{"title":"£75-£100","description":null,"products":[{"product_id":"ayala-blanc-de-blancs-2012","title":"Ayala A\/18 Blanc de Blancs Extra Brut 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\u003eAyala Blanc de Blancs is produced in small quantities in exceptional years only and fully expresses the superb calibre of great Chardonnay from the best crus of the Cote des Blancs. After 6 years of ageing in the cellars, remarkable minerality and low dosage make this an outstanding wine that can accompany a variety of flavoursome dishes including poultry and fish, or be served on its own to celebrate a special occasion.\u003c\/p\u003e\n\u003cp\u003eDosage: 6 grams per litre.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTasting Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eRecognizable by its both pure and creamy style, Le Blanc de Blancs is a genuine ode to Chardonnay.\u003cspan\u003e \u003c\/span\u003eThe emblematic vintage of the House.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eBrilliant and contemporary, this prestigious cuvée flourishes in a special bottle, promoting the development of the organoleptic profile during the 6 years of aging on lees in the cellars.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eBright, light yellow in colour, with very fine and abundant bubbles. Delicate aromas, but very expressive, the nose features a great aromatic freshness, with notes of lemon, white fruits, yellow plums and frangipani. Right from the start, the palate is light, yet voluptuous and vibrant, showing a silky texture with a touch of raciness. It features notes of citrus fruit and white flowers, culminating in a long finish, tightly wound on a pure line of the chalky minerality that Cote des Blancs is famous for.\u003c\/p\u003e","brand":"Mentzendorff","offers":[{"title":"Default Title","offer_id":39331463987296,"sku":"FRANC121060","price":83.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0251\/6048\/2912\/products\/ayala-blanc-de-blancs-vintage-228320.jpg?v=1700140875"},{"product_id":"billecart-salmon-brut-rose","title":"Billecart-Salmon Brut Rose 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 production secrets and the vinification method of this cuvee go back to the origins of the House of BILLECART-SALMON and have been handed down for seven generations. The Brut Rose is a blend of Chardonnay, Pinot Meunier and Pinot Noir vinified as red wine.\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•40% Chardonnay sourced from the best Crus in the Champagne region\u003c\/li\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% Meunier from the Vallée de la Marne and the southern slopes of Epernay\u003c\/li\u003e\n\u003cli\u003e•Dosage : 9g\u003c\/li\u003e\n\u003cli\u003e•Vinification in stainless steel\u003c\/li\u003e\n\u003cli\u003e•Malolactic fermentation\u003c\/li\u003e\n\u003cli\u003e•40% reserve wines\u003c\/li\u003e\n\u003cli\u003e•Ageing on lees : 36 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\u003eIts pale and bright pink colour is adorned with warm glints of gold and its delicate slowly rising bubbles give it a persistent mousse. This cuvee unveils a subtle aroma leading to an elegant, delicate bouquet of fine notes of red fruits and zest of citrus fruits. Its special method of vinification gives this cuvee a light, elegant flavour, followed by a fresh finish with a taste of raspberry.\u003c\/p\u003e","brand":"Billecart-Salmon","offers":[{"title":"Default Title","offer_id":39331463725152,"sku":"FRANC121010","price":97.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0251\/6048\/2912\/files\/FRANC121010.jpg?v=1684584564"},{"product_id":"billecart-salmon-cuvee-brut-sous-bois","title":"Billecart-Salmon le Brut Sous Bois 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\u003eThis unique cuvee, entirely vinified in oak, is respectfully composed of the three champenois grape varieties. It totally masters the art of blending by renewing the ancestral spirit and savoir-faire of the original Champagnes.\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•Composed of the three Champenois grape varieties in equal proportions\u003c\/li\u003e\n\u003cli\u003e•Premier and Grand Cru Chardonnay from the Cóte des Blancs\u003c\/li\u003e\n\u003cli\u003e•Premier and Grand Cru Pinot Noir from the Montagne de Reims, ÿ and Mareuil-sur-ÿ\u003c\/li\u003e\n\u003cli\u003e•Meunier from the right bank of the Vallée de la Marne\u003c\/li\u003e\n\u003cli\u003e•Dosage : 7g\/l\u003c\/li\u003e\n\u003cli\u003e•Vinification and ageing take place in oak casks at low temperature\u003c\/li\u003e\n\u003cli\u003e•Partial malolactic fermentation\u003c\/li\u003e\n\u003cli\u003e•From 30% to 35% reserve wines\u003c\/li\u003e\n\u003cli\u003e•Ageing on lees: 6 to 7 years\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\u003eA radiant yellow crystalline appearance with golden glints brought to life by a luminous bead of persistent fine bubbles. There is an olfactory impact due to the richness of harmonious expressions (dry fruits, fresh citrus and white fruits) coupled with finely buttered seductive notes. A defined aromatic undertone which expresses the mature complexity linked to the vinification in oak barrels. The caressing and refreshing texture enhances the creamy sensation, dominated by a beautiful bracing vivacity. A burst of flavours (notes of grilled brioche, toffee) thanks to the distinguished power and maturity which is a mark of the great wines of Champagne.\u003c\/p\u003e","brand":"Billecart-Salmon","offers":[{"title":"Default Title","offer_id":39331463594080,"sku":"FRANC121052","price":97.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0251\/6048\/2912\/products\/billecart-salmon-cuvee-brut-sous-bois-132913.jpg?v=1700141070"},{"product_id":"bollinger-brut-rose","title":"Bollinger Rose 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\u003cdiv class=\"content-edito__content__info__paragraph\" data-v-0d60a9cc=\"\"\u003eWhen Champagne Bollinger decided to embark on making a rosé, its standards were uncompromising: it had to have freshness, of course, but also structure and elegance. Bollinger Rosé therefore falls within the same vein as Special Cuvée, with its spiced notes.\u003c\/div\u003e\n\u003cdiv class=\"content-edito__content__info__paragraph-bis\" data-v-0d60a9cc=\"\"\u003eThe addition of a superb red wine from the Poirier Saint-Pierre and Montboeuf plots in Verzenay or the ones in ÿ worked in the same way as the vines of the legendary Cóte aux Enfants plot, lends it an assertive aromatic power. It also boasts a brilliance, presence and delicate quality that are the hallmark of great blends.\u003c\/div\u003e\n\u003cdiv class=\"content-edito__content__info__paragraph-bis\" data-v-0d60a9cc=\"\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"content-edito__content__info__paragraph-bis\" data-v-0d60a9cc=\"\"\u003e\u003cspan\u003eBollinger Rosé is an assembly of over 85% Grand and Premier crus. It is made up of 62% Pinot Noir, 24% Chardonnay and 14% Meunier. The red wine acts as an agent of style, with an addition of just 5 to 6% given its power.\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv class=\"content-edito__content__info__paragraph-bis\" data-v-0d60a9cc=\"\"\u003e\u003c\/div\u003e\n\u003cp\u003e7 to 8 grams dosage per litre.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTasting Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eBronze tones combined with the intense depth of a great red wine. The nobility of red berries: hints of red currant, cherry and wild strawberry A spicy touch, not unlike Special Cuvee. A subtle combination of structure, length and vivacity, with a tannic finish due to the adjunction of red wine Bubbles as fine as velvet flavours of wild berries.\u003c\/p\u003e","brand":"Mentzendorff","offers":[{"title":"Default Title","offer_id":39331463364704,"sku":"FRANC121058","price":80.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0251\/6048\/2912\/products\/bollinger-rose-973902.jpg?v=1700141121"},{"product_id":"chateau-batailley-pauillac","title":"Chateau Batailley Pauillac Grand Cru Classe","description":"\u003cp\u003eThe name Batailley boasts a long and proud history. The vineyard sits on a plateau to the west of Mouton Rothschild and is planted in the classic Pauillac wine appellation proportions with Cabernet Sauvignon the dominant varietal. The name is said to derive from a bataille fought 600 years ago between the French and the English on the same spot as the present property.\u003c\/p\u003e\n\u003cp\u003eChateau Batailley is owned by Denise and Emile Casteja of the famous negociants, Borie-Manoux and it is their son Philippe who now runs the business. The 55 hectares of vineyards (Cabernet Sauvignon 70%, Merlot 25%, Cabernet Franc 3% and Petit Verdot 2%) undulate on a deep gravel bed, underpinned by a clay \u0026amp; limestone subsoil.\u003c\/p\u003e\n\u003cp\u003eFor years Batailley enjoyed a reputation as a solid, reliable, well-priced Pauillac, well-liked by the British, but rarely achieving the heights of finesse and complexity of some of the other Pauillac classed Growths. Over the last 15 years or so, however, there appears to have been a subtle change and we have noted a much greater emphasis on the quality of the fruit. The result has been wines of decidedly more finesse, but still true to their Pauillac roots. Chateau Batailley is classified as a 5th Cru Classe and is one of the best value wines in Pauillac.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003ePauillac, a port town, considered the wine capital of the Médoc, is located on the left bank of the Gironde in the South-West of France, between the Saint-Estèphe and Saint-Julien appellations.\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003eThe AOC Pauillac, recognized since 1936, brings together 37 wine estates including 18 Grands Crus Classés which represent 85% of production, including 3 Premiers Grands Crus Classés (Châteaux Lafite-Rothschild, Latour and Mouton-Rothschild), but also Crus Bourgeois and Artisans.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eVineyards\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eLocated in the heart of the Médoc, along the Gironde estuary, the Pauillac terroir is planted with Cabernet Sauvignon, Merlot, Petit Verdot, Carménère and Malbec on gravel soil with varying degrees of sand.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eIts proximity to the Gironde estuary allows it to have an oceanic \"micro-climate\" favorable to the development of vines.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003ePauillac combines exceptional geological and climatic conditions, allowing its vineyard of more than 1,200 hectares to be one of the most prestigious in the world.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe vineyard is separated in two by the Gahet stream: to the north, at an altitude of 30 meters, is the Pouyalet plateau, and to the south that of Saint-Lambert.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e1,200 hectares of vines produce an average of 8 million bottles each year.\u003cspan\u003e \u003c\/span\u003eThe Pauillac vineyard represents only 7.5% of the Médoc vineyard.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan\u003eLocated at the south-west end of the appellation, a few kilometers from the town of Pauillac, the 60 ha vineyard extends over soils of deep old Günz gravel, silica and sand.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan\u003eThe grape varieties consist of Cabernet Sauvignon (70%), Merlot (25%), Cabernet Franc (3%) and Petit Verdot (2%). The vines have an average age of 40 years and the planting density is 8,500 vines\/ha.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe Château Batailley vineyard is managed according to the principles of sustainable viticulture and is certified High Environmental Value 3. Significant efforts have been made to drain the soil and control yields.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eVinification\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e77% Cabernet Sauvignon, 20% Merlot, 3% Petit Verdot.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eBefore harvest, we taste the grapes from all the plots to determine the optimal harvest dates.\u003c\/span\u003e\u003cspan\u003eOur teams of harvesters, under the guidance of our crop managers, will harvest the plots that have reached full maturity.\u003c\/span\u003e\u003cspan\u003eA first sorting is carried out directly in the vineyard by the property's teams.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWhen the harvest arrives at the cellars, it is sorted again, then destemmed, crushed and placed in thermoregulated stainless steel vats (100 to 130 hl).\u003cspan\u003e \u003c\/span\u003eAlcoholic fermentation at low temperature (24 to 26°) then begins very quickly in order to transform the sugar into alcohol.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eAfter the alcoholic fermentation, we do a hot post-fermentation maceration (30 to 32°) to refine the tannins.\u003cspan\u003e \u003c\/span\u003eDepending on the tasting, we drain and then press the marc.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eMalolactic fermentation is then carried out in barrels and vats, the objective being to reduce the acidity of the wine.\u003cspan\u003e \u003c\/span\u003eVinification generally lasts 20 to 25 days.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe aging of the wine in French oak barrels begins at the end of malolactic fermentation.\u003cspan\u003e \u003c\/span\u003eEach year we use 60% new barrels and 40% one-wine barrels.\u003cspan\u003e \u003c\/span\u003eThe wines remain in barrels for at least 12 months.\u003cspan\u003e \u003c\/span\u003eDuring the last 6 months before bottling, the wines are clarified and fined with fresh egg white.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eA racking, depending on the tastings, is carried out every 3 to 4 months.\u003cspan\u003e \u003c\/span\u003eFor the blends, all batches are tasted separately, then classified according to qualities for our 1st wine, Château Batailley, our 2nd wine, Lions de Batailley, and our 3rd wine, Pauillac de Batailley.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTasting Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eDeep and intense color.\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003eFruity nose with aromas of fresh blackberries, raspberries and some mineral notes.\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003eA red wine concentrated in aromas and well balanced on the palate.\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003eA Pauillac which still deserves to spend up to 7 years in the cellar before tasting it at a temperature between 15 and 16°C.\u003c\/span\u003e\u003c\/p\u003e","brand":"Barfords Imports","offers":[{"title":"Default Title","offer_id":39331460382816,"sku":"FRANC114001","price":75.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0251\/6048\/2912\/products\/chateau-batailley-pauillac-917046.jpg?v=1700141369"},{"product_id":"chateau-langoa-barton-saint-julien","title":"Chateau Langoa Barton Cru Classe, Saint-Julien","description":"\u003cp\u003eChateau Langoa-Barton, 3rd Classified Growth, was the first of the two Bordeaux wine estates bought by Hugh Barton in the 1820s, the other being Leoville-Barton, 2nd Classified Growth.\u003c\/p\u003e\n\u003cp\u003eHugh Barton was a descendant of an Irish family which settled in Bordeaux in the 18th century and which has a long and distinguished history in the region's wine trade. Both properties are still family-owned and run and together represent the longest tradition of unchanged ownership in the Medoc. Anthony Barton is the current proprietor but is gradually passing the reins to his daughter Lillian. Langoa Barton has 20 hectares of vineyards (Cabernet Sauvignon 71%, Merlot 21% and Cabernet Franc 8%) lie on gravelly-clay soils. Vinification includes 18 months' maturation in oak barriques (50% new). Langoa Barton is vinified and matured in exactly the same way as Leoville-Barton and any difference between them must be put down to variations in the soils and exposure of their respective vineyard blocks.\u003c\/p\u003e\n\u003cp\u003eBoth Langoa and Leoville wines are models of typical St Julien restraint and elegance, and Anthony's fair pricing policy, always with an eye to the long term has won him many loyal friends amongst his customers. For years, Langoa Barton was considered slightly lighter and more forward than Leoville. However, in the last decade it has become noticeably deeper in colour and richer and more concentrated on the palate. Langoa Barton is now often the equal of Leoville.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eVineyards\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe plots that compose the Château Langoa Barton terroir overlook the river. The splendid slopes of quaternary gravel bring the grapes to full maturity and then they undergo a rigorous selection process before being chosen for the Langoa Barton. The plowing is traditional, without weeding or herbicide. The grape varieties are Cabernet Sauvignon 54%, Merlot 35% and Cabernet Franc 11%.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eVinification\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe final blend for this vintage was: 54% Cabernet Sauvignon, 34% Merlot, 12% Cabernet Franc\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe harvesting is done entirely by hand. After the de-stemming, the berries are carefully sorted, crushed and poured in wooden vats thermo-regulated, according to their plots. The alcoholic fermentation lasts from 7 to 10 days and the extraction is always respectful of the juice by adjusting the number of pumping depending on the cuvées and the vintages. The maceration is about 3 weeks then the juice is drawn in barrels, lot by lot. The wine is then aged between 16 and 18 months in French oak barrels of which 60% are brand new, in a cellar maintained at 15 °. The wines are topped up 3 times a week to avoid any contact between the wine and the air, the racking is traditional using the so-called \"l'esquive\" method.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTasting Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThis vintage is a picture of generosity, a portrait of sensual delight, of silky serenity. The nose tingles with aromatic herbs: wild thyme and Summer savoury along with a touch of graphite. The palate, with its deep, lingering flavours, is an accumulation of strength. Then the well-tamed tannins finish tenderly, caressed by the velvet touch of the almost imperceptible oak.\u003c\/p\u003e","brand":"Barfords Imports","offers":[{"title":"Default Title","offer_id":39331459760224,"sku":"FRANC114007","price":90.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0251\/6048\/2912\/products\/chateau-langoa-barton-saint-julien-985324.jpg?v=1700141371"},{"product_id":"barone-ricasoli-casalferro","title":"Barone Ricasoli Casalferro","description":"\u003cp\u003eThe Ricasoli family has Longobard origins and records exist as far back as the 7th century.\u003c\/p\u003e\n\u003cp\u003eThey appeared among the feudal noble dignitaries in the Empire of Charlemagne. From the thirteenth century onwards the branches of the family multiplied and then reunited once more at the turn of the nineteenth century. Lining up with their armies to defend Florence since the thirteenth century, generations of noble Ricasolis have charted the course of history on the backdrop of Brolio Castle, from eternal battles against Siena until the unity of Italy. It was Bettino Ricasoli, the“Iron Baron\", who became Prime Minister of Italy after Cavour.\u003c\/p\u003e\n\u003cp\u003eBaron Bettino Ricasoli was a far-sighted wine entrepreneur as well as a leading protagonist in the Italian Risorgimento and the promoter of Chianti. After years of research and experimentation, he wrote down his formula in a letter in 1872.\u003c\/p\u003e\n\u003cp\u003eThe development of viticulture in Brolio by the Ricasoli family has very old and well-documented roots; the business is one of the four oldest in the world and the oldest in Italy, as mentioned by the leading American magazine, Family Business, which deals with the world classification of family businesses. In 1141 Brolio Castle passed into the hands of the Ricasoli family. The family tree, reproduced in a print from 1584, is also one of the first images we have of Chianti.\u003c\/p\u003e\n\u003cp\u003eSince 1993, Francesco Ricasoli, 32nd Baron of Brolio, has been putting together testimonies from previous generations and has been at the helm of the family winery pursuing the goal of renewing the quality and personality of great Brolio wines, which interpret the unique characteristics of the land and its history.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eVineyards\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eCasalferro was first produced in 1993 upon Francesco Ricasoli's arrival at the company, and since then inspired him to begin his research into modern methods. Produced only during the best years, Casalferro is a pure Merlot from the vineyard of the same name, a single plot of land, located at 400 m above sea level facing south-southeast. The soil is brown with a fine clay structure very chalky and little, Organic content.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eVinification\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe thermo-regulated fermentation occurs between 24°C and 27°C takes 14-16 days. Aged 18 months in tonneaux, 30% of which is new oak.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTasting Notes \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eCasalferro was first produced in 1993 when Francesco Ricasoli became President of the company. A pure Merlot produced only during the best years, Casalferro is obtained from the vineyard of the same name which contributes to the exclusive personality of this great Chianti merlot.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eIntense ruby red colour. Rich and powerful nose, with hints of dark fruits: blackberry, cranberry, plum, and spices. Voluminous and warm, with delicate and enveloping tannins. The nose returns in the finish. The typical expression of the merlot from Brolio.\u003c\/p\u003e","brand":"Fells","offers":[{"title":"Default Title","offer_id":39331456614496,"sku":"ITALY134001","price":75.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0251\/6048\/2912\/files\/ITALY134001.jpg?v=1723813483"},{"product_id":"poggio-san-polo-brunello-di-montalcino","title":"San Polo Brunello di Montalcino","description":"\u003cp\u003eThis property was purchased by Marilisa Allegrini in 2006. Marilisa has continued to invest heavily in the estate, and this investment is now evident in the ever-increasing quality of the wines. Situated in the eastern part of Montalcino, this estate covers 22 hectares of which 16 are under vine, and produces wines that are classic in style, but with a bit more weight than is found in wines made to the north of the zone.\u003c\/p\u003e\n\u003cp\u003eThe Brunello is a fine example of the modern style: rich and cedary with fine-grained tannins and excellent length. The Riserva is a step up in quality and an illustration that the wines can be considered part of the premier league of Brunello producers. The Rosso is delicious, and offers fantastic depth for the price. The perfumed Rubio is made from a blend of Sangiovese, Merlot and Cabernet Franc. 2017 is the first vintage certified organic at San Polo.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eVineyards\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe grapes for this wine come from vineyards covering approximately eight hectares, planted between 1990 and 2000. They are situated at an altitude of 450 metres above sea level, facing south-southwest on chalky, clay soils. They are spur-cordon trained with a density of 4,000-7,000 plants per hectare.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eVintage\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe winter in 2017 was mild and very dry, as was the spring. This let to bud-burst occurring about two weeks earlier than normal. Frost in April luckily did not damage the vines as the location, altitude and southern-exposure of the San Polo vineyards alleviated this. Summer was marked by elevated temperatures and almost no rainfall, which created difficult conditions for the vines, although they did not show any symptoms of drought or heat-related stress.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eVinification\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe grapes were hand picked into 17 kilogram crates towards the end of September. Once at the winery, the berries were selected and softly crushed. Fermentation took place in temperature-controlled concrete tanks for up to 22 days with temperatures reaching a maximum of 28-30°C. The wine was then aged for 30 months in a mixture or 10, 20 and 40 hectolitre oak casks. This was followed by a period of at least six months in bottle before release.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTasting Notes \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eIn the glass, this Brunello has an intense ruby red colour with garnet hues. The typical aromas of violets and red berries are followed by hints of vanilla, cedar and coffee. On the palate, it is full-bodied and warm with a densely-woven texture and robust tannins, while the finish is persistent and rounded.\u003c\/p\u003e","brand":"Liberty","offers":[{"title":"Default Title","offer_id":39331456516192,"sku":"ITALY134007","price":78.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0251\/6048\/2912\/products\/san-polo-brunello-di-montalcino-123985.jpg?v=1700142796"},{"product_id":"fonseca-vintage","title":"Fonseca 2016 Vintage Port","description":"\u003cp\u003eJames Suckling, in his authoritative book on Vintage Port, put it as follows: 'The vintage Ports of Fonseca are perhaps the most consistently great of them all. Not only do they have a striking fleshiness and powerful richness when young, but they retain that youthfulness for decades.'\u003c\/p\u003e\n\u003cp\u003eThis consistency derives not only from continuity of family involvement, and the knowledge and skill passed down from one generation to the next, but also a close link with the vineyard. The firm's three estates of Cruzeiro, Panascal and Santo Antonio are the heart of the distinctive character of Fonseca's Vintage Ports.\u003c\/p\u003e\n\u003cp\u003eFonseca's respect for the vineyard and the unique environment of the Douro Valley expresses itself in the firm's leadership in the field of Sustainable and Organic viticulture. It was the first house to offer a Port made entirely from Organically produced grapes.\u003c\/p\u003e\n\u003cp\u003eVintage Ports represent the finest produce of a single exceptional year. Unlike Ports which age in wood, Vintage Ports will continue to age and improve in bottle for decades, their character bearing the imprint of both vineyard and wine maker.\u003c\/p\u003e\n\u003cp\u003eFonseca Vintage Ports are released only when a year produces outstanding wines with long term ageing potential. These classic Vintage Ports are a blend of wines from Cruzeiro, Santo Antanio and Panascal. Cruzeiro contributes concentrated black fruit flavours and firm tannic 'grip'. Panascal adds an opulent luscious fruitiness and a dense velvety texture. Finally, Santo Antonio brings complexity and vibrancy with its fine scented character and fresh acidity.\u003c\/p\u003e\n\u003cp\u003eAlthough they can be enjoyed when young, Fonseca Vintage Ports will continue to improve in bottle for many decades. They have the stamina and aromatic potential to last for over a hundred years. Attracting the highest scores and auction prices, they are favoured not only by fine wine enthusiasts but also by collectors and investors.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTasting Notes \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eImpenetrable black colour. A classic Fonseca nose dominated by an exuberant, hedonistic fruitiness, a powerful redolence of dark dense blackberry and blackcurrant which slowly releases a heady mix of spicy and herbal aromas, seductive notes of coffee and cocoa, hints of prune and wild scents of gumcistus. The thick velvety tannins give the wine a voluptuous density, integrating effortlessly with the sumptuous infusion of blackberry jam, dark chocolate and liquorice which coats the palate. The tannins are also present on the finish which brims with blackberry and blackcurrant flavour.\u003c\/p\u003e","brand":"Mentzendorff","offers":[{"title":"Default Title","offer_id":39331449634912,"sku":"PORTU140008","price":96.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0251\/6048\/2912\/products\/fonseca-2016-vintage-866157.jpg?v=1700141853"},{"product_id":"taylors-vintage","title":"Taylor's Vintage Port 2003","description":"\u003cp\u003eFor many, Taylor's is the archetypal Port house and its wines the quintessential Ports. Established over three centuries ago in 1692, Taylor's is one of the oldest of the founding Port houses. It is dedicated entirely to the production of Port wine and in particular to its finest styles.\u003c\/p\u003e\n\u003cp\u003eBased in Oporto and the Douro Valley the company is closely involved in all stages of the production of its Ports, from the planting of the vineyard and the cultivation of the grapes to the making, ageing, blending and bottling of the wines. The family's commitment to the future of Port is demonstrated in its single minded dedication to the highest standards in Port production, its continued investment in all aspects of the firm's operations and its determination to preserve the unique environment of the Douro Valley through the promotion of Sustainable and responsible viticulture.\u003c\/p\u003e\n\u003cp\u003eTaylor's Vintage Port is one of the world's great iconic wines. Made only in the very finest years, known as declared' vintages, Vintage Ports are blended from the best produce of the firm's own estates of Quinta de Vargellas, Quinta de Terra Feita and more recently, Quinta do Junco. After each harvest, the tasting panel selects the finest Port wines from the three properties and these are then left to age for two winters in oak vats. In their second Spring, they are tasted again. If they are judged to be of exceptional quality, the Port wines of the three estates are blended together, Vargellas bringing structure, elegance and complexity to the wine and Terra Feita and Junco body, depth and powerful, concentrated fruit. At this stage it must be decided whether a Vintage Port is to be declared'. For a declaration to be made, the Vintage Port blend must be of outstanding quality: austere in its youth, with tremendous depth of flavour and massive structure, capable of evolving over years, or decades into that quintessence of great Port, a mature Taylor's Vintage.\u003c\/p\u003e\n\u003cp\u003eHistorically Taylor's has only declared about three Vintage years per decade.\u003c\/p\u003e\n\u003cp\u003eThe Winter preceeding the 2003 harvest was very wet. Flowering took place in bright warm weather at the end of May in some of the best conditions seen for several years.\u003c\/p\u003e\n\u003cdiv id=\"collapseText\" class=\"rest-text\"\u003e\n\u003cp\u003eThe first two weeks of August provided the intense Summer heat which often precedes a great Port Vintage. The picking season in September was warm, dry and the yields were even across all grape varieties, ensuring balance and complexity in the wines.\u003c\/p\u003e\n\u003cp\u003eThe\u003cstrong\u003e\u003cspan\u003e \u003c\/span\u003e2003 Vintage Port\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eis an absolute blockbuster, which according to Robert Parker, 'will proudly stand shoulder to shoulder with the finest ever crafted by Taylor's.'\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cstrong\u003eTasting Notes \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA classic Port from a great vintage, and highly rated by the critics with 98 points from Robert Parker. It's a blockbuster of a Port and its drinking superbly now. Rich and velvety with exotic notes of violets, red berry fruits and spice are complemented by a full and rounded with palate with a long and intense finish.\u003c\/p\u003e\n\u003cp\u003eFrom Taylors themselves;\u003c\/p\u003e\n\u003cp\u003eRich purple, red in colour, with a vibrant rim. A nose of great purity opening on a note of lovely floral, aromatic blueberry and blackberry. The palate is concentrated with beautifully pure sweet fruit and a lovely spicy, savoury, silky tannic structure. Rock rose and violets, liquorice, black cherries and plums resonate in the mid palate leading to an interminable finish of rich, dark chocolate, kirsch and blackcurrants. Still armed with exceptional power, depth and purity of fruit, this seductive vintage port with its characteristic Taylor understatement and restraint is still very youthful, with decades of potential ahead.\u003c\/p\u003e\n\u003cdiv class=\"rest-text\" id=\"collapseText\"\u003e\u003c\/div\u003e","brand":"Mentzendorff","offers":[{"title":"Default Title","offer_id":39331449503840,"sku":"PORTU140019","price":99.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0251\/6048\/2912\/files\/PORTU140019.jpg?v=1723209419"},{"product_id":"darroze-les-grand-assemblages-12yo","title":"Darroze Les Grand Assemblages 12yo Armagnac","description":"\u003cp\u003eIt was in 1974 that Francis Darroze started his business as a trader and producer of vintage Bas-Armagnacs. For this he relied on years of experience, tasting, and visits to the ageing cellars of Bas-Armagnac, the sub-region of Armagnac where the most rich, complex and interesting spirits are produced.\u003c\/p\u003e\n\u003cp\u003eThe initial idea was simple: to create awareness of a region and its extraordinarily varied wine-producing soils, rich and marked by history, while respecting the originality and typical nature of each estate. Since then he has intensified his search for the best vineyards, the best soils of Bas-Armagnac. He rapidly acquired a national and international reputation for quality and integrity: He doesn't add any softened water or petites eaux to bring it to the necessary degree for sale; the Armagnacs of Francis Darroze are reduced naturally through simple evaporation of the alcohol over years of ageing. (Pierre Casamayor, Revue des vins de France, October 1987). Francis shares his values with those close to him and Marc, his son, rapidly developed the same passion and commitment. They travel through the vineyards and cellars of the Gers and the Landes together, the one providing the experience, the other youth and enthusiasm.