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A refreshing variation on traditional caraway heavy akvavit, ‘Dild’ includes flavours of fresh green dill and a touch of citrusy lemon on the palate.
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It was created in 1946 to celebrate the centenary of Aalborg Taffel Akvavit. Golden in colour Aalborg Jubilæums Akvavit posesses simple, elegant aromas. The characteristic flavour of this clean and fruity akvavit is dill in combination with coriander with a trace of star aniseed and citrus.
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The oils of the amber give volume and support the delicate interaction between caraway, fennel and dill. A light undertone of resin, pine and citrus help accentuate the flavour as well. Finally, Aalborg Nordguld Aquavit is matured in Spanish sherry casks, which give a soft, harmonious finish.
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Aalborg Porse Snaps was launched in 1965, as a tribute to the Danish tradition of producing homemade spiced spirits. A distinct and characteristic taste of sweet gale, with a hint of rosemary and sherry on the finish.
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The bouquet exhibits distinct caraway character. An extremely pure caraway flavour dominates the palate filling every corner of the palate followed by a faint trace of orange. It’s versatility as an aperitif should not be underestimated.
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Abelha Gold has the traditional pungent vegetal nose associated with cachaca, with a hint of ripe bananas and toast. It is smooth and sweet with a dry nutty character balancing the cane sweetness. This is a cachaca that cries out to be mixed in cocktails.
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Fresh, strong flavour of raw sugar and green fruit on the nose but a lighter experience on the palate. Soft fruit that slowly develops into a warming burst of sugar cane and finishes with a slight dryness.
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Absente is a dazzling emerald green spirit – Made from natural, traditional botanicals and a special century’s old recipe. Absente is distilled in the tradition of absinthe from a potion of fine herbs and spices.
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With a young and smooth bouquet, recalling the aroma of roasted coffee notes and dried fruit, Adega Velha 6 Year Old Reserve stands out for its softness, velvety character and aromatic richness on the finish.
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The history of Carvalho, Ribeiro & Ferreira, LDA. Dates back to 1895. CRF is an excellent spirit among the best Portuguese brandies. It is made from the same recipe since it was first produced in 1895. It is a brandy aged in oak barrels, which give it a dark topaz color with an intense and complex aroma. Very long and persistent finish.
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Aged for a minimum period of 10 years, in the best French oak casks. It is during its ageing in Limousin oak barrels. Each year it loses around 3% of the aged volume. This constant evaporation is called “the angels part”.
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Angostura Orange Bitters is freshly made from oranges naturally ripened in sun-drenched Caribbean sunshine. Sourced from lush orchards in Trinidad, the oranges are hand-picked by select citrus growers and harvested only within the rainy season to ensure ultimate freshness. With an unmatched depth of flavour, Angostura Orange Bitters is an exotic and versatile bitters that works incredibly well with vodka, gin and whisky, and adds real depth of flavour to rum cocktails.
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Angostura Orange Bitters is freshly made from oranges naturally ripened in sun-drenched Caribbean sunshine. Sourced from lush orchards in Trinidad, the oranges are hand-picked by select citrus growers and harvested only within the rainy season to ensure ultimate freshness. With an unmatched depth of flavour, Angostura Orange Bitters is an exotic and versatile bitters that works incredibly well with vodka, gin and whisky, and adds real depth of flavour to rum cocktails.
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Golden in colour, it presents toasted notes of coffee and dry fruits. Complex and velvety on the finish.
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Dark topaz in colour. The bouquet shows honey with a whiff of grapes, strong floral notes with a suggestion of wood. The palate is mild, sweetness, harmonious bouquet with a taste of wine and notes of plums and nuts. A subtle note of almonds on the finish.
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Dark amber in colour. The bouquet is decidedly fruity with notes of bitter chocolate and cedar wood. Full-bodied and very spicy, a well developed flavour of fruits with background notes of almonds and spices. Very long, with full-bodied, aromatic with ripe notes on the finish.
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This brandy shows cedar aromas, dark chocolate, vanilla, caramel, nuts, spices and coffee. The palate shows very intense notes of roasted coffee and toffee.
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Dark golden tone with topaz reflections. The bouquet shows yasmin, citrus, vanilla and green apple. Elegant, fresh, winey, round and sweet. The finish is long and mild.
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It rests for more than 12 years in French oak casks of Limousin, which gives it a rich and complex aroma, marked by notes of berries and nuts, surrounded by the nobility of the wood.
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Axia is an elegant, extra dry spirit distilled from the aromatic resin of the Mastiha tree, a gnarled and twisted evergreen found clutching to the hillsides of Chios, Greece. It’s even been used as a snakebite anti-venom – a potent elixir from which our spirit has been inspired. Axia keeps the unique characteristics of Mastiha, but with additional velvety flavour notes of bergamot and cypress, and a fragrant rose aroma.
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First released in July 2015, Bán Poitín (actually pronounced ‘bawn potcheen’) is produced in The Echlinville Distillery on the Ards Peninsula. Distilled in small batches, Bán is a heady mix of potato, malted barley and sugar beet. A full flavoured statement of it’s origin.
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Matured in oak barrels, it has a golden colour and velvetly smooth taste, subtle flavor and unique aroma. Produced from the finest wines from the Douro region, maturity makes it a renowned quality brandy, with a subtle palate and incomparable aroma.
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A little floral on the nose with a marked smokiness. It has less alcohol on the palate than on the nose with peppery notes and some citrus with a cinnamon finish and sweetness on the back finish.
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Produced by careful maceration of Andalusian oranges, cherries, grapes, dried fruits syrup and fine cinnamon which is then blended with selected solera brandy. Caballero is an exceptionally flavorsome liquor. A perfect way to end a meal.
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A distillation of sugar cane juice gives Cachaça a light, sweet, 'rum-like' character. A favourite in fruit cocktails, enjoy the cool spirit of Brazil!
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The bouquet shows a leathery apricot delicately wooded with biscuit, orange fudge, aloe vera and ground black pepper. The palate is perhaps more rum-like than cachaça with stewed fruit and very grassy in character with honey blossom, vanilla and pear. Citrus zest bursts forth, Creamy, slightly sweet with floral notes.
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The result is a multi-faceted liquid, intense in hue and flavor with a rich sweet nose, and a hint of tropical sunshine. It may be savoured on the rocks, or as a base for a myriad of exotic cocktails. A drink of esteemed character, with a distinct charm, it is sure to win the hearts of those who try it.
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This Château de Beaulon has been lying on the barrel for 10 years. That explains its soft, ripe, rich and complex taste. The spiceness is almost entirely absorbed by the fruity aromas. The palate shows caramel, