Dark mahogany in colour with green-amber edge. It offers vibrant notes of maple syrup, brown sugar, shoe polish, raisin and chocolate beer nuts, all very well integrated. On the palate it is smooth and rich at the beginning, full of prune and burned oranges peel flavours. Provocative spicy notes appear just before its nuttiness and terrific acidity cuts through the sweetness. With a truly unforgettable finish.

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.

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: 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.

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.

Viscous and very richly textured, this is seriously concentrated. Try drizzling it over ice cream for sheer decadence!!

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.

Very powerful and viscous with marvellous fig, coffee and caramel flavours.

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.

Soberano is an easy drinking Spanish brandy that has been aged in American oak casks for a prolonged period during which time it attains its spicy smooth taste and delicate rich nutty caramel aromas alongside a full bodied long finish. Excellent on its own and it is amazing with mixers like cola

Limoncello made in Spain with the Italian Amalfi lemon to a traditional recipe.

Atamán vermouth, produced primarily using Manzanillas from the historic Angioletti and El Toro wineries that are located in Sanlúcar’s upper quarter. Inspired by the old Atamán reserves: quinquina wines and old Vermouths that have been stored in Bodegas Barbadillo for decades. Atamán is a brand of Vermouth that was registered by Bodegas Barbadillo in January 1943. We often find ourselves asking why it was that Manuel Barbadillo gave it this name. We don’t have an answer to this question, but what we do know is that this Caucasian gentleman, a general in the Cossack armies has re-emerged today, abounding with character and with wormwood, quassia, bitter orange, rosemary and elderberry aromas.

Cabellero Orange Brandy is an orange brandy liqueur. A delicate blend of Andalusian oranges, plums, sultanas and other dried fruit and spices is blended with Spanish brandy to made this delicious orange brandy.

Cabellero Orange Brandy can be enjoyed neat, on ice or as a long drink with lemonade.

The producer, Luis Caballero SA was founded by Jose Caballero in 1830 and the business was named after his first born son, Luis Cabellero. Today, they produce a wide range of alcoholic drinks including wine, whiskey and brandy

103 is obtained from selected distillates of agricultural origin, and from a process of production and ageing characterised by the use of American oak barrels that previously contained Fino sherries, giving this spirit its particularly golden colour.

Vermouth, or "Vermut", as it is known in Spain, is often thought of only as an ingredient of mixed drinks such as Manhattans or Negronis, but it is more versatile than one might imagine. In Spain, Vermut is routinely drunk on the rocks, possibly with some soda water, and with a wedge of orange. The orange wedge is a natural complement to the citrus notes of the Vermouth. This aromatic elixir is made from Macabeu grapes, "darkened with unripe green walnuts, and macerated with local herbs", then aged in barrel for 6 months in a solera system. Not overly sweet or syrupy, it is fun in a glass as you experience pungent aromas and flavors of cola, root beer, candied fig, oranges, cloves, cinnamon, rosemary, and ginger.

Vermouth (or Vermut as it is called in Catalunya) has taken Spain by storm in recent years. A fabulous blend of wine, herbs, fruit and botanicals, it is the perfect aperitivo. This one is a real stonker. Made by Casa Mariol, one of Catalunya’s funkiest bodegas, it is fresh, vibrant, light herbaceousness with a touch of citrus zing. Perfect over ice, a squeeze of orange, and (if you must) a small dash of soda.

Fantastic value brandy with an excellent character all of its own.

Pazo coffee liqueur made from bagasse from the different varieties grown in the DO. Ribeiro and macerated with coffee.

Natural intense coffee flavour. Perfect to accompany desserts.

A Spanish liqueur made with citrus and vanilla. It is actually made with 43 different ingredients, which is where the name comes from, including Cuarenta Y Tres - which is 43 in Spanish. The history of the drink dates back to Roman times. It is said that after the Roman Empire conquered Quart Hadas in the South East of Spain, they found a delicious drink made from citrus and various herbs.