Fino style Sherries age under a layer of “flor” (a naturally occurring layer of yeast that grows on top of the wine in the barrel); this ensures the wines do not oxidise as there is no exposure to the air. The cooler maritime microclimate of Sanlúcar ensures flor grows particularly thickly all year round producing these very fresh, tangy Manzanillas, unlike the more oxidised Finos aged in the inland town of Jerez, where the flor dies back in the winter and summer months.

Off-dry and nutty

Cream Sherry is an Oloroso that has been sweetened with the Pedro Ximénez grapes. Rich, dark and sweet, with traditional Cream character.

Néctar shows an intense ebony colour with iodine tones and intense legs due to high sugar content. On the nose rich aromas of fruits such as raisins, figs and dates accompanied by honey, syrup and fruit preserve. On the palate velvety and smooth with good acidity which alleviates the sweetness. Long and flavourful finish.

Barbadillo Pale Cream is a young Manzanilla that has been aged in American oak casks for three years in the Solera system. It is then blended with a sweet Moscatel wine and fortified to 17.5% before being fined, filtered and bottled.
Golden colour with a familiar Manzanilla and ripe sultana fruit nose. On the palate it is rich and pleasantly cloying with a long sweet finish.

Lustau’s Fino del Puerto has an intensely fruity character in its infancy with notes of ripe yellow apples, pears and white peach all present. In many ways it is more like white wine than a Sherry on the nose. The palate gives away its origins though; it is very pure with a savoury backbone. Delicate touches of dried apricot vie with a hint of marmite on the subtle, yet long finish

Nose: relatively close to a Fino in the sense that it shows similar chalky / yeasty notes and a pungent salinity. Maybe a little more delicate, with a lot of rounder notes as well: a little caramel and dried apricot. Hazelnuts and almonds. Hints of honey, old wood and subtle oak polish.

Mouth: very un-sweet of course, but it lacks the austerity that sometimes comes with dry Amontillado. Quite light with few flavours that really stand out. Orange peel. Almonds. Medium acidity. Some half-sweet notes in the background (think figs and citrus). Also a faint bitter edge of chestnuts.

NOTE: THIS IS A HALF BOTTLE (37.5cl)
100% Moscatel from Lustau’s vineyard “Las Cruces” in Chipiona. Aged for 8 years in Jerez de la Frontera.

Note: This is a half bottle (37.5cl)
This delicious Pedro Ximenez has a liquid Christmas cake character, great depth and a lovely flick of acidity on the finish which serves to emphasise the unctuous sweetness and flavours of dried fig and raisins.

NOSE
Coffee and dark chocolate.
PALATE
Very sweet with a super thick texture. Appealing almonds/amaretto character. Subtle taste of figs.
FINISH
Caramel and toffee. Long, thick, and mouth-coating.

Young wines from Pedro Ximenez grapes dried in the sun are used to elaborate this fine, sweet liqueur wine aged 24 months in French Vosges oak barrels.

Mahigany colour with a walnut aroma. On the palate it is dry with pronounced nutty flavours that give way to a long, smooth finish

A unique blend of natural herbs and spices, Angostura Bitters is used in cocktails and as a flavour enhancer in cooking. Essential in a classic pink gin, it's also important in a Champagne cocktail. Made in Trinidad & Tobago from plant and herb extracts, it's a must-have for a well-stocked drinks cabinet.

Yorkshire's finest, produced in Bedale. A rich juniper packed style, with some finesse and and an attractive oily texture. This more than holds it's own against the competition. Try it in this dinky size!

Craft distilled on Falls Farm, Harrington, Northants, using Queen Victoria's own personal Rhubarb Crop.

A traditional smooth gin with a base of Juniper, Coriander and Angelica Root with signature botanicals of sweet Hawthorn berries, Bilberries, peaty, earthy Bog Myrtle and garden Thyme with a hint of lemon citrus.

Serving suggestion: A regular tonic with a garnish of Juniper berries and a sprig of woody garden Thyme.

An award winning 42% ABV contemporary London dry gin with signature botanicals of Pink Peppercorns, Pink Hibiscus and Cardamon with a hint of Lemon Citrus.

Serving Suggestion: Serve with a regular tonic with a garnish of either Pink Peppercorns or a Pink Hibiscus flower.

Based on a secret 1813 recipe, Noilly Prat is beautifully crafted in the South of France. Delicious served chilled on its own with a twist of lemon, it is the perfect vermouth for a classic and contemporary mixology.

Giffard have been making liqueurs since 1885 and aim to make quality products with genuine flavour via macerating the fruit in the alcohol. Made from all natural fruit maceration, natural flavours and 100% sugar cane. There are no added preservatives, artificial flavours or colouring.

An Italian Triple Sec from the Iseo brand of liqueurs, bottled at the rather low ABV of 15%. If you're at all interested in cocktail making, you're going to need a Triple Sec on your shelf - they add a big burst of citrus notes, which is often called for.

The famous fortified wine from the island of Sicily. Full intense flavour of subtle oak and dried fruit with almonds and a hint of liquorice.

An original aperitif based on wine, sugar and mountain herbs.

Serve with an orange slice and two ice cubes with plenty of soda or as a base for fine-tasting cocktails.

Since its creation Aperol has been the quintessential Italian aperitif. Its unique secret recipe has remained unchanged throughout the years. Aperol is the irreplaceable ingredient for the preparation of the original Aperol Spritz.