supremely well-balanced wine.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTasting Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThere is a background touch of wood spice framing the violet and dark berry fruit aromas where notes of earth, anise and a hint of underbrush can also be found and continues onto the delicious, round and velvety flavours that possess a seductive mouth feel on the balanced, long and sappy finish.\u003c\/p\u003e","brand":"Liberty","offers":[{"title":"Default Title","offer_id":39331420340320,"sku":"FRANC117012","price":220.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0251\/6048\/2912\/products\/domaine-mongeard-mugneret-vosne-romanee-1er-cru-les-orveaux-853458.jpg?v=1700141624"},{"product_id":"tamdhu-15yo","title":"Tamdhu 15 Year Old Whisky","description":"\u003cp\u003e\u003cstrong\u003eGIFT BOXES UNSUITABLE FOR DELIVERIES OUTSIDE LEEDS POSTCODES\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eIt was in 1863 that the Strathspey railway first graced Speyside's locality. A dependable means of travel was, at last, brought to the area and several distilleries were built as a result. Tamdhu was one of them; founded in 1896 by a group of whisky blenders, including William Grant and Sons among others, and designed by the famed, prolific Speyside distillery architect, Charles Doig of Elgin.\u003c\/p\u003e\n\u003cp\u003eThe distillery is of good size; her six stills have a total capacity of four million litres annually, though at present Tamdhu runs at three quarters of this. Tamdhu installed a substantial Saladin box malting system in 1950. One of but a handful of distilleries with onsite maltings and the only one still using a Saladin box, Tamdhu produces all of its own malt as well as enough to supply other distilleries in the Edrington group, notably the Glenrothes distillery. Tamdhu lies on the banks of the mighty River Spey, not far from Knockando. The Knockando distillery's ancient railway station has since been converted into the Tamdhu visitor centre.\u003c\/p\u003e\n\u003cp\u003eTamdhu 15yo has spent is maturation in oloroso sherry casks, resulting in generous helpings of dark fruit and Christmas spice. It is bottled at 46%, with natural colour and without chill filtration.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTasting Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eNose: Charred pineapple, earthy barley and a hearty slice of dense fruitcake, then some toasty oak warmth, orange zest and fennel.\u003c\/p\u003e\n\u003cp\u003ePalate: Still packing heavy dried fruit notes, with a hint of orange oil and dried apricots cutting through. Earthy vanilla appears later on with touches of cedar, leather and cinnamon.\u003c\/p\u003e\n\u003cp\u003eFinish: Warm and sweet, with waxy peels, clove, chocolate ice-cream and oily walnut.\u003c\/p\u003e","brand":"Ian MacLeod","offers":[{"title":"Default Title","offer_id":39331417915488,"sku":"WHISK229047","price":116.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0251\/6048\/2912\/products\/tamdhu-15yo-860973.jpg?v=1700142948"},{"product_id":"pierre-ferrand-s-d-a-selection-des-anges","title":"Ferrand S.D.A Selection Des Anges 1er Cru Cognac","description":"\u003cp\u003eMaison Ferrand is the result of the encounter in 1989 between Alexandre Gabriel and one of the oldest winegrowing families in the Cognac region. Alexandre Gabriel's intention was to breathe new life into Maison Ferrand and make it the world's best cognac. He wanted to maintain age-old, craft-based production methods which were worlds apart from mass production techniques, and sought to bring back to market the true expression of Grande Champagne's, known as Cognac's finest region, great terroir.\u003c\/p\u003e\n\u003cp\u003eIt is around these core values of authenticity and character that Maison Ferrand built up its business, first with cognac, then with other distinctive fine spirits such as gin whose particular character is based on a unique production method.\u003c\/p\u003e\n\u003cp\u003eNowadays, Maison Ferrand is a highly regarded company that distributes its fine spirits in more than 40 countries, in some of the world's most prestigious outlets. Maison Ferrand draws on a dynamic team of people who nurture a passionate interest in what they do.\u003c\/p\u003e\n\u003cp\u003eThe vines that give Pierre Ferrand its distinctive style are planted on the Angeac terroir in the heart of Grande Champagne, considered the Premier Cru de Cognac. Angeac-Champagne is part of what connoisseurs call the \"Golden Triangle\", a highly reputed micro-terroir comprising the best parcels of Grande Champagne. The extremely chalky soil of the rolling landscape gives the grapes the qualities and the necessary acidity to make very good wines that will produce very fine cognacs.\u003c\/p\u003e\n\u003cp\u003eAt Logis d'Angeac, the critical distillation process takes place under the watchful eye of the fifth generation of cellar-masters. Pierre Ferrand cognacs are distilled slowly, in small pot stills with a 25 hectolitres capacity and featuring a distinctive onion shape head, which helps concentrate the aromas and flavors from the wine distilled on fine lees. Particularly rich in fruit aromas, the unfiltered lees help to give the raw spirit body and flavor, elements that will mature and come into their own during the aging process.\u003c\/p\u003e\n\u003cp\u003eThe fresh Eau de Vie is collected from the still and aged in small oak barrels kept in seven different aging cellars, some dry, some humid, at Logis d'Angeac. The thick limestone walls, specific location of the cellars and type of floor (earthen floor in the humid cellars; cement in the dry cellars) all help to ensure the necessary coolness and moisture needed to maintain constant humidity for perfect aging. During the aging process, Pierre Ferrand cognacs spend time in various types of cask, of different ages and toasted to different levels, in order to avoid excessive bitterness caused by exaggerated tannins or oak. The properties of each cask contribute to the important exchange that occurs during aging between the cognac the air and the wood.\u003c\/p\u003e\n\u003cp\u003ePierre Ferrand cognacs owe their personality to more than just terroir, grapes, distillation, casks or slow aging. They also derive their distinctive character from the subtle and precise art of blending. At Logis d'Angeac, five generations of cellar masters have passed on their accumulated knowledge to their successors. Blending is highly skilled work. It takes years of practice and a great deal of talent and intuition before the blender is able to choose the spirits that will best complement each other and come together in perfect harmony to create an incomparable cognac.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePierre Ferrand Selection Des Anges\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eAs Cognac matures in oak barrels, slow evaporation occurs, refining the quality and concentrating the finest flavors and aromas. For centuries, the alcohol that evaporates during the aging process has been known as the mythical angels share. What remains in the barrel is a small quantity of Cognac after many years of maturation and evaporation. \"Our ancestors called it the \"Angel's Selection\" and we call it \"Selection des Anges.\"\u003c\/p\u003e\n\u003cp\u003eThis Brandy is made from Ugni Blanc grapes, the Grande Champagne Cognac has been aged for 30 years, so it's choc full of fruit and aromatic spices. The striking decanter is presented alongside an equally eye-catching case, complete with golden illustration adorning the front.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTasting Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"pageCopy\"\u003eNose: Vanilla, violet, oak, apricot, jasmine, walnut and chocolate.\u003c\/p\u003e\n\u003cp class=\"pageCopy\"\u003ePalate:\u003cspan\u003e \u003c\/span\u003eChocolate, coffee, cedarwood, warm vanilla and honey. Silk and creamy with a finish of leather, licorice and violet.\u003c\/p\u003e\n\u003cp\u003eFinish: Candied ginger and a pinch of tobacco.\u003c\/p\u003e","brand":"Identity Drinks Brands LTD","offers":[{"title":"Default Title","offer_id":39331417161824,"sku":"BRAND207041","price":192.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0251\/6048\/2912\/files\/BRAND207041.jpg?v=1721913009"},{"product_id":"stagg-junior","title":"Stagg Barrel Proof Unfiltered","description":"\u003cp\u003e\u003cspan\u003eA \"trace\" is a wide path, beaten out by herds of buffalo. These traces were followed by explorers and early settlers who travelled to the Wild West. Buffalo Trace was named for the Great Buffalo Trace which cut its course to the banks of the Kentucky River, the buffalo forded their way across the river, eventually reaching the Great Plains. The area was rife with distillation during the eighteenth century, the water was limestone rich and the locality proffered excellent cereal growing conditions.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eA distillery was built in 1857 and was the first to use steam power. During the 1880s, the distillery boasted climate controlled warehouses and was also the first to ship the product down the Mississippi river. The distillery was one of but four that continued to run during US Prohibition, legally. It was granted a permit for distillation for medicinal purposes. Once Prohibition was repealed, the facilities were managed by Albert Blanton. He was committed to his art and, accordingly, produced the best product he could. Named the George T Stagg distillery until June of 1999, at which point it was renamed Buffalo Trace, the distillery produces a range of upmarket bourbons including the acclaimed Eagle Rare and Blanton's.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eSince 1990, the distillery received more awards than any other North American Distillery; notably Malt Advocate hailed it as their 2000 Distillery of the Year and in 2005 Whisky Magazine heralded it as their Distiller of the Year. Buffalo Trace is also noteworthy for marketing the first single barrel bourbon, released in memory of Albert Blanton, who produced a single barrel whiskey to enjoy with friends.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eProduction\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eAnother batch of awesome Stagg straight bourbon from Kentucky's Buffalo Trace distillery, the younger sibling to its much-revered George T. Stagg bourbon. This is an intense, full-on bourbon with a bold, powerful profile packed with leathery oak, chilli, and chocolate, bottled at barrel proof.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eTasting Notes\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWarming spice, leathery oak, burnt sugar, and dark chocolate.\u003c\/span\u003e\u003c\/p\u003e","brand":"Hi Spirits\/Sazerac","offers":[{"title":"Default Title","offer_id":39331407102048,"sku":"WHISK220059","price":102.5,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0251\/6048\/2912\/files\/stagg-barrel-proof-unfiltered-7594744.jpg?v=1777583426"},{"product_id":"ledaig-18yo","title":"Ledaig 18  Year Old Whisky","description":"\u003cp data-mce-fragment=\"1\"\u003eTobermory, the capital of Mull, lies towards the northern end of the island. The bay is one of the safest anchorages in the Hebrides, indeed the original name for the area was Ledaig (pronounced Led-chig) from the Gaelic, meaning 'safe haven'.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eAs well as Tobermory, the distillery also makes Ledaig single malt. The main difference between the two is that Tobermory is lightly peated and Ledaig is quite heavily peated.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThe water source for the distillery is a privately owned Loch close by the Mishnish Lochs, high in hills behind the town. The water from the Loch is richly aromatic with peaty phenols that lend impart a subtle flavour to the whisky. Due to the water's character the barley malt used remains unpeated.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThe ageing process now takes place at Tobermory's sister distillery Deanston, near Doune, for a minimum of ten years. This change of location induces further complexities in the final blending.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eLedaig 18yo\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eDeliciously rich, non-chill filtered and natural colour the 18 year old Ledaig is the second peated release in the core range. This award-winning whisky was first matured for 16 years in ex-bourbon casks before being finished for 2 years in sherry casks, giving the whisky delicious sweet and fruity notes.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eTasting Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eNose: Rich, fruity sherried smokiness, lovely balance of phenols, seaweed and light creosote, dried chilli flakes, spicy black pepper with hints of sweet oakiness.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003ePalate: Powerful rich, sherried, herbal smoky flavours, orange peel, coffee, a touch of sea salt, tobacco and white pepper.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eFinish: Long and quite pungent with more smoke, a hint of liquorice and sea spray.\u003c\/p\u003e","brand":"CVH Spirits Limited (formally Distell International Ltd)","offers":[{"title":"Default Title","offer_id":39331398025312,"sku":"WHISK231025","price":110.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0251\/6048\/2912\/files\/WHISK231025.jpg?v=1769520759"},{"product_id":"hine-bonneuil-2008","title":"Hine Bonneuil 2006 Cognac - Limited Edition","description":"\u003cp data-mce-fragment=\"1\"\u003e2013 saw the 250th anniversary of the founding of Hine Cognacs whose quality, refined through six generations, has been recognised the world over. Hine selects its eau-de-vie exclusively from the top Crus of grande and Petite Champagne in the very heart of the Cognac region. The house of Hine stands on the banks of the River Charente and, it is in its dark, ancient cellars that their unrivalled collection of cognac reserves gently age in mature oak casks under the supervision of Hine's Cellar Master, Eric Forget. Family tradition dictates that Hine cognacs are aged far longer than the minimum time required by French law. They prefer to set their own, higher standards so that their cognacs are only released when they have reached maturity.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eHine is one of the few houses to specialise in Vintage cognacs, either matured in Jarnac, or shipped to the UK at an early age and matured in cool, damp British cellars, and bottled as Early-landed Vintages. In 1962 the exceptional quality of Hine was officially recognised when the company was awarded the Royal Warrant for the supply of cognac to her Majesty Queen Elizabeth II, the only Cognac house to have received this honour.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eTasting Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003eThe Bonneuil Series, first launched in 2005 and only released in exceptional years, showcases the impact of terroir on the Cognac region. Hine Bonneuil 2010 is an unblended single estate cognac from a single harvest that provides the purest and most accurate expression of the Grande Champagne’s chalky terroir. Bottled on 21 July 2020, Domaines Bonneuil 2010 is a rare and precious Cognac that exudes elegance.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003eNose: Mixed peels and liquorice with hints of Parkin and honey developing. Dates and custard emerge from the background too.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003ePalate: Some minerality keeps things in shape, with rounded buttery cake, allspice, dried apricot, red apple and quince notes.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003eFinish: Shortcrust pastry, some citrus curd and cape gooseberries.\u003c\/span\u003e\u003c\/p\u003e","brand":"Speciality Brands (1)","offers":[{"title":"Default Title","offer_id":39331390586976,"sku":"BRAND207032","price":135.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0251\/6048\/2912\/files\/hine-bonneuil-2006-977124.jpg?v=1736855463"},{"product_id":"paul-hobbs-napa-valley-cabernet-sauvignon","title":"Paul Hobbs Napa Valley Cabernet Sauvignon","description":"\u003cp data-mce-fragment=\"1\"\u003eRaised on a farm on the east coast of the United States, Paul Hobbs grew up in a tee-total household but this did not stop his first taste of wine being Chateau Y'quem. It is tempting to say 'and the rest is history' and leave it at that, but there is so much more to this man.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003ePaul came to winemaking via studying to be a doctor and this scientific background and attention to detail has helped hone his approach to crafting wonderfully precise, complex wines in California, and around the world. He has famously been called the 'Steve Jobs' of wine by Forbes magazine and it is clear he is a driven perfectionist whose hard work has paid off with numerous 100 points scores from the critics. However, to stop there would do Paul an injustice. Notwithstanding his mainstream winemaking training at USC Davis, Paul has been a long advocate of low intervention methods.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eVineyards\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThis stately Cabernet Sauvignon derives great depth from the diverse terroirs of its pedigree vineyards, including Nathan Coombs Estate, State Lane, Beckstoffer Dr. Crane, Beckstoffer Las Piedras, Wombats and Flat Rock.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eVinification\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eCabernet Sauvignon 95% Petit Verdot 3% Cabernet Franc 2%\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eHand-harvested at night, fermented in small, closed top stainless steel fermenters with indigenous yeasts, 5-7 day cold soak, 29 day total maceration, spontaneous malolactic fermentation in barrels, bottled unfined and unfiltered.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eAged 20 months in French oak 63% of which is new.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eTasting Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eDark garnet colour with aromas of blackberry and cassis, lavender, fresh crushed sage, black olive and cedar. The generous and juicy palate excites with black fig, dark chocolate, tobacco leaf, and graphite. The wine finishes long and pure with chewy bramble and tannin.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThink of serving it with roast beef or steak.\u003c\/p\u003e","brand":"Alliance Wine","offers":[{"title":"Default Title","offer_id":39407375351904,"sku":"USAME150018","price":115.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0251\/6048\/2912\/products\/paul-hobbs-napa-valley-cabernet-sauvignon-936146.jpg?v=1700142601"},{"product_id":"remy-martin-xo","title":"Remy Martin XO Cognac","description":"\u003cp data-mce-fragment=\"1\"\u003eOne of the \"big four\" Cognac houses, Remy Martin is best known for producing some of the world's best Fine Champagne Cognac (a blend of Grande Champagne and Petite Champagne spirit - the two premier appellations in the Cognac region). To produce their Cognac, Rémy Martin uses an exclusive blend of grapes made up of 97% Ugni Blanc and Colombard, with the remainder being the spicy, robust Folle Blanche grape.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eHarvested in early October, the grapes are gently pressed before a 5 to 7 day fermentation, resulting in a white wine with an ABV of roughly 7-9%.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThe Remy Martin house was founded in 1724 and today their production methods remain very similar to those of almost 300 years ago. Distillation takes place in traditional, small alembic copper pot stills before maturation in the finest French Limousin oak casks. The characteristically large, open grain of the Limousin oak accounts for a great deal of added spice and vanilla-like flavours during the ageing period.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eMaturation in particular is where the brand really stands apart; the spirit is aged far longer than most Cognacs and thanks to the exclusive use of grapes from the top Grande Champagne and Petite Champagne regions, it matures particularly well.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eAfter maturation, the final stage is blending, during which the Cellar Master, Pierrette Trichet, selects eaux-de-vie of varying age and cru to create Rémy Martin’s signature spirits. The final spirit is known for its signature house style of spiced, rich, fruity Cognac with floral and apricot overtones.\u003c\/p\u003e\n\u003cp\u003eRemy Martin XO is a blend of 85% Grande Champagne and 15% Petite Champagne.\u003c\/p\u003e\n\u003cp\u003eRémy Martin XO is made with a blend of Ugni Blanc, Folle Blanche, and Colombard grapes. The cognac is then aged in oak barrels for at least ten years. This ageing process allows the flavours of the different grape varieties to meld together and develop complex notes of vanilla, caramel, and spice. Rémy Martin XO is a full-bodied cognac with a rich, round flavour that is perfect for sipping slowly.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eTasting Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eNose: Fruity with dates and peels, honey and a little marmalade, overripe grape and warm pastries.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003ePalate: Spicy with warm pastries, overripe grape, fruits, spices, warm pastries and orange peel.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eFinish: Long with spices, fruits and peels.\u003c\/p\u003e","brand":"Remy Cointreau","offers":[{"title":"Default Title","offer_id":39410070159456,"sku":"BRAND207048","price":210.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0251\/6048\/2912\/files\/BRAND207048.jpg?v=1769526615"},{"product_id":"benriach-21yo","title":"Benriach 21 Year Old Whisky","description":"\u003cp data-mce-fragment=\"1\"\u003eFounded in 1898 by John Duff, the original Benriach was short-lived; following monetary difficulties the distillery was sold to the Longmorn Distilleries Company who closed it at the turn of the twentieth century. Benriach, named for the Gaelic for \"speckled mountain\", was one of the few distilleries with its own floor maltings, following closure they remained in use, supplying neighbouring Longmorn.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThe upturn in whisky's fortunes in the 1960s saw Benriach run from 1965 onwards under new owners The Glenlivet Distillers, before Seagrams purchased the distillery in 1978. In 1985 two extra stills were added bringing the total to four. The floor maltings were in use again and remained so continuously until 1999. When Pernod Ricard took over Seagram's whisky division in 2001 Benriach was mothballed, but in April of 2004, Benriach was sold, along with several thousand casks, for £5.4million to the South African company, Infra Trading, combining their efforts with Burn Stewart director Billy Walker. They reopened the distillery the following year and soon established the Benriach Distilling Co.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eIn 2008, the Benriach Distilling Co acquired a second distillery from Chivas Brothers in the shape of GlenDronach, before adding Glenglassaugh Distillery to its portfolio in 2013. Brown-Forman, the Louisville, Kentucky-based producer of Jack Daniel's, in-turn bought the Benriach Distilling Co in 2016 for £281 million.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eToday, Benriach is back in full production and has become a firm favourite for many Scotch whisky fans since it was reinvigorated under Walker and co. It has cemented a reputation as an unconventional whisky distiller with some of the most experimental casks in Speyside. Benriach distils three malt whisky styles - unpeated, peated and triple distilled - and is one of the two remaining Speyside distilleries to use malted barley from its own on-site floor maltings, which were reopened in 2013.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThe Twenty One is matured for 21 years in a rather intriguing combination of casks – bourbon barrels, sherry casks, virgin oak casks, and Bordeaux red wine casks. Fruity notes blend brilliantly with warming oak and fragrant wafts of smoke – an exceptional whisky from Dr. Rachel Barrie and her team.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eTasting Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eNose: Buttered hot cross buns, old oak furniture, toasty peat, sherried peels, pecans.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003ePalate: Raisins, sultanas, nutty brown bread, smoky cedar with subtle sweetness to it, dark chocolate lingering later on.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eFinish: A slow build of peppercorn and clove on the finish, balanced by dried cherry and almond.\u003c\/p\u003e","brand":"Brown Forman","offers":[{"title":"Default Title","offer_id":39474976751712,"sku":"WHISK230069","price":172.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0251\/6048\/2912\/products\/benriach-21yo-211565.jpg?v=1700141055"},{"product_id":"daftmill-15yo-cask-strength-2006","title":"Daftmill 2007 15 Year Old Cask Strength Whisky","description":"\u003cp class=\"MsoNormal\"\u003eSet in the heart of Fife, they use their own barley, grown at Daftmill Farm, and sparkling water from their own artesian well to produce the finest of malt whiskies.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eDaftmill is situated in the Howe of Fife near to the Bow of Fife. Part of the Pitlair Estate, it sits in the fertile valley of the River Eden in the Parish of Collessie.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eThe Barony of Pitlair at one time covered large areas of Fife. Although now much reduced people have been living and farming here for thousands of years. Just along the road is a Pictish standing stone from the 6th or 7th century with carving depicting a naked warrior with spear and large shield – probably one of the lads the Romans were wary of!\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eDaftmill is a family farm situated in the Howe of Fife. The farms main enterprises are growing cereals, mainly malting barley, rearing beef cattle and growing potatoes. The farm also produces carrots and broccoli.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eIn June 2003 Daftmill applied for planning permission to convert the old mill buildings into a distillery. It took most of 2004 and 2005 to repair the buildings and install all the equipment. By St Andrews day 2005 when they received their licence from Revenue and Customs they were ready to start distilling.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eOther than the stills and the mash tun which came from coppersmiths Forsyths in Rothes, all the other equipment and work to convert the buildings and create the distillery was supplied by local craftsmen from around the Cupar area.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eIn the distillery, Daftmill use the barley that they grow on the farm and water from their own artesian well to make the whisky.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eThe distillery operates in harmony with the farm. The farm grows the barley then after it is mashed in the spent grains or draff provide a nutritious protein rich feed for the cattle. The pot ale and spent lees, that’s the left overs from the distillation, are stored in a large tank on the farm then sprayed onto the grass or barley stubble as a fertiliser. The warm water that has been used to cool the stills is either kept to be used for the next mash or it is pumped into the duck pond where any heat is lost. It also helps stop the pond from freezing over in the Winter.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eThe distillery has to operate on a seasonal basis around the farming calendar. During the winter months when things are not so busy on the farm we make whisky but by spring time we need to get the barley sown, potatoes planted and cattle out to grass so the distillery falls silent. In mid-summer there is a lull in the farm work, and they distil in June and July before shutting down again for harvest time.\u003cspan style=\"mso-spacerun: yes;\"\u003e  \u003c\/span\u003eOperating like this was once the norm but has not been seen in Scotland for the last 100 years.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e15yo Cask Strength 2007\u003c\/p\u003e\n\u003cp\u003eThe malt used for this whisky comes from the Optic barley variety. This was a staple in the Scotch whisky industry for several years.\u003c\/p\u003e\n\u003cp\u003eThey distilled the thirteen casks in this bottling in January or August 2007, using first-fill ex-bourbon barrels. We matured them in the upper level of the warehouse and bottled them in July 2023 at the traditional Fife strength.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eTasting Notes\u003c\/p\u003e\n\u003cp\u003eNose: The richness of a slightly more mature age is apparent, with a biscuity sweetness, subtle waxy notes, and a more complex herbal profile including bay leaf, lemon thyme, and verbena. There are also richer notes such as chamois leather and grassy olive oil. Adding water reveals more lemon oil notes, slight medicinal influences, and pine sap.\u003c\/p\u003e\n\u003cp\u003ePalate: Grassy and waxy with hints of old-school shilling ales, barley extract, and mineral oils. The texture is noticeably fatter compared to younger Daftmills, with a more pronounced rich and spicy wood influence. With water, it becomes more herbal, oilier in texture, and retains flavours of sweet beers, toffee apple, and wood spices.\u003c\/p\u003e\n\u003cp\u003eFinish: Good length, with a nice balance of sappiness, spice, herbal notes, and oiliness.\u003c\/p\u003e","brand":"Berry Bros \u0026 Rudd","offers":[{"title":"Default Title","offer_id":39519087001696,"sku":"WHISK228016","price":180.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0251\/6048\/2912\/files\/daftmill-15yo-cask-strength-2007-7637983.jpg?v=1769542811"},{"product_id":"bruichladdich-2012-bere-barley","title":"Bruichladdich 2012 Bere Barley Whisky","description":"\u003cp\u003eBere, pronounced \"bear,\" is a six-row barley currently cultivated mainly on 5-15 hectares of land in Orkney, Scotland. It is also grown in Shetland, Caithness and on a very small scale by a few crofters on some of the Western Isles, i.e. North Uist, Benbecula, South Uist, Islay and Barra. It is probably Britain's oldest cereal in continuous commercial cultivation and would have been used by Scotland’s early distillers through distant centuries, right back to neolithic times.\u003c\/p\u003e\n\u003cp\u003eHowever, in the 20th century an emphasis on efficiency and commercial return encouraged the pursuit of yield over flavour – favouring varieties that would produce the easiest crop and greatest extract.\u003c\/p\u003e\n\u003cp\u003eAlways champions of flavour, Islay’s Bruicchladdich distillery have been working with the University of the Highlands and Islands' Agronomy Institute since 2005 to reintroduce bere barley to the distilling of single malt whisky.\u003c\/p\u003e\n\u003cp\u003eBere is a hardy grain, adapted to poor soil conditions and to a short growing season. In early trials it proved resilient to milling and mashing. It took time and patience to understand how to get the best from this enigmatic barley.\u003c\/p\u003e\n\u003cp\u003eSown in April for a September harvest, the 2011 growing season was mostly warm and dry, until the crucial cutting time when there were few days free from rain. This 2012 vintage has matured over ten patient years in first fill ex-bourbon casks. This understated maturation delicately balances an unctuous texture and malty, sweet fruit flavour. The result is a whisky created with utmost respect, from grain to glass.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTasting Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eNose: Zesty lime, creamy vanilla, fresh hay, green apple, honeysuckle \u0026amp; barley sugar.\u003c\/p\u003e\n\u003cp\u003ePalate: Cereal driven with apple crumble, warm scones, stone fruit, honey \u0026amp; a sea shell minerality.\u003c\/p\u003e\n\u003cp\u003eFinish: Gingerbread, milk chocolate, marzipan and apricot jam.\u003c\/p\u003e","brand":"Remy Cointreau","offers":[{"title":"Default Title","offer_id":39527227555936,"sku":"WHISK232050","price":110.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0251\/6048\/2912\/products\/bruichladdich-2012-bere-barley-660873.jpg?v=1700141222"},{"product_id":"ancnoc-18yo","title":"AnCnoc 18 Year Old Whisky","description":"\u003cp\u003e\u003cspan\u003eKnockdhu Distillery in Banffshire opened its doors in 1894, thanks to the pioneering vision of founder John Morrison, who brought the story of anCnoc to life.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003ePicture an expanse of barley fields, with a rich supply of peat and crisp, clear springs of water close at hand. Couple that with the presence of the Great North of Scotland railway line on your doorstep and it’s not hard to see why John Morrison embraced the opportunity to turn a gift of nature into something unique to share with the world.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe distillery’s enduring charisma echoes the timeless allure of the nearby Black Hill, known as Knockdhu in Gaelic. It provides not only the name of the distillery, but the source of the many springs of pure, clear water required to make this whisky. However, the brand name anCnoc (Gaelic for ‘the hill’ and pronounced ‘a-nock’) lends it the unusual distinction of not being named after the distillery which produces it.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eKnockdhu Distillery has enjoyed, and sometimes endured, an eventful history. Worked continuously up until 1931, it has since overcome economic depression and wartime restrictions on barley, even taking on the role of a military barracks. However, when it became the first distillery purchased by Inver House Distillers in 1988, a new era dawned. Since then, its reputation as a distillery rooted in tradition but renowned for an innovative attitude has remained very much to the fore.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWhat has remained virtually unchanged throughout the distillery’s rich history is the distillation process. Knock Hill continues to supply the pure water required, while the two copper pot stills are made to the same design as they were in 1894, their bulbous bases and tall, narrow necks giving anCnoc a light, fresh flavour similar to that first sampled more than 125 years ago.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eIn keeping with traditional methods, Knockdhu continue to use a stainless steel mash tun, with wooden washbacks. The whisky is aged in American and Spanish oak barrels, while the thick granite walls of the dunnage warehouses make for a stable temperature – and ultimately a beautifully consistent dram with an accessible, contemporary character.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe whisky-making process is a source of pride for Knockdhu's distillery team, led by Distillery Manager Gordon Bruce, and known locally as the ‘Men of Knock’. The worldwide popularity and acclaim anCnoc enjoys is testament to their passionate pursuit of perfection. Still brought to life using time-honoured production methods, anCnoc forges an irresistible bond between its long-established roots and the modern-day whisky enthusiast.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAnCnoc 18yo\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eA superb addition to AnCnoc's core range, the 18 year old has matured in Spanish oak ex-sherry casks and American oak ex-bourbon barrels and has been bottled in its most natural form, neither chill-filtered nor coloured.  As a result this dram may develop a light haze with the addition of water or if kept at a cold temperature. This haze is a natural characteristic of whisky that is non chill-filtered.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eTasting Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eNose: Unrefined sugar and satisfying raw honey with blood orange and satsuma segments.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003ePalate: Full-bodied and bold, aromatic spices, fruit loaf, fig roll and candied lemon are followed by a surge of vanilla, honey and caramel.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eFinish: A long finish with warming Sherried spice.\u003c\/p\u003e","brand":"Inver House Distillers (International Beverage)","offers":[{"title":"Default Title","offer_id":39553907425376,"sku":"WHISK230074","price":115.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0251\/6048\/2912\/products\/ancnoc-18yo-525948.jpg?v=1700140792"},{"product_id":"glenlivet-18yo","title":"Glenlivet 18 Year Old Whisky","description":"\u003cp\u003e\u003cspan\u003eOne of the most famous malts in the world, perhaps on account of the story of George Smith,an illegal distiller in Speyside who went legit when he obtained the first licence to legally distill whisky in 1824.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"intro\"\u003eFor many years afterwards he had to carry a pair of pistols to protect himself and his family from his aggrieved erstwhile colleagues, the moonshiners, but the quality of his spirit quickly made him and his distillery famous and set a precedent that sparked the birth of the industry as we know it today.\u003c\/p\u003e\n\u003cp\u003eFamously the first legal Scottish distillery in Speyside after owner George Smith took the brave step of applying for the first licence to distil following the Excise Act of 1823, Glenlivet became so synonymous with the best quality that the company was forced to take legal action in the 1880s to prevent its rivals passing off their own wares as 'the Real Stuff'. Despite the Smith family winning the exclusive right for their product to be known as 'The' Glenlivet, dozens of other distilleries persisted with the usage of the Glenlivet suffix (eg Macallan-Glenlivet) for decades afterwards.\u003c\/p\u003e\n\u003cp\u003eAlthough the distillery's standard 12yo epitomises the kind of soft, smooth, lighter style of Speyside malts beloved of so many whisky fans, Glenlivet's spirit has also proven itself to be more than capable of withstanding long years of wood-ageing. \u003c\/p\u003e\n\u003cp\u003eThe 18yo is \u003cspan data-mce-fragment=\"1\"\u003ematured in a combination of first and second fill American oak and sherry casks. It also won two golds at the International Wine and Spirits Competition.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTasting Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp id=\"ContentPlaceHolder1_ctl00_ctl04_TastingNoteBox_ctl00_noseTastingNote\" class=\"pageCopy\"\u003eNose:\u003cspan\u003e \u003c\/span\u003eQuite big and well-rounded. There are notes of chewy sultanas and Sherried peels, barley sugars and toasty cereals with petals and apple blossom. A touch of fudge and gentle wisps of smoke.\u003c\/p\u003e\n\u003cp id=\"ContentPlaceHolder1_ctl00_ctl04_TastingNoteBox_ctl00_palateTastingNote\" class=\"pageCopy\"\u003ePalate:\u003cspan\u003e \u003c\/span\u003eFull and rich with notes of chewy, tannic oak. Manuka honey and walnut with Cox’s apples and orange peels. Cut herbs - fennel and spearmint.\u003c\/p\u003e\n\u003cp id=\"ContentPlaceHolder1_ctl00_ctl04_TastingNoteBox_ctl00_finishTastingNote\" class=\"pageCopy\"\u003eFinish:\u003cspan\u003e \u003c\/span\u003eLong and dry with a spicy oak note.\u003c\/p\u003e","brand":"Pernod Ricard UK","offers":[{"title":"Default Title","offer_id":39776210190432,"sku":"WHISK230102","price":133.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0251\/6048\/2912\/products\/glenlivet-18yo-836715.jpg?v=1700142017"},{"product_id":"perrier-jouet-belle-epoque","title":"Perrier-Jouet Belle Epoque Vintage  Champagne","description":"\u003cp\u003ePerrier Jouet was established in 1811 by Pierre-Nicolas-Marie Perrier in the town of Epernay, adding the maiden name of his wife, Ad le Jouet, to name the house.\u003c\/p\u003e\n\u003cp\u003eIn 1854 Perrier Jouet were the first house to release a dry style of Champagne, which would then be replicated across the region. It was also one of the first Houses to stamp the cork of its wines and add the initials PJ as proof of their authenticity.\u003c\/p\u003e\n\u003cp\u003ePerrier-Jouet consists of sixty-five hectares of land rating 99.2% on the Cru scale and they carefully select the best plots of land giving pride of place to Chardonnay. This brings a delicacy to the Perrier Jouet style, a style said to have been favoured by Pierre-Nicolas-Marie, and a trait that can still be found in the wines of Perrier Jouet today.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eVinification\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eThis 2015-vintage Champagne from Perrier-Jouët has been made with a combination of 50% Chardonnay, 45% Pinot Noir and 5% Pinot Meunier grapes to emphasise the unique character of its vintage. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTasting Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003ePerrier-Jouët Belle Epoque is a true icon – a rare and elegant champagne that celebrates the art of blending in the Perrier-Jouët style.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eA pale gold, clear and luminous. Delicate aromas of fruit – vine peach and poached pear – and linden and hawthorn blossom. Notes of juicy vine peach lend a fine texture, complemented by poached pear and rhubarb.\u003c\/span\u003e\u003c\/p\u003e","brand":"Pernod Ricard UK","offers":[{"title":"Default Title","offer_id":39776233422944,"sku":"FRANC121073","price":182.5,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0251\/6048\/2912\/products\/perrier-jouet-belle-epoque-452701.jpg?v=1700142603"},{"product_id":"aberlour-abunadh","title":"Aberlour A'Bunadh Cask Strength Whisky","description":"\u003cp\u003e\u003cspan\u003eAberlour (pronounced ‘Ab-er-LAU-errr’) sits at the base of the rugged mountain range, Ben Rinnes. Nestled in the village of the same name, the distillery was founded by Peter Weir and James Gordon in 1826, though Peter was to pull out a year later. The village lies on the Lour Burn, which converges with the River Spey just 270 metres from the distillery. The 6th century Celtic saint St Drostan, baptised local chiefs in the distillery’s water source.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eOwned by Chivas Brothers, a subsidiary of Pernod Ricard, Aberlour is the seventh bestselling Scotch single malt. The distillery was rebuilt twice due to devastating fire damage; the first rebuild took place in 1879 and was financed by James Fleming, a local banker who relocated it upstream. It was rebuilt again in 1898 and was redesigned by the architect Charles Doig. The core expression, a ten year-old, is a marriage of sherry and bourbon butt and, in 2003, it won the trophy for best single malt at the International Wine and Spirits Competition.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eAberlour opened up the doors to its brand new visitor centre in August of 2002, with tours tailored for whisky aficionados rather than hoards of tourists.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eMeaning ‘the original’ in Gaelic, A’bunadh is the distilleries tribute to Aberlour’s founder, James Fleming. It’s hand-made from start to finish and bottled at cask strength for a robust and intense, sherried whisky. The whisky is matured 100% in first-fill, ex-oloroso sherry casks.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTasting Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"pageCopy\" id=\"ContentPlaceHolder1_ctl00_ctl02_TastingNoteBox_ctl00_noseTastingNote\"\u003eNose: Heaps of stone fruit, candied oranges, and festive spice, with buttery malt and caramel wafers.\u003c\/p\u003e\n\u003cp class=\"pageCopy\" id=\"ContentPlaceHolder1_ctl00_ctl02_TastingNoteBox_ctl00_palateTastingNote\"\u003ePalate: Dense fruit cake, well fed with sherry and packed with sultanas, followed by zesty marmalade and gingerbread.\u003c\/p\u003e\n\u003cp class=\"pageCopy\" id=\"ContentPlaceHolder1_ctl00_ctl02_TastingNoteBox_ctl00_finishTastingNote\"\u003eFinish: Dried fruit and spices linger for an age with sweet crumble, dustings of cocoa, and a touch of pepper in tow.\u003c\/p\u003e","brand":"Pernod Ricard UK","offers":[{"title":"Default Title","offer_id":39776251674720,"sku":"WHISK230103","price":108.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0251\/6048\/2912\/files\/WHISK230103.jpg?v=1767183560"},{"product_id":"bruichladdich-port-charlotte-pmc-01-pomerol-cask","title":"Bruichladdich Port Charlotte PMC: 01 Pomerol Cask Whisky","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cspan class=\"metafield-multi_line_text_field\" data-mce-fragment=\"1\"\u003eBruichladdich was built by Barnett Harvey in 1881. Five years later, the Bruichladdich Distillery Company was founded and renovation and refurbishment commenced. The \"Laddie\", as it is affectionately known, is often considered to be the fruitiest, most inventive Islay malt and, indeed, there has been some contention as to whether it has truly attained Islay-status. Bruichladdich countered this with the introduction of the Port Charlotte range and later with the 2008-released Octomore, the world's most heavily peated whisky with a phenol content of 131ppm. Then the distillery went almost the complete opposite direction and created The Botanist Gin!\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eThe gentle character of the spirit is attributed by some to the milder weather conditions at Bruichladdich's locality, sheltered, as it is, from Mother Nature by the Rhinns, the rugged Islay mountain range. Following the death of the then owner, Barnett's son William Harvey IV in 1936, the distillery was run by Kenneth Harvey and sold a year later to Joseph Hobbs for the sum of £23,000. Silent for the latter part of the Second World War, Bruichladdich closed its in-house maltings in 1961, bringing malt in from the Islay maltings at Port Ellen. Enjoying good fortunes, further stills were added in 1975 to grapple increasing demand.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eBlenders Whyte and Mackay acquired the distillery under Invergordon Distillers in 1993. Just two years later, production ceased and in 2000 the distillery was purchased by Murray McDavid for £6.5m. The former Bowmore manager, Jim McEwan was brought in as Production Director, and in July of 2001 distillation began once more. Today the range is vast; many cask finishes, or 'ACE'd (additional cask enhancement) whiskies, have been released as well as the formerly mentioned peated offerings and, following a few successful years, the \"Laddie's\" future looks promising.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003e\u003cspan class=\"metafield-multi_line_text_field\" data-mce-fragment=\"1\"\u003ePMC: 01 Pomerol Cask\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003eThe 6th release in Port Charlotte's cask exploration series, PMC:01, has spent the second half of its maturation journey in Pomerol casks from Bordeaux’s Right Bank. Pomerol is home to some of the finest and most sought-after red wines in the world and is the smallest of all the major Bordeaux wine appellations. This release is presented with all-natural colour, with no chill-filtration, and at 54.5% ABV. After initially being filled into first-fill Bourbon barrels in 2013 and matured for 4 years, it was then re-casked into Pomerol casks in 2017 and matured for the next 5 years. Expect a dram bursting with notes of oak, rich fruit, and gentle peat smoke – an unforgettable single malt.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan class=\"metafield-multi_line_text_field\" data-mce-fragment=\"1\"\u003e\u003cstrong\u003eTasting Notes\u003c\/strong\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eNose: \u003cspan data-mce-fragment=\"1\"\u003eWarm peat smoke and red fruits open on the nose, moving to stewed pears, melon and a subtle marine note. Delicate floral notes of rose and geranium follow, with hints of vanilla, honey, leather and toasted oak coming from the wood.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003ePalate: \u003cspan data-mce-fragment=\"1\"\u003eMalt sugar and peat smoke complement the tremendous viscosity of the liquid which coats the palate. The influence of the cask continues and showcases the harmonious balance of oak and fruit, with succulent blackberries, plum and aged leather.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eFinish: \u003cspan data-mce-fragment=\"1\"\u003eMellow marine tones, crushed seashells and a hint of citrus lemon rind nod to the single malt’s all-Islay maturation while Port Charlotte’s signature peat smoke lingers.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Remy Cointreau","offers":[{"title":"Default Title","offer_id":39961723404384,"sku":"WHISK232057","price":123.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0251\/6048\/2912\/files\/bruichladdich-port-charlotte-pmc-01-pomerol-cask-249520.jpg?v=1730377255"},{"product_id":"daftmill-2011-summer-batch-release","title":"Daftmill 2011 Summer Batch Release Whisky","description":"\u003cp\u003e\u003cspan class=\"metafield-multi_line_text_field\"\u003eSet in the heart of Fife, they use their own barley, grown at Daftmill Farm, and sparkling water from their own artesian well to produce the finest of malt whiskies.\u003cbr\u003e\u003cbr\u003eDaftmill is situated in the Howe of Fife near to the Bow of Fife. Part of the Pitlair Estate, it sits in the fertile valley of the River Eden in the Parish of Collessie.\u003cbr\u003e\u003cbr\u003eThe Barony of Pitlair at one time covered large areas of Fife. Although now much reduced people have been living and farming here for thousands of years. Just along the road is a Pictish standing stone from the 6th or 7th century with carving depicting a naked warrior with spear and large shield – probably one of the lads the Romans were wary of!\u003cbr\u003e\u003cbr\u003eDaftmill is a family farm situated in the Howe of Fife. The farms main enterprises are growing cereals, mainly malting barley, rearing beef cattle and growing potatoes. The farm also produces carrots and broccoli.\u003cbr\u003e\u003cbr\u003eIn June 2003 Daftmill applied for planning permission to convert the old mill buildings into a distillery. It took most of 2004 and 2005 to repair the buildings and install all the equipment. By St Andrews day 2005 when they received their licence from Revenue and Customs they were ready to start distilling.\u003cbr\u003e\u003cbr\u003eOther than the stills and the mash tun which came from coppersmiths Forsyths in Rothes, all the other equipment and work to convert the buildings and create the distillery was supplied by local craftsmen from around the Cupar area.\u003cbr\u003e\u003cbr\u003eIn the distillery, Daftmill use the barley that they grow on the farm and water from their own artesian well to make the whisky.\u003cbr\u003e\u003cbr\u003eThe distillery operates in harmony with the farm. The farm grows the barley then after it is mashed in the spent grains or draff provide a nutritious protein rich feed for the cattle. The pot ale and spent lees, that’s the left overs from the distillation, are stored in a large tank on the farm then sprayed onto the grass or barley stubble as a fertiliser. The warm water that has been used to cool the stills is either kept to be used for the next mash or it is pumped into the duck pond where any heat is lost. It also helps stop the pond from freezing over in the Winter.\u003cbr\u003e\u003cbr\u003eThe distillery has to operate on a seasonal basis around the farming calendar. During the winter months when things are not so busy on the farm we make whisky but by spring time we need to get the barley sown, potatoes planted and cattle out to grass so the distillery falls silent. In mid-summer there is a lull in the farm work, and they distil in June and July before shutting down again for harvest time. Operating like this was once the norm but has not been seen in Scotland for the last 100 years.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan class=\"metafield-multi_line_text_field\"\u003e2011 Summer Batch Release\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThe barley variety Publican was grown in the 43ac field and harvested by John and Sandy on the 28th \u0026amp; 29th August 2009. It was then dried and stored on the farm to be malted in Alloa during the summer of 2010.\u003c\/p\u003e\n\u003cdiv\u003eThe twenty-seven first-fill barrels, which had previously been used to mature bourbon from Clermont Springs distillery in Kentucky, were matured on the upper level of our dunnage warehouse. They were filled in June, July and August 2011 and bottled in September 2023.\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan class=\"metafield-multi_line_text_field\"\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cspan class=\"metafield-multi_line_text_field\"\u003e\u003c\/span\u003e\u003cspan class=\"metafield-multi_line_text_field\"\u003eTasting Notes\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\n\u003cp\u003eNose: Bright and lively, with a fresh, juicy fruitiness. It features tropical fruits like mango, pineapple, and apricot, along with creamy vanilla and almond milk. A gentle spiciness from white pepper and nutmeg adds depth, and over time, warmer notes of honey and leather emerge.\u003c\/p\u003e\n\u003cp\u003eTaste: Full-bodied and creamy, with vanilla and a soft nuttiness, reminiscent of almond paste and unsalted peanuts. The tropical fruit notes persist, with mango taking centre stage.\u003c\/p\u003e\n\u003cp\u003eFinish: The medium-long finish leans into the creamy richness of vanilla. Beneath this lies a base of orchard fruits and simple syrup, ending with a twist of citrus.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Berry Bros \u0026 Rudd","offers":[{"title":"Default Title","offer_id":40299302944864,"sku":"WHISK228020","price":110.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0251\/6048\/2912\/files\/daftmill-2011-summer-batch-release-826191.jpg?v=1740701457"},{"product_id":"foursquare-15yo-absolutio","title":"Foursquare 15yo Absolutio","description":"","brand":"Speciality Brands (1)","offers":[{"title":"Default Title","offer_id":53600427803000,"sku":"RUMS216338","price":240.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0251\/6048\/2912\/files\/foursquare-15yo-absolutio-7578849.jpg?v=1768591528"},{"product_id":"daftmill-winter-release-2024","title":"Daftmill 2024 Winter Release Whisky","description":"\u003cp class=\"MsoNormal\"\u003eSet in the heart of Fife, they use their own barley, grown at Daftmill Farm, and sparkling water from their own artesian well to produce the finest of malt whiskies.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eDaftmill is situated in the Howe of Fife near to the Bow of Fife. Part of the Pitlair Estate, it sits in the fertile valley of the River Eden in the Parish of Collessie.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eThe Barony of Pitlair at one time covered large areas of Fife. Although now much reduced people have been living and farming here for thousands of years. Just along the road is a Pictish standing stone from the 6th or 7th century with carving depicting a naked warrior with spear and large shield – probably one of the lads the Romans were wary of!\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eDaftmill is a family farm situated in the Howe of Fife. The farms main enterprises are growing cereals, mainly malting barley, rearing beef cattle and growing potatoes. The farm also produces carrots and broccoli.