{"title":"£50-£75","description":"","products":[{"product_id":"kaiken-mai","title":"Kaiken Mai Malbec","description":"\u003cp\u003e\u003cspan georgia=\"\" palatino=\"\" font-size:=\"\" small=\"\" color:=\"\"\u003eKaikenes are wild geese, native to Patagonia, that fly across the Andes between Chile and Argentina. In the same way, Montes, the Chilean winery, crossed the Andes to set up in Mendoza. Their vineyards are situated in the heart of Mendoza and further to the south in where many of the premium producers are now sourcing their fruit. The focus is primarily on Malbec and Cabernet Sauvignon, a variety that has been somewhat forgotten as Malbec has surfed one wave of success after another in the past decade. As a result, there are many old vineyards in Mendoza that produce excellent fruit. Kaiken's own vineyards supply 70% of their production requirements and 30% is from vineyards that they control.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan underline=\"\"\u003e\u003cstrong\u003e\u003cspan georgia=\"\" palatino=\"\" font-size:=\"\" small=\"\" color:=\"\" text-decoration:=\"\" underline=\"\"\u003eVineyards \u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eThe grapes used to make Mai are sourced from 100 year old vines at the estate vineyard in Vistalba (Lujan de Cuyo), where the soil consists of an 80cm top layer of alluvial sandy-loam containing riverbed pebbles. The old vines are very low yielding, producing small quantities of highly concentrated fruit. The vineyard is farmed biodynamically.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eVintage\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThis vintage saw a very cold spring, with average temperatures well below previous years. The cold temperatures delayed bud break and flowering by 20-25 days. 2016 will be remembered as a challenging vintage due to cold weather, 700 millimetres of rain during the growing season, and a 20-day delay in reaching maturation. The vines, therefore, required a lot of attention from the viticultural team. Despite low yields (down by 40%), the grapes harvested were healthy and of very good quality.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan underline=\"\"\u003e\u003cspan georgia=\"\" palatino=\"\" font-size:=\"\" small=\"\" color:=\"\" text-decoration:=\"\" underline=\"\"\u003eVinification \u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003cbr\u003e\u003cspan\u003eGrapes were hand-picked into 15kg trays to preserve the quality of the berries throughout the process. The must was fermented in small tanks over a period of 7 days at controlled temperatures of 25-30ºC. This was followed by post-fermentation maceration, which lasted approximately 20 days depending on the specific batch. The wine was aged in new French oak barrels, of which 70% was new, for 18 months prior to bottling.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan underline=\"\"\u003e\u003cstrong\u003e\u003cspan georgia=\"\" palatino=\"\" font-size:=\"\" small=\"\" color:=\"\" text-decoration:=\"\" underline=\"\"\u003eTasting Notes \u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eThis wine is deep red in colour, with violet tones. On the nose, it displays fruity aromas of plum and cherry combined with spicy notes of tobacco and cinnamon. An elegant and complex wine, with soft tannins and a long lingering finish.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Liberty","offers":[{"title":"Default Title","offer_id":39331469394016,"sku":"ARGEN101014","price":60.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0251\/6048\/2912\/products\/kaiken-mai-470894.jpg?v=1700142223"},{"product_id":"peter-lehmann-stonewell-shiraz","title":"Peter Lehmann Stonewell Shiraz","description":"\u003cp\u003ePeter Lehmann, with 33 vintages already under his belt, started his own winery in 1979, partly as a means of helping with the glut of grapes then afflicting the Barossa. \"I'll take your grapes and turn them into wine,\" he told the desperate growers, many of them conservative farmers of Silesian descent who regarded their old vines as part of their patrimony. \"But I'll only be able to pay you when I sell the wine.\" They gratefully accepted. Without this deal, it is widely thought that the Barossa would have lost a huge chunk of its old vines. This is the Peter Lehmann flagship wine, first produced in 1987 and made from a selection of their best Shiraz. The fruit is generally from vineyards in the west and the north of the Barossa, where hard dry soils give rise to low-yielding (less than two tonnes per acre) Shiraz of great quality. It is fermented and aged in oak (90% French) for 18 months prior to bottling.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eVineyards\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eFruit from no more than a dozen small, old vineyards is selected to create this wine each year, the oldest planted in 1885. Three premium estate owned, low-yielding vineyards met the Stonewell standard to be included into this vintage. All three vineyards; Obbietivo, Carey and Simar are located in the southern part of the Barossa.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eVinification\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe grapes were fermented on their skins in static fermenters for two weeks prior to pressing off through a small batch basket press. Following clarification, the wine was aged in French oak hogsheads for 12 months prior to bottling, and was further aged in the cellars before release.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTasting Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eDeep purple with a crimson rim. Aromas of black fruit, ironstone and fig are prevalent on the nose, along with spice, char and some cedar undertones from the oak. The palate is well textured, with intense red and plummy fruit as well as dark chocolate. Fine tannins open up to reveal a wine of immense power and grace.\u003c\/span\u003e\u003c\/p\u003e","brand":"Boutinot","offers":[{"title":"Default Title","offer_id":39331467722848,"sku":"AUSSI103017","price":60.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0251\/6048\/2912\/products\/peter-lehmann-stonewell-shiraz-809827.jpg?v=1700142589"},{"product_id":"thistledown-bachelors-block-shiraz","title":"Thistledown Bachelor's Block Shiraz","description":"\u003cp\u003eEver since historic Scots, James Busby and John MacArthur founded the Australian wine industry in the early 19th century, the relationship between Scotland and Australia has been an enduring one.\u003c\/p\u003e\n\u003cp\u003eGuardians of a long history, Thistledown Wine Co. continues the tradition of Scottish ingenuity and great Australian wine. From their small-batch winery in the idyllic Adelaide Hills, they work with pristine fruit sourced from iconic vineyard sites. Giles Cooke MW and Fergal Tynan MW, with the helping hand of Peter Leske, craft lithe, energetic wines that illustrate the benefits of great sites and intelligent, low-intervention winemaking. Giles and Fergal share a particular passion for Grenache and, in ever more detail, Thistledown continue to unpick the rich patchwork of South Australian Grenache, reassembling it in their own inimitable style. This unique blend of superb fruit sources and experience in both the New and the Old Worlds helps craft wine of subtlety, texture and detail, wines perfectly suited to complement rather than overwhelm fine food.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eViticulture\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe single block that this wine is sourced from is in the Ebenezer sub region of the Barossa. Famed for being the home of some of the region's best fruit, this sub region produces very high quality, low yielding fruit from the dark, iron rich soils. The vineyard is pruned and trained to yield at 2.5 to 3 tons per acre with a good balance of vegetation to provide protection from the sun.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWinemaking\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003ePicking time is of great importance and as ever, we look to pick on the way up rather than the way down. Hand-picked and swiftly transported to our winery in the Adelaide Hills. Left to cold soak for a couple of days before the natural fermentation began in open top fermenters. Hand plunged twice a day and left for 6 days on skins post fermentation prior to pressing. The wine was then transferred to 300 litre French hogsheads.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTasting Note\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA complex and savoury nose with hints of graphite, liquorice, spice and blackberry. The palate is well balanced with dense, smoky black fruits and beautifully polished, glossy tannins that provide a mouthfilling yet succulent, energetic finish.\u003c\/p\u003e\n\u003cp\u003eTry with braised ox cheeks, roast rib of beef.\u003c\/p\u003e","brand":"Alliance Wine","offers":[{"title":"Default Title","offer_id":39331467296864,"sku":"AUSSI103060","price":51.99,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0251\/6048\/2912\/products\/thistledown-bachelors-block-shiraz-114105.jpg?v=1700142996"},{"product_id":"montes-folly-syrah","title":"Montes Folly Syrah","description":"\u003cp\u003eMontes was established in 1988 by Aurelio Montes, Douglas Murray, Alfredo Vidaurre and Pedro Grand, with the aim to produce the best wines in Chile from the best regions. We have long admired Montes and what they have done for Chilean wine over the past 25 years. Their wines are consistently good because they are meticulous throughout the entire production process. At the apogee of Montes' production, this belongs in their highest tier of wines. Produced from Montes' own vineyards in the heart of the Colchagua Valley, Apalta and Marchige, it illustrates the potential Chile has to produce outstanding wine if yields are contained and the grapes are picked when fully ripe.\u003c\/p\u003e\n\u003cp\u003eOne of Chile's first ultra-premium Syrahs, this is rich and smoky, with great concentration of ripe, supple tannins and a smooth leathery, pepper and spice character to the palate. Single vineyard intensity shows through in the long, fragrant finish.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eVineyards\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Syrah grapes are sourced from a single parcel on the highest, steepest slopes of Apalta's 'Finca Apalta', arguably one of the finest sites for red wine grape growing in Chile. Vines are planted on 45° slopes providing good exposure to aid ripening. Despite being 60 kilometres from the ocean, its cool breezes moderate this warm area. Low night-time temperatures further prolong ripening, allowing for the slow development and retention of varietal aromas and acidity. Yields are very small at 3.5-4 tonnes per hectare.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eVintage\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe 2016-17 season was characterised by low levels of precipitation in winter, which meant they had to be very efficient in gathering rainwater and irrigating up until harvest, fully adhering to their philosophy of sustainable irrigation. Unusually high temperatures in January and February greatly influenced ripening. These peaks accelerated the accumulation of sugars, compared to the same dates in previous years. However, March had cooler afternoons, shrinking the number of hours of heat and improving diurnal temperature changes, which was advantageous because it extended tannin maturation time. Syrah has a high resistance to stress; despite the high temperatures during ripening, the evolution was enough that they could harvest on dates very similar to the previous year, which had cooler temperatures.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eVinification\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eGrapes underwent a meticulous dual sorting process in the winery, once by machine using camera 'eyes' to reject less than perfect grapes, and once by hand. Only perfect berries made the final cut for this wine. Fruit underwent cold soaking for five days at 10°C to extract aroma and colour, before fermentation in temperature controlled stainless steel tanks for 12-15 days. Following this, the wine spent 15-20 days on skins to enhance structure and colour. After malolactic fermentation, the wine was aged in French oak barrels, 80% new and 20% second-use, for 18 months before being blended in tank, gently membrane filtered and bottled.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTasting Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThis wine is deep violet in colour. On the nose, there are intense aromas of ripe red and black fruits with a blend of sweet spices and subtle toast. The French oak is very well-integrated and displays notes of coffee and chocolate. This wine is well-balanced, complex and elegant, with round tannins, tremendous structure, and a long and pleasing finish.\u003c\/p\u003e","brand":"Liberty","offers":[{"title":"Default Title","offer_id":39331464839264,"sku":"CHILE110047","price":73.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0251\/6048\/2912\/products\/montes-folly-syrah-765534.jpg?v=1700142379"},{"product_id":"nyetimber-classic-cuvee","title":"Nyetimber Classic Cuvee","description":"\u003cp\u003eThe flagship of English Sparkling wine, Nyetimber is one of the few English wineries with enough reserve wine to now produce a consistent multi-vintage house blend on par with the Grand Marques and is aged more than three years on lees.\u003c\/p\u003e\n\u003cp\u003eEver since the very first vines were planted Nyetimber has had a single aim: To make the finest English Sparkling wine there is. With geography, climate, passion and determination on their side, they knew they could rival the best in the world, including champagne.\u003c\/p\u003e\n\u003cp\u003eThe Nyetimber estate counts three major landmarks in its history. Its earliest beginnings saw it first recorded in the Domesday Book in 1086. Then there was the planting of the first vines, almost exactly 900 years later. Most recently, there was the decision in 2006 that Nyetimber wines deserved an audience on the world stage.\u003c\/p\u003e\n\u003cp\u003eNyetimber is in the fortunate position to own one hundred percent of their vineyards and all of their wines are produced from the 170 hectares they have planted at the best sites in West Sussex and Hampshire. Nyetimber's vineyards were the first to be devoted exclusively to the holy trinity of Champagne grapes: Chardonnay, Pinot Meunier and Pinot Noir.\u003c\/p\u003e\n\u003cp\u003eA millennium might have passed since the name was coined as Nitimbreha', likely referring to a newly timbered house or perhaps a small timber plantation. But the most significant developments for this House have taken place in a single decade with the winemaking team among the most proficient in the world.