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
The arrival of hops to the brewing scene in England in the 1500’s led to a moral panic. Hops were condemned as a “wicked and pernicious weed”, one which would lead to the erosion of social and moral standards. Thank goodness they were right. Here’s hoping
Kettle soured wheat, lightly salted and infused with white peaches - a delicate three way salty, sweet and sour balancing act. A little bit of white mischief in a beer where anything gose.
Style: Gose
ABV: 2.9%
Vol: 330ml
Pale straw with light green hues. Lifted elder flower, gooseberry and passionfruit aromas with subtle notes of white flowers and melon.Intense tropical fruits of guava and melon provide a juicy full mid-palate. Subtle herbaceous notes combine with lemon-
A recent release from long-time TWE favourite Aberlour, this 16 year-old has been double-matured in traditional oak and sherry casks. Deep and complex, with lip-smacking spices - not as sherry-sweet as the 18yo.
Colour: A warm, golden amber.
Nose: Cream
Great Barossan cabernets come from rare and special sites... Sites where the land is flat, the air is cool, the soils are deep and the vines are protected from the afternoon sun, just like the one on which the fruit for the von Kasper is grown. True to bo
Fresh, lively, medium bodied, with bright red fruits with a hint of floral aromatics. The wine is elegant, bright and crisp with a sweet, black raspberry finish. The wine was made from a blend of 96% Syrah and 4% Vioginer and aged in mostly used French oa
Deep garnet red with a violet tint. The nose is complex, combining the prune aromas typical of very ripe merlot with discreet and elegant oak. Supple, round and full-bodied, this is a harmonious wine with plenty of length on the fruit, building to a cresc
The Anejo has a beautifully pure and refined complex aroma with soft caramel and vanilla notes. It's the perfect balance of sweetness from the blue weber agaves, layered with barrel oak and subtle hints of spice with a lingering smooth finish.
ABV: 4
The first Japanese gin made in Kyoto.
KI NO BI (‘The Beauty of the Seasons’) is inspired by tradition and is distilled, blended and bottled in Kyoto. Our gin is made in a recognisable dry style but with a distinct Japanese accent.
KI NO BI Kyoto Dry
This inky dark, full-bodied Pinotage is not what you might expect. Under its complex poached berry, violet, liquorice and aniseed bouquet is a dense yet remarkably smooth wine with sumptuous red fruit depths and a lingering toasted spice finish.
Variet
Hippy Berliner Cucumber Edition. A very pale wheat beer low in alcohol with light bread and clean lactic sour flavours.
Style: Berliner Weissbier
ABV: 4.5%
Vol: 440ml
Handmade liquorice bitters.
A sweet woody earthy flavour with a touch of anise and fennel. Slight barky notes with a bittersweet finish. Initially created for Ago Perrone for use in cocktails using the newly reformulated Galliano L’Authentico.
ABV:
Handmade grapefruit bitters.
A clean, crisp, natural grapefruit taste, slightly sour with a sharp bitter edge. Initially created for Guiliano Morandin at the Dorchester Bar, the Grapefruit Bitters are currently used in his Perfect Ten, a Martini based a
Handmade ginger bitters.
A warm, spicy, ginger tang with peppery notes and undertones of fresh, caramelised ginger followed by a natural bitter finish.
ABV: 30%
Vol: 100ml
Handmade coriander bitters.
Fresh lemon zest flavour with warm nutty undertones. The spice comes through sharply with a slight hint of sweetness with a bitter caramel finish. This is one of the core bitters used in The Dorchester Gin Experience.
ABV: