A true dry amontillado. Dry but rich with complex notes of lime leaf, caramel and hazelnuts.

Nose: nicely balances the characteristics of Palo Cortado with Pedro Ximénez. There are dark, caramelized notes and molasses with a clear smoky side, but also more mineral and tangy notes. Nice tobacco. Orange peel. Saline hints. Toffee. Roasted almonds. Also quite a lot of peppery touches.

Mouth: same impressions, it’s full-bodied and off-dry, and provides plenty of spicy notes, chocolate coated nuts, figs and toffee. Then again there’s this tangy, salty note behind it, slightly muted by the Pedro Ximénez. Sweet Turkish coffee. Hints of bread crust. Hazelnuts and a whiff of smoke in the aftertaste.

Nose: toffee, chocolate and bags of dried figs, prunes and raisins. Hints of walnut liqueur and hazelnut cream. Coffee. Different kinds of precious woods, sandalwood to name just one. A distant echo of lemon peel too. Actually not too sweet and the complexity is really high.

Mouth: it’s Dulce alright, but actually I feel the balance between sweetness, acidity and herbal savouriness hits a sweet spot. Deep oaky notes again, leathery notes and dark chocolate. A certain heat as well, probably because of the many herbs and spices (cloves, soft pepper). Roasted nuts. Espresso. Some tangy lemon in the background.

Made from partially sun-and-air-dried grapes, which are then pressed, fermented, fortified, then aged in Gonzales-Byass's Nectar solera. A proportion is transferred to the Noe solera, where a blend of vintages of at least 30 years-of-age create this unique sherry. Thick, sticky, luscious and viscous, this sherry is super-sweet yet hugely complex and involving. Flavours of dates, cinnamon, clove, treacle and caramel combine like a silky, liquid pudding.

Nose: a nutty, sweet expression. Salted caramel and hints of dried apricots. Honeydew melon, even some maple syrup. Toasted almonds, hazelnuts and golden raisins. Really elegant notes of polished oak and wax as well. Less spectacular than the Amontillado Cuatro Palmas for example, but definitely part of the same family.

Mouth: less powerful than you may think from the alcohol strength. Citrus, again a hint of toffee / peach sweetness. Light wood (cedar oak), nutty notes (walnuts) and a relatively soft salty tang. Cinnamon. Hints of leather. Long, nutty finish with more acidity and some heat from the alcohol.

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.

Reaches the parts other PX's can't!

A medium intensity mahogany colour. Delicate on the nose, with intense dried fruits, hazelnuts and walnuts. Notes of spices, vanilla and more dried fruit on the palate. Full bodied and with a long sophisticated finish.

NOTE: THIS IS A 50cl BOTTLE
Mahogany coloured. Aromas and flavours of caramel, toasted almonds and dried apricots. Very expressive and complex. Good acidity, and a very long persistent finish.

Palo Cortado from a single vineyard, the estate of Marchanudo. Mahogany coloured with copper tinges, delicate and pungent on the nose extremely elegant with reminiscences of old oak and naturally dry fruits. The taste is dry, rich in flavour, good acidity very complex, long and persistent, in perfect harmony with its aroma.

Introducing the world's first white spiced rum. Old J Silver retains some of the main flavour notes of Old J original, keeping the smooth toffee, sweet lime and heady vanilla hit. However, the heavy spicing of the other Old J styles have been toned right down to allow the more subtle, un-aged white rum to shine.

With its clear colour and breadth of flavours, Old J Silver really shines in its versatility. While it can add an extra element to many cocktails, it's particularly good for light, summery, rum-based drinks like a Mojito, Mai Tai or Pornstar Martini. For something simpler, it also blends beautifully with simple fruit mixers such as passion fruit or Ting.

Formerly known as V/X and no longer carrying an age statement, Appleton's signature blend has been aptly renamed Signature Blend. A blend of rums matured in smaller barrels before being married in oak casks then bottled at 40% ABV.

Laid down in oak barrels for at least three years, this rum is then double filtered through natural charcoal to remove colour, resulting in a spirit that is incredibly smooth and versatile.

Perfect for mixing cocktails.

A rich mahogany colour. With the aromas of classic demerara with a wonderful mix of brown sugar and molasses. Notes of leather, tobacco, dried sultanas, nutmeg, clove, and cassia. The aroma finishes with soft oak, caramel, and rich English toffee.

Splendid indeed.

A strong, rich rum based liqueur made with orange peels and sugar cane. This is a stuning drink, and well worth trying.

A very tasty Bajan rum, this 5 year old from Doorly's is a balanced spirit, typical of the region, and offers plenty of tropical fruit.

Wood's Navy Rum is a traditional British naval style rum, still bottled at 57% and made to the original navy recipe from 1887. The spirit is made from Demerara molasses and contains three different rums, all distilled at the Diamond Distillery in Guyana, South America, before being shipped to the UK. One of these rums is distilled in the 250-year old Versailles still; the only single wooden pot still in the world. The spirits are then aged in Scotland in American refilled oak barrels for an average of 3 years, before being blended and made into Wood's Navy Rum.

Wood's is the only Demerara navy rum still bottled at 57% ABV, the original strength served on British Navy ships.
Made using traditional pot stills, it is a smooth dark rum with punchy notes of brown sugar and thick toffee.

Wray and Nephew overproof rum is the world's top selling award winning high strength white rum. Plenty of notes of banana, demerera, slight spice and little oak.

Lots of aromas of dry oak, sweet fragrances. A great mouthfeel of rich tropical fruits with a light char and biscuit.

Sweet and buttery with intermingled notes of toffee, honeycomb and coffee. A little spice and dried peels with notes of fruits and biscuits. Full and rich with notes of cigar box, particularly the cedar wood thereof, guava and banana leaf with more toffee.

This Aquavit from Aalborg was first created in 1946 to celebrate the centenary of their Taffel Akvavit. Jubiläums is flavoured with dill and coriander and it won a Gold at the 2001 International Wine and Spirit Competition.

Perfectly balanced, zingy lemon zest, candied citrus peels, and a touch of lemon curd.

A beautiful marriage of fresh orange zest, sweet marmalade and a rich indulgent mouthfeel.