Ricard is the world’s bestselling anise-based spirit. What makes it one of a kind is its inimitable taste and unique production method that guarantees quality. Ricard pastis should be served cold. It should be prepared by adding 10cl of chilled water to 2
WhA relatively new variety to hit Australia and one that we can happily say can stay! Imagine this... you see the most beautiful dress, you are automatically disappointed as you know that it will be far outside of your budget, you turn the tag to see its
The fruit is issued from Rippon’s mature vines, whose root hairs have invaded the schist rock below. Lurking towards the end of the first mouthful is substantial phenolic power and it soon starts to take charge of the wine… and give it its sense of place.
Rittenhouse Straight Rye Whisky has a storied past with a heritage that commemorates Philadelphia's famous Rittenhouse Square. Bottled-in-Bond, today's Rittenhouse carries the distinct, spicy flavor that is long associated with the brand. Rittenhouse is t
A very difficult beer to stock, even for us. The smell is similar to the 8, though you’ll pobably notice some alcohol too, and a bit more dried fruit. The taste is a parade: malts, dried fruit, some berries, banana, chocolate, with a clear alcohol presenc
This Trappist beer finds its origins in the pre-war bottled beer destined for the sick and infirm. But further back, 1899 was the year that first saw the monks of Saint-Remy in Rochefort light the fire under their kettles, in their new, small brewery. The
The aroma is more caramel maltiness, as well as some spice and dried fruit. Taste is complex, malt followed by something floral or fruity, a hint of the hops and then a lovely malt/alcohol finish. Incredibly drinkable for a 9% beer.
Style: Belgian Ston
Rodenbach Vintage is the unique result of a careful selection by the Rodenbach brewers of the best cask after 2 years of aging, with the beer from that cask being crowned 'cask of the year'. The label always mentions the cask number, and the year indicate
Rodnik's Absinthe is a drink with a high alcohol content distilled from different Mediterranean plants, in particular wormwood. It is aromatic, smooth and traditionally taken mixed with water and sugar. After a long period in obscurity, it is now being se
Made from the youngest vines on the property with an average age of 50 years, Les Olivets is the largest production Châteauneuf-du-Pape at Domaine Roger Sabon. This Grenache-dominant cuvée also includes about 10% each Syrah and Cinsault and it is aged ent
6 Japanese botanicals nurtured in Japan’s beautiful nature, Sakura flower, Sakura leaf, Yuzu peel, Sencha tea (green tea), Gyokuro tea (refined green tea) and Sanshō pepper. Six Japanese botanicals cultivated over four seasons, the six Japanese botanicals
Ron Zacapa 23 Sistema Solera Rum was first produced in 1976 to celebrate the 100th anniversary of the Guatemalan town of Zacapa. It's a rum made from raw sugarcane honey grown on the Zacapa estate high in the hills of Guatemala, extracted from the first p
Containing a blend of rums from 6 to 25 years old, with an extra ageing stage in French oak barrels that previously held cognac.
Keynote
A perfectly balanced combination of sweetness, spice, fruit and spirit, a connoisseur’s delight and the ultimate e
Toc Bas Friulano DOC enchants with its radiant yellow color, reminiscent of the sun-drenched hills of Friuli. In the glass, this wine unfolds a fascinating bouquet characterized by fresh aromas of green apple and fine citrus notes. Appealing nuances of al
The inviting aroma of coconut milk first hits the palate, followed by the splendid burst of sweet and sour fruit flavors from mango and lime. The innovative addition of a touch of glutinous rice not only addresses the layering issue but also imparts a uni
Using a barrel-aging method, store sugarcane in an oak barrel, harmonizing it with apples, vanilla, and cinnamon, and then garnish it with some Yunnan brown sugar
用桶藏製作方法,將甘蔗藏進本橡木桶,用蘋果、香草和肉桂調和,再點綴上一些雲南紅糖
ABV: 9%
Vol: 750ml
A perfect champagne for aperitifs, particularly in spring and summer.
It is an excellent complement to seafood and shellfish; perfect with a sea bass or bream tartare. It would also be very good with seared sole.
The blend is 100% Chardonnay from vari
A perfect champagne for aperitifs, particularly in spring and summer.
It is an excellent complement to seafood and shellfish; perfect with a sea bass or bream tartare. It would also be very good with seared sole.
The blend is 100% Chardonnay from vari
The history of Ruinart rosé, the very first rosé champagne to make its appearance, dates back to the 18th century. While Ruinart rosé champagne first appeared over 250 years ago, its excellent quality remains the essential feature of the production of thi
Original beer offers a deeper connection to the history and heritage of brewing. It harkens back to a time when beer was crafted with meticulous care, using only the finest ingredients and traditional techniques.
Furthermore, original beer often boasts a
Lime, frangapani, lemon drops, nectarine and elderflower aromas followed by a medium bodied palate with typical toasty nuts, nougat and a long citrus finish. Superbly complex white wine from a warm climate.
Finding white varieties suited to the Mediter
This black tea was grown in the foothills of the Himalayas in Darjeeling, India. Harvested in the summer to develop its unique Darjeeling muscatel flavour, the tea has notes of mandarin, ginger and wood spice and gentle, dry tannins.
Pairs well with gril
Originating in Kyoto in the 1920s as a way of utilising leftover leaves, stems, stalks and twigs, Hojicha is a roasted green tea from Japan. The tea has a deep umami character and notes of nori seaweed, roasted hazelnut and delicate smoke, with dry and wo
Scented with jasmine blossoms, this green tea from Fuding, in Fujian province, China, has a delicate floral aroma and notes of apple sherbet, lychee and vanilla, making it a refreshing aperitif.
Pairs well with spicy Asian salads or elderflower jellies