\u003c\/p\u003e\n\u003cp\u003eIn the area which used to be called Grand Bas-Armagnac, Darroze focus their determination to discover and hopefully acquire yet another small quantity (a cask here, a demi-john there) of the characterful Armagnacs so typical of the region.\u003c\/p\u003e\n\u003cp\u003eAll the Armagnacs age in their own barrels. To ensure that they retain their true character in the glass, they have never been, and will never be, blended. In addition, no caramel or any other colouring agents are ever added to the pure eaux-de-vie.\u003c\/p\u003e\n\u003cp\u003eIn the Armagnac region, when it is decided to sell a product under its original vintage, the law imposes a minimum ageing period of 10 years in oak vats. The desired balance between flavour, tannin and alcohol is usually reached after around 15 years. Darroze's entire stock of Bas-Armagnac is kept in wood barrels. Only upon receipt of orders do they bottle them. This prolongs the ageing process as much as possible.\u003c\/p\u003e\n\u003cp\u003eDarroze Armagnacs are served at all the three-star Michelin restaurants in France, as well as many other famous restaurants across the country. In their home country their reputation as the ne plus ultras of Armagnac is unquestioned.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTasting Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eNose: Rich but with a zesty character, fruit cake, with candied fruit and sultanas, delicate spice and a drizzle of citrus.\u003c\/p\u003e\n\u003cp\u003ePalate: Dry and fragrant at first, with delicate floral notes gradually revealing toffee sweetness and a darker, coffee and burnt sugar background.\u003c\/p\u003e\n\u003cp\u003eFinish: Long, with sweet grapes and sharp apple fading to lingering spice.\u003c\/p\u003e","brand":"Speciality Brands (1)","offers":[{"title":"Default Title","offer_id":39331446358112,"sku":"BRAND205002","price":78.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0251\/6048\/2912\/products\/darroze-les-grand-assemblages-12yo-939436.jpg?v=1700141544"},{"product_id":"pierre-ferrand-double-cask-reserve","title":"Ferrand Double Cask Reserve 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 Double Cask\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThis is aged for seven to 10 years in French oak before spending an additional year in Pedro Ximinez sherry casks.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTasting Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eLots of fresh stone fruits such as apricots and plums on both the aroma and palate along with white grapes. The French barrel spices make an appearance bringing a bit of complexity to the Cognac but play a minor role. The finish is sweet\/tart with that touch of gentle barrel spices and the fruit factor is still in play.\u003c\/p\u003e","brand":"Identity Drinks Brands LTD","offers":[{"title":"Default Title","offer_id":39331445833824,"sku":"BRAND207020","price":78.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0251\/6048\/2912\/files\/BRAND207020.jpg?v=1768582700"},{"product_id":"doorly-s-14yo-rum","title":"Doorly's 14 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\u003eDoorly's 14 Year Old is a blend of pot and column still rums, it has been aged predominantly in bourbon casks, along with a portion aged in Madeira casks, imparting a touch of sweetness.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTasting Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eNose: On the nose you'll find deep aromas of exotic fruits and English toffee with a bright ginger note.\u003c\/p\u003e\n\u003cp\u003ePalate: The palate is rich and layered with vanilla, a bit of rancio, orange zest, and stewed berries.\u003c\/p\u003e\n\u003cp\u003eFinish: The finish is nicely long with cinnamon and toasted wood.\u003c\/p\u003e","brand":"Marussia Beverages UK Limited","offers":[{"title":"Default Title","offer_id":39331437641824,"sku":"RUMS216192","price":82.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0251\/6048\/2912\/products\/doorlys-14yo-rum-581073.jpg?v=1700141681"},{"product_id":"goslings-black-seal-family-reserve","title":"Goslings Family Reserve Old 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 exceptional expression from the Gosling's range. Family Reserve was once produced exclusively for members of the Gosling family (as the name suggest), but they have since decided to share this fantastic top quality rum from Bermuda. Each bottle is hand labelled, dipped in wax, packed into boxes, stamped, put in the post box, you'll even hand pour it into your glass... This corking rum was given a Double Gold Medal at the 2005 San Francisco World Spirit Competition.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTasting Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eNose: Rich, creamy aromas. Hints of calves leather, dark chocolate, candied orange and spice.\u003c\/p\u003e\n\u003cp\u003ePalate: Thick notes of orange marmalade and molasses, bitter dark chocolate, cooked apples and black pepper. A little cedar.\u003c\/p\u003e\n\u003cp\u003eFinish: Long, oaky finish.\u003c\/p\u003e","brand":"Love Drinks","offers":[{"title":"Default Title","offer_id":39331437543520,"sku":"RUMS216039","price":82.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0251\/6048\/2912\/files\/goslings-family-reserve-old-rum-560685.jpg?v=1717804341"},{"product_id":"hampden-estate-pure-country_jamaican-rum","title":"Hampden Estate 8 Year Old Jamaican Rum","description":"\u003cp\u003eHampden Estate is a renowned distillery located in the Trelawny Parish in the north west of Jamaica, an area historically representing the grand cru of Jamaican rum, characterized by an incredible biodiversity.\u003c\/p\u003e\n\u003cp\u003eHampden Estate has been in continuous operation since its founding in 1753, making it one of the oldest estates in the Caribbean. It has maintained the same production methods and techniques for the last two centuries, such as the use of its own spring water, prolonged fermentation time with wild yeasts, tropical ageing, no added colorants and sugar, and distillation exclusively in pot stills.\u003c\/p\u003e\n\u003cp\u003eWith these rums, Hampden Estate have created their very first aged distillery releases in 265 years, which both celebrate the uniqueness of Jamaican rum production and present Hampden to the world stage. A global premiere.\u003c\/p\u003e\n\u003cp\u003eAged for a minimum of 8 years in the tropics after a long, natural fermentation, this blend of 100% traditional Pot Still marks is characterised by a high ester profile and tropical notes.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTasting Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eNose: Pineapple, passion fruit and new-car leather. Candied and jellied fruit notes develop: papaya, guava, lime, Seville orange, blood orange and nectarine. Banana and toasted spice notes build, with prominent clove notes.\u003c\/p\u003e\n\u003cp\u003ePalate: The spice and bananas lead: creamy banana pie with a generous dusting of ground clove and cinnamon. The banana remains as apples and pineapples roll in. Dark and weight oily notes sneak in behind.\u003c\/p\u003e\n\u003cp\u003eFinish: Cinnamon spice and sweet banana fade to reveal apple jam and mint.\u003c\/p\u003e","brand":"Speciality Brands (1)","offers":[{"title":"Default Title","offer_id":39331435544672,"sku":"RUMS216174","price":78.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0251\/6048\/2912\/products\/hampden-estate-pure-jamaican-rum-349805.jpg?v=1700142102"},{"product_id":"herradura-directo","title":"Herradura Reposado Port Cask Finish Tequila","description":"\u003cp\u003e\u003cstrong\u003eTasting Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eDried fruit, ripe plum, oak-aged agave and peppery spice, with notes of chocolate, cinnamon, caramel and coffee bean.\u003c\/span\u003e\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 fibres. 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: \u003cspan\u003e11 months in medium-char American white oak casks, it then spends an additional two months in hand-selected vintage Port casks.\u003c\/span\u003e\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\u003e\u003cspan\u003eUsing 100% blue weber agave and natural yeast, this reposado is both double-distilled and double-matured. Initially resting for 11 months in medium-char American white oak casks, it then spends an additional two months in hand-selected vintage Port casks, before being bottled up with that signature horse-shoe branding.\u003c\/span\u003e\u003c\/p\u003e","brand":"Brown Forman","offers":[{"title":"Default Title","offer_id":39331432857696,"sku":"TEQUI217030","price":97.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0251\/6048\/2912\/files\/TEQUI217030.jpg?v=1761731863"},{"product_id":"fortaleza-blanco","title":"Fortaleza Blanco Tequila","description":"\u003cp\u003e\u003cstrong\u003eTasting Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eNose: Everything a good tequila should be with aromas of citrus, and rich cooked agave fill your nose in this unique and very special blanco Tequila. Also present: butter, olive, earth, black pepper, and a deep inviting vegetal complexity.\u003c\/p\u003e\n\u003cp\u003ePalate: Flavours include citrus, cooked agave, vanilla, basil, olive, and lime.\u003c\/p\u003e\n\u003cp\u003eFinish: The finish is long and deep, complex yet easy to drink. Fortaleza Blanco is a true aficionado's Tequila.\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: Tahona.\u003c\/p\u003e\n\u003cp\u003eFermentation: 100% Agave without fibers. Open air fermentation in wooden tanks.\u003c\/p\u003e\n\u003cp\u003eDistillation: Double Distilled.\u003c\/p\u003e\n\u003cp\u003eStill Type: Copper pot.\u003c\/p\u003e\n\u003cp\u003eAgeing: Rested stainless steel.\u003c\/p\u003e\n\u003cp\u003eWater Source: Deep well water.\u003c\/p\u003e\n\u003cp\u003eOther: No additives. Hand blown bottles. Distilled to near proof.\u003c\/p\u003e\n\u003cp\u003eGuillermo Sauza's family have a rich tequila-making history, with Don Cenobio a key figure in establishing tequila as we understand it today. When Guillermo was little, his grandfather sold the company, however, dashing his chances of growing up to become a jet-setting mariachi band brand ambassador for the family's spirits (this is all true by the way). They held on to the distillery and land though, and Guillermo was able to get the traditional distillery (deemed too \"inefficient\" and old fashioned in the 1960s) back up and running, launching Fortaleza in 2005.\u003c\/p\u003e\n\u003cp\u003eTequila Fortaleza is made the way tequila was made 150 years ago. The use of old-world machinery and processes creates a unique tequila experience.\u003c\/p\u003e\n\u003cp\u003eAs if stepping into a time machine, Fortaleza shows you what tequila tasted like before processes were sped up in the name of \"efficiency.\" They take their time, produce only in small batches, and are proud of what they do.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Amber Beverages","offers":[{"title":"Default Title","offer_id":39331432824928,"sku":"TEQUI217031","price":78.99,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0251\/6048\/2912\/products\/fortaleza-blanco-366324.jpg?v=1700141853"},{"product_id":"fortaleza-reposado","title":"Fortaleza Reposado Tequila","description":"\u003cp\u003e\u003cstrong\u003eTasting Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eNose: Everything a good tequila should be with aromas of citrus, caramel, butter, cooked agave, and sage are the beginning of a pleasingly balanced and very unique tasting experience. Fortaleza Reposado has it's own distinct character, and is not like any other tequila.\u003c\/p\u003e\n\u003cp\u003ePalate: Flavors include cooked agave, citrus, vanilla, apple, earth, and cinnamon. The finish is long and rich, delicately spicy, and it has an oily texture that make this a joy to drink.\u003c\/p\u003e\n\u003cp\u003eFinish: The finish is long and rich, delicately spicy, and it has an oily texture that make this a joy to drink. You simply cannot go wrong with Fortaleza Reposado. It's popular with beginners and experienced tequila drinkers alike.\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: Tahona.\u003c\/p\u003e\n\u003cp\u003eFermentation: 100% Agave without fibers. Open air fermentation in wooden tanks.\u003c\/p\u003e\n\u003cp\u003eDistillation: Double Distilled.\u003c\/p\u003e\n\u003cp\u003eStill Type: Copper pot.\u003c\/p\u003e\n\u003cp\u003eAgeing: Rested American oak casks.\u003c\/p\u003e\n\u003cp\u003eWater Source: Deep well water.\u003c\/p\u003e\n\u003cp\u003eOther: No additives. Hand blown bottles. Distilled to near proof.\u003c\/p\u003e\n\u003cp\u003eGuillermo Sauza's family have a rich tequila-making history, with Don Cenobio a key figure in establishing tequila as we understand it today. When Guillermo was little, his grandfather sold the company, however, dashing his chances of growing up to become a jet-setting mariachi band brand ambassador for the family's spirits (this is all true by the way). They held on to the distillery and land though, and Guillermo was able to get the traditional distillery (deemed too \"inefficient\" and old fashioned in the 1960s) back up and running, launching Fortaleza in 2005.\u003c\/p\u003e\n\u003cp\u003eTequila Fortaleza is made the way tequila was made 150 years ago. The use of old-world machinery and processes creates a unique tequila experience.\u003c\/p\u003e\n\u003cp\u003eAs if stepping into a time machine, Fortaleza shows you what tequila tasted like before processes were sped up in the name of \"efficiency.\" They take their time, produce only in small batches, and are proud of what they do.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Amber Beverages","offers":[{"title":"Default Title","offer_id":39331432792160,"sku":"TEQUI217032","price":90.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0251\/6048\/2912\/products\/fortaleza-reposado-335530.jpg?v=1700141853"},{"product_id":"glen-scotia-15yo","title":"Glen Scotia 15  Year Old Whisky","description":"\u003cp data-mce-fragment=\"1\"\u003eGlen Scotia is one of the last three working distilleries surviving in Campbeltown, which at one time rivalled Speyside for the number of distilleries and output of whisky. The distillery was founded in 1832 by Stewart Galbraith, whose family held it until the end of that century.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eSince then it has changed hands several times,including a spell of ownership in the 1950s by Hiram Walker (who also owned Scapa). Glen Scotia has been owned by Loch Lomond Distillers since 1996.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThe distillery is said to be haunted by one of its previous owners, Duncan MacCallum, who drowned himself in Campbeltown Loch in 1930 after realising he had beentricked out of a fortune in a dodgy business deal. Stylistically, Glen Scotia is medium-bodied, with faint traces of smoke and a hint of brine.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eGlen Scotia 15yo is aged exclusively in ex-bourbon casks so as not to mask the coastal influence.\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: Broad and medium-weight with citrus peels, ginger snap biscuits. Sweet and with great depth. Apricot aromas develop then drift towards fruit salad. After a short time the wood come to the fore and water helps to release baked fruit.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003ePalate: A complicated palate where the initial nose would lead you to expect plump fruits, what you get is a surprisingly dry element. The palate fleshes out as the first impact of the nose fades. Adding water brings out the caramelised elements balanced with the wood elements expected of a 15 yr old.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eFinish: Firm and slightly dry.\u003c\/p\u003e","brand":"Loch Lomond Group","offers":[{"title":"Default Title","offer_id":39331430498400,"sku":"WHISK232501","price":80.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0251\/6048\/2912\/products\/glen-scotia-15yo-560415.jpg?v=1700142016"},{"product_id":"the-glendronach-revival-15yo","title":"GlenDronach 15 Year Old Whisky","description":"\u003cp\u003eThe GlenDronach distillery lies at the Dronach Burn in the Deveron area. The whisky distillery was founded in 1826, by a syndicate headed by James Allardes. Thanks to the fifth Duke of Gordon, distillation throughout the highlands was legalized in the early 19th century. It is said the duke encouraged the group to build GlenDronach. The distillery changed hands in 1852, to Walter Scott of Teaninich. Following his death, a group from Leith acquired the distillery.\u003c\/p\u003e\n\u003cp\u003eIt was in 1920 that William Grant's son Charles Grant purchased GlenDronach for £9,000. A few months later production began once more, the distillery having been silent for some time. During the 1960s, William Teacher and Sons acquired the distillery and subsequently installed two new stills. In 1976, Allied took over and in 1996 they mothballed the distillery. Production began again in 2002 and three years later, following the acquisition of Allied, Chivas Brothers became the new owner.