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eVineyards\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eNyetimber only uses grapes from its own vineyards, all south-facing with greensand and chalk soils. They own nine vineyards in Sussex, Hampshire and Kent, but only seven are currently in production. Harvest was entirely manual, with each plot picked on a parcel by parcel basis to ensure optimal maturity.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eVinification\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eEach vineyard parcel was processed separately. The grapes were pressed in shallow Coquard presses (which come from Champagne) and vinified in stainless steel. All wines underwent malolactic fermentation. These were blended with 30% reserve wines, which were on average four years old. Once in bottle, the wine was aged on lees for 36 months before disgorgement and dosage, following the traditional method. After disgorgement, they were aged for a further 6 months' before release.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTasting Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eLovely pale gold and gentle, fine bubbles. Toasty, spicy and complex aromas showing wonderful development after more than three years on lees in our cellar. The palate supports these complex aromas with honey, almond, pastry and baked apple flavours. Very fine and elegant with a great combination of intensity, delicacy and length.\u003c\/p\u003e","brand":"Liberty","offers":[{"title":"Default Title","offer_id":39331464347744,"sku":"ENGLA112010","price":51.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0251\/6048\/2912\/products\/nyetimber-classic-cuvee-313431.jpg?v=1700142587"},{"product_id":"ayala-rose","title":"Ayala Rose Majeur Champagne","description":"\u003cp\u003eChampagne AYALA is one of the longest-established champagne Houses; it has been based in Ay, at the heart of the great champagne vineyards, since it was founded over 150 years ago. Independent and family-owned, it is still today the archetype of a great and historic House, producing top quality wines which are enjoyed throughout the world for their freshness and elegance.\u003c\/p\u003e\n\u003cp\u003eEdmond de Ayala, founder of the House in 1860, came from a family that had always aspired to go one step further. His ancestors bequeathed him with a sense of excellence and a taste for adventure that drove him to settle in Ay in order to learn about winemaking. From the very beginning, the House quickly became a reference both in France and overseas. As a young champagne House, Champagne AYALA owed its rapid expansion in large part to Fernand de Ayala, Edmond's younger brother, who in 1863 settled in London where he mixed with British aristocracy and introduced the House's unique flavour profile to British connoisseurs, notably with the 1865 vintage that had a very low dosage for the time. During the same period, the House was one of the founding member of the Syndicat des Grandes Marques in 1882 and also contributed to the creation of London's Benevolent Trust in 1886.\u003c\/p\u003e\n\u003cp\u003eThe 1920s were a remarkable golden age during which Champagne AYALA produced over a million bottles each year, ranking the House amongst the top brands in Champagne at the moment. Champagne AYALA was also official supplier to the royal courts of England and Spain and hired over 100 workers. The grandeur of that period is also exemplified by the rich iconography that the House inspired: the numerous advertising posters and artistic drawings from the era are the best testimonies of that splendour.\u003c\/p\u003e\n\u003cp\u003eRose Majeur is the perfect embodiment of the originality and finesse of the House's wines. Made predominantly from Chardonnay it is crafted with the addition of a small proportion of Pinot Noir from the best crus of the Montagne de Reims. A low dosage enables it to express the House style, both feminine and generous, with great elegance.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTechnical Data\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eAverage 3-years ageing on the lees\u003c\/p\u003e\n\u003cp\u003eDosage: 7g\/litre\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTasting Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003ePale, with a delicate pink hue. The nose is charming, generous and open. It reveals aromas of red berries (strawberries and raspberries) and vine peaches. The palate is light yet expressive. It shows great freshness due to the high proportion of Chardonnay in the blend. Notes of red gooseberries and raspberries, with a lengthy and voluptuous finish.\u003c\/p\u003e","brand":"Mentzendorff","offers":[{"title":"Default Title","offer_id":39331464020064,"sku":"FRANC121005","price":50.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0251\/6048\/2912\/products\/ayala-rose-420363.jpg?v=1700140875"},{"product_id":"bollinger-special-cuvee","title":"Bollinger Special Cuvee Brut 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\u003cp\u003e8-9g dosage per litre\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTasting Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA golden colour, distinctive of black grape varieties; very fine bubbles. A beautiful aromatic complexity; ripe fruit and spicy aromas; hints of roasted apples, apple compote and peaches. A subtle combination of structure, length and vivacity; bubbles like velvet; pear, brioche and spicy aromas, notes of fresh walnut.\u003c\/p\u003e","brand":"Mentzendorff","offers":[{"title":"Default Title","offer_id":39331463659616,"sku":"FRANC121014","price":69.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0251\/6048\/2912\/files\/FRANC121014.jpg?v=1769697586"},{"product_id":"billecart-salmon-brut-reserve","title":"Billecart-Salmon le Reserve Champagne","description":"\u003cp\u003eIn the heart of Champagne, situated in the charming village of Mareuil-sur-Ay, is a Champagne house that has been family-owned for 200 years.\u003c\/p\u003e\n\u003cp\u003eIt all began in 1818 when Nicolas Francois Billecart and Elisabeth Salmon founded a Champagne House that was above all conscious of the excellence of its wines.\u003c\/p\u003e\n\u003cp\u003eSince then, every member of the Billecart family has been committed to perpetuate the family tradition through standing by the immutable oath: Give priority to quality, strive for excellence'. Proof of this eternal demand: the family garden at the BILLECART-SALMON estate.\u003c\/p\u003e\n\u003cp\u003eThis garden was redesigned in 1926 in a French style under the guidance of Charles Roland-Billecart. The idea of his project was to create a garden at the heart of the village, enclosed by walls surrounded by lime trees primed in to a canopy, with boxwood embroidery, lawns and flowerbeds.\u003c\/p\u003e\n\u003cp\u003eThe garden was kept in this style until 1999, when a storm destroyed the remaining old trees, leaving only one chestnut tree soon to be 200 years old. Francois Roland-Billecart, therefore decided to enlarge his grandfather's garden by adjoining the part of it that had stayed out of sight. He entrusted this project to his sister Veronique Roland-Billecart.\u003c\/p\u003e\n\u003cp\u003eFrom the foundation of the House of BILLECART-SALMON in 1818 until now, each generation has invested in the preservation of this garden. Furthermore the family has thrown itself in to modernising the art of their wine making descended from nearly two centuries of experience.\u003c\/p\u003e\n\u003cp\u003eWith a background of the best champenois tradition, the House of BILLECART-SALMON sways between excellence and demand, keen to convey their love of champagne whilst cultivating a certain amount of mystery.\u003c\/p\u003e\n\u003cp\u003eThe Brut Reserve is a light, fine and harmonious champagne. Its blend is made with Pinot Noir Chardonnay and Pinot Meunier from three different years, sourced from the best sites in the Champagne region.\u003c\/p\u003e\n\u003cdiv class=\"col-md-offset-2 col-md-3 tal margin-top-no-responsive\"\u003e\n\u003cul class=\"list-unstyled fz19 decal-text\"\u003e\n\u003cli\u003e•30% Pinot Noir from the Montagne de Reims and the Grande Vallée de la Marne\u003c\/li\u003e\n\u003cli\u003e•30% Chardonnay sourced from the best Crus in the Champagne region\u003c\/li\u003e\n\u003cli\u003e•40% Meunier from the Vallée de la Marne and the southern slopes of Epernay\u003c\/li\u003e\n\u003cli\u003e•Dosage : 8g\/l\u003c\/li\u003e\n\u003cli\u003e•Vinification in stainless steel tanks\u003c\/li\u003e\n\u003cli\u003e•Malolactic fermentation\u003c\/li\u003e\n\u003cli\u003e•50% to 60% reserve wines\u003c\/li\u003e\n\u003cli\u003e•Ageing on lees : 30 months\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cstrong\u003eTasting Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThis cuvee, with reflections of straw yellow, stands out by the finesse of its slowly rising bubbles and its persistent and abounding mousse. Maturity touched with floral freshness for this cuvee that breathes aromas of fresh fruit and ripe pears. A full and accurate flavour combined with a fine freshness and a rich bouquet bear witness to the ageing of this cuvee in the House's traditional cellars.\u003c\/p\u003e","brand":"Billecart-Salmon","offers":[{"title":"Default Title","offer_id":39331463463008,"sku":"FRANC121008","price":64.99,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0251\/6048\/2912\/products\/billecart-salmon-brut-reserve-215418.jpg?v=1700141070"},{"product_id":"pol-roger-brut-reserve","title":"Pol Roger Brut Reserve 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: 9g per litre\u003c\/p\u003e\n\u003cp\u003eChardonnay 34%, Pinot Meunier 33%, Pinot Noir 33%\u003c\/p\u003e\n\u003cp\u003eAgeing: Minimum of 3 years\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTasting Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOn the nose, the champagne is dominated by white flowers, green apple, brioche and a trace of minerality. On the palate there are notes of stone fruits, a certain nuttiness and a hint of honey supporting the freshness of the acidity.\u003c\/p\u003e","brand":"Pol Roger","offers":[{"title":"Default Title","offer_id":39331463430240,"sku":"FRANC121038","price":58.99,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0251\/6048\/2912\/products\/pol-roger-brut-reserve-842173.jpg?v=1700142744"},{"product_id":"pol-roger-rich","title":"Pol Roger Rich Demi Sec 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: 34g per litre\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTasting Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe nose opens with beguiling hints of beeswax and apricot which are repeated on the palate and reinforced with notes of acacia honey. Despite the sweetness it is remarkably refreshing and the acidity cuts right through the heart of the champagne leaving the palate cleansed. This would be the perfect toast to serve with wedding cake but equally it complements tarts and crumbles.\u003c\/p\u003e","brand":"Pol Roger","offers":[{"title":"Default Title","offer_id":39331463397472,"sku":"FRANC121042","price":58.99,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0251\/6048\/2912\/products\/pol-roger-rich-484449.jpg?v=1700142744"},{"product_id":"e-guigal-chateauneuf-du-pape","title":"E.Guigal Chateauneuf-du-Pape","description":"\u003cp\u003eThe history of the Guigal family reflects the glory of the wines of the Cote-Rotie. Three generations working with land over 24 centuries old.\u003c\/p\u003e\n\u003cp\u003eThe Guigal Estate was founded in 1946 by Etienne Guigal in Ampuis, a small ancient village and cradle of the Cote-Rotie appellation. It shelters a unique vineyard where the vines and the wines have been famous for 2,400 years. Arriving in 1924 at 14 years old, the founder vinified 67 harvests in Cote-Rotie and, at the beginning of his career, took part in the development of Vidal-Fleury establishment.\u003c\/p\u003e\n\u003cp\u003eIn 1961, although still very young, Marcel Guigal took over management of the Establishment beside his father who was stricken suddenly with total blindness. In 1973, his wife Bernadette joined him and they worked together to develop the family business. In 1975, their son Philippe was born. Today he is the Estate's winemaker. With his wife Eve by his side, he represents the third generation and continues the family work in the service of the Great Wines of the Rhone Valley.\u003c\/p\u003e\n\u003cp\u003eSince 1946, hard work and perseverance have born fruit and certain events attest to this, notably the purchase of the Vidal-Fleury Establishment in the mid 80s. Although belonging to the Guigal Estate, Vidal Fleury maintains commercial and technical autonomy.\u003c\/p\u003e\n\u003cp\u003eTen years later in 1995 the estate acquired the famous Chateau d'Ampuis, an important historic and oenological monument whose long history is directly linked to the Cote-Rotie appellation. An ancient fort built in the 12th century, it was transformed into a Renaissance Chateau in the 16th century. The Chateau is situated amongst the vines and bordered by the king of rivers: the Rhone. The Chateau d'Ampuis has become the headquarters of the Guigal Estate whilst the offices and the cellars remain in the ancient small village of Ampuis.\u003c\/p\u003e\n\u003cp\u003eIn 2001, the Guigal Estate expanded through the purchase of both the Jean-Louis Grippat Estate in Saint-Joseph and Hermitage and the Vallouit Estate in Cote-Rotie, Hermitage, Saint-Joseph and Crozes-Hermitage. The Guigal Estate vinifies and ages the wines of the Southern Rhone appellations in its cellars in Ampuis. The wines of the great Southern appellations Chateauneuf-du-Pape, Gigondas, Tavel and Cotes-du-Rhone are also aged in these cellars.\u003c\/p\u003e\n\u003cp\u003eIn 2006, the Guigal family acquired the Domaine de Bonserine and supports its development although it remains independent from the Guigal Estate.\u003c\/p\u003e\n\u003cp\u003eWe are not very far from the first few square metres of the small cellar where Etienne Guigal first laboured, but today there are 3 hectares of cellars and galleries which house barrels, tanks and vats. The history and the soul of the Guigal family are clearly present in these cellars which discretely house the most exceptional wines.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eVineyards\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe soil composition is Round pebbles and red clay. The average age of the vines is 45 years.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eVinification\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTraditional winemaking with temperature controlled alcoholic fermentation. 3 weeks' maceration in tanks. Aged for 2 years in oak foudres.