CapuCana translates as 'sugar-cane house'. Distilled in the Piracicaba region of Brazil and aged for three years, this is a citrusy style of cachaça that is excellent as a base for cocktails.
ABV: 42%
Volume: 700ml
Ysabel Regina is a blend of the finest brandies and cognacs aged in “moist” Pedro Ximenez casks; the perfect start for a noble spirit. This pedigree cross-breeding is at the heart of Ysabel Regina, adding to our enjoyment of each cocktail which uses her a
Boon Oude Geuze Mariage Parfait is a Gueuze style beer brewed by Brouwerij Boon in Lembeek, Belgium. It consists of 95% mild lambic, aged at least three years and specially reserved for this purpose, and 5% young lambic. The latter provides the fermentabl
Vintage Ale is a truly distinguished bottle-conditioned ale, crafted by Fuller’s Head Brewer, John Keeling. Each vintage is a blend of that year’s finest malt and hops, and of course our unique yeast, creating a unique limited edition brew.
Bottle condit
An all-time classic, Glenfarclas 25years old is the epitome of long-aged sherried Speyside, gorgeously smooth and silkily-textured, with rich, generous flavours of fruitcake, hazelnuts, dried fruit and a hint of dark chocolate and coffee. A thoroughly del
Duchesee de Bourgogne is the traditional top fermented reddish-brown ale from the West-Flanders region of Belgium. This refined ale also known as "The Burgundies of Belgium" is a blend of 8 and 18 months old ales following careful maturation in oak casks.
On the nose, a gentle mineral suggestion. The champagne like fine bead bubbles shows off the minerality within the water – which remains gentle in texture with a refreshing finish.
On the nose, a gentle mineral suggestion. The champagne like fine bead bubbles shows off the minerality within the water – which remains gentle in texture with a refreshing finish.
Colour: Pale straw with light green hues
Aroma: Elegant and perfumed, with vibrant notes of white nectarine and peach. A subtle hint of toasted brioche in the background.
Palate: Well-structured and concentrated palate showing bright stone-fruit no
The grapes were harvested at an average of 24 degrees balling. 60% of the wine was fermented in stainless steel tanks (unwooded) and 40% was fermented in French oak barrels (20% new barrels). The wine was left on the lees for five months before blending a
The grapes were picked by hand very early in the morning, which allowed for the grapes to be delivered cold to the cellar, where they were destalked and gently pressed. The free-run juice settled for two days before the clear juice was racked off for fer