\u003c\/p\u003e\n\u003cp\u003eIn 2005, the distillery was closed for a few months to allow for conversion from coal to steam to heat the stills. This change may well effect the character of the single malt whisky. When fire from coal directly heats the stills, the distribution of heat is somewhat uneven, creating hotspots. These hotspots proffer a richer, toffee-like Scotch whisky. Steam indirectly heats the stills, providing even distribution, without the caramel and toffee overtones. Long since associated with Teachers, GlenDronach's whisky has been used in the blends since the late 1800s. Following the Chivas Brothers acquisition, it has been a constituent of Chivas Regal. The GlenDronach distillery was purchased by BenRiach's owners in 2008 for £15 million.\u003c\/p\u003e\n\u003cp\u003eIn 2009, the new owners announced a total investment of £7 million in the GlenDronach distillery. In the same year, the whole old core range of 12 year old, 15 year old and 18 year old whiskies was relaunched, while a new visitors centre was also opened in 2010. A peated expression was introduced in 2015, showcasing GlenDronach's innovative streak.\u003c\/p\u003e\n\u003cp\u003eHowever, in 2016 GlenDronach was purchased by Jack Daniel's Tennessee whiskey producer Brown-Forman along with its acquisition of the rest of the BenRiach Distillery Company, for the price of £285 million.\u003c\/p\u003e\n\u003cp\u003eThe GlenDronach distillery uses six warehouses, three traditional dunnage which are no more than three barrels high, and three racked. GlenDronach produces around 1.4 million litres of whisky per annum, which compared to some Scotch distilleries is fairly small game, although this is by no means a downfall of the distillery.\u003c\/p\u003e\n\u003cp\u003eThe GlenDronach's 15 Year Old Revival was a much-loved expression, though was sadly discontinued in 2015 by the distillery, citing lack of maturing stocks. However, stocks have been replenished and The GlenDronach 15 Year Old Revival has returned to our shelves! Matured in Pedro Ximenez and Oloroso sherry casks, this stuff is hugely flavoursome, aromatic and complex.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTasting Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eNose: Coffee beans, sponge cake drenched in sherry, mint leaf, slightly buttery, sultana.\u003c\/p\u003e\n\u003cp\u003ePalate: Oily walnut, new leather, blackberry and apple crumble, toasted brown sugar and a touch of liquorice root.\u003c\/p\u003e\n\u003cp\u003eFinish: Fresh ginger, waxy orange, caramelised dried fruit and a hint of cigar box.\u003c\/p\u003e","brand":"Brown Forman","offers":[{"title":"Default Title","offer_id":39331429843040,"sku":"WHISK229045","price":90.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0251\/6048\/2912\/files\/WHISK229045.jpg?v=1769518234"},{"product_id":"nikka-yoichi-single-malt","title":"Nikka Yoichi Single Malt Whisky","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\u003eYoichi distillery was established on the island of Hokkaido in 1934, in the small coastal fishing town of the same name. Hokkaido benefits from a climate closer to Scotland than anywhere else in Japan. Surrounded by mountains on three sides and sea on the other, the distillery is located to the west of Sapporo. Hokkaido is the only part of Japan to have local access to peat, and originally, the local peat bogs were the source of Yoichi's subtle smoky character, gently drying the malted barley during the kilning process.\u003c\/p\u003e\n\u003cp\u003eToday, much of the peated malted barley used in production is imported from Scotland. Peat, coupled with the distillery's close proximity to the ocean leaves a lasting imprint on the Yoichi products, imparting a salty and smoky character not dissimilar to the famous Scottish malts of Islay. Yoichi's coal-fired stills, stills which are no longer present at any distillery in Scotland, remain in use to this day and add a unique flavour to the whisky and a nod to its heritage.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTasting Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eNose: Warming spiciness at first, with rich, ripe stone fruit and a delicate smokiness.\u003c\/p\u003e\n\u003cp\u003ePalate: The peat really kicks in on the palate, with an earthy smokiness, well supported by spicy notes from the oak. Softness arrives in the form of peach and orange notes, while a savoury nuttiness adds an extra layer of flavour.\u003c\/p\u003e\n\u003cp\u003eFinish: The peat and oak dominate, with a pleasant maritime smokiness.\u003c\/p\u003e\n\u003cdiv class=\"brand-about\"\u003e\n\u003cdiv class=\"description container padded\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Speciality Brands (1)","offers":[{"title":"Default Title","offer_id":39331429384288,"sku":"WHISK226018","price":87.5,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0251\/6048\/2912\/products\/nikka-yoichi-nas-449932.jpg?v=1700142587"},{"product_id":"rowan-s-creek-small-batch","title":"Rowan's Creek Small Batch Bourbon","description":"\u003cp\u003eWillett Distillery, also known as Kentucky Bourbon Distillers (KBD), Ltd., is a private family-owned and -operated company that produces bourbon and rye whiskey. Over the years the company has bottled whiskeys that range from 2 years of aging maturity up to 28 years.\u003c\/p\u003e\n\u003cp\u003eThe company is located on the outskirts of Bardstown, Kentucky, on a site that began as a farm owned by the Willett family. Primarily operating as a relatively large independent bottling company, KBD has been called \"the big daddy of bourbon and rye bottling\". The company has remained under family ownership and operation at the same location since it was created in 1936 as the Willett Distilling Company. The company started doing business as KBD in the mid-1980s.\u003c\/p\u003e\n\u003cp\u003eRowan's Creek was named for the creek which runs through the grounds of the site's distillery. The creek, in turn, is named after John Rowan, a well-respected judge and statesmen in Kentucky during the late 1700s and early 1800s, whose mansion was supposedly the inspiration for the Stephen Foster song My Old Kentucky Home.\u003c\/p\u003e\n\u003cp\u003eRowan's Creek was released as part of the Small Batch Boutique Bourbon Collection, along with Pure Kentucky, Noah's Mill and Kentucky Vintage in the 1990s by Willett Distillery. The brand has seen considerable success since and, as of October, 2011, it was the best-selling brand on Willett Distillery's books. In 2005 and 2011, Rowan's Creek 12 Year Old whiskey was awarded a gold medal at the San Francisco World Spirits Competitions.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTasting Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eNose: Hints of fruit and oak. Allspice and zest.\u003c\/p\u003e\n\u003cp\u003ePalate: Citrus on the palate, with creme caramel, vanilla fudge and toasty oak. Good body, with an oily mouth-feel.\u003c\/p\u003e\n\u003cp\u003eFinish: Long finish. Caramel again, with barrel char on the tail.\u003c\/p\u003e","brand":"Marussia Beverages UK Limited","offers":[{"title":"Default Title","offer_id":39331426795616,"sku":"WHISK220044","price":79.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0251\/6048\/2912\/products\/rowans-creek-small-batch-764403.jpg?v=1700142795"},{"product_id":"noahs-mill-small-batch","title":"Noah's Mill Small Batch Bourbon","description":"\u003cp\u003eWillett Distillery, previously known as Kentucky Bourbon Distillers (KBD), Ltd., is a private family-owned and -operated company that produces bourbon and rye whiskey. Over the years the company has bottled whiskeys that range from 2 years of aging maturity up to 28 years.\u003c\/p\u003e\n\u003cp\u003eThe company is located on the outskirts of Bardstown, Kentucky, on a site that began as a farm owned by the Willett family. Primarily operating as a relatively large independent bottling company, KBD has been called \"the big daddy of bourbon and rye bottling\". The company has remained under family ownership and operation at the same location since it was created in 1936 as the Willett Distilling Company. The company started doing business as KBD in the mid-1980s.\u003c\/p\u003e\n\u003cp\u003eNoah's Mill has proved to be an inspired release. The brand's quirky, rustic aesthetic, featuring conventional wine bottle shape and a label design that resembles an old fashioned, pencil-like drawing of a mill, stream and woodland has proved to be the ideal accompaniment to an exceptionally well made and balanced bourbon. When it was first released, Noah's Mill carried a 15-year age statement. However, with an increasing difficulty to source bourbon, the age statement was dropped and is now listed as being aged as \"until fully mature\", although the blend of bourbons used are said to be aged between four and 20 years.\u003c\/p\u003e\n\u003cp\u003eRegardless, it is still a reputable and sometimes difficult-to-find small batch bourbon that is regularly sought after by collectors and connoisseurs alike.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTasting Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eNose: Heavy treacle and vanilla, dusted with plenty of cinnamon.\u003c\/p\u003e\n\u003cp\u003ePalate: Ginger, black pepper, honey-drizzled sponge cake and cooked pear.\u003c\/p\u003e\n\u003cp\u003eFinish: Honey-roasted nuts, sharp green apple, another kick of pepper.\u003c\/p\u003e","brand":"Marussia Beverages UK Limited","offers":[{"title":"Default Title","offer_id":39331426664544,"sku":"WHISK220038","price":96.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0251\/6048\/2912\/products\/noahs-mill-small-batch-675064.jpg?v=1700142587"},{"product_id":"nikka-miyagikyo-single-malt","title":"Nikka Miyagikyo Single Malt Whisky","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\u003eMiyagikyo distillery is located close to the city of Sendai on the main island of Honshu. The distillery is the larger of the two Nikka distilleries, with an annual production capacity of two million litres. Although much of the whisky produced here is for Nikka's house blends, the single malts of Miyagikyo have a cult following and growing reputation among Japanese whisky enthusiasts and have been compared to whiskies from the Speyside region of Scotland; sweet, fruity and mellow.\u003c\/p\u003e\n\u003cp\u003eMiyagikyo distillery was built in foothills of the Miyagi region within a wide forest valley at the junction of two rivers, the area is renowned for pure air and clean, fresh water. It was these qualities, considered ideal for the production of whisky, which convinced Taketsuru to build his second distillery here after three years of searching. The Miyagikyo distillery was built in 1969, in the heart of this natural environment, from which the whiskies draw their softness, elegance, and purity.\u003c\/p\u003e\n\u003cp\u003eThe whisky is produced using less peaty malt and distilled in a pot still heated by indirect steam at a low temperature. Miyagikyo Single Malt has an elegant fruitiness and a distinctive aroma with a strong Sherry cask influence.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTasting Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eNose Full-flavoured, rich. Initially, concentrated iris notes hint at the extreme intensity of the nose. It then develops aromas of malted barley, exotic fruit (banana), liquorice and camphor. Notes of burnt wood and ash progressively settle over the aromatic palette. Long after, white flowers and beeswax make an appearance.\u003c\/p\u003e\n\u003cp\u003ePalate: Firm, lively. Malted barley is at the heart of the palate, coated in herbaceous, liquorice, spiced (ginger, cinnamon) and chocolate tones. Very elegant, the mid-palate also delivers plenty of energy and as it draws to a close, fresh tobacco leaves and coconut intertwine to create a natural symphony of aromas.\u003c\/p\u003e\n\u003cp\u003eFinish: Long, soft. It evokes the scent of wilted roses. Fine tannins balance its tangy character (lemon, grapefruit). It lingers on notes of tobacco, spices (cardamom, ginger), toasted nuts and stewed fruits (apple, damson). The final nose reveals exotic notes (lychee).\u003c\/p\u003e","brand":"Speciality Brands (1)","offers":[{"title":"Default Title","offer_id":39331425386592,"sku":"WHISK226011","price":87.5,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0251\/6048\/2912\/products\/nikka-miyagikyo-nas-459864.jpg?v=1700142587"},{"product_id":"glenfarclas-15yo","title":"Glenfarclas 15 Year Old Whisky","description":"\u003cp data-mce-fragment=\"1\"\u003eThe Glenfarclas whisky distillery draws its water from pure springs on the rugged Ben Rinnes mountain range, which looms omnipresent in the distant reaches. The distillery sits in the moors of Banffshire, just a mile from the River Spey. Glenfarclas has always been, and it seems will remain to be, one of Scotland's only family run distilleries. Accordingly, there is a strong degree of independence. Prized by connoisseurs, the single malt whiskies of Glenfarclas are matured almost solely in sherry butts and are aged in the substantial onsite warehousing facilities; the 28 warehouses hold 52,000 casks.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eOne of the few Scotch makers never to use exotic woods for maturation, Glenfarclas retains its integrity. The distillery was first founded in 1836 by Robert Hay. However, there is some evidence that there was a distillery on the site over a century prior. Following Robert's death in 1865, John and George Grant acquired the distillery for '511 pounds and 19 shillings'. They leased it to the Glenlivet\"s John Smith. John Smith chose to pursue his newly founded Cragganmore distillery instead and in 1870 Messrs Grant ran Glenfarclas once more.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eAfter the Second World War, and the resultant abolition of rationing, the distillery's fortunes were good and in 1960 Glenfarclas doubled its stills to four. In 1972, the surge in demand left the onsite floor maltings less than ample to cope, accordingly malted barley was bought in. The whisky distillery has an extensive range of single malt whiskies, particularly so after the 2007 release of the Family Casks range with a bottling from every vintage between 1952 and 1994. The distillery also operates a visitor centre, lavishly decorated with items from the ocean liner \"Empress of Australia\", including a board room using the wooden panelling from the luxury liners drawing room, named accordingly: \"The Ship's Room\".\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: Intense, powerful sherry. Cream sherry, certainly, Pedro Ximenez? Almost a touch of peppermint? An almost rancio quality to this. Smells older than 15 years.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003ePalate: Raisins, more sherry, orange peel, walnuts, dates.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eFinish: Incredibly long, complex, more of the Walnuts again.\u003c\/p\u003e","brand":"Pol Roger","offers":[{"title":"Default Title","offer_id":39331424632928,"sku":"WHISK229016","price":88.99,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0251\/6048\/2912\/products\/glenfarclas-15yo-870693.jpg?v=1700142015"},{"product_id":"glenfarclas-105","title":"Glenfarclas 105 Cask Strength Whisky","description":"\u003cp data-mce-fragment=\"1\"\u003eThe Glenfarclas whisky distillery draws its water from pure springs on the rugged Ben Rinnes mountain range, which looms omnipresent in the distant reaches. The distillery sits in the moors of Banffshire, just a mile from the River Spey. Glenfarclas has always been, and it seems will remain to be, one of Scotland's only family run distilleries. Accordingly, there is a strong degree of independence. Prized by connoisseurs, the single malt whiskies of Glenfarclas are matured almost solely in sherry butts and are aged in the substantial onsite warehousing facilities; the 28 warehouses hold 52,000 casks.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eOne of the few Scotch makers never to use exotic woods for maturation, Glenfarclas retains its integrity. The distillery was first founded in 1836 by Robert Hay. However, there is some evidence that there was a distillery on the site over a century prior. Following Robert's death in 1865, John and George Grant acquired the distillery for '511 pounds and 19 shillings'. They leased it to the Glenlivet's John Smith. John Smith chose to pursue his newly founded Cragganmore distillery instead and in 1870 Messrs Grant ran Glenfarclas once more.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eAfter the Second World War, and the resultant abolition of rationing, the distillery's fortunes were good and in 1960 Glenfarclas doubled its stills to four. In 1972, the surge in demand left the onsite floor maltings less than ample to cope, accordingly malted barley was bought in. The whisky distillery has an extensive range of single malt whiskies, particularly so after the 2007 release of the Family Casks range with a bottling from every vintage between 1952 and 1994. The distillery also operates a visitor centre, lavishly decorated with items from the ocean liner \"Empress of Australia\", including a board room using the wooden panelling from the luxury liners drawing room, named accordingly: \"The Ship's Room\".\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eGlenfarclas 105 is a superb cask strength whisky, with a history that can be traced to 1968. When the original incarnation was released that year, Glenfarclas became the first distillery to release a barrel proof single malt whisky.