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTasting Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eDeep dark red colour. Aromas of spices and mature red fruits. Round tannins on the palate with powerful complexity. A rich unctuous wine with notes of mature plums, hazelnuts and red fruits. Very rich wine full of harmony and balance.\u003c\/p\u003e","brand":"Fells","offers":[{"title":"Default Title","offer_id":39331462185056,"sku":"FRANC124017","price":52.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0251\/6048\/2912\/products\/eguigal-chateauneuf-du-pape-651187.jpg?v=1700141681"},{"product_id":"e-guigal-condrieu","title":"E.Guigal Condrieu","description":"\u003cp\u003eThe history of the Guigal family reflects the glory of the wines of the Cote-Rotie. Three generations working with land over 24 centuries old.\u003c\/p\u003e\n\u003cp\u003eThe Guigal Estate was founded in 1946 by Etienne Guigal in Ampuis, a small ancient village and cradle of the Cote-Rotie appellation. It shelters a unique vineyard where the vines and the wines have been famous for 2,400 years. Arriving in 1924 at 14 years old, the founder vinified 67 harvests in Cote-Rotie and, at the beginning of his career, took part in the development of Vidal-Fleury establishment.\u003c\/p\u003e\n\u003cp\u003eIn 1961, although still very young, Marcel Guigal took over management of the Establishment beside his father who was stricken suddenly with total blindness. In 1973, his wife Bernadette joined him and they worked together to develop the family business. In 1975, their son Philippe was born. Today he is the Estate's winemaker. With his wife Eve by his side, he represents the third generation and continues the family work in the service of the Great Wines of the Rhone Valley.\u003c\/p\u003e\n\u003cp\u003eSince 1946, hard work and perseverance have born fruit and certain events attest to this, notably the purchase of the Vidal-Fleury Establishment in the mid 80s. Although belonging to the Guigal Estate, Vidal Fleury maintains commercial and technical autonomy.\u003c\/p\u003e\n\u003cp\u003eTen years later in 1995 the estate acquired the famous Chateau d'Ampuis, an important historic and oenological monument whose long history is directly linked to the Cote-Rotie appellation. An ancient fort built in the 12th century, it was transformed into a Renaissance Chateau in the 16th century. The Chateau is situated amongst the vines and bordered by the king of rivers: the Rhone. The Chateau d'Ampuis has become the headquarters of the Guigal Estate whilst the offices and the cellars remain in the ancient small village of Ampuis.\u003c\/p\u003e\n\u003cp\u003eIn 2001, the Guigal Estate expanded through the purchase of both the Jean-Louis Grippat Estate in Saint-Joseph and Hermitage and the Vallouit Estate in Cote-Rotie, Hermitage, Saint-Joseph and Crozes-Hermitage. The Guigal Estate vinifies and ages the wines of the Southern Rhone appellations in its cellars in Ampuis. The wines of the great Southern appellations Chateauneuf-du-Pape, Gigondas, Tavel and Cotes-du-Rhone are also aged in these cellars.\u003c\/p\u003e\n\u003cp\u003eIn 2006, the Guigal family acquired the Domaine de Bonserine and supports its development although it remains independent from the Guigal Estate.\u003c\/p\u003e\n\u003cp\u003eWe are not very far from the first few square metres of the small cellar where Etienne Guigal first laboured, but today there are 3 hectares of cellars and galleries which house barrels, tanks and vats. The history and the soul of the Guigal family are clearly present in these cellars which discretely house the most exceptional wines.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eVineyards\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe soil composition is sand and granite. Traditional cultivation on steep terraced slopes. The vines have an average age of 30 years.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eVinification\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eAlcoholic fermentation at a low temperature in new barrels (1\/3) and in stainless steel tanks (2\/3). 100% Malolactic.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTasting Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eBrilliant clear golden yellow. Intensely flowery (violets), and fruity (apricot, peaches and citrus). Fresh and round. Rich, unctuous and full bodied. Harmonious with light acidity and round fleshy fruits. Delicate and elegant.\u003c\/p\u003e","brand":"Fells","offers":[{"title":"Default Title","offer_id":39331461988448,"sku":"FRANC123005","price":62.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0251\/6048\/2912\/products\/eguigal-condrieu-903239.jpg?v=1700141626"},{"product_id":"rion-freres-et-soeur-morey-saint-denis","title":"Domaine Michel Magnien Morey-Saint-Denis","description":"\u003cp\u003eFrederic Magnien is an alchemist of the Cote d'Or' Climats, combining talent and terroir. Alongside his fortunate destiny as a winemaker, heir to the Domaine Michel MAGNIEN, Frederic MAGNIEN guides his eponymous company among the Grands Crus of the Cote de Nuits.\u003c\/p\u003e\n\u003cp\u003eIn a holistic spirit, Frederic made the audacious choice in 2010, to conduct a viticulture Biodynamic. This philosophy, in total adequacy with the Burgundy terroirs, brings to the wine a quality always more accomplished. Here nature presides, the vine grower accompanies it; we drink the expression of their harmony.\u003c\/p\u003e\n\u003cp\u003eAfter years of application, Domaine Michel Magnien is certified in biodynamic by Demeter. At each stage, our work follows the rhythm of the synodic cycle of the moon. We are fully committed to organic agricultural principles in our management of vines and wines.\u003c\/p\u003e\n\u003cp\u003eThanks to Michel Magnien's special care for his vines over the years, the wines are unique and faithful to the best terroirs in Burgundy. Our Estate is now managed by Frederic, the fifth generation, who strives to raise our wines at the highest level of quality.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBiodynamics\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOrganic and biodynamic viticulture is often - and erroneously - confused. They have in common to use no chemical input. However, if the organic viticulture maintains the life in a natural way in the ground; the biodynamic method stimulates it and revivifies soils. Beyond a natural work without pesticides or insecticides, the biodynamic culture is a global approach which works on the valuation of the ground and the vine in its natural environment.\u003c\/p\u003e\n\u003cp\u003eThe biodynamy strengthens the vitality and the resistance of plants, by improving the natural exchanges between the ground and the roots on one hand, and between the sky and the plant on the other hand. This method expresses itself by two characteristics: the use of specific preparations in the vine and the consideration of moon phases.\u003c\/p\u003e\n\u003cp\u003eThe biodynamic method aims at revitalizing and at intensifying the organic life in the environment where the vine lives. This process has the effect of giving more life to the grounds on which take root and increase vines to reveal the expression of the Burgundy soils in their just translation. The biodynamie so allows a better connection between the plant and the ground. This exchange offers quality grapes and as will be the wine.\u003c\/p\u003e\n\u003cp\u003eThe cosmic phase of the biodynamic viticulture allows the plant to strengthen and to energize itself thanks to the natural powers rather than to work it against its nature. The Moon, a strong influence on liquids in particular on sap of vines, brings rhythm each step of Frederic Magnien's in the diapason of its cycles.\u003c\/p\u003e\n\u003cp\u003eThe rare quality of Frederic Magnien's wines lives in the respect of the cosmic elements, the meticulous observation of plants and the listening of the soil. Each bottle translates with loyalty the purity of appellations, the passion of the vine, and the influence of the natural elements thanks to the biodynamic principles.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eVineyards\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eFirst mentioned as far back as 1120, fourteenth century Morey was a place of asylum for Cistercian monks who appeared to have possessed numerous vineyards and even a winery by 1306. The appellation extends from Chambolle-Musigny to Gevrey-Chambertin and covers around 148 hectares, 80% of which are planted with grapes for red wines. This 100% Pinot Noir wine is a blend of grapes from vineyard plots. This Morey-Saint-Denis contain grapes from \"Clos Solon\", \"Chenevery\", \"Crais\" and \"Cognees\", which bring it great quality.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTasting Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eMorey St Denis is an often overlooked area in the Cotes de Nuits but the wines made here can be as good as anywhere else in the region. This example from top producer Rion Freres \u0026amp; Soeurs is a bold and rebust style of Pinot Noir that offers great complexity and depth that some wines at a higher price would fail to reach. This is a ripe, aromatic wine with soft tannins and rich, succulent fruit.\u003c\/p\u003e","brand":"Charles Taylor Wines Ltd","offers":[{"title":"Default Title","offer_id":39331460644960,"sku":"FRANC117009","price":67.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0251\/6048\/2912\/products\/domaine-michel-magnien-morey-saint-denis-158996.jpg?v=1700141624"},{"product_id":"maison-nicolas-perrin-cote-rotie","title":"Maison Les Alexandrins Cote-Rotie","description":"\u003cp\u003eMaison Les Alexandrins is the newly renamed collaboration between Nicolas Jaboulet, formerly of the eponymous winery in Tain, winemaker Guillaume Sorrel and viticulturalist Alexandre Caso. Each person brings their expertise to this micro-negociant, an extension of Domaine Les Alexandrins, established in 2015. The aim of Maison Les Alexandrins remains the same: to buy parcels of fruit from some of the top growers in each appellation in the Northern Rhone. Following the construction of a new winery in Tain-l'Hermitage in 2019, Maison and Domaine Les Alexandrins is now a permanent fixture in the Northern Rhone.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eVineyards\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe appellation of Cote Rotie is located on the hills of the right bank of the Rhone river. The vineyards are located at an altitude ranging between 180 and 325 metres above sea level, with the gradient measuring 60%. The main soil is granite covered in places by schist but also sand and calcareous soils. The wine is made from grapes primarily sourced from the southern part of the appellation; Cote Blonde and Chateau de Tupin.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eVintage\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eAfter a mild winter and spring, the perfect conditions were halted by a hailstorm on 15th June which destroyed a large part of the Crozes-Hermitage vines. A summer heatwave followed, one of the hottest of the decade, which caused some of the berries to burn. Thankfully, careful vineyard management saved part of the vineyard and the remaining crop remained in excellent health. Harvest was without complication and, although yields were lower than average, the vintage promises to be magnificent year.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eVinification\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e98% Syrah 2% Viognier\u003c\/p\u003e\n\u003cp\u003eThe grapes went through a period of cold maceration to extract the delicate aromatics from the fruit. Co-fermentation of the Syrah and Viognier grapes lasted for about 20 days with pumping-over for the first few days followed by punching-down. The wine was aged in one year old oak barrels for 15 months.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTasting Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThis Cote-Rotie reveals a complex and powerful nose with notes of violets, black fruit, spices and liquorice. Concentrated flavours match the nose, with velvety tannins and gentle spice lingering on the long finish.\u003c\/span\u003e\u003c\/p\u003e","brand":"Liberty","offers":[{"title":"Default Title","offer_id":39331460546656,"sku":"FRANC123013","price":63.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0251\/6048\/2912\/products\/maison-les-alexandrins-cote-rotie-724242.jpg?v=1700142375"},{"product_id":"bertrand-ambroise-nuits-st-georges","title":"Ambroise Nuits St Georges","description":"\u003cp\u003eMaison Ambroise origins date back to the 18th century. At this time only a few parcels had been worked over several lifespans.\u003c\/p\u003e\n\u003cp\u003eBertrand Ambroise took over the vineyard from his father-in-law in 1987. He is gradually phasing in organic farming. Abandoning the use of chemical products in favour of natural products to stimulate the vines so that they themselves produce the necessary substances to fight pests and diseases in the vineyard.\u003c\/p\u003e\n\u003cp\u003eAll of the products used are organically certified. He removes many of the leaves around the bunches of the grapes to get riper tannins and has de-stemmed all the Pinot Noir since 2002 and macerates up to 28 days. In total he owns 21 hectares of vines mainly in Nuits Saint George.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTasting Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eMedium garnet. Intense beautiful Burgundian perfumed Pinot Noir. Mainly primary fruit, but with a savoury edge, bacon perhaps. Sous Bois. Some spicy oak, but not obtrusive. Medium acidity and astringency. Sweet, light, delicate fruit. Extremely long, with tangy perfumed finish.\u003c\/p\u003e","brand":"Charles Taylor Wines Ltd","offers":[{"title":"Default Title","offer_id":39331460448352,"sku":"FRANC117001","price":53.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0251\/6048\/2912\/files\/FRANC117001.jpg?v=1769516728"},{"product_id":"dardi-le-rose-barolo-bussia","title":"Dardi Le Rose Barolo Bussia","description":"\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eEstablished in 1993 by Tino Colla (brother of the legendry Beppe Colla) and his niece Federica, Poderi Colla is very much a family affair and continues the Colla family's three centuries of winemaking heritage in northern Italy.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eTino and Federica believe in a non-interventionist approach to winemaking, to give each wine a unique expression of site and vintage, and they take sustainability and the environment as seriously as their wines.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThey produce wines from three outstanding sites in Alba and cover nearly the entire spectrum of Alba styles - using their own grapes from vineyards in Bricco del Drago, Tenuta Roncaglie (Barbaresco) and Tenuta Dardi le Rose (Barolo). The wines are balanced, rich and complex.