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eIn June 2003 Daftmill applied for planning permission to convert the old mill buildings into a distillery. It took most of 2004 and 2005 to repair the buildings and install all the equipment. By St Andrews day 2005 when they received their licence from Revenue and Customs they were ready to start distilling.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eOther than the stills and the mash tun which came from coppersmiths Forsyths in Rothes, all the other equipment and work to convert the buildings and create the distillery was supplied by local craftsmen from around the Cupar area.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eIn the distillery, Daftmill use the barley that they grow on the farm and water from their own artesian well to make the whisky.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eThe distillery operates in harmony with the farm. The farm grows the barley then after it is mashed in the spent grains or draff provide a nutritious protein rich feed for the cattle. The pot ale and spent lees, that’s the left overs from the distillation, are stored in a large tank on the farm then sprayed onto the grass or barley stubble as a fertiliser. The warm water that has been used to cool the stills is either kept to be used for the next mash or it is pumped into the duck pond where any heat is lost. It also helps stop the pond from freezing over in the Winter.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eThe distillery has to operate on a seasonal basis around the farming calendar. During the winter months when things are not so busy on the farm we make whisky but by spring time we need to get the barley sown, potatoes planted and cattle out to grass so the distillery falls silent. In mid-summer there is a lull in the farm work, and they distil in June and July before shutting down again for harvest time.\u003cspan style=\"mso-spacerun: yes;\"\u003e  \u003c\/span\u003eOperating like this was once the norm but has not been seen in Scotland for the last 100 years.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eWinter Release 2024\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan\u003eDrawn from 27 first-fill ex-bourbon barrels and bottled at 46% abv, each of the 7500 bottlings of Daftmill 2011 Winter Batch Release 2024 was created using Publican barley harvested in 2009. A quintessentially Lowland dram, this exceptional liquid is moreish and delicious.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eTasting Notes\u003c\/p\u003e\n\u003cp\u003eOn the nose, expect aromas of honeyed orchard fruits, vanilla, and gentle oak. The palate reveals layers of caramel, citrus zest, baked apple, and light spice. Daftmill 2011 Winter Release 2024 Whisky has a clean, lingering finish.\u003c\/p\u003e","brand":"Berry Bros \u0026 Rudd","offers":[{"title":"Default Title","offer_id":53637350687096,"sku":"WHISK228024","price":115.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0251\/6048\/2912\/files\/daftmill-winter-release-2024-436310.jpg?v=1740701247"},{"product_id":"daftmill-2024-15yo-fife-strength","title":"Daftmill 2024 15 Year Old Fife Strength Whisky","description":"\u003cp class=\"MsoNormal\"\u003eSet in the heart of Fife, they use their own barley, grown at Daftmill Farm, and sparkling water from their own artesian well to produce the finest of malt whiskies.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eDaftmill is situated in the Howe of Fife near to the Bow of Fife. Part of the Pitlair Estate, it sits in the fertile valley of the River Eden in the Parish of Collessie.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eThe Barony of Pitlair at one time covered large areas of Fife. Although now much reduced people have been living and farming here for thousands of years. Just along the road is a Pictish standing stone from the 6th or 7th century with carving depicting a naked warrior with spear and large shield – probably one of the lads the Romans were wary of!\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eDaftmill is a family farm situated in the Howe of Fife. The farms main enterprises are growing cereals, mainly malting barley, rearing beef cattle and growing potatoes. The farm also produces carrots and broccoli.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eIn June 2003 Daftmill applied for planning permission to convert the old mill buildings into a distillery. It took most of 2004 and 2005 to repair the buildings and install all the equipment. By St Andrews day 2005 when they received their licence from Revenue and Customs they were ready to start distilling.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eOther than the stills and the mash tun which came from coppersmiths Forsyths in Rothes, all the other equipment and work to convert the buildings and create the distillery was supplied by local craftsmen from around the Cupar area.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eIn the distillery, Daftmill use the barley that they grow on the farm and water from their own artesian well to make the whisky.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eThe distillery operates in harmony with the farm. The farm grows the barley then after it is mashed in the spent grains or draff provide a nutritious protein rich feed for the cattle. The pot ale and spent lees, that’s the left overs from the distillation, are stored in a large tank on the farm then sprayed onto the grass or barley stubble as a fertiliser. The warm water that has been used to cool the stills is either kept to be used for the next mash or it is pumped into the duck pond where any heat is lost. It also helps stop the pond from freezing over in the Winter.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eThe distillery has to operate on a seasonal basis around the farming calendar. During the winter months when things are not so busy on the farm we make whisky but by spring time we need to get the barley sown, potatoes planted and cattle out to grass so the distillery falls silent. In mid-summer there is a lull in the farm work, and they distil in June and July before shutting down again for harvest time.\u003cspan style=\"mso-spacerun: yes;\"\u003e  \u003c\/span\u003eOperating like this was once the norm but has not been seen in Scotland for the last 100 years.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e2024 15yo Fife Strength\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan\u003eThe latest release of Daftmill 15 was distilled in 2009 from Optic barley grown on the farm’s south fields. It was matured for 15 years in 19 first-fill ex-bourbon casks and one ex-PX sherry cask before being vatted and bottled at natural cask strength in December 2024. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan\u003eTasting Notes\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan\u003eThis 15-Year-Old Daftmill is everything you expect from the distillery—and then some. The nose bursts with sweet tropical notes, underpinned by a rich, honeyed sweetness. On the palate, it’s classic Daftmill: barley sugar and malt shining through, but with an unexpected lift of sweet dark fruits that hints at a delicate touch of sherry. The finish? Deep, complex, and wonderfully long, proving you don’t need a dram as dark as night to deliver pure brilliance.\u003c\/span\u003e\u003c\/p\u003e","brand":"Berry Bros \u0026 Rudd","offers":[{"title":"Default Title","offer_id":54928659251576,"sku":"WHISK228025","price":185.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0251\/6048\/2912\/files\/daftmill-2024-15yo-fife-strength-859047.jpg?v=1740701247"},{"product_id":"bruichladdich-port-charlotte-syc-01-syrah-cask","title":"Bruichladdich Port Charlotte SYC:01 Syrah Cask Whisky","description":"\u003cp\u003e\u003cspan class=\"metafield-multi_line_text_field\"\u003eBruichladdich was built by Barnett Harvey in 1881. Five years later, the Bruichladdich Distillery Company was founded and renovation and refurbishment commenced. The \"Laddie\", as it is affectionately known, is often considered to be the fruitiest, most inventive Islay malt and, indeed, there has been some contention as to whether it has truly attained Islay-status. Bruichladdich countered this with the introduction of the Port Charlotte range and later with the 2008-released Octomore, the world's most heavily peated whisky with a phenol content of 131ppm. Then the distillery went almost the complete opposite direction and created The Botanist Gin!\u003cbr\u003e\u003cbr\u003eThe gentle character of the spirit is attributed by some to the milder weather conditions at Bruichladdich's locality, sheltered, as it is, from Mother Nature by the Rhinns, the rugged Islay mountain range. Following the death of the then owner, Barnett's son William Harvey IV in 1936, the distillery was run by Kenneth Harvey and sold a year later to Joseph Hobbs for the sum of £23,000. Silent for the latter part of the Second World War, Bruichladdich closed its in-house maltings in 1961, bringing malt in from the Islay maltings at Port Ellen. Enjoying good fortunes, further stills were added in 1975 to grapple increasing demand.