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThe bottling was eventually re-named to 105, referring to its alcohol content in British Proof, which equates now to 60% ABV.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThe 105 doesn't carry an age statement presently, making it rare among Glenfarclas bottlings. Although, there are suggestions that it is matured for 8-10 years in a combination of both ex-sherry and ex-bourbon barrels.\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: Great depth, Sherry. Creamy and nutty. Honey on toast, touch of smoky coffee.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003ePalate: Silken, spicy and peppery oak. Almond, praline, hazelnut, dried peels, fruity. Touch of Armagnac, hint of rancio perhaps?\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eFinish: Long, peppery and nutty.\u003c\/p\u003e","brand":"Pol Roger","offers":[{"title":"Default Title","offer_id":39331424534624,"sku":"WHISK229015","price":85.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0251\/6048\/2912\/files\/WHISK229015.jpg?v=1739968226"},{"product_id":"charles-heidsieck-rose-reserve","title":"Charles Heidsieck Rose Reserve Champagne","description":"\u003cp\u003eCharles Heidsieck is one of the most admired Champagne houses thanks to the unrivalled and consistently high quality of its wines. Founded in 1851 by the man who would become known as Champagne Charlie, this family-owned house is the smallest of the Grandes Marques. Their size, and commitment to excellence, has been underpinned by a winemaking team that between them have been named 'Sparkling Winemaker of the Year' at the International Wine Challenge 16 times.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eVineyards\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eCharles Heidsieck have built exceptional relationships with the most experienced growers in the entire Champagne region. For the Rose, fruit comes from top villages, such as Riceys, Ambonnay and Ay.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eVinification\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e40% Pinot Noir, 35% Chardonnay, 25% Pinot Meunier.\u003c\/p\u003e\n\u003cp\u003eAfter the first fermentation in stainless steel each tank undergoes malolactic fermentation to soften the natural acidity. After blending with a base of 20% red and white reserve wines, and 5-6% of the Pinot Noir having been vinified as a red wine, the cuvee is bottled and yeast added to begin the second fermentation. The bottles are placed in the cellar at a temperature of about 10°C. In order to achieve the depth and complexity required by the house style, Charles Heidsieck age their Non-Vintage champagne for three years before disgorging, much longer than the legal requirement of 15 months.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTasting Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA deliciously fresh wine which perfectly expresses the complexity of the Charles Heidsieck spirit. Coral-like in appearance, with subtle orange reflections reminiscent of antique roses. Freshly picked strawberry aromas gradually become more intense, with home-made strawberry jam and blood peach alongside rich, warm notes of gingerbread and cinnamon. A vivacious palate full of red fruit, with some generous floral notes. Following a silky-rich texture, the finish is long and balanced.\u003c\/p\u003e","brand":"Liberty","offers":[{"title":"Default Title","offer_id":39331420078176,"sku":"FRANC121054","price":87.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0251\/6048\/2912\/products\/charles-heidsieck-rose-reserve-205642.jpg?v=1700141369"},{"product_id":"old-pulteney-18-yo","title":"Old Pulteney 15 Year Old Whisky","description":"\u003cp\u003eDuring the nineteenth century, the town of Wick was the herring fishing capital of Europe and as many as 1,000 boats used the port. Indeed, Pulteneytown, the area of Wick south of the river, was built for this purpose in 1810 by its namesake, Sir William Pulteney. The Pulteney distillery itself was founded by James Hendersen in 1826. Lying close to the coast to the south of Wick, the distillery was only accessible by sea and to this day remains Scotland’s northernmost mainland distillery. The whisky was exported on boats and barley was shipped in and its maritime traditions were such that distillery workers also moonlighted as fishermen.\u003c\/p\u003e\n\u003cp\u003ePulteney operated under Buchanan-Dewar, who became part of Distillers Company Limited in 1925. Five years later the stills of Pulteney fell silent. It was not before two decades had passed, that production restarted, following Robert Cumming’s acquisition in 1951. Allied Breweries purchased the distillery along with parent company James \u0026amp; George Stodart Ltd in 1961.\u003c\/p\u003e\n\u003cp\u003eFollowing the acquisition of Pedro Domecq, Allied sold the Pulteney whisky distillery to Inver House Distillers who remain the owners, though since 2006 they have been under Thai Beverage control. The distillery is relatively small with a capacity of just one million litres annually. Single malt whisky is bottled under the name Old Pulteney and there have been both official and independent releases over the years.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOld Pulteney 15yo\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe 15yo expression of Old Pulteney is aged in a combination of ex-bourbon casks \u0026amp; Spanish oak casks in racked warehouses.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTasting Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eNose: Cinder Toffee, coffee and sultanas. Balanced sweetness of toffee and sea spray salinity.\u003c\/p\u003e\n\u003cp\u003ePalate: Salted caramel cookies, green apple sharpness, sea salt and straw.\u003c\/p\u003e\n\u003cp\u003eFinish: Chocolate with red chilli. A hint of spiced rum warmth.\u003c\/p\u003e","brand":"Inver House Distillers (International Beverage)","offers":[{"title":"Default Title","offer_id":39331407888480,"sku":"WHISK230013","price":91.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0251\/6048\/2912\/files\/WHISK230013.jpg?v=1769524574"},{"product_id":"boxer-gin-bag-in-box","title":"Boxer Gin 2.8L BAG","description":"","brand":"Identity Drinks Brands LTD","offers":[{"title":"Default Title","offer_id":54884907090296,"sku":"GINS211291","price":80.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0251\/6048\/2912\/files\/boxer-gin-28l-bag-5762309.png?v=1769543232"},{"product_id":"derrumbes-michoacan-mezcal","title":"Derrumbes Mezcal - Zacetacas","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\"\u003e\u003cspan\u003eClassic mezcal, with controlled smoke, agave fruit and peppery spice in perfect balance.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eNose: \u003cspan data-mce-fragment=\"1\"\u003eStarts with a big peppery hit backed up by green and leafy touches that peek in around the sides. Mineral notes build, with touches of rich earth and gentle barbecue smoke. The smoke makes a right turn into coal territory: cold fireplaces the next day.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003ePalate: \u003cspan data-mce-fragment=\"1\"\u003eSweet and rich. Candied orange mix with flamed orange zest. Pepper and earth provide a savoury backing, with chocolate notes and a gentle wisp of wood smoke playing a counterpoint. Fruity roasted agave sits underneath.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eFinish: \u003cspan data-mce-fragment=\"1\"\u003eSoft smoke fades to reveal umami richness and a hint of sweet mint.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProduction Details\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eAgave: Blue Weber.\u003c\/p\u003e\n\u003cp\u003eCooking:\u003cspan\u003e Underground stone pit using black oak\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eCrushing:\u003cspan\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e Tahona.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eFermentation: Stainless steel vats with natural yeast.\u003c\/p\u003e\n\u003cp\u003eDistillation: Double Distilled.\u003c\/p\u003e\n\u003cp\u003eStill Type: Copper pot.\u003c\/p\u003e\n\u003cp\u003eAgeing: 60 days aging in glass.\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\"\u003eDerrumbes takes us on a journey of flavor through the heart of Mexico. Being the most biodiverse Appellation of Origin in the world, every mezcal producing region offers its unique stamp into the tapestry. We delight in offering an abundant expression of the rich soils and climates as well as the exuberant diversity of agave species and production techniques that constitute this magnificent ancestral spirit.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eEach bottle of Derrumbes represents a single state and each was chosen to highlight the traditions, the Terroir and organoleptic style of the region where it was made, creating together a mind grabbing experience of variety and nuances.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003eComposed of 100% Agave Tequiliana Weber, variety Azul (Blue Agave). Produced with the ancient method prevalent before the diffusion of above-ground cooking in the 1850s. Hacienda De Guadalupe is in Juitzila, Zacatecas, a few miles from the tequila valley just across the state border. Identical climate and weather conditions. Maestro Mezcalero Jaime Bañuelos smokes the blue agaves in a Horno de Tierra (roasting pit), then crushes them with a traditional tahona, ferments naturally with wild yeast, and distils in small copper pot stills. This method develops exceptional flavour profile: on the nose it's like a higher-ABV tequila, but with strong depth of smoke and earthiness. On the palate it has the full-mouth coating texture of traditional mezcal, but elegant notes usually associated with tequila. On the finish the blue agave is very distinctive, and leaves a long tequila-like freshness with earth under notes. \u003c\/span\u003e\u003c\/p\u003e","brand":"Speciality Brands (1)","offers":[{"title":"Default Title","offer_id":39331394125920,"sku":"MEZCA214021","price":79.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0251\/6048\/2912\/files\/derrumbes-mezcal-zacetacas-283238.jpg?v=1718923525"},{"product_id":"supasawa-bag-in-box-1","title":"Supasawa 10l BAG IN BOX","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eFinding the ideal acidic formula may take many years of experience, testing and juicing, with a huge cost in perishables, bin bags full of waste, and, eventually, an unreliable dependency on the variable quality of fresh produce. Not to mention the huge carbon footprint caused by the import of fresh citrus fruits from exotic locations. SÅ«pāsawā puts creativity back into mixology, and empowers professional and home mixologists with a reliable, stable, economic, and sustainable premium sour mix with a long shelf life.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eSÅ«pāsawā reduces your carbon footprint by taking freight with citrus fruits from exotic places off the road and out of the air. And you reduce landfill waste, because mouldering citrus peel is not piling up in bin bags anymore, waiting for the weekly pick-up.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eSÅ«pāsawā is made with distilled water, citric acid, malic acid, tartaric acid, succinic acid \u0026amp; phosphoric acid. It ca be used as a direct substitute for lemon\/lime juice in cocktails or added to fresh lemon or lime juice to extend its shelf life.\u003c\/span\u003e\u003c\/p\u003e","brand":"Latitude Wine \u0026 Liquor Merchant ","offers":[{"title":"Default Title","offer_id":39331388915808,"sku":"SYRUP401030","price":98.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0251\/6048\/2912\/products\/supasawa-10l-bag-in-box-252964.jpg?v=1700142947"},{"product_id":"m-chapoutier-monier-de-la-sizeranne-hermitage","title":"M.Chapoutier Monier De La Sizeranne Hermitage","description":"\u003cp data-mce-fragment=\"1\"\u003eChapoutier, or Maison M. Chapoutier, is a winery and negociant business situated in Tain-l'Hermitage in the Rhone region in France. This is one of the oldest companies in the Rhone Valley, driven by Michel Chapoutier, the biodynamic pioneer of the region.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003eMichel Chapoutier started his love-affair with wine at 26. A self-taught enthusiast and a curious visionary he brings to the winery a new approach and a powerful ambition. An idea of wine that soon became all-embracing. \"Wine-grower, wine-maker and wine lover\". The choices he made marked a break with past principles and prejudices. A question of audacity and convictions he shares with his young team. An essential, emblematic choice too: he decided to change the taste associated with Maison M. Chapoutier, to avoid cultivating \"a signature taste\", focusing instead on bringing out the difference and specific features of each terroir.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eVineyards\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eHermitage \"Monier de la Sizeranne\" comes from a blending of different soils from West to East: \"les Bessards\": from a granitic origin, it constitutes the \"soul\" of a good Hermitage. \"le Mel\": old alluvial terraces, with a lot of gravels and shingles more or less calcareous. \"les Greffieux\": silty soil with shingles.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eGrapes were hand harvesting at optimal maturity.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eVinification\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eEntirely destemmed, the grapes ferment in concrete tanks. From one to two daily treadings ensure a good extraction. Temperature varies between 30 and 33°C.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e18 months ageing, 85% of which takes place in oak barrels, giving the wine its notes of oak. The remaining 15% is aged in concrete tanks to preserve minerality and freshness.\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\"\u003eThe nose is full with red fruit (raspberry, blackcurrant), with a hint of liquorice. On the palate there is a good attack, revealing a round and elegant wine with concentrated and gentle tannins. The finish is a blackcurrant, raspberry and spicy (pepper) aromas when it is young.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003ePerfect with venison fillet in red wine sauce. Classic roast beef. Mature \"Saint Felicien\" cheese.\u003c\/p\u003e","brand":"Hatch Mansfield","offers":[{"title":"Default Title","offer_id":39250674024544,"sku":"FRANC123018","price":84.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0251\/6048\/2912\/products\/mchapoutier-monier-de-la-sizeranne-hermitage-411675.jpg?v=1700142375"},{"product_id":"high-west-campfire","title":"High West Campfire Blended Whiskey","description":"\u003cp data-mce-fragment=\"1\"\u003eHigh West Distillery was founded in 2006 by David Perkins and his wife, Jane. David, a former biochemist, was inspired to open his own distillery after seeing the parallels between the fermentation and distilling process and his own work in biochemistry during a trip to the Maker’s Mark Distillery in Loretto, Kentucky. In 2004, David and his family relocated to Park City, Utah to begin their new venture, where they began distilling in 2007. They chose Park City because of David’s love of the Old West and Utah’s little-known whiskey history (see Utah’s Distilling History for more).\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eHigh West began with humble roots, opening a small, 250-gallon still and Saloon in an historic livery stable and garage. What was once a small operation in downtown Park City has grown to be an internationally-recognized brand with four unique locations.  In 2015, High West opened their distillery in Wanship, Utah, which acts as a space for educational whiskey tasting, pairings and tours, and houses a 1600-gallon copper pot still. Meanwhile, the Saloon continues to operate as a must-visit gastro-distillery, featuring alpine-inspired western fare alongside the original still, the Nelson Cottage offers unique whiskey-paired dinners, and the Saloon at the Salt Lake City airport allows for some last tastes of High West on the way out of town.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eCampfire\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eCampfire is a Transatlantic blend. Following a trip to the peated Scotch whisky heartland of Islay, David Perkins sought to combine peated single malt with sweet bourbon as well as rye whiskey to create something unique.\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: Golden syrup, peach, honey, a little rye spice and just a wisp of peat smoke.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003ePalate: A big hit of rye, cinnamon and sultanas, before we're back in honeyed toffee territory. Peat completes the tail of the palate.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eFinish: Sultanas, toffee and lingering peat smoke.\u003c\/p\u003e","brand":"Marussia Beverages UK Limited","offers":[{"title":"Default Title","offer_id":39363879141472,"sku":"WHISK220129","price":92.