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.

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.

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

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.

Pomace brandy white Pazo, “Chaff” the grapes of different varieties grown in the DO. Ribeiro, served by the glass is a perfect companion of good espresso, is recommended to be served very cold.

From Spain, launched in 1977, the gin used to have a pronounced juniper taste according to their website. As times and tastes have altered, the gin has changed and is now produced from 100% grain neutral spirit which combines juniper and a further nine botanicals which are triple distilled to give it a refined and modern appeal.

The botanicals used to make Tann’s are juniper berries, coriander seeds, cucumber, rose petals, cardamom, mandarin peel, orange blossom, lemon peel, liquorice root, and raspberry. This drinks quite soft and sweet and probably should be avoided by those who prefer classic London Dry's.

Lepanto Solera Gran Reserve, produced by Gonzalez Byass, possesses a great deal of character within it stylish bottle. The brandy itself is produced exclusively using Palomino grapes and is aged for years in Fino casks within a Solera system, where it develops a rich, unctuous profile that ripples with ripe berries, baking spices and indulgent oak.

From Galicia is North West Spain, this highly original Gin will delight and intrigue. Very perfumed and aromatic .Botanicals include the usual Juniper, cardomom and bay leaves to the more exotic hibiscus, verbena herb, eucalyptus leaves and tea. This has a pronounced sweetness and makes good long drink in the summer.

Spain, home of the proper Gin & Tonic brings us Gin Mare, the Mediterranean Gin infused with basil,rosemary and thyme along with the customary botanicals. Unique however is the addition of the Arbequina olive. This is a point of difference. Mellow and intriguing.

Matured in oak wood casks using the traditional aging system of Criaderas and Solera until a velvety texture and intense aromas are revealed.

The influence of the time spent in old Pedro Ximenez casks is evident in this brandy. Lepanto PX shows a dark amber colour with mahogany tones. On the nose, beautiful rich aromas of raisins and figs and notes of oak from the time spent in cask. On the palate, smooth and elegant with a sweet sensation from the Pedro
Ximenez.

In the Case:
1 x Abadal Alba, White Blend (Chardonnay, Sauvignon Blanc, Picapoll Blanco)
1 x Abadal Picpoll (Picapoll Blanco)
1 x Abadal Franc (Cabernet Franc, Sumoll and Mandó)
1 x Abadal Mandó (Mandó)
1 x Abadal Cinc Merlot (5 types of Merlot)
1 x Abadal 3.9 Cabernet/Syrah

No further discount on the promotional case price.