\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv class=\"half full-stack left-align-content\"\u003e\n\u003cdiv class=\"desc-inner\"\u003e\n\u003cp\u003eIn 1980, Luciano Degiacomi, the original owner of the Cascine Drago vineyard, a pioneer of sustainable viticulture and friend of the Colla family, made this statement about his viticultural practices: \"These wines are produced from grapes coming from traditionally farmed vineyards, with no chemical herbicides, defended from animal and vegetable pests using 'Lotta Guidata'. This method (literally 'controlled struggle') allows healthy production, respecting the environment and human health, through the reduced and targeted use of the most appropriate treatments.\" This ethos is still in force today.\u003c\/p\u003e\n\u003cp\u003eThe aim has always been to make the smallest impact on the environment and the purest possible wines. Since 1995, Colla has taken part in Piemonte's agricultural environmental programme, modified with a more restrictive internal protocol governing integrated management and environmental sustainability. The use of fertiliser is limited and occasional, mainly organic, using worm compost produced by a small and entirely reliable firm. Only if vines are suffering from specific deficiencies does it use chemical fertilisers permitted for organic farming. Weed control is achieved by mechanical methods, except in rainy years or in steeper vineyards with older and more irregularly shaped vines where mechanical methods cannot be used and which would cause unnecessary air pollution and soil compaction. As for canopy management and green harvesting, all the work is done manually to balance and limit production and to facilitate aeration, thus curbing the formation of moulds that could damage the health of the grapes. Poderi Colla received SNQPI (Sistema di Qualiti  Nazionale Produzione Integrata) certification in 2019.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cb\u003eVineyards\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThis very special wine is from a single vineyard called Dardi le Rose, on the hill of Bussia, a historically renowned site for great Barolo. The vines are grown at 300 - 350 metres above sea level, with a southern \/southwesterly exposure.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eVinification\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe grapes are harvested mid-October. The grapes are destalked and pressed, and the must is macerated on the skins for approx 15 days - it undergoes malolactic fermentation. In the spring the wine matures in casks of Slavonian and French oak, part new, for a period of 24 to 28 months.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eTasting Notes\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThis fine and classic, single vineyard, Barolo is a testament to the Colla family's Dardi le Rose site on the slopes of the Bussia hill - one of the best for the production of full-bodied Barolo with the potential to age.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eRipe meaty nose with hints of dried figs, leather, spice and appealing berry aromas. The palate is complex with warm, plummy fruit and a herbal, spicy character. The fine tannic structure and level of acidity means that, whilst drinking now, this wine will age and improve for many years.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003ePerfect with a big veal chop or good buttery egg pasta with shaved black truffle. Also works well with particularly rich fish dishes such as roast turbot.\u003c\/span\u003e\u003c\/p\u003e","brand":"Boutinot","offers":[{"title":"Default Title","offer_id":39331458252896,"sku":"ITALY132009","price":53.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0251\/6048\/2912\/files\/ITALY132009.jpg?v=1737711973"},{"product_id":"clos-du-val-cabernet-sauvignon","title":"Clos du Val Cabernet Sauvignon","description":"\u003cp\u003eOne of the earliest wineries in the now famous Stags Leap district, Clos du Val was founded in 1972 by American businessman John Goelet and French-born winemaker Bernard Portet. Bernard's father had been manager at Chateau Lafite, where he and his brother Dominique (ex Taltarni) were raised. Clos du Val began life as 150 acres of vineyards on some of the finest land in the Stags Leap district. In 1973, an additional 180 acres of vineyards were purchased in the cool-climate Carneros region.\u003c\/p\u003e\n\u003cp\u003eThe winemaking team, now led by Ted Henry and Mabel Ojeda, are building further on an already outstanding reputation, utilising the very best Napa fruit to produce handcrafted, estate wines famed for their balance, elegance and complexity. The late maturing Cabernet Sauvignon is the benchmark variety for wines from the Stags Leap district whilst Chardonnay and Pinot Noir are the stars of the Carneros region. It's understandable that the rare delicacy of these wines makes them so sought after.\u003c\/p\u003e\n\u003cp\u003eBeginning in 2014, the winery affirmed its commitment to the importance of its own estate fruit by dramatically reducing production and concentrating almost entirely upon estate-grown wines. Clos Du Val has also ceased using any herbicides or pesticides in its vineyards, and the estate is halfway through the three year process of full organic certification.\u003c\/p\u003e\n\u003cp\u003eClos Du Val participates in the Napa Green scheme, a comprehensive sustainability certification program for vineyards and wineries in the Napa Valley. Its soil-to-bottle stewardship includes protecting and restoring the Napa River watershed; saving energy and water; reducing waste and carbon footprint; and being conscientious employers and good neighbours. Independent, third-party certification of farms and winemaking facilities makes Napa Green one of the most rigorous sustainability accreditations the wine industry offers.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eVineyards\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThis wine is made from a blend of 86% Cabernet Sauvignon, 7% Merlot and 5% Malbec. The vines for this predominantly Cabernet Sauvignon blend are up to 29 years old and grow in gravelly clay loam.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eVinification\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eFermented in stainless steel tanks with 2 pumpovers daily. The wine is aged in French and Hungarian oak barrels for 20 months, 65% of which is new oak.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTasting Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eConcentrated yet balanced Cabernet from one of the valley's great pioneers.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eClassic Napa Cabernet. The colour is a deep garnet and the wine has aromas of black fruits, cedar wood, dark chocolate and leather. The palate is rich and complex with supple blackcurrant fruits and more complex characters of wood spice and graphite pencil. The texture is focused with well structured tannins and great acidity. A wine that drinks brilliantly now and will age well for the next decade.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eSlam in the lamb! Alternatively stick with quality British beef or a host of other succulent meat roasts. Or approximately 2kg of cheese.\u003c\/p\u003e","brand":"Boutinot","offers":[{"title":"Default Title","offer_id":39331454681184,"sku":"USAME148008","price":57.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0251\/6048\/2912\/files\/USAME148008.jpg?v=1738776539"},{"product_id":"trefethen-estate-cabernet-sauvignon","title":"Trefethen Estate Grown Cabernet Sauvignon","description":"\u003cp\u003eEugene Trefethen and his wife Catherine purchased 600 acres in 1968 to create Trefethen Vineyards. At the time, there were fewer than 20 wineries in Napa Valley which put the Trefethens in a small group of wine families dedicated to a vision of crafting world class wines from Napa Valley. Their son, John, and his wife, Janet, were the driving force in turning the estate into a working winery. John led production and Janet travelled the globe promoting Trefethen wines; giving her very deep rooted connections in the UK. Their first wine was released in 1973. At the 1979 Gault Millau World Wine Olympics, their 1976 Chardonnay earned \"Best Chardonnay in the World\" honours.\u003c\/p\u003e\n\u003cp\u003eOften referred to as the sweet spot of Napa Valley, Trefethen's two estate vineyards are located in the Oak Knoll District- known for the largest range of individual microclimates within an appellation thus allowing Trefethen to grow a diverse range of varietals. Rich fruit, crafted in an elegant, age-worthy manner are the hallmarks of the Trefethen style. The third generation is now active with Loren and Hailey poised to put their generation's stamp on the Trefethen credo of 'One Family, One Estate, One Passion.'\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eVineyards\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eCabernet Sauvignon vines are planted in gravelly soils in the north-western quadrant of our estate vineyard in the Oak Knoll District of Napa Valley. These well drained soils combined with limited yields produce Cabernet Sauvignon fruit with bright and complex flavours.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eVinification\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e18 months in 59% French, 31% American, 10% Hungarian oak.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTasting Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eRipe, focused flavours of cherry, boysenberry, and blackcurrant are complemented by soft notes of cedar, bay leaf, and a savoury earthiness. On the palate, this wine has a fruit-driven entry balanced with firm tannins that give way to a lush, lingering finish.\u003c\/p\u003e\n\u003cp\u003eThis wine shines with red meats and copious amounts of thyme and black pepper. Chef Chris Kennedy recommends using them to marinate a filet of beef or to finish a red wine sauce. Not a big red meat eater? One of his other favourite go-to dishes for this wine is ahi tuna crusted in black pepper.\u003c\/p\u003e","brand":"Daniel Lambert Wines LTD","offers":[{"title":"Default Title","offer_id":39331454189664,"sku":"USAME148048","price":60.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0251\/6048\/2912\/products\/trefethen-estate-cabernet-sauvignon-726299.webp?v=1700143066"},{"product_id":"la-fee-parisienne-absinthe","title":"La Fee Parisienne Absinthe","description":"\u003cp\u003eIn 1905 Swiss farmer, Jean Lanfray, murdered his wife and daughters sparking a national campaign to obtain a ban on absinthe. Lanfray was said to be under the influence of absinthe when he shot his family, he was also known to be a wine guzzling alcoholic, who had washed down two glasses of absinthe with no less than a creme de menthe, a cognac, six glasses of wine with lunch, a glass of wine before leaving work, coffee with brandy and more wine before committing his crime.\u003c\/p\u003e\n\u003cp\u003eAt the height of its popularity in 1915, absinthe was banned in France. Absinthe became caught up in the temperance movement that was sweeping Europe, thus becoming the scapegoat for alcohol. Pressure came from wine producers, who saw it as competition to their ailing wine trade trying to recover after the bout of phylloxera. Findings were also published showing that although small quantities of thujone were beneficial, extremely large quantities were a neurotoxin. Traditional absinthe became a thing of the past and was replaced by Pastis (a reformed version of absinthe omitting the vital ingredient, wormwood).\u003c\/p\u003e\n\u003cp\u003eLa Fee Absinthe was launched in 2000, where it became the first traditional absinthe to be commercially produced since its ban in 1915. The improved 'Superieure' version was released in July 2013 with a new recipe which used natural ingredients and came in a green painted bottle to protect the delicate contents from UV light damage.\u003c\/p\u003e\n\u003cp\u003eTraditionally distilled in copper stills, the flavour of La Fee is entered around grand wormwood (Artesimia Absinthium) and balanced with petit wormwood, green and star anis. A mark of the authenticity of La Fee comes from its endorsement by Marie-Claude Delahaye, founder and greater of the Absinthe Museum. La Fee founder, George Rowley worked closely with Marie-Claude to develop the new 'Superieure recipe.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTasting Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eAromas of fennel and coriander dominate with slight hints of liquorice and aniseed. The palate is fresh and rounded with anise with angelica, coriander, fennel, mint and liquorice all present in the background.\u003c\/p\u003e","brand":"Amber Beverages","offers":[{"title":"Default Title","offer_id":39331446882400,"sku":"ABSIN201001","price":66.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0251\/6048\/2912\/products\/la-fee-parisienne-absinthe-689432.jpg?v=1700142246"},{"product_id":"baron-de-sigognac-10yo","title":"Baron de Sigognac 10yo","description":"\u003cp\u003eThe Guasch family have been in Gascony since the 12th century. They have owned the chateau at Bordeneuve since 1974. They are one of the region's largest courtier and negociant operations. Today, the father-and-son team of Jean-Claude and Thomas look after viticulture, vinification and distillation.\u003c\/p\u003e\n\u003cp\u003eBordeneuve has 60 hectares dedicated to vineyards; 75% are planted with ugni blanc and the rest with baco. The vineyards are superbly situated on very fine clay-sand soils, which are high in acidity and in some places mixed with iron, the colour of which gives rise to the name sables fauves or tawny sands. Boulbene topsoil, the characteristic regional sediment, is rich in limestone.\u003c\/p\u003e\n\u003cp\u003eThere is one short column still at the domaine (almost 100 years old), which produces up to 50 casks of new spirit annually. The wine is distilled on its lees, and drawn off at 55%, depending on the harvest. Distillation is continuous through day and night and manually controlled to account for temperature and humidity changes. A second ambulant still is shortly to be installed permanently in the domaine.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTasting Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eNose: Very supple with notes of cinnamon and nutmeg, sweet vanilla notes and a lovely array of fresh flowers and orange peel.\u003c\/p\u003e\n\u003cp\u003ePalate: Rich and earthy with notes of conserves and peels, butterscotch, sweet spices, oak.\u003c\/p\u003e\n\u003cp\u003eFinish: A superb finish with marzipan, hazelnut and custard.\u003c\/p\u003e","brand":"Marussia Beverages UK Limited","offers":[{"title":"Default Title","offer_id":39331446390880,"sku":"BRAND205001","price":58.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0251\/6048\/2912\/products\/baron-de-sigognac-10yo-217978.jpg?v=1700141055"},{"product_id":"hine-rare-vsop","title":"Hine Rare VSOP 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\u003e\u003cspan\u003eA terrific Cognac from Hine, Rare is classed as Fine Champagne, meaning that the eaux-de-vie used are all from the Grande or Petite Champagne areas, with at least 50% from Grande Champagne.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTasting Notes \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eRare is Hine's most delicate cognac with acacia and fruity aromas. Well balanced, mellow and delightfully smooth on the palate.\u003c\/p\u003e\n\u003cp\u003eNose: Gentle hints of violets and jasmine with a rich candied orange character. Spiced.\u003c\/p\u003e\n\u003cp\u003ePalate: Rich palate with notes of marmalade, toffee apples and stem ginger. Hints of rum spice.\u003c\/p\u003e\n\u003cp\u003eFinish: Rum-like finish. Over-ripe grape and oak.\u003c\/p\u003e","brand":"Berry Bros \u0026 Rudd","offers":[{"title":"Default Title","offer_id":39331445997664,"sku":"BRAND207011","price":66.5,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0251\/6048\/2912\/products\/hine-rare-vsop-997249.jpg?v=1700142104"},{"product_id":"pierre-ferrand-1840","title":"Ferrand 1840 Original Formula 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 1840\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eIn the nineteenth century when the modern art of the bar was born, no spirit was more prized for mixing drinks than Cognac. Ferrand 1840 Original Formula represents an attempt to recreate the kind of Cognac pioneers of the bar such as Jerry Thomas, Harry Johnson and Leo Engel would have used in their Juleps Cocktails, Crustas and Punchers. Modelled on an impossibly rare 1840 bottle of Pinet Castillon Cognac, 1840 Ferrand employs nineteenth century blending techniques to create a Cognac that is rich, concentrated and highly mixable, in the 1840 style.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTasting Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eNose: N\u003cspan\u003eotes of ripe, juicy grapes which are complemented by hints of meadow flowers and notes of acacia tree blossom, alongside a bracing hint of cedar.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003ePalate: Warm \u0026amp; fruity. Dried peels and allspice. Acacia honey and dried apricot.\u003c\/p\u003e\n\u003cp\u003eFinish: Spiced finish, ending on Black Forest honey and dried peels.\u003c\/p\u003e","brand":"Identity Drinks Brands LTD","offers":[{"title":"Default Title","offer_id":39331445899360,"sku":"BRAND207018","price":57.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0251\/6048\/2912\/files\/BRAND207018.jpg?v=1769525924"},{"product_id":"pierre-ferrand-ambre","title":"Ferrand Ambre 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 '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 '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 Ambre\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThis is a delicious cognac form Pierre Ferrand, made with spirit from the premier region - the Grande Champagne. This fabulous brandy was awarded a Gold Medal at both the Cognac Masters and the Chicago Beverage Testing Institute.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTasting Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eNose: \u003cspan\u003eSubtle vanilla with floral notes of rose and violet. Aromas of stone fruit like apricot and plum, followed by sweet apple, caramel and pear pastries.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003ePalate: Dried peels and prune juice. Hints of apricot, manuka honey, Danish pastries and apple peel.\u003c\/p\u003e\n\u003cp\u003eFinish: Nutty, spiced finish.\u003c\/p\u003e","brand":"Identity Drinks Brands LTD","offers":[{"title":"Default Title","offer_id":39331445866592,"sku":"BRAND207019","price":56.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0251\/6048\/2912\/files\/BRAND207019.jpg?v=1757605361"},{"product_id":"fernando-de-castilla-solera-gran-reserva","title":"Fernando de Castilla Solera Gran Reserva Brandy de Jerez","description":"\u003cp\u003eBodegas Rey Fernando de Castilla is located in the historic centre of Jerez. Its story began with the aristocratic Andrada-Vanderwilde family, who for two centuries provided grapes and wine for the production of sherry in the area. In 1972 Fernando Andrada-Vanderwilde took over some old sherry cellars and brandy soleras from a couple of local bodegas, and changed the name of the company from Fernando III to Fernando de Castilla.\u003c\/p\u003e\n\u003cp\u003eIn 1999 Jan Pettersen, a Norwegian with 15 years experience at Osborne, bought the company and also acquired a neighbouring almacenista, José Bustamente. He also formed a partnership with a local grape grower, to ensure consistent supply of high quality grapes, unusual for the smaller bodegas, who usually have to rely on co-operatives. He decided to focus entirely on high-end, complex sherries - in the process upgrading the bodega to one of the most interesting and highly regarded of the small independent sherry houses in Jerez.\u003c\/p\u003e\n\u003cp\u003eWhilst the company also produces Sherry Vinegar, and their own range of brandies, the Sherries produced here are amongst the finest in Jerez - from the pale, dry and elegant fino to the most unique antique wines.\u003c\/p\u003e\n\u003cp\u003eThere are two ranges: Classic, and the premium Antique range. It is the excellence of the Antique range of intensely pure and complex single solera Sherries that has largely driven Fernando de Castilla's reputation as masters in the production and ageing of fine, unblended, untreated Sherries (they do not fine, clarify or aggressively filter any of their wines).\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eVineyards \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eProduced in the Jerez region of Andalusia, Spain.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eVinification \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003ePot still distillates are aged in barrels that have previously contained only old oloroso sherries and the ageing process is done using the traditional system of soleras and criaderas. The Solera Gran Reserva has been aged for 12 years - 3 years in Limousin casks and 9 years in sherry casks.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTasting Notes \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eFernando de Castilla Solera Gran Reserva is a superior quality Spanish Brandy made using only the traditional method. It was matured in oak vats previously used for the world famous sherries of Jerez. It has a golden\/mahogany colour and the nose is clean, elegant and complex with a hint of oak. The palate is soft, fruity and elegant with a broad range of flavours. Well matured with a long finish.\u003c\/p\u003e","brand":"Boutinot","offers":[{"title":"Default Title","offer_id":39331445571680,"sku":"BRAND208001","price":65.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0251\/6048\/2912\/files\/BRAND208001.jpg?v=1738769413"},{"product_id":"nikka-coffey-gin","title":"Nikka Coffey Gin","description":"\u003cp\u003eThe Nikka company was set up by one of the Godfathers of Japanese Whisky, Masataka Taketsuru. Masataka was an organic chemist and was the first Japanese man to learn to make whisky in Scotland studying at Hazelburn distillery in Campbell Town. Nikka is now one of the Japanese great producers, making a range whiskies and other spirits in two distilleries, Yoichi situated in the North Island of Hokkaido and Miyagikyo distillery in Aoba-ku, Sendai.\u003c\/p\u003e\n\u003cp\u003eSimilar to the vodka, the gin also uses two base spirits distilled from malted barley and corn in the Coffey still. The base spirits are then blended and used to steep three batches of botanicals, grouped into peppery flavours, citrus flavours, and more traditional flavours such as juniper.\u003c\/p\u003e\n\u003cp\u003eThe steeped spirits are then redistilled separately in three different types of pot stills. The resulting spirits are then blended together, along with additional malted barley and corn Coffey still distillate.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eStyle\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eDry Gin\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eKey Botanicals\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e11 botanicals, including yuzu, sansho pepper, kabosu, amanatsu, and shequasar from Japan. Other botanicals include juniper, angelica, coriander, lemon peel, orange peel, and apple juice.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTasting Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eCreamy lemon with a subtle oily element developing, soon joined by almost tropical fruit sweetness. This is well-balanced by peppercorn, pine and fennel.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePerfect Serve\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eLight tonic garnished with fresh ginger or lemon peel.\u003c\/p\u003e","brand":"Speciality Brands (1)","offers":[{"title":"Default Title","offer_id":39331442688096,"sku":"GINS211194","price":53.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0251\/6048\/2912\/products\/nikka-coffey-gin-768778.jpg?v=1700142585"},{"product_id":"four-pillars-bloody-shiraz","title":"Four Pillars Bloody Shiraz Gin","description":"\u003cp\u003eOne of the few craft gins made in Australia, Four Pillars was founded in 2013 in the Yarra Valley close to Melbourne using a CARL copper pot still called Wilma to produce its Dry Gin. Funded through Pozible an Australian version of Kickstarter, Four Pillars is the brainchild of wine making and marketing duo Stuart Gregor and Cameron Mackenzie and brand guru Matt Jones, who want to produce the best craft spirits Australia has to offer.\u003c\/p\u003e\n\u003cp\u003eThe name Four Pillars was chosen as a reflection of the four pillars of the gin; the still, the water, the botanicals and their passion for craft.\u003c\/p\u003e\n\u003cp\u003eGin combined with Yarra Valley Shiraz grapes? Bloody brilliant. This crazy experiment using the original Rare Dry Gin steeped with local cool climate Shiraz grapes has become a cult-favourite, a perfect balance of sweet fruit and ginny goodness.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eStyle\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eFlavoured Gin\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eKey Botanicals\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eJuniper berries, whole oranges, lemon myrtle, coriander seeds, Tasmanian pepperberry leaf, angelica root, cardamom, star anise, cassia bark, lavender, green Szechuan, red Szechuan, cubeb berries, turmeric, pink grapefruit, ginger, grains of paradise, finger limes, gyokuro, desert lime, macadamia nut, quandong and red pine.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTasting Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThick, juicy berry notes, underpinned by hints of peppery juniper and earthy herbs. A light hint of Christmas-y spices lingers.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePerfect Serve\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eGinger ale or Sicilian lemon tonic garnished with ginger slices and sliced red grapes.\u003c\/p\u003e","brand":"Proof Drinks LTD","offers":[{"title":"Default Title","offer_id":39331441868896,"sku":"GINS211146","price":50.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0251\/6048\/2912\/products\/four-pillars-bloody-shiraz-609301.jpg?v=1700141853"},{"product_id":"chartreuse-green","title":"Chartreuse Green Liqueur","description":"\u003cp data-mce-fragment=\"1\"\u003eOnly two Chartreuse monks know the identity of the 130 plants, how to blend them and how to distil them into this world famous liqueur. They are also the only ones who know which plants they have to macerate to produce the natural green and yellow colours. And they alone supervise the slow ageing in oak casks.\u003c\/p\u003e","brand":"Cask Liquid Marketing","offers":[{"title":"Default Title","offer_id":39331440623712,"sku":"LIQUE213028","price":57.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0251\/6048\/2912\/products\/chartreuse-green-752455.jpg?v=1700141369"},{"product_id":"chartreuse-yellow","title":"Chartreuse Yellow Liqueur","description":"\u003cp\u003eA sweet and spicy liqueur, Chartreuse Yellow is somewhat milder than the Green variant. There's many unique things about this tipple, not least that it's made by Carthusian Monks, who were given the recipe all the way back in 1605. What's more, the flavour and colour are completely natural, derived from the 130 herbs and plants used. This bottling is presented at 43% ABV.\u003c\/p\u003e","brand":"Cask Liquid Marketing","offers":[{"title":"Default Title","offer_id":39331440590944,"sku":"LIQUE213029","price":52.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0251\/6048\/2912\/products\/chartreuse-yellow-317076.jpg?v=1700141369"},{"product_id":"doorly-s-12yo","title":"Doorly's 12 Year Old Rum","description":"\u003cp\u003eAlthough you may not be familiar with the Rum Duty Act of 1906 in Barbados, the ramifications of this legislation was significant in forging the landscape of Bajan rum since its enactment. After it was passed it created a two-tier system, altering the manner in which rum could be distributed in Barbados because distillers could only sell rums in bulk, which forced wine and spirit merchants to create their own brand.\u003c\/p\u003e\n\u003cp\u003eIn 1908, Martin Doorly \u0026amp; Co was registered. It soon evolved into Doorly Macaw Rum and, although bulk rum was traded in casks long before, it became the first bottled rum to be exported from the island. Although Doorly's rum is rarely referred to as Doorly Macaw Rum anymore, its bottles and packaging still tend to feature the Neotropical parrots, and the image is still a traditional and recognisable trademark of the brand.\u003c\/p\u003e\n\u003cp\u003eDoorly's is not a brand purely of historical record, however. R. L. Seale acquired Doorly's in 1993 and, in keeping its history, decided that it would become an export brand. It continues to thrive today, and it is still owned by R.L. Seale and produced at the wonderful Foursquare Distillery.\u003c\/p\u003e\n\u003cp\u003eThe 12 year old carries a picture of the rare Spix's Macaw on the label. This is rich and sweet with notes of tropical fruit and toffee apples.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTasting Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eNose: Rich and sweet with notes of tropical fruit and toffee apples.\u003c\/p\u003e\n\u003cp\u003ePalate: The palate is full with a viscous mouthfeel. It is spicy, rich and nutty but quite dry.\u003c\/p\u003e\n\u003cp\u003eFinish: Warming, long and the finish is not overly sweet.\u003c\/p\u003e","brand":"Marussia Beverages UK Limited","offers":[{"title":"Default Title","offer_id":39331438100576,"sku":"RUMS216025","price":61.