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0251\/6048\/2912\/products\/high-west-campfire-752870.jpg?v=1700142103"},{"product_id":"glenallachie-15yo","title":"GlenAllachie 15 Year Old Whisky","description":"\u003cp\u003eOne of a few distilleries built to produce blending whisky, GlenAllachie (pronounced ‘Glen-al-ACK-ee’) was founded by Mackinlay, McPherson and Co to provide malt whisky for Mackinlay blends. The distillery stands in the heart of Speyside, at the foot of Ben Rinnes and in relatively close proximity to Aberlour. Both whisky distilleries draw their water from springs in the mountains.\u003c\/p\u003e\n\u003cp\u003eFormally owned by Chivas Bothers, GlenAllachie was bought by the independent \"GlenAllachie Distillers Company\", which is operated by former BenRiach MD Billy Walker. Billy Walker is an industry legend, he has revitalised several mothballed distilleries including BenRiach and GlenDronach.\u003c\/p\u003e\n\u003cp\u003eThe GlenAllachie Distillers Co. was lucky enough to inherit a vast amount of aged stocks from the previous owners though Billy Walker has started to put his own stamp on the spirit. Fermentations and capacity have been slowed to produce a more fruity, refined spirit for the future.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGlenAllachie 15yo\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA 2019 addition to the GlenAllachie core range, this 15 year old single malt was treated to a finishing period in sherry casks before bottling. The casks in question were a combination puncheons and hogsheads that previously held Pedro Ximenez and Oloroso sherry. Master distiller, Billy Walker, described this expression as having an \"exceptional balance of the distillery’s spirit and the influence of the Sherry casks used during maturation.\" We'd have to agree.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTasting Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eNose: Peanut brittle, dates and a big scoop of chocolate ice cream.\u003c\/p\u003e\n\u003cp\u003ePalate: Walnut, raisin, Christmas spices and fresh ginger.\u003c\/p\u003e\n\u003cp\u003eFinish: Coffee, Turkish delight and just a hint of flaky sea salt.\u003c\/p\u003e","brand":"GlenAllachie Distillery","offers":[{"title":"Default Title","offer_id":39396457316448,"sku":"WHISK230059","price":84.5,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0251\/6048\/2912\/files\/WHISK230059.jpg?v=1769518140"},{"product_id":"glen-scotia-victoriana-cask-strength","title":"Glen Scotia Victoriana Cask Strength Whisky","description":"\u003cp data-mce-fragment=\"1\"\u003eGlen Scotia is one of the last three working distilleries surviving in Campbeltown, which at one time rivalled Speyside for the number of distilleries and output of whisky. The distillery was founded in 1832 by Stewart Galbraith, whose family held it until the end of that century.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eSince then it has changed hands several times, including a spell of ownership in the 1950s by Hiram Walker (who also owned Scapa). Glen Scotia has been owned by Loch Lomond Distillers since 1996.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThe distillery is said to be haunted by one of its previous owners, Duncan MacCallum, who drowned himself in Campbeltown Loch in 1930 after realising he had been tricked out of a fortune in a dodgy business deal. Stylistically, Glen Scotia is medium-bodied, with faint traces of smoke and a hint of brine.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eFor the Victoriana release, Glen Scotia’s master distiller hand selects the casks from the reserve cellar. Each cask is chosen for its rare character and exceptional maturity. Finished in deep charred oak, the result is an exceptionally smooth single malt whisky whose aroma and flavour work in harmony.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eBottled in the traditional way straight from the cask and without filtration, its subtle wood and vanilla flavour is enhanced by a full bodied spicy fruit aroma and mildly smokey aftertaste.\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: An elegant nose with hints of oak driving the bouquet. Interesting creme brulee notes leading to generous caramelised fruits and finally polished oak and citrus peels.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003ePalate: Sweet and concentrated start with some jammy blackcurrant fruitiness. A big mid palate. Typical tightening towards the back palate. Becomes more austere with water but still with dark berry juiciness at its core.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eFinish: Clean and initially sweet. Orchard fruits dusted with dark chocolate.\u003c\/p\u003e","brand":"Loch Lomond Group","offers":[{"title":"Default Title","offer_id":39396457349216,"sku":"WHISK232503","price":85.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0251\/6048\/2912\/products\/glen-scotia-victoriana-cask-strength-213287.jpg?v=1700142016"},{"product_id":"madre-de-todos-los-muertos-mezcal","title":"Madre De Todos Los Muertos Mezcal","description":"\u003cp\u003eThis artisanal spirit is produced just outside San Dionisio in Oaxaca, led by Jose Garcia Morales and his family who plant agave, harvest these, and use traditional Zapotec methods to create Mezcal Madre. This involves cooking the agave over hot stones in earthen pits, crushing with a stone wheel, fermenting in open-air wood containers with wild yeast and distilling with wood fires.\u003c\/p\u003e\n\u003cp\u003eCreative explorer and co-founder Tony Farfalla didn’t set out to create a mezcal brand. He was documenting shamanism in eastern Mexico when the ancient transcendental spirit of the Oaxacan desert found him. Farfalla teamed up with three other creatives, and after three years of returning to Oaxaca, and working closely with the Garcia Morales family to create a new mezcal in the Zapotec tradition, Mezcal Madre was born.\u003c\/p\u003e\n\u003cp\u003eSupporting communities and those in need is a foundation of Madre’s ethos. Working with a network of small producers in the region, and helping to support local Oaxacan communities, Madre has developed a more sustainable approach to mezcal production. Madre actively plants agave in Oaxaca and develops social and environmental programmes too.\u003c\/p\u003e\n\u003cp\u003eWith a deep respect for the plant, the earth and traditional mezcal production, sustainability is at the heart of Mezcal Madre and the brand is committed to producing a quality ethical spirit.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eMadre Mezcal is produced by the Morales family in Oaxaca, using a cracking combination of Espadín and Cuishe agave, cooked over hot stone in earthen pits and crushed with a stone tahona wheel. A mineral-forward expression, with wafts of smoke fresh herbs running through it.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003eProduction Details\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003eAgave: Espadin \u0026amp; Cuishe.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003eCooking: Earthern Pits.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eCrushing: Stone Tahona.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eFermentation: No information.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eDistillation: No information.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eStill Type: No information.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eAgeing: N.A.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eWater Source: No information.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eOther: N.A.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eTasting Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eSweet grassy notes and mint, with fresh herbs, white florals and aromatic smoke on a peppery finish.\u003c\/p\u003e","brand":"Amber Beverages","offers":[{"title":"Default Title","offer_id":39408856662112,"sku":"MEZCA214029","price":82.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0251\/6048\/2912\/products\/madre-de-todos-los-muertos-mezcal-522955.jpg?v=1700142375"},{"product_id":"joseph-drouhin-meursault-premier-cru-charmes","title":"Joseph Drouhin Meursault","description":"\u003cp data-mce-fragment=\"1\"\u003eFounded in 1880 by the then 22-year-old Joseph Drouhin, this famous Burgundy Negociant is still family owned. Of the current, fourth generation, Veronique Drouhin is the wine-maker, Laurent is the brand ambassador in the USA, Philippe is in charge of the vineyards, whilst Frederic conducts the orchestra\".\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eMaison Joseph Drouhin owns extensive parcels throughout the region and in Chablis extending to 73 hectares, including the world-renowned Clos des Mouches, one of the earliest purchases made by joseph. From Montrachet Marquis de laguiche through Meursault to Corton Charlemagne in the Cote de Beaune, Echezaux to Clos de Vougeot in the Cote de Nuits, the domains produce a wide spectrum from Laforat Bourgogne Blanc and Rouge to grands Crus in Musigny and Chambertin. Drouhin's foremost concern is to express the exact character of each terroir.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eSince 1993 they have worked their vineyards to organic and bio-dynamic principles, bringing natural answers to natural problems\". Vine stocks are grown in their own nursery to preserve their genetic heritage and control quality, and vineyards are ploughed by horse with treatments based on herb infusions and the use of natural predators instead of synthetic products. Planting is dense and yields deliberately kept low. Vinification is traditional using indigenous yeasts and as little technical interference as possible, varied according to the needs of each terroir. Ageing takes account of the origin of each wine: stainless steel vats to enhance fruit and freshness in Chablis and Maconnais, oak barrels to develop complexity and finesse in Cote D'Or. New oak barrels are made from oak trees individually selected by Drouhin which are then weathered for three years so that all coarse tannins can be eliminated. Their use and the time the wine spends in them are determined by the appellation and the vintage.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThe progress of every wine is meticulously monitored and recorded at every stage: Drouhin were one of the first houses in Burgundy to apply bar codes on the barrels to ensure total traceability and every cork is stamped Joseph Drouhin, the appellation and the vintage, in order to guarantee the authenticity of the wine.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eVineyards\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThis site is a few kilometers south of Beaune, in the prestigious area known as Cote des Blancs (slope of the whites). The Premier Cru vineyard is located in the southern part of the Meursault appellation.\u003c\/p\u003e\n\u003cp class=\"\"\u003eAt one time hornbeam (or beech) trees (\"charmes\", in French) may have grown here, across the path from the vineyard \"Perrieres\", with its white and sharp little stones covering the surface. Some people like to derive its etymology from the word \"charm\", an apt depiction of the vineyard since it is easy to work, has a sunny exposure, a mild slope and affords a beautiful view over the valley. Other people refer to the \"charm\" of this wine as another possible derivation.\u003c\/p\u003e\n\u003cp class=\"\"\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003c\/span\u003eThe soil is of limestone and clay with a plantation density of 10,000 stocks\/ha in order to extract all possible nuances from the terroir.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eVines are planted in the Guyot system with a yield of 45hl\/ha, low on purpose to limit the production of each vine stock.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eVinification\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003ePressing is very slow so as to respect fruit. Juices from the very last pressings are not retained.\u003c\/p\u003e\n\u003cp\u003eNo cultured yeasts or enzymes are used. The wine goes directly into barrels after \"debourbage\" (decanting of white wine to reduce sediment).\u003c\/p\u003e\n\u003cp class=\"\"\u003eThe wine is aged in French Oak barrels (25% in new oak) for 12 months.\u003c\/p\u003e\n\u003cp class=\"\"\u003eJoseph Drouhin insists on total control of the weathering of the oak for a period of 3 years, one of the contributing elements to the elegance of the wine.\u003c\/p\u003e\n\u003cp class=\"\"\u003eThroughout the ageing process, decisions are taken only after careful tasting evaluation. The data obtained is then completed through technical analysis. As with every other Joseph Drouhin wine, absolute priority is given to the true expression of terroir and character of the vintage.\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\"\u003eAt first sight, the wine is a perfect illustration of its place name. It is worthy of the wonderful Meursault whose colour is golden without being yellow. The nose, concentrated and elegant, full without being heady, evokes aromas of almond, warm bread just taken out of the oven, hot croissant, then, fine spice and finally grilled dried fruit. The flavours are at the same refined level as the aromas. The body is round without being heavy; the acidity is well integrated and is never biting. The texture feels like silk without the alcohol ever being dominant. The wine develops on the palate and opens up fully until the very long aftertaste brings back some of the precious aromas felt in the bouquet: almond paste and hot brioche.\u003c\/p\u003e","brand":"Pol Roger","offers":[{"title":"Default Title","offer_id":39415492903008,"sku":"FRANC118023","price":90.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0251\/6048\/2912\/products\/joseph-drouhin-meursault-premier-cru-charmes-565693.jpg?v=1700142140"},{"product_id":"la-venenosa-sur-sierra-volcanes-de-jalisco","title":"La Venenosa Sur - Sierra Volcanes De Jalisco","description":"\u003cp\u003eMade in Jalisco, Mexico, but falling outside the Tequila denomination, La Venenosa Raicilla follows a distilling tradition that is nearly 500 years old. Created by “Chef” Esteban Morales, La Venenosa showcases the many varieties of agave and distillation techniques native to Jalisco.\u003c\/p\u003e\n\u003cp\u003eEsteban traversed the state in search of the best producers in each region. Every one of these Raicilla expressions is unique; created by different Maestro Taberneros in distinct regions, from different species of agave using diverse techniques, the individual results are astounding.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eProduced by Maestro Tabernero Don Arturo Campos in the village of San Juan Espanatica, Tuxpan (Jalisco) at approximately 1,400 metres above sea level. The agave used is both Cenizo and a type of Angustifolia known locally as Lineño, which is harvested after seven years. The agave is roasted in an earthen oven and it is then distilled twice in a philippino style still made from clay pots.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTasting Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eNose: A mixture of sharp raw and smoky cooked agave notes, shot through with cracked stone and old campfires. White and black pepper spiciness sit at the back along with earthy notes of sweet leather, freshly dug new potatoes and mineral-rich soil.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003ePalate: Soft and sweet on the palate, with earthiness of the nose pushed back to reveal candied fruit, sugar syrup and floral touches. The spice still runs through the centre, with hints of dark rubber and river stones.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eFinish: Soft and lingering, with sweet creamy notes slowly becoming spicy before fading away to a dry, apple skin end.\u003c\/span\u003e\u003c\/p\u003e","brand":"Speciality Brands (1)","offers":[{"title":"Default Title","offer_id":39506737201248,"sku":"MEZCA214035","price":92.99,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0251\/6048\/2912\/products\/la-venenosa-sur-sierra-volcanes-de-jalisco-481129.jpg?v=1700142246"},{"product_id":"derrumbes-mezcal-michoacan","title":"Derrumbes Mezcal - Michoacan","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\"\u003e\u003cspan\u003eA full-flavoured mezcal, with savoury wood smoke complemented by sweet fruit, vegetal notes and a refreshing minerality.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eNose: Sharp vegetal notes: ferns, fresh cut grass and pine needles. It also has a sweet note, almost like Chinese-style sweet corn soup, with nail varnish remover, ash and wood smoke. There are touches of white wine vinegar, although without the acid hit that suggests, and freshly cracked stone.\u003cbr\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003ePalate: Intense agave pepper and sweet fruit to start, quickly calming to a mineral-heavy, sweet tropical fruit juice character. Running behind that is a strong, agave pepperiness and a thick bed of woody smoke from the nose.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eFinish: Long, with stones, camp fires and apples.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProduction Details\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eAgave: 100% Chino Alto.\u003c\/p\u003e\n\u003cp\u003eCooking:\u003cspan\u003e Underground stone pit using black oak\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eCrushing: \u003cspan data-mce-fragment=\"1\"\u003eMecanical rollers.