\u003cbr\u003e\u003cbr\u003eBlenders Whyte and Mackay acquired the distillery under Invergordon Distillers in 1993. Just two years later, production ceased and in 2000 the distillery was purchased by Murray McDavid for £6.5m. The former Bowmore manager, Jim McEwan was brought in as Production Director, and in July of 2001 distillation began once more. Today the range is vast; many cask finishes, or 'ACE'd (additional cask enhancement) whiskies, have been released as well as the formerly mentioned peated offerings and, following a few successful years, the \"Laddie's\" future looks promising.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan class=\"metafield-multi_line_text_field\"\u003eSYC:01 Syrah Cask\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan class=\"metafield-multi_line_text_field\"\u003e\u003cspan\u003eThe land has a profound effect on the drinking experience and is imperative to the flavour of our whiskies. And Port Charlotte SYC:01 is the epitome of this philosophy. Distilled from 100%, fully traceable Scottish grown barley, malted to 40 PPM and matured exclusively on Islay, this 2013 vintage has been shaped by the natural elements and its unique island locale.\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan class=\"metafield-multi_line_text_field\"\u003e\u003cspan\u003eA first for the Port Charlotte Cask Exploration Series, the SYC:01 spirit has matured primarily in Syrah casks. With a shared philosophy and passion for terroir, the French producer specialises in the creation of organic and biodynamic wines, putting soil and climate at the heart of the process. With minimal intervention and letting the various regions and soils express their true character, the wines – much like our Islay single malt whiskies – are the most authentic expression of their terroir.\u003c\/span\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan class=\"metafield-multi_line_text_field\"\u003e\u003cspan\u003eA red wine renowned for being bold and full bodied, the Syrah cask maturation profile has imparted rich red fruit notes and layers of spice to the final SYC:01 spirit, complementing Port Charlotte’s signature aromatic peat smoke. 10 years matured and bottled at 54.4% ABV, the latest release is robust and incredibly smooth, with the 2013 vintage conceived, distilled, matured, and bottled only on Islay.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan class=\"metafield-multi_line_text_field\"\u003eTasting Notes\u003cbr\u003e\u003cbr\u003eNose: \u003cspan\u003eCaramel sweetness is immediate on the nose, followed by a medley of fresh fruit and a subtle hint of peat smoke. Top notes of strawberry, red apple, apricot jam and mixed berries from the Syrah casks come to the fore, underpinned by a combination of oak and lingering smoke. Gentle spices from the oak, ginger, marzipan and honey complement the fruity character, heighted with bonfire smoked oak sweetness.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003ePalate: \u003cspan\u003eCharred oak and elegant barbeque peat smoke coat the palate, beautifully balanced with sweet fruit. Vibrant notes of candied peel, fresh mango, brown sugar and sweet bubble gum add a lightness and complexity, cutting through the smoke. A drop of water draws out the aromatic oak, as lavender and herbal notes combine with smooth honey, ground ginger and roasted coffee beans.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003eFinish: \u003cspan\u003eWhile the sweetness of fruit and oak remain, a gentle wave of peat smoke is unmistakable on the finish. Toasted Brazil nuts, coconut and cocoa powder bring a delicate creaminess, while a hint of dried seaweed lingers.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Remy Cointreau","offers":[{"title":"Default Title","offer_id":55002282262904,"sku":"WHISK232062","price":123.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0251\/6048\/2912\/files\/bruichladdich-port-charlotte-syc01-syrah-cask-428570.jpg?v=1746827670"},{"product_id":"royal-brackla-18yo","title":"Royal Brackla 18 Year Old Whisky","description":"\u003cp\u003e\u003cspan\u003eThe Bacardi-owned Royal Brackla gained its regal prefix in 1835 when King William IV bestowed a Royal Warrant upon the distillery. It was the first distillery to attain such an accolade and the spirit was heralded accordingly as the ‘King’s own whisky’. Lying in blissful serenity in the Highlands, not far South of the town of Nairn, Brackla's life blood is the pure waters of the Cawdor Burn.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eIts capacity today is large at some 3.9 million litres and all of this, save for a few thousand casks, is used in Dewar’s blended products. The distillery was founded in 1812, by Captain William Fraser and it was not until 1919 that it parted from Fraser-family hands, after it was acquired by the Aberdeen-based James Leict and John Mitchell. Brackla ran in-house maltings for some time, though they were closed in 1966. Four years later the still capacity was increased with the addition of two further stills.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eRoyal Brackla is currently under John Dewar and Sons ownership - Dewars was acquired by Bacardi in 1998, ending Diageo tenure, save for the warehousing which the drinks giant still rent as part of a long time lease. Accordingly Royal Brackla spirit is matured elsewhere. An official ten year-old was released in 2004 and there have been several independent bottlings throughout the years.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e18yo\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eA glorious Highland single malt from Royal Brackla, Matured for 18 years, this whisky is then finished in Palo Cortado sherry casks and presented at 46% ABV with natural colour and without chill-filtration. Brimming with creamy vanilla and spice, this is an opulent, fruity sipper – worthy of the 'royal' warrant which was bestowed upon the distillery in 1833 by King William IV!\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eTasting Notes\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eNose: Spiced biscuits, vanilla cream, and a whiff of orange zest.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003ePalate: Soft peaches and plums, juicy raisins, and soaked sultanas combine with sweet, cakey spice and hints of bitter chocolate.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eFinish: Apricot and oak with sweet, fruity zest and creamy barley.\u003c\/span\u003e\u003c\/p\u003e","brand":"Bacardi - Martini LTD","offers":[{"title":"Default Title","offer_id":55356436611448,"sku":"WHISK230136","price":155.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0251\/6048\/2912\/files\/royal-brackla-18yo-7425034.jpg?v=1763014612"},{"product_id":"loch-lomond-18yo","title":"Loch Lomond 18 Year Old Whisky","description":"\u003cp\u003e\u003cspan class=\"metafield-multi_line_text_field\"\u003eLoch Lomond is probably Scotland's most versatile distillery in terms of the number of different styles of whisky produced for different purposes on one site. In addition to its two traditional pot stills and a Coffey still, the distillery is also equipped with four Lomond stills, these have a traditional pot still base, but with the addition of a rectifying column instead of the traditional swan necks. Varying the distillation techniques has enabled the distillery to produce no less than eight different single malts (plus numerous grain whiskies and blends) of different styles on one site.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan class=\"metafield-multi_line_text_field\"\u003e18yo\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eLoch Lomond 18 year old Single Malt is a perfect representation of Loch Lomond's signature style, with mouth-watering notes of baked apple and rich toffee and gentle wood smoke on the finish in the typical style of Loch Lomond Whiskies.  \u003c\/p\u003e\n\u003cp\u003eAged in three types of American oak casks, Loch Lomond 18 year old is bottled at 46% and non-chill filtered to keep things as nature intended. This expression is brought together by master blender, Michael Henry, whose signature adorns each bottle.\u003c\/p\u003e\n\u003cp\u003e\u003cspan class=\"metafield-multi_line_text_field\"\u003eTasting Notes\u003cbr\u003e\u003cbr\u003eNose: \u003cspan\u003eOld oak furniture and tobacco, supported by sweeter notes of honeyed cereal.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003ePalate: \u003cspan\u003eNutty brown bread with a thin layer of blackcurrant jam. Slight smokiness along the way.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan class=\"metafield-multi_line_text_field\"\u003eFinish: \u003cspan\u003eLingering peat - not too strong, but easily noticeable.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Loch Lomond Group","offers":[{"title":"Default Title","offer_id":55372434571640,"sku":"WHISK230138","price":101.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0251\/6048\/2912\/files\/WHISK230138.jpg?v=1769521699"},{"product_id":"latitude-case-club","title":"Latitude Case Club","description":"","brand":"Latitude Wine \u0026 Liquor Merchant ","offers":[{"title":"Default Title","offer_id":55580099215736,"sku":"CASECLUB-1","price":120.0,"currency_code":"GBP","in_stock":false}]}],"url":"https:\/\/latitudewine.co.uk\/collections\/100-1.oembed","provider":"Latitude Wine \u0026 Liquor Merchant ","version":"1.0","type":"link"}