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0251\/6048\/2912\/products\/doorlys-12yo-847485.jpg?v=1700141681"},{"product_id":"doorly-s-xo","title":"Doorly's XO Rum","description":"\u003cp\u003eAlthough you may not be familiar with the Rum Duty Act of 1906 in Barbados, the ramifications of this legislation was significant in forging the landscape of Bajan rum since its enactment. After it was passed it created a two-tier system, altering the manner in which rum could be distributed in Barbados because distillers could only sell rums in bulk, which forced wine and spirit merchants to create their own brand.\u003c\/p\u003e\n\u003cp\u003eIn 1908, Martin Doorly \u0026amp; Co was registered. It soon evolved into Doorly Macaw Rum and, although bulk rum was traded in casks long before, it became the first bottled rum to be exported from the island. Although Doorly's rum is rarely referred to as Doorly Macaw Rum anymore, its bottles and packaging still tend to feature the Neotropical parrots, and the image is still a traditional and recognisable trademark of the brand.\u003c\/p\u003e\n\u003cp\u003eDoorly's is not a brand purely of historical record, however. R. L. Seale acquired Doorly's in 1993 and, in keeping its history, decided that it would become an export brand. It continues to thrive today, and it is still owned by R.L. Seale and produced at the wonderful Foursquare Distillery.\u003c\/p\u003e\n\u003cp\u003eDoorly's XO enjoys a second maturation in Spanish Oloroso sherry casks. This extra maturation imparts a wealth of fruit, dark chocolate and oaky spices to the rum's flavour profile, making this an excellent choice for sipping neat.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTasting Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eNose: Sugarcane, Demerara sugar, meaty and rich. Over-ripe grape notes and spice.\u003c\/p\u003e\n\u003cp\u003ePalate: Fresh flowers, oak, potpourri, cedar, honey, toffee apples.\u003c\/p\u003e\n\u003cp\u003eFinish: Long, muscovado sugar and oak-led spices.\u003c\/p\u003e","brand":"Marussia Beverages UK Limited","offers":[{"title":"Default Title","offer_id":39331438002272,"sku":"RUMS216028","price":50.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0251\/6048\/2912\/products\/doorlys-xo-486418.jpg?v=1700141681"},{"product_id":"mount-gay-extra-old","title":"Mount Gay Extra Old Rum","description":"\u003cp\u003eThe Bajan rum producer, Mount Gay, has been making rums for centuries; indeed, many trace the estate as far back as 1493. The Mount Gay Rum Estate sits atop a ridge to the north of Barbados. During the first few years of the 18th century, the locality was acquired by William Sandford who continued to use it as a sugar plantation. He named his purchase Mount Gilboa. The estate was inherited in 1747 by his son, the ironically named, James Sober.\u003c\/p\u003e\n\u003cp\u003eDuring the latter part of the 18th century, both James and his son, Cumberbatch, spent a good deal of time in England, thus they were unable to properly regulate their property. Accordingly, Cumberbatch appointed his friend, Sir John Gay Alleyne, to control the estate. Sir John died in 1801 and Cumberbatch named the estate, Mount Gay, in his memory. The plantation remained with the Sober family until 1860.\u003c\/p\u003e\n\u003cp\u003eThe Mount Gay plantation was acquired by the business man Aubrey Ward in the early part of the 20th century. He expanded the company and marketed the product with his business partner, John Hutson. Darnely DaCosta Ward, Aubrey's son, continued the business until his death in 1989, at which point Remy Cointreau bought up the majority interest. Under the new French ownership, Mount Gay enjoyed a wide distribution network and, consequently, became rapidly popular.\u003c\/p\u003e\n\u003cp\u003eMount Gay XO is a small blend of carefully selected mature rums, chosen by Mount Gay's new master blender, Trudiann Branker. The rum is a blend of rums distilled in a traditional column \u0026amp; a double retort pot still. The rums are aged in American white oak casks, ex-bourbon casks and also ex-cognac casks for a rounded, complex and spicy character.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTasting Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eNose: Spicy apricot, ripe banana and vanilla with rum and raison ice-cream.\u003c\/p\u003e\n\u003cp\u003ePalate: Velvety, honeyed palate with cooked fruit, ripe banana, toffee apple and sweet pastry notes overlaid with spicy oak - cinnamon, ginger and nutmeg.\u003c\/p\u003e\n\u003cp\u003eFinish: Long dry oaky finish. Light-bodied but very rich and full-flavoured.\u003c\/p\u003e","brand":"Remy Cointreau","offers":[{"title":"Default Title","offer_id":39331437871200,"sku":"RUMS216059","price":68.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0251\/6048\/2912\/products\/mount-gay-extra-old-730495.jpg?v=1700142470"},{"product_id":"plantation-xo-20th-anniversary","title":"Planteray XO 20th Anniversary Rum","description":"\u003cp\u003eMaison Ferrand Owner and Master Distiller, Alexandre Gabriel works closely with distilleries across the Caribbean and America's crafting rums, they are left to age in warm Caribbean cellars for the initial part of their life. During the secondary process, the rums are exported to Cognac where they undergo a series of age old Cognac making techniques. This centuries old application is known by the French as 'elevage' and the process used is unique to Plantation. Vibrant, full flavoured Caribbean rums, finished with French finesse.\u003c\/p\u003e\n\u003cp\u003eThe Plantation XO is first aged in bourbon casks in Barbados for many years, this rum is then sailed across the ocean in barrels to the southwest of France to be further matured in small Ferrand French oak casks.\u003c\/p\u003e\n\u003cp\u003eThis centuries-old \"double ageing\" process imparts incredible smoothness and complexity. It unveils a sophisticated palate of chocolate, vanilla, ripe banana, roasted coconut and a hint of fresh mango notes. With a remarkably long finish, Plantation XO 20th Anniversary is truly a rum to savour.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTasting Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eNose: Hints of spicy oak on the nose, with guava, a little desiccated coconut and dried banana. Buttery.\u003c\/p\u003e\n\u003cp\u003ePalate: Spiced, creamy palate entry, with sweet vanilla notes and caramel. Oaky spices.\u003c\/p\u003e\n\u003cp\u003eFinish: Caramel. Toasted oak.\u003c\/p\u003e","brand":"Identity Drinks Brands LTD","offers":[{"title":"Default Title","offer_id":39331437805664,"sku":"RUMS216070","price":62.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0251\/6048\/2912\/files\/planteray-xo-20th-anniversary-7112729.jpg?v=1768592200"},{"product_id":"r-l-seale-10yo","title":"R.L. Seale 10 Year Old Rum","description":"\u003cp data-mce-fragment=\"1\"\u003eThe owners of Foursquare Distillery, the Seale family, can trace its roots on Barbados back to the 1650s, and can reference five generations of rum-making expertise dating back to 1820. The establishment of the Foursquare brand, however, came much later. While the family could lay claim to one of Barbados' oldest trading houses, Reginald Leon Seale was prohibited, like other traders, from selling rum directly to consumers under the Barbados Excise Law. His method around this issue was to establish a distribution business in Bridgetown in the early 1900s - and this was the birth of the R. L. Seale brand.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eSeale was not the only trader who took this course of action, but he was one of the very few successful ones. This prosperity provided the opportunity for expansion, and from 1962 to 1993, the rum portfolios of ESA Field and Alleyne Arthur, including Old Brigand, Taylor's Falernum and Doorly's were acquired. In order for the multiple brands to be effectively consolidated, a decision was made that ESA Field and Old Brigand would focus on the local market, where they had always done well, while Doorly's would become an export brand\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThis was the state of affairs until 1995 when the company, then led by Sir David Seale, gambled on the purchase of a sugar factory whose oldest building dates back to 1636 and was mostly decrepit. His intuition paid off, however, and that site became Foursquare Distillery, Now, it stands as one of the most efficient and modern rum distilleries around, complete with a state-of-the-art bottling plant on site. The distillery has a three-column vacuum still it uses for lighter rums and a modern pot still for heavier rums, which are always distilled from fermented molasses in small batches (usually 112 barrels) and tropically aged. Its rums are matured in small American white oak ex-Bourbon casks in huge open-sided warehouses, most of which are sourced from an unnamed (but famous) distillery in Lynchburg, Tennessee.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eAlready an impressive and rising force in the rum world, it would seem that Foursquare is all set to be at forefront of rum production in the foreseeable future, after the brand capped off a fine year when it was named Rum Producer of the Year at the prestigious International Spirits Challenge 2017.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThe R.L. Seale 10yo is a terrific flagship rum aged for 10 years in ex-American whisky casks before bottling.\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: Spicy cooked red apple with vanilla, raw pastry, thyme and old oak wardrobe.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eTaste: Slightly sweet, warm spicy (cinnamon, nutmeg) cidery roasted apple and caramel.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eFinish: Woody toffee apple, creamy vanilla and milk chocolate with lingering spice.\u003c\/p\u003e","brand":"Marussia Beverages UK Limited","offers":[{"title":"Default Title","offer_id":39331437772896,"sku":"RUMS216074","price":62.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0251\/6048\/2912\/products\/rl-seale-10yo-163082.jpg?v=1700142747"},{"product_id":"goslings-151","title":"Goslings 151 Overproof Rum","description":"\u003cp\u003eThe Gosling family arrived at Bermuda by chance. In 1806, James Gosling sailed to America with £10,000 worth of goods for sale. The sea was so calm that after ninety-one days the ship was forced to dock at the port at St George's at the very north of the island. Gosling established a shop in December on King's Parade, St George's. James Gosling returned to England in 1824 and set up a shop on Front Street with his brother, Ambrose.\u003c\/p\u003e\n\u003cp\u003eIn 1857, the company was named Gosling Brothers and a few years later the very first barrels of spirit arrived from Bermuda. Originally, the rum was sold straight from the barrel and the customers would often bring their own bottles. In a bid to cut costs, ex-champagne bottles were salvaged and sealed with black wax, thus Black Seal came into being. Gosling's has become the biggest exporter of any Bermudan product.\u003c\/p\u003e\n\u003cp\u003eAn overproof version of Goslings' iconic Black Seal rum, famous the world over for having copyrighted the Dark 'N' Stormy cocktail. 151 refers to the strength in US proof, which equates to 75.5% alcohol by volume, so please use this one responsibly.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTasting Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eNose: Sweet dark chocolate, hints of spice including cardamom and cinnamon.\u003c\/p\u003e\n\u003cp\u003ePalate: Herbal offerings become obvious and mix well with the smooth sweetness of molasses syrup and caramel.\u003c\/p\u003e\n\u003cp\u003eFinish: Hint of coffee and tobacco, sweet vanilla and lingering caramel.\u003c\/p\u003e","brand":"Love Drinks","offers":[{"title":"Default Title","offer_id":39331437609056,"sku":"RUMS216037","price":52.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0251\/6048\/2912\/files\/goslings-151-725492.jpg?v=1717804341"},{"product_id":"old-j-tiki-fire","title":"Old J Tiki Fire  Overproof Spirit Drink with Rum","description":"\u003cp\u003eTiki Fire is based on the same recipe as the original spiced Old J with rum from Trinidad and Barbados, blended with sugar, spices, sweet vanilla and Persian lime, but is bottled at an intense 75.5% ABV.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTasting Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eHot alcohol, rich and sweet with a fair whack of vanilla in the mix. Don't forget the dangerous ABV, do not shoot this, it hurts!\u003c\/p\u003e","brand":"LWC Limited","offers":[{"title":"Default Title","offer_id":39331437183072,"sku":"RUMS216110","price":59.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0251\/6048\/2912\/products\/old-j-tiki-fire-636324.jpg?v=1700142601"},{"product_id":"plantation-oftd-overproof","title":"Planteray O.F.T.D Overproof Rum","description":"\u003cp\u003eMaison Ferrand Owner and Master Distiller, Alexandre Gabriel works closely with distilleries across the Caribbean and America's crafting rums, they are left to age in warm Caribbean cellars for the initial part of their life. During the secondary process, the rums are exported to Cognac where they undergo a series of age old Cognac making techniques. This centuries old application is known by the French as 'elevage' and the process used is unique to Plantation. Vibrant, full flavoured Caribbean rums, finished with French finesse.\u003c\/p\u003e\n\u003cp\u003eO.F.T.D. Rum is Plantations take on the classic style of overproof rums. Alexandre Gabriel scoured rum joints around the world to find six grizzled old salts who knew which end of a rum bottle was which.\u003c\/p\u003e\n\u003cp\u003eTogether they came up with this blend of Guyana, Jamaica and Barbados rums, bottled at 69 percent alcohol.\u003c\/p\u003e\n\u003cp\u003eO.F.T.D. officially stands for Old Fashioned Traditional Dark but if you ask any of the seven collaborators who were in the room when this blend was born, they'll tell you it really stands for \"Oh F*** That's Delicious!\"\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTasting Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eNose: Toasted brown sugar and charred oak, followed by hot clove and cinnamon.\u003c\/p\u003e\n\u003cp\u003ePalate: Continued clove warmth, paired with caramelised apple and banana fritters.\u003c\/p\u003e\n\u003cp\u003eFinish: Wafts of smoke drift in on the finish, but brown sugar and simmering spices dominate.\u003c\/p\u003e","brand":"Identity Drinks Brands LTD","offers":[{"title":"Default Title","offer_id":39331437117536,"sku":"RUMS216129","price":51.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0251\/6048\/2912\/files\/planteray-oftd-overproof-134334.jpg?v=1722039255"},{"product_id":"havana-club-seleccion-de-maestros","title":"Havana Club Seleccion de Maestros Rum","description":"\u003cp\u003eFollowing the Cuban Revolution in 1959, the Havana club brand was nationalized by the government. The brand was established in Santa Cruz del Norte in Cuba in 1878 by Jose Arechabala. After his beloved company was nationalized, Arechabala emigrated to Spain with his family, before finally moving to America. In 1994, the company was owned by a fifty-fifty partnership between the Cuban government and the drinks giant Pernod Ricard.\u003c\/p\u003e\n\u003cp\u003eHavana Clubs rums have become synonymous with Cuba and have become the back bar darling of many a cocktailian bartender. The range is made up of a few standard bottlings which are essentially mixing rums, as well as the seven year-old, which is intended for sipping. November of 2006 saw the release of the ultra-premium\" Maximo Extra Anejo, \"There will never be a rum that better expresses the Cuban rum culture\" says Havana Club's Maestro Ronero.\u003c\/p\u003e\n\u003cp\u003eHavana Club's Cuban Barrel Proof edition, Seleccion de Maestros is bottled at 45% for extra oomph. The Gold Medal-winning liquid inside Havana Club Seleccion de Maestros - as the name suggests, the casks have been hand-picked by the maestros roneros from the company's finest aged stocks. The rums selected by the maestros roneros are finished in special casks chosen for their aromatic properties before being bottled at a higher strength than the standard range for a more intense, immediate flavour on the palate.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTasting Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eNose: Burnt sugar, maple syrup, pecan Danishes, ginger, nutmeg and oak.\u003c\/p\u003e\n\u003cp\u003ePalate: Lots of character and spicy complexity. Notes of chocolate oranges, espresso beans, cedar wood, cigar leaves, calves leather, musty woodsheds and creme caramel.\u003c\/p\u003e\n\u003cp\u003eFinish: Hints of smoke and sugared peels, very fruity.\u003c\/p\u003e","brand":"Pernod Ricard UK","offers":[{"title":"Default Title","offer_id":39331436888160,"sku":"RUMS216040","price":65.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0251\/6048\/2912\/files\/havana-club-seleccion-de-maestros-523941.jpg?v=1720765548"},{"product_id":"el-dorado-12yo","title":"El Dorado 12 Year Old Rum","description":"\u003cp\u003eEl Dorado is a range of Demerara rums produced in Guyana. Established in 1992, the brand has won many awards and fans worldwide, with rums ranging from three to 21 years of age; and the 15 Year Old proving especially popular. Unlike solera-aged rums, the age statement relates to the youngest rum in the bottle.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eGuyanan rums are very fruity and rich, among the fullest in body of all Caribbean rums. The area is known for the famed Demerara River, around which grow the finest sugar canes.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eAn elegant multi-award winning rum, El Dorado 12 Year Old typifies the smooth mellow sweetness of Demerara Rums. Savour it straight, on the rocks or in a classic Mai Tai cocktail.\u003c\/p\u003e\n\u003cp\u003eA blend of specially selected aged rums, the youngest being no less than 12 years old, it is a combination of the Enmore and Diamond Coffey stills and the Port Mourant double wooden pot still, blended to perfection and aged in old bourbon oak casks.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTasting Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eNose: Sweet, toffee, vanilla, spices, oak. Hints of smoke.\u003c\/p\u003e\n\u003cp\u003ePalate: Cocoa, caramel, prunes, spices, vanilla.\u003c\/p\u003e\n\u003cp\u003eFinish: Long, sublimely smooth, hints of smoke on the tail.\u003c\/p\u003e","brand":"Cask Liquid Marketing","offers":[{"title":"Default Title","offer_id":39331436200032,"sku":"RUMS216030","price":52.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0251\/6048\/2912\/files\/RUMS216030.jpg?v=1763552477"},{"product_id":"el-dorado-15yo","title":"El Dorado 15 Year Old Rum","description":"\u003cp\u003eEl Dorado is a range of Demerara rums produced in Guyana. Established in 1992, the brand has won many awards and fans worldwide, with rums ranging from three to 21 years of age; and the 15 Year Old proving especially popular. Unlike solera-aged rums, the age statement relates to the youngest rum in the bottle.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eGuyanan rums are very fruity and rich, among the fullest in body of all Caribbean rums. The area is known for the famed Demerara River, around which grow the finest sugar canes.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eEl Dorado 15 Year Old marries spirits from the Enmore and Diamond Coffey stills, the Port Mourant double wooden pot still and the Versailles single wooden pot still. All the tasty spirits are blended and then aged in bourbon oak casks before bottling. This was rated the best rum in the world at the International Wine and Spirit Competition four years running, and for good reason.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTasting Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eNose: Dark brown sugar and thick, gooey toffee, notes of stewed stone fruits, prunes and molasses.\u003c\/p\u003e\n\u003cp\u003ePalate: Sweet and syrupy with notes of sweet spices, thick notes of dark brown sugar and molasses, treacle, toffee and prunes.\u003c\/p\u003e\n\u003cp\u003eFinish: Long, creamy and thick, dark spices.\u003c\/p\u003e","brand":"Cask Liquid Marketing","offers":[{"title":"Default Title","offer_id":39331436167264,"sku":"RUMS216031","price":71.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0251\/6048\/2912\/products\/el-dorado-15yo-167285.jpg?v=1700141701"},{"product_id":"smith-and-cross-rum","title":"Smith \u0026 Cross Navy Strength Rum","description":"\u003cp data-mce-fragment=\"1\"\u003eA mix of heavy bodied Wedderburn style rum and medium bodied Plummer, Smith and Cross is an excellent Jamaican rum that's making waves in the bar world. Bottled at 57%, navy strength, and intensely flavoured, this works well in cocktails but also has a depth that rewards those who like to sip their rum. In addition to its strength, the producers have also chosen not to chill filter this rum so it has an amazingly rich, creamy mouthfeel.\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: Very aromatic and complex with notes of pipe tobacco, dark chocolate, winter spices, hints of dark fruit, as well as fried banana, a little suggestion of foam banana sweets too!\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003ePalate: Thick and rich, massive spice notes carrying forth suggestions of dark fruit, prune, plum wine, vanilla, cedar, unlit cigars, calves leather and musty orange peel.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eFinish: Long and very warming with notes of caramel and pepper on the tail.\u003c\/p\u003e","brand":"Speciality Brands (1)","offers":[{"title":"Default Title","offer_id":39331435675744,"sku":"RUMS216090","price":51.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0251\/6048\/2912\/products\/smith-cross-navy-strength-525854.jpg?v=1700142883"},{"product_id":"don-q-151","title":"Don Q 151 Overproof Rum","description":"\u003cp\u003eDon Q is produced at the Serralles Distillery, a pioneer among spirits producers when it comes to clean, environmentally conscious business practices. They have invested millions of dollars and significant time and brainpower in the creation and implementation of their distillery's waste treatment system. Connecting a series of self-contained processes into an innovative cycle of waste treatment and energy harvest.\u003c\/p\u003e\n\u003cp\u003eAll the Don Q Rums are produced sustainably, using a unique starter culture of yeast. The rums are distilled in some of the rum industry's most efficient column stills, producing a light, yet complex and creamy spirit. Post aging Don Q do not add any sugar to their rums, any sweetness comes from the casks alone.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDON Q 151 PROOF\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eDon Q 151° is different from other rums, it's just what you need. Don Q 151° is aged up to 3 years, making it well-rounded enough to make a tropical or Tiki-style drink.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTasting Notes \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eStrong coffee bean, burnt sugar, banana and spicy oak notes.\u003c\/p\u003e","brand":"Nightcap Brands (Tortuga Logistics)","offers":[{"title":"Default Title","offer_id":39331434823776,"sku":"RUMS216189","price":53.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0251\/6048\/2912\/products\/don-q-151-669031.jpg?v=1700141680"},{"product_id":"admiral-rodney-hms-royal-oak","title":"Admiral Rodney HMS Royal Oak Rum","description":"\u003cp\u003eAdmiral Rodney is one of the world's finest rums. Made from 100% continuous still rums, Admiral Rodney is St. Lucia Distillers flagship in terms of age and complexity. The rum commemorates the English Admiral Rodney who famously \"broke the line\" and vanquished the French fleet at the Battle of the Saints in 1782.\u003c\/p\u003e\n\u003cp\u003eAs further stocks of aged rum come on line they are adding older rums into the blend. Currently the Admiral Rodney HMS Royal Oak blend contains rums of 7-12 years. During 2009 Admiral Rodney won Gold at the International Wine \u0026amp; Spirits Competition in London and Gold at the World Spirits Competition in Germany and the Rum Trophy at the International Spirits Challenge.\u003c\/p\u003e\n\u003cp\u003eHMS Royal Oak was one of the British ships that, under Admiral Rodney's command, vanquished the French and paved the way to British dominance of the Caribbean.\u003c\/p\u003e\n\u003cp\u003eMaturation: In American oak casks - Jim Beam, Jack Daniels and Buffalo Trace - separately by batch, then blended and bottled.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTasting Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA nose of prunes, raisin fruit, toasty oak and tropical spices. An intense mouth-feel of sweet sultana fruit, tobacco and chocolate, with vanilla from the oak. Complex finish with sweet fruit, caramel and spice.\u003c\/p\u003e","brand":"Mangrove","offers":[{"title":"Default Title","offer_id":39331434758240,"sku":"RUMS216001","price":72.99,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0251\/6048\/2912\/products\/admiral-rodney-hms-royal-oak-731215.jpg?v=1700140751"},{"product_id":"chairmans-reserve-forgotten-casks","title":"Chairman's Reserve The Forgotten Casks Rum","description":"\u003cp\u003eSt Lucia Distillers was founded in 1972 and is based in the valley of Roseau on the island of St Lucia. In the 1950s, only two distilleries remained on the island, Dennery on the Barnard family plantation, and the Geest-owned facility at Roseau. These two distilleries combined to form St. Lucia Distillers Group at the location of Roseau in 1972, and it is now the island's only remaining distillery. The Barnard family then bought out the Geest's shares in 1992, and in 2005 they sold their shareholdings to Clico Barbados Holdings, though Laurie Barnard stayed on as Managing Director. In May 2007 the distillery suffered an arson attack, which destroyed the laboratory and blending building, and the brand was forced to work from a converted warehouse for years after.\u003c\/p\u003e\n\u003cp\u003eThe distillery now sources its sugar cane from Guyana, as banana plantations have replaced sugar plantations on St Lucia. However, the distillery recently planted five acres of sugar cane on site.\u003c\/p\u003e\n\u003cp\u003eThe Forgotten Casks of Chairman's Reserve is an extra aged sipping rum crafted to mimic rum found in the original forgotten casks of Chairman's Reserve, which were preserved from St. Lucia Distillers horrific fire on May 2, 2007. The cellar master was forced to find appropriate however unusual storage space for his rum barrels during the rehabilitation of the distillery, and these casks were barrels misplaced during this time of confusion. These forgotten casks gave him rum too old for the original Chairman's Reserve blend, so it was decided this rum would be released on its own, as an extra aged Chairman's Reserve to worldwide acclaim. St. Lucia Distillers continues to hold back select Chairman's Reserve for extra aging to offer a limited release of the \"Chairman's Forgotten Casks.\"\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe Forgotten casks, like the classic Reserve, is a\u003cspan data-mce-fragment=\"1\"\u003e marriage of aged rums distilled from Coffey and pot stills.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe original Chairman's Reserve recipe is matured an additional three years in ex-bourbon barrels after blending, for a soft elegant blend of rum from 8-11 years old.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTasting Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eNose: Spicy and intense with coffee beans and cocoa, maple spice and vanilla, a little potpourri and coffee beans.\u003c\/p\u003e\n\u003cp\u003ePalate: Dark rich spices, apricot jam, golden syrup, toffee brittle, coffee and treacle.\u003c\/p\u003e\n\u003cp\u003eFinish: Plum and raisin.\u003c\/p\u003e","brand":"Mangrove","offers":[{"title":"Default Title","offer_id":39331434692704,"sku":"RUMS216014","price":51.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0251\/6048\/2912\/files\/RUMS216014.jpg?v=1769520034"},{"product_id":"santa-teresa-1796","title":"Santa Teresa 1796 Rum","description":"\u003cp\u003e\u003cspan\u003eSanta Teresa is a Venezuelan brand that has become well known for creating sublime rum and for its dedication to community outreach programs like Project Alcatraz.\u003c\/span\u003e\u003cspan\u003e Over the last couple of hundred years, Santa Teresa has established itself as something of a national treasure and a core part of the drinking culture in Venezuela. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe process of making Santa Teresa rum begins by extracting molasses from Venezuelan sugarcane, to which yeast is added to induce continuous fermentation which takes between 12 and 16 hours. The remaining 'must', which has an alcohol content of around 8% ABV, is then distilled, either using continuous column distillation or pot still distillation. \u003c\/span\u003e\u003cspan\u003eEvery rum style Santa Teresa makes is aged separately in former American whiskey barrels. There are approximately 100,000 of these ageing at any given time. In Venezuela, alcohol must be rested in wood for at least two years, the longest rum ageing requirement in the world. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe distillery, which started life as a sugar cane plantation when it was founded back in 1796, is located in El Consejo within the fertile valley of Aragua. History buffs will have noticed at this point that Hacienda Santa Teresa actually predates the country's fight for independence (which occurred in 1811). This essentially means that Santa Teresa as an estate is older than Venezuela as a country. The distillery itself was founded in 1826 by the husband and wife team of Gustav Julius Vollmer, an immigrant from Hamburg, and Panchita Ribas y Palacios who was the sole survivor of a family who were murdered in the Venezuelan battle for independence from Spain. They reinstated the sugarcane crop after its absence during the war and began producing aguardiente for locals. This action was to be the foundation of a family business that to date has lasted five generations. The Vollmer family still own and run the Santa Teresa Hacienda to this day. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eFor much of its history, Santa Teresa has been beloved to Venezuelans, but the rum was rarely seen elsewhere. It took nearly sixty years before it was produced first at a commercial level, which sometime around 1885. When the brand was officially registered in 1909 it became the very first Venezuelan rum trademark and the country's third trademark overall. International recognition was aided by a distribution deal with Bacardi Limited, which was penned in December 2016, making it the global importer for the brand outside of Venezuela.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e1796\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eTo commemorate the Hacienda's bicentennial in 1996, Alberto Vollmer Herrera, member of the 4th generation of the family, challenged the company to develop a rum that could leverage all of its mastery learned in the first 200 years.\u003cbr\u003e\u003cbr\u003eSanta Teresa 1796 is a bold and elegant rum with blends up to 35 years aged in bourbon oak barrels, then further aged through the artisanal Solera method resulting in a dry, smooth and balanced rum.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eTasting Notes\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eNose: Caramel sweetness, toffee brittle, pepper. Cooked apple, foam banana sweets.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003ePalate: Vanilla and rich notes of butterscotch, molasses and chocolate. More of those banana sweet notes. Hints of Calvados, surprisingly.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eFinish: Long, fruity finish with caramel and nuts.\u003c\/span\u003e\u003c\/p\u003e","brand":"Bacardi - Martini LTD","offers":[{"title":"Default Title","offer_id":39331433873504,"sku":"RUMS216085","price":65.99,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0251\/6048\/2912\/files\/santa-teresa-1796-1346622.jpg?v=1763102067"},{"product_id":"ilegal-mezcal-joven","title":"Ilegal Mezcal Joven","description":"\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: Fresh flowers and pipe tobacco, peppermint and smoky agave plants. Herbal.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003ePalate: Sweet caramel notes with hints of Corinth raisins, dried herbs and black pepper.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eFinish: Floral, faintly smoky finish.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProduction Details\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eAgave:\u003cspan\u003e 100% Espadin.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eCooking: Earth pits with hot stones.\u003c\/p\u003e\n\u003cp\u003eCrushing:\u003cspan\u003e Tahona.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eFermentation: Open top pine fermentation tanks with agave fibres.\u003c\/p\u003e\n\u003cp\u003eDistillation: Double Distilled.\u003c\/p\u003e\n\u003cp\u003eStill Type: Copper pot.\u003c\/p\u003e\n\u003cp\u003eAgeing:\u003cspan\u003e N.A\u003c\/span\u003e.\u003c\/p\u003e\n\u003cp\u003eWater Source: No information.\u003c\/p\u003e\n\u003cp\u003eOther: N.A.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eIt was in 2004 that Ilegal Mezcal's founder John Rexer began bringing unbranded mezcal from a variety of villages in Oaxaca to Antigua to supply his bar, Cafe No Se. It turns out they were pretty popular, so in 2006 Rexer created Ilegal Mezcal purely just to supply his bar with, nobody else. The name came about partly because Rexer had to smuggle the mezcal (illegally) across the Mexican border, but also because many people who work in Oaxaca have relatives living illegally in the US because there was no work in Oaxaca, and many people who Rexer works with have previously been \"illegals\" in the US.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eIlegal are commited to sustainability and biodiversity in the Oaxaca region. 100% natural, Ilegal uses no artificial colours, yeasts, flavours, or additives. Just agave, sun, and time. The agave's are roasted for 5-7 days in earth lined pits and are then crushed using a horse drawn Tahona stone mill.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThe Joven (young) is bottled unaged.\u003c\/p\u003e","brand":"Bacardi - Martini LTD","offers":[{"title":"Default Title","offer_id":39331433644128,"sku":"MEZCA214005","price":57.9,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0251\/6048\/2912\/products\/ilegal-mezcal-joven-939322.jpg?v=1700142103"},{"product_id":"ilegal-mezcal-reposado","title":"Ilegal Mezcal Reposado","description":"\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: Slightly woody, caramel-like aromas. Baked agave, cassia bark and chilli.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003ePalate: Butterscotch and caramel. Soft wood smoke, cedar, pipe tobacco and agave. Dried herbs.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eFinish: Oaky, woody finish. Cocoa powder and orange rinds.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProduction Details\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eAgave:\u003cspan\u003e 100% Espadin.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eCooking: Earth pits with hot stones.\u003c\/p\u003e\n\u003cp\u003eCrushing:\u003cspan\u003e Tahona.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eFermentation: Open top pine fermentation tanks with agave fibres.\u003c\/p\u003e\n\u003cp\u003eDistillation: Double Distilled.\u003c\/p\u003e\n\u003cp\u003eStill Type: Copper pot.\u003c\/p\u003e\n\u003cp\u003eAgeing:\u003cspan\u003e 6 months both used and refill American oak casks.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eWater Source: No information.\u003c\/p\u003e\n\u003cp\u003eOther: N.A.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eIt was in 2004 that Ilegal Mezcal's founder John Rexer began bringing unbranded mezcal from a variety of villages in Oaxaca to Antigua to supply his bar, Cafe No Se. It turns out they were pretty popular, so in 2006 Rexer created Ilegal Mezcal purely just to supply his bar with, nobody else. The name came about partly because Rexer had to smuggle the mezcal (illegally) across the Mexican border, but also because many people who work in Oaxaca have relatives living illegally in the US because there was no work in Oaxaca, and many people who Rexer works with have previously been \"illegals\" in the US.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eIlegal are commited to sustainability and biodiversity in the Oaxaca region. 100% natural, Ilegal uses no artificial colours, yeasts, flavours, or additives. Just agave, sun, and time. The agave's are roasted for 5-7 days in earth lined pits and are then crushed using a horse drawn Tahona stone mill.\u003c\/p\u003e","brand":"Bacardi - Martini LTD","offers":[{"title":"Default Title","offer_id":39331433611360,"sku":"MEZCA214006","price":67.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0251\/6048\/2912\/products\/ilegal-mezcal-reposado-70cl-875450.jpg?v=1700142136"},{"product_id":"mezcal-union-uno-joven","title":"Mezcal Union Uno Joven","description":"\u003cp\u003eThe Mezcal Union brand was founded with a respect to mezcal's artisan and traditional production, as well as with a drive to provide social development and economic sustainability for the families producing the spirit itself - all worthy efforts. This expression is made with a combination (a union, if you will) of espadin and cirial agave, which were aged between 8 and 20 years before harvesting.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTasting Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eVanilla pod earthiness gives way to fragrant smoke and pine, while a few sweeter hints of fresh citrus and even pickle give it some pep.\u003c\/p\u003e","brand":"Amber Beverages","offers":[{"title":"Default Title","offer_id":39331433513056,"sku":"MEZCA214019","price":59.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0251\/6048\/2912\/products\/mezcal-union-uno-joven-629067.jpg?v=1700142462"},{"product_id":"herradura-reposado","title":"Herradura Reposado Tequila","description":"\u003cp\u003e\u003cstrong\u003eTasting Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eNose: Sweet notes of buttery toffee and ginger biscuit. Dill and sage too.\u003c\/p\u003e\n\u003cp\u003ePalate: Slightly tangy palate, hints of dry oak, sandalwood and roasted agave. Increasing spice notes and beeswax.\u003c\/p\u003e\n\u003cp\u003eFinish: White pepper and linseed oil.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProduction Details\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eCooking: Stone\/Brick ovens.\u003c\/p\u003e\n\u003cp\u003eCrushing: Roller mill.\u003c\/p\u003e\n\u003cp\u003eFermentation: 100% Agave without fibers. Open air fermentation in stainless steel tanks.\u003c\/p\u003e\n\u003cp\u003eDistillation: Double Distilled.\u003c\/p\u003e\n\u003cp\u003eStill Type: Stainless steel pot with copper coils.\u003c\/p\u003e\n\u003cp\u003eAgeing: 11 months in American oak casks.\u003c\/p\u003e\n\u003cp\u003eWater Source: Natural spring water.\u003c\/p\u003e\n\u003cp\u003eOther: N.A.\u003c\/p\u003e\n\u003cp\u003eBased in Amatitan, Jalisco, Mexico, Herradura began its life in 1870 with Felix Lopez, who began as the distillery administrator. In 1870, Lopez took over the distillery and registered it as a tequila producer under the name Hacienda San Jose del Refugio, and built a facility that remained in use until 1963. Lopez died in 1878 and his wife Carmen Rosales took over the business with her brother. Later, the business was inherited by their son Aurelio Lopez, who gave the distillery the name Herradura, meaning \"horseshoe\" in Spanish, after a horseshoe was found in the agave fields and kept for luck.\u003c\/p\u003e\n\u003cp\u003eIn the 1920s the Cristero War broke out, and both Aurelio and his sister were sympathisers. Both siblings escaped military force, but Aurelio never returned. The business was handed to Aurelio's cousin, David Rosales. In 1928, he registered the Herradura brand in Mexico City with a horseshoe as its logo. The brand claims to have introduced the first reposado tequila in 1974.\u003c\/p\u003e\n\u003cp\u003eIn 2004, Herradura bought back foreign owned shares, making the company 100% Mexican owned again. Though the business remained in the family for over 125 years, in 2007 all assets of the company were sold for $776 million to Brown-Forman. The facilities are still based in Amatitan, and it now boasts the Tequila Express train, which arrives there from Guadalajara.\u003c\/p\u003e\n\u003cp\u003eThe Reposado Tequila was world's first commercial Reposado! It is aged for 11 months in oak and it took home a Double Gold from the San Francisco World Spirits Competition.\u003c\/p\u003e","brand":"Brown Forman","offers":[{"title":"Default Title","offer_id":39331433185376,"sku":"TEQUI217017","price":57.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0251\/6048\/2912\/products\/herradura-reposado-395711.jpg?v=1700142103"},{"product_id":"amrut-indian-peated-malt","title":"Amrut Indian Peated Single Malt Whisky","description":"\u003cp\u003eAmrut Distilleries was founded in 1948 by JN Radhakrishna. Its initial products were brandy and rum, but in 1982 it became the first company to make single malt whisky in India, discovering along the way that the warm Bangalore climate matures whiskies at three times the rate of that in Scotland.\u003c\/p\u003e\n\u003cp\u003eAmrut, which means 'nectar of the gods' in Sanskrit, was introduced to the overseas market in 2004, where it has since gained a loyal following. These whiskies are early-maturing, thanks to tropical climatic conditions which accelerate the maturation process.\u003c\/p\u003e\n\u003cp\u003eAmrut Peated is produced from heavily peated Scottish malted barley which is then fermented, distilled and aged in Bangalore, 3000ft above sea level.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTasting Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eNose: Sweet cure bacon, smoke, malt, sweet peat, touch of caramel.\u003c\/p\u003e\n\u003cp\u003ePalate: Soooo fruity! Peat doesn't even get a look-in. Lots of malt, tart.\u003c\/p\u003e\n\u003cp\u003eFinish: Medium, peat emerges as the end, fruit teas.\u003c\/p\u003e","brand":"Speciality Brands (1)","offers":[{"title":"Default Title","offer_id":39331430695008,"sku":"WHISK224002","price":64.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0251\/6048\/2912\/products\/amrut-indian-peated-malt-568109.jpg?v=1700140790"},{"product_id":"amrut-fusion","title":"Amrut Fusion Single Malt Whisky","description":"\u003cp\u003eAmrut Distilleries was founded in 1948 by JN Radhakrishna. Its initial products were brandy and rum, but in 1982 it became the first company to make single malt whisky in India, discovering along the way that the warm Bangalore climate matures whiskies at three times the rate of that in Scotland.\u003c\/p\u003e\n\u003cp\u003eAmrut, which means 'nectar of the gods' in Sanskrit, was introduced to the overseas market in 2004, where it has since gained a loyal following. These whiskies are early-maturing, thanks to tropical climatic conditions which accelerate the maturation process.\u003c\/p\u003e\n\u003cp\u003eFusion is a particularly apt name for this fantastic single malt whisky from Amrut. It is made with unpeated Indian barley grown at the foot of the Himalayas, where the Amrut Distillery can be found, as well as peated barley from Scotland.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTasting Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eNose: Rich, barley, fruity. Big on citrus, spices, creamy sweetness. A hint of peat.\u003c\/p\u003e\n\u003cp\u003ePalate: Oaky, rich, gentle peat, coffee, dark chocolate. Fruity.\u003c\/p\u003e\n\u003cp\u003eFinish: Long, spiced, marmalade, sweetness.\u003c\/p\u003e","brand":"Speciality Brands (1)","offers":[{"title":"Default Title","offer_id":39331430662240,"sku":"WHISK224001","price":61.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0251\/6048\/2912\/products\/amrut-fusion-536114.jpg?v=1700140790"}],"url":"https:\/\/latitudewine.co.uk\/collections\/50-75.oembed?page=2","provider":"Latitude Wine \u0026 Liquor Merchant ","version":"1.0","type":"link"}