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eFermentation: Underground wood and clay vats\u003cspan data-mce-fragment=\"1\"\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eDistillation: Double Distilled.\u003c\/p\u003e\n\u003cp\u003eStill Type: Hybrid wood \u0026amp; copper still.\u003c\/p\u003e\n\u003cp\u003eAgeing: 60 days aging in glass.\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\"\u003eDerrumbes takes us on a journey of flavor through the heart of Mexico. Being the most biodiverse Appellation of Origin in the world, every mezcal producing region offers its unique stamp into the tapestry. We delight in offering an abundant expression of the rich soils and climates as well as the exuberant diversity of agave species and production techniques that constitute this magnificent ancestral spirit.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eEach bottle of Derrumbes represents a single state and each was chosen to highlight the traditions, the Terroir and organoleptic style of the region where it was made, creating together a mind grabbing experience of variety and nuances.\u003c\/p\u003e\n\u003cp\u003eDerrumbes Michoacan is distilled from Chino Alto agaves. Cooked in an underground stone pit using black oak, Derrumbes Michoacan is fermented in underground tanks lined with pine wood which adds to the herbal character.\u003c\/p\u003e\n\u003cp\u003eTrue to the tradition of mezcal production in this area, Derrumbes Michoacan is distilled using the Phillipino method, which predates copper-pot distillation. This technique requires the body of the still to be made from wood, with the alcohol vapours condensed by a copper pot full of water that sits at the top of the trunk. This process adds to the unique character of Derrumbes Michoacan, which after distillation is 46.5% ABV and is rested in large glass bottles before the final bottling.\u003c\/p\u003e\n\u003c!----\u003e","brand":"Speciality Brands (1)","offers":[{"title":"Default Title","offer_id":39506737496160,"sku":"MEZCA214036","price":79.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0251\/6048\/2912\/files\/derrumbes-mezcal-michoacan-198636.jpg?v=1718923525"},{"product_id":"balblair-15yo","title":"Balblair 15 Year Old Whisky","description":"\u003cp data-mce-fragment=\"1\"\u003eBalblair is one of the oldest distilleries in Scotland, having been officially founded in 1790 (although illicit distilling is believed to have taken place on the site for some time before that). The distillery lies in Edderton in the Northern Highlands (North of Inverness), surrounded by rugged mountains, where the Allt Dearg - Balblair's water source - springs. This is an area has seen almost continuous human habitation, right on the distillery doorstep you will find the Clach Biorach, a four-thousand-year-old standing stone. Archaeologists believe it to be part of a prehistoric working calendar.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eEvery Scotch whisky distillery is different. From its location and water source, to its still shape and wood policy. These are all determining factors in how a whisky tastes.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThe Balblair collection is intriguingly complex and satisfying. For the house style Balblair capture the intense esters at the start of the spirit cut to give the whisky its core characteristics of apricots, oranges, spices, floral notes and green apples. The heavier oils and lipids at the end of the cut are also captured, giving leathery, nutty and full-bodied characteristics.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eBalblair 15yo\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eBalblair always release their whisky with natural colour and without chill-filtration. The 15yo is matured initially in American oak ex-bourbon casks, followed by the rich influence of first fill Spanish oak butts.\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: Baked apples with cinnamon and raisins at first. The raisins are juicy, the cinnamon sweet and the apples just sharp enough to balance everything. Spiced biscuits develop, with runny-honey sweetness and set honey complexity.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003ePalate: Garibaldi biscuits and barley sugar sweetness lead to toffee apples, cinnamon gobstoppers, aniseed balls and brown sugar. Sponge cake develops, heavily dosed with mixed peel, pickled ginger and hints of barrel char and spicy oak build around the edges.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eFinish: Apple skins and nutmeg fade to leave damp oak and apple jam.\u003c\/p\u003e","brand":"Inver House Distillers (International Beverage)","offers":[{"title":"Default Title","offer_id":39553907490912,"sku":"WHISK230076","price":96.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0251\/6048\/2912\/products\/balblair-15yo-193706.jpg?v=1752666664"},{"product_id":"speyburn-15yo","title":"Speyburn 15 Year Old Whisky","description":"\u003cp data-mce-fragment=\"1\"\u003eAlthough little-known in the UK, Speyburn is the sixth most popular single malt in the US thanks to the efforts of owners Inver House, who bought the distillery from United Distillers (later to become part of Diageo) in 1991.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eSpeyburn was built in 1897, by Edward Broughton and his two cousins: Edward and John Hopkin. Broughton had previously owned Tobermory on the Isle of Mull. The Speyburn distillery was constructed for £17,000 and designed by the renowned Elgin-based distillery designer Charles Doig. Production began in December, though the build had yet to be completed - such was the owners’ intent to produce whisky to mark Queen Victoria’s Jubilee year. The windows and doors had yet to be fitted and a severe blizzard hit the distillery on New Year’s Eve. The employees had to work in heavy coats into the small hours of the morning to produce that one barrel of Speyburn 1897 Scotch whisky.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThe decidedly compact whisky distillery sits in the gentle undulations of Moray, just to the north of Rothes. The Speyburn distillery is rather quaint with its pagoda roof and pretty stone buildings, indeed it is said to be Scotland’s most prolifically photographed. In 1916, Distillers Company Limited acquired Speyburn from John Hopkin and they subsequently closed the distillery for the Second World War and did not reopen it until 1947. During this period, two regiments from the Scottish Artillery used the distillery for accommodation.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eIn 1991, Speyburn distillery was acquired by Inver House and a decade later they in turn are bought out by Pacific Spirits. Pacific Spirits were latterly acquired by Thai Beverages Plc. The Speyburn distillery was the first to use the drum malting system, though they later abandoned it in 1968. The drum maltings have since been protected by Historic Scotland and as such they remain intact at the distillery.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eSpeyburn 15yo\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eTo create this charming 15 year old single malt scotch whisky we use both ex-American and ex-Spanish oak casks. Left to steep for a decade and a half the spirit is endowed with deep rich flavours from the barrels before being combined by our master distillers to produce this splendid Speyside dram.\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: Marmalade, sawdust, cacao nibs and Dutch waffel dipped in coffee.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003ePalate: Honey'd barley and Tunnock's Caramel Wafers. A flash of flamed orange peel, shortly joined by lemon meringue.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eFinish: Brown sugar, honeycomb and dried banana chips.\u003c\/p\u003e","brand":"Inver House Distillers (International Beverage)","offers":[{"title":"Default Title","offer_id":39553907556448,"sku":"WHISK230078","price":75.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0251\/6048\/2912\/products\/speyburn-15yo-474681.jpg?v=1752666663"},{"product_id":"speyburn-18yo","title":"Speyburn 18 Year Old Whisky","description":"\u003cp data-mce-fragment=\"1\"\u003eAlthough little-known in the UK, Speyburn is the sixth most popular single malt in the US thanks to the efforts of owners Inver House, who bought the distillery from United Distillers (later to become part of Diageo) in 1991.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eSpeyburn was built in 1897, by Edward Broughton and his two cousins: Edward and John Hopkin. Broughton had previously owned Tobermory on the Isle of Mull. The Speyburn distillery was constructed for £17,000 and designed by the renowned Elgin-based distillery designer Charles Doig. Production began in December, though the build had yet to be completed - such was the owners’ intent to produce whisky to mark Queen Victoria’s Jubilee year. The windows and doors had yet to be fitted and a severe blizzard hit the distillery on New Year’s Eve. The employees had to work in heavy coats into the small hours of the morning to produce that one barrel of Speyburn 1897 Scotch whisky.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThe decidedly compact whisky distillery sits in the gentle undulations of Moray, just to the north of Rothes. The Speyburn distillery is rather quaint with its pagoda roof and pretty stone buildings, indeed it is said to be Scotland’s most prolifically photographed. In 1916, Distillers Company Limited acquired Speyburn from John Hopkin and they subsequently closed the distillery for the Second World War and did not reopen it until 1947. During this period, two regiments from the Scottish Artillery used the distillery for accommodation.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eIn 1991, Speyburn distillery was acquired by Inver House and a decade later they in turn are bought out by Pacific Spirits. Pacific Spirits were latterly acquired by Thai Beverages Plc. The Speyburn distillery was the first to use the drum malting system, though they later abandoned it in 1968. The drum maltings have since been protected by Historic Scotland and as such they remain intact at the distillery.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eSpeyburn 18yo\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThis stunning Speyburn was matured in American oak and Spanish oak casks for 18 years before being bottled at 46% ABV. This bottling is dedicated to Speyburn’s distillery manager Bobby Anderson, as in a happy coincidence 2018 is his 18th year at the distillery.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eTasting Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eNose: Rich toffee, sugar coated almonds and sweet, fresh tropical fruits alongside toffee apples and whispers of smoke.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003ePalate: Luxurious melted dark chocolate, balanced by a hint of citrus and a touch of oak spiciness.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eFinish: Very smoky, long and slightly bittersweet.\u003c\/p\u003e","brand":"Inver House Distillers (International Beverage)","offers":[{"title":"Default Title","offer_id":39553907589216,"sku":"WHISK230079","price":97.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0251\/6048\/2912\/products\/speyburn-18yo-188795.jpg?v=1700142945"},{"product_id":"uncle-nearest-1856-premium-aged-whiskey","title":"Uncle Nearest 1856 Premium Aged Tennessee Whiskey","description":"\u003cp data-mce-fragment=\"1\"\u003eThe Uncle Nearest brand celebrates Nathan Green, known as Uncle Nearest to friends and family, a huge figure in whiskey history. As a slave working for preacher and distiller Dan Call, Green was introduced to a certain young orphan by the name of Jack Daniel (yep, that one) eventually teaching him the art of distillation in the mid-1800s.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eHe, in turn, was repaid by becoming the master distiller of the Jack Daniels Distillery, becoming the first African-American master distiller on record in the USA. Green was also instrumental in the evolution of the Lincoln County Process, and by association the creation of what we know as Tennessee Whisky.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eGreen, however, was not mentioned during any tour of the Jack Daniel’s distillery and not listed as a master distiller at their visitor centre, until Fawn Weaver, an American author and historian, made it her mission to bring it to light in 2017. Fortunately, the distillery altered its tours and corrected its mistakes quickly.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eWeaver didn’t stop there, however. She decided to launch a brand in honour of Nearest Green, buying the land that Call had once owned and the site of the first ever Jack Daniel’s distillery. Although you can buy Uncle Nearest whiskey, the distillery’s liquid isn’t ready yet, so anything Uncle Neatest you taste at the moment will have been sourced from two other distillers.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThe site features a 5,500 barrel rickhouse on-site, a still flowing water spring that was used in the production of Nearest’s whiskey 150 years ago, an interactive gallery showcasing the history of African American Distillers and a 1,000 seater live music venue to showcase country music artists built in the old Horse Auction site. Weaver also co-founded the Nearest Green Legacy Scholarship, which pays in full for college for any qualifying descendent of Nearest.\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\u003e\u003cstrong\u003e\u003c\/strong\u003eNose: Buttery vanilla and brown sugar, mixed with soft sultana and cinnamon sweetness.\u003c\/p\u003e\n\u003cp class=\"pageCopy\" id=\"ContentPlaceHolder1_ctl00_ctl03_TastingNoteBox_ctl00_palateTastingNote\"\u003ePalate: Caramelised nuts, oat cookies, more brown sugar, sandalwood, authentic corn hints and a hint of cut grass.\u003c\/p\u003e\n\u003cp class=\"pageCopy\" id=\"ContentPlaceHolder1_ctl00_ctl03_TastingNoteBox_ctl00_finishTastingNote\"\u003eFinish: Lingering mint leaf and milk chocolate notes, with a final touch of spicy oak.\u003c\/p\u003e","brand":"Mangrove","offers":[{"title":"Default Title","offer_id":39571910262880,"sku":"WHISK220143","price":79.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0251\/6048\/2912\/products\/uncle-nearest-1856-premium-aged-whiskey-922967.jpg?v=1700143118"},{"product_id":"benriach-16yo","title":"Benriach 16 Year Old Whisky","description":"\u003cp data-mce-fragment=\"1\"\u003eFounded in 1898 by John Duff, the original Benriach was short-lived; following monetary difficulties the distillery was sold to the Longmorn Distilleries Company who closed it at the turn of the twentieth century. Benriach, named for the Gaelic for \"speckled mountain\", was one of the few distilleries with its own floor maltings, following closure they remained in use, supplying neighbouring Longmorn.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThe upturn in whisky's fortunes in the 1960s saw Benriach run from 1965 onwards under new owners The Glenlivet Distillers, before Seagrams purchased the distillery in 1978. In 1985 two extra stills were added bringing the total to four. The floor maltings were in use again and remained so continuously until 1999. When Pernod Ricard took over Seagram's whisky division in 2001 Benriach was mothballed, but in April of 2004, Benriach was sold, along with several thousand casks, for £5.4million to the South African company, Infra Trading, combining their efforts with Burn Stewart director Billy Walker. They reopened the distillery the following year and soon established the Benriach Distilling Co.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eIn 2008, the Benriach Distilling Co acquired a second distillery from Chivas Brothers in the shape of GlenDronach, before adding Glenglassaugh Distillery to its portfolio in 2013. Brown-Forman, the Louisville, Kentucky-based producer of Jack Daniel's, in-turn bought the Benriach Distilling Co in 2016 for £281 million.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eToday, Benriach is back in full production and has become a firm favourite for many Scotch whisky fans since it was reinvigorated under Walker and co. It has cemented a reputation as an unconventional whisky distiller with some of the most experimental casks in Speyside. Benriach distils three malt whisky styles - unpeated, peated and triple distilled - and is one of the two remaining Speyside distilleries to use malted barley from its own on-site floor maltings, which were reopened in 2013.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThe Benriach 16yo is a beautifully balanced whisky put together by Master Blender Rachel Barrie. Aged in a combination of ex-bourbon, ex-sherry and virgin oak casks.\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: Baked apple and creamy hazelnut malt with overtones of ginger-spiced apricot and wild honey.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003ePalate: Spiced stewed apple, stone fruit and mellow nutty oak with honeyed malt and candied peel.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eFinish: Nutty malt, honey and apple skins.\u003c\/p\u003e","brand":"Brown Forman","offers":[{"title":"Default Title","offer_id":39582328062048,"sku":"WHISK230085","price":78.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0251\/6048\/2912\/files\/benriach-16yo-873056.jpg?v=1769513063"},{"product_id":"marchand-grillot-gevrey-chambertin-en-songe","title":"Marchand Grillot Gevrey-Chambertin En Songe","description":"\u003cp\u003eIn 1950, the Marchand family (from Morey-Saint-Denis) and Grillot family (from Gevrey-Chambertin) were joined by marriage, creating the Marchand-Grillot estate that. Today, the estate consists of 9 hectares of vines in 48 different parcels, each of which is harvested and vinified separately, run by Jacques Marchand and his children, Etienne and Marion, the six generation, who all continue to make traditional wines without compromise. Each cuvée has its own barrel regime and three coopers are employed: Tonnellerie Rousseau, Tonnellerie Hermitage, and Tonnellerie Billon. The domaine picks early, uses up to 25% stems in fermentation, which occurs with natural yeasts, and ages their wines with little new oak. The wines are approachable in youth, though age extremely well. \u003c\/p\u003e\n\u003cp\u003eGevrey Chambertin\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eEn Songe\u003cspan\u003e \u003c\/span\u003e\u003c\/em\u003e(which means \"like a dream) is the most elegant of Domaine Marchand-Grillot's Gevreys. The vineyard is located near the Premier Cru\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eChampeaux\u003c\/em\u003e and Marchand's vines were planted in 1982 on poor sols of yellow marl. The Pinot Noir grapes are fermented with native yeasts and aged in one-year-old barrels for 18 months. Dark raspberry fruits dominate this long and layered wine that is wonderfully drinkable already. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTasting Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eMarchand Grillot Gevrey Chambertin En Songe is a beautiful ruby colour and is a very delicate wine with mixed red fruits notes dominated by raspberry\u003c\/span\u003e\u003c\/p\u003e","brand":"Daniel Lambert Wines LTD","offers":[{"title":"Default Title","offer_id":39599931293792,"sku":"FRANC117017","price":75.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0251\/6048\/2912\/products\/marchand-grillot-gevrey-chambertin-en-songe-767698.jpg?v=1700142375"},{"product_id":"bruichladdich-islay-barley-2013","title":"Bruichladdich Islay Barley 2014 Whisky","description":"\u003cp\u003eFor almost two decades now, Bruichladdich have shown the permanence of their commitment to barley provenance. Aided by the determination of their farming partners, this Bruichladdich Islay Barley 2013 is the eighth edition of unpeated, locally grown single malt.\u003c\/p\u003e\n\u003cp\u003eWhile each expression from the individual growing season is subtly nuanced, a signature maritime-citrus, barley forward style has developed in these complex single malts.\u003c\/p\u003e\n\u003cp\u003eIslay Barley Release\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eCelebrate the purest expression of terroir with Bruichladdich Islay Barley 2014. Fully traceable and high provenance, a medley of apricot and peach complements the cereal-forward single malt, with a subtle maritime note nodding to the whisky’s all Islay harvest, distillation and maturation.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eFor almost two decades, Bruichladdich have shown the permanence of their commitment to barley provenance. Aided by the determination and resilience of our local farming partners, Bruichladdich Islay Barley 2014 is the latest vintage of the unpeated, locally grown single malt.\u003cbr\u003e\u003cbr\u003eDistilled using barley grown solely on Islay, the single malt truly celebrates place and provenance. The latest Islay Barley vintage is distilled from barley grown on eight local farms, all within an 11-mile radius of Bruichladdich Distillery.\u003cbr\u003e\u003cbr\u003eFully traceable from farm to glass, Islay Barley 2014 has been matured in a combination of first-fill bourbon casks, sherry butts and second-fill wine casks, balancing the influence of the oak with the locally grown barley.\u003c\/p\u003e\n\u003cp\u003eThe result is a cereal-forward single malt with notes of apricot and peach, malty digestive biscuit, and a hint of fresh grass. A subtle maritime note also lingers, nodding to the whisky’s all Islay harvest, distillation and maturation.\u003c\/p\u003e\n\u003cp\u003eFARMS: Coull, Rockside, Island, Mulindry, Cruach, Dunlossit, Craigens and Sunderland Farm\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTasting Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"pageCopy\" id=\"ContentPlaceHolder1_ctl00_ctl02_TastingNoteBox_ctl00_noseTastingNote\"\u003eNose:\u003cspan\u003e Delicate floral notes along with sweet malt and ripe grain open on the nose. Hints of pepper and soft spices follow before the dram reveals soft stoned fruits and creamy vanilla. Creamy vanilla, a hint of coconut, butterscotch, and brown sugar come from the oak, alongside delicate notes of nutmeg and hazelnut. Fruit notes continue to open, with fragrant peach, honeyed melon, pear drops and warm banana bread.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"pageCopy\" id=\"ContentPlaceHolder1_ctl00_ctl02_TastingNoteBox_ctl00_palateTastingNote\"\u003ePalate:\u003cspan\u003e Creamy vanilla and lemon are immediate on the palate, with a peppery nutmeg spice giving way to sweet malt, warm porridge and popcorn. The depth of flavour and creamy, viscous texture is typical of our Islay barley style, with the natural oils from the barley enhanced with layers of sweet citrus, tropical fruit and fragrant peach. The combination of American and French oak makes for a beautifully balanced expression, with a drop of water bringing out subtle marine notes.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"pageCopy\" id=\"ContentPlaceHolder1_ctl00_ctl02_TastingNoteBox_ctl00_finishTastingNote\"\u003eFinish:\u003cspan\u003e Sweet, stoned fruits settle on the palate with creamy vanilla custard and a touch of coconut, while a delicate floral note lingers.\u003c\/span\u003e\u003c\/p\u003e","brand":"Remy Cointreau","offers":[{"title":"Default Title","offer_id":39610296107104,"sku":"WHISK232051","price":76.99,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0251\/6048\/2912\/files\/WHISK232051.jpg?v=1765369653"},{"product_id":"bunnahabhain-feis-ile-2023-canasta","title":"Bunnahabhain Feis Ile 2023 Canasta Whisky","description":"\u003cp\u003e\u003cspan\u003eDeriving from the Gaelic for \"mouth of the river\", Bunnahabhain was founded in 1881 by William Robertson and brothers James and William Greenless. A very smooth, easy-drinking Islay malt, Bunnahabhain (pronounced ˜BOO-na-HAven\") closed and reopened twice during the twentieth century and eventually production was limited to a mere few weeks annually following Edrington's 1999 acquisition of previous owners Highland Distillers.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eIn 2003, Edrington sold Bunnahabhain to Burn Stewart Distilleries for £10 million. Included in this deal was the popular blend Black Bottle, whose contents feature a quantity of spirit from every distillery on Islay. Today, production stands at 2.5million litres a year. Of this, 21,000 casks are kept at the distillery for maturation and the resultant whisky will be used for the Black Bottle blend and for bottling as Bunnahabhain single malt. The rest of the outturn is sent for maturation elsewhere. In relative solitude, Bunnahabhain is the Northern-most Islay distillery. It sits in a large bay to the North East of the isle, drawing its water from the Margadale Spring.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFeis Ile 2023 Canasta\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eLaunched as part of the annual whisky festival held on Islay each year, these limited editions are always some of our most popular releases.  Celebrate the world of Bunnahabhain with these hand-crafted exquisite single malt whiskies.\u003c\/p\u003e\n\u003cp\u003eThe 2023 release is fully matured in rare Canasta sherry casks, its resting place was once home to skilfully blended sherries made from Palomino and Pedro Ximenez grapes. Canasta Casks are very classical in style, with the balance of Oloroso sherry imparting flavours of spice, and the Pedro Ximenez adding layers of complexity, richness \u0026amp; sweetness. The result is a distinctively special dram, fitting for the best of celebrations . So let’s raise a glass to friends near and far. Sláinte!\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTasting Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNose:\u003c\/strong\u003e Classic sherried nose; sweet and caramelised fruits, honey roasted nuts, waves of cinnamon and clove with a hint of rancio.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePalate:\u003c\/strong\u003e Maple syrup leads with creamy vanilla, dried figs, poached pears and a sprinkle of cocoa. A gentle twist of orange appears in the background.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFinish:\u003c\/strong\u003e Long and sweet with notes of brown sugar, red apples and vanilla custard.\u003c\/p\u003e","brand":"CVH Spirits Limited (formally Distell International Ltd)","offers":[{"title":"Default Title","offer_id":39641338675296,"sku":"WHISK232054","price":98.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0251\/6048\/2912\/files\/WHISK232054.jpg?v=1736855505"},{"product_id":"hampden-estate-4yo-classic-overproof","title":"Hampden Estate HLCF 4yo Classic Overproof Rum","description":"\u003cp data-mce-fragment=\"1\"\u003eThis renowned rum distillery is located in the Trelawny Parish in the northwest of Jamaica, an area of incredible biodiversity. One of the oldest rum producers in the Caribbean, Hampden Estate has been in continuous operation since its founding in 1753, though it began bottling under its own name in 2018.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThroughout its centuries-old history, the distillery has maintained the same production methods: the use of its own spring water, prolonged fermentation with wild yeasts, tropical ageing, pot still distillation and no added colours or sugar. These long-established techniques give Hampden Estate rums their signature aromatic complexity and high-ester character.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003eHLCF (Hampden Light Continental Flavoured)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA perfect example of the high ester rums that Hampden Estate are renowned across the world for.\u003c\/p\u003e\n\u003cp\u003eProduced from a long, natural fermentation and traditional pot still, HLCF (Hampden Light Continental Flavoured) Classic is a single heritage mark that displays all the hallmarks that has made Hampden so iconic; it displays a very bold, yet balanced character, and a powerful aromatic profile.\u003c\/p\u003e\n\u003cp\u003eMatured for 4 years in the tropical heat of Jamaica and bottled at 60% ABV, Hampden Estate HLCF Classic is full of ripe tropical fruit, phenolic notes and an underlying spice. This is a great sipping expression to sit, savour and enjoy.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTasting Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThis rum is marked by its power as shown by the 60% alcohol content. In spite of its strength, it remains refined and delicate, with toasty, woody and spicy aromas.\u003c\/span\u003e\u003c\/p\u003e","brand":"Speciality Brands (1)","offers":[{"title":"Default Title","offer_id":39775633997920,"sku":"RUMS216306","price":96.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0251\/6048\/2912\/products\/hampden-estate-hlcf-4yo-classic-overproof-488226.jpg?v=1700142018"},{"product_id":"glenlivet-15yo","title":"Glenlivet 15 Year Old Whisky","description":"\u003cp\u003e\u003cspan\u003eOne of the most famous malts in the world, perhaps on account of the story of George Smith,an illegal distiller in Speyside who went legit when he obtained the first licence to legally distill whisky in 1824.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"intro\"\u003eFor many years afterwards he had to carry a pair of pistols to protect himself and his family from his aggrieved erstwhile colleagues, the moonshiners, but the quality of his spirit quickly made him and his distillery famous and set a precedent that sparked the birth of the industry as we know it today.\u003c\/p\u003e\n\u003cp\u003eFamously the first legal Scottish distillery in Speyside after owner George Smith took the brave step of applying for the first licence to distil following the Excise Act of 1823, Glenlivet became so synonymous with the best quality that the company was forced to take legal action in the 1880s to prevent its rivals passing off their own wares as 'the Real Stuff'. Despite the Smith family winning the exclusive right for their product to be known as 'The' Glenlivet, dozens of other distilleries persisted with the usage of the Glenlivet suffix (eg Macallan-Glenlivet) for decades afterwards.\u003c\/p\u003e\n\u003cp\u003eAlthough the distillery's standard 12yo epitomises the kind of soft, smooth, lighter style of Speyside malts beloved of so many whisky fans, Glenlivet's spirit has also proven itself to be more than capable of withstanding long years of wood-ageing. \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThis 15 year old expression from The Glenlivet, was matured in French Limousin Oak casks. Limousin Oak is a popular choice for maturation of Cognac.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTasting Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eNose: Rich and oaked. There are notes of chewy resinous wood with a well-balanced acidity. Fudge and Madeira with apple crumble with calvados. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003ePalate: Full and rich with winter spice; cinnamon and cloves, thick oak with developing aridity. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eFinish: Long and dry with a peppery note.\u003c\/span\u003e\u003c\/p\u003e","brand":"Pernod Ricard UK","offers":[{"title":"Default Title","offer_id":39776210157664,"sku":"WHISK230101","price":78.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0251\/6048\/2912\/products\/glenlivet-15yo-369107.jpg?v=1700142017"},{"product_id":"jameson-redbreast-12yo-cask-strength","title":"Jameson Redbreast 12yo Cask Strength Whiskey","description":"\u003cp class=\"intro\" data-mce-fragment=\"1\"\u003e\u003cspan\u003eRedbreast Irish pot-still whiskey has been sold since 1939 and is frequently hailed as Ireland's finest.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"intro\" data-mce-fragment=\"1\"\u003eThe Old Midleton distillery was part of the Cork Distillery Company, which merged with John Power \u0026amp; Son and John Jameson \u0026amp; Son in 1966 to form Irish Distillers.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThe new company was joined in 1972 by Bushmills, a situation which created a monopoly on the production of Irish whiskey. The Old Midleton boasted the world's largest potstill, with a capacity of over 31,500 gallons.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThe new Midleton is an enormous modern distillery in County Cork built by Irish Distillers in 1975to streamline the production of its many brands. The transfer of production between the distilleries was seamless: the distillery workers left the Old Midleton distillery in the evening and started at the new complex the following morning.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThis brought an end to nearly 200 years of Jameson production in Dublin, but the Old Jameson Distillery in Bow Street is now a visitor's centre. Tourists can also visit the Midleton complex, which is home to many other brands beside Jameson, including Green Spot, Paddy, Power's and Redbreast.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eBatch B1\/22 of Redbreast 12 Year Old Cask Strength is triple distilled in copper pot stills, from a combination of malted and unmalted barley, this single pot still Irish whiskey matured in a combination of bourbon and oloroso sherry casks. Expect the classic, full flavoured Redbreast profile, but at a punchier cask strength of 58.1% ABV. One to cosy up with on a cold winter's day.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003eTasting Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"pageCopy\" id=\"ContentPlaceHolder1_ctl00_ctl03_TastingNoteBox_ctl00_noseTastingNote\"\u003eNose:\u003cspan\u003e \u003c\/span\u003eSome sherry character, with dried stone fruits, oaky spice, and a twist of candied orange peel.\u003c\/p\u003e\n\u003cp class=\"pageCopy\" id=\"ContentPlaceHolder1_ctl00_ctl03_TastingNoteBox_ctl00_palateTastingNote\"\u003ePalate:\u003cspan\u003e \u003c\/span\u003eSilky mouthfeel, with fruitcake, spiced apple compote, and toasted vanilla marshmallows.\u003c\/p\u003e\n\u003cp class=\"pageCopy\" id=\"ContentPlaceHolder1_ctl00_ctl03_TastingNoteBox_ctl00_finishTastingNote\"\u003eFinish: Warm oak builds, with baking spices lingering.\u003c\/p\u003e","brand":"Pernod Ricard UK","offers":[{"title":"Default Title","offer_id":39776210223200,"sku":"WHISK225045","price":98.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0251\/6048\/2912\/products\/jameson-redbreast-12yo-cask-strength-790780.jpg?v=1700142138"}],"url":"https:\/\/latitudewine.co.uk\/collections\/75-101.oembed?page=4","provider":"Latitude Wine \u0026 Liquor Merchant ","version":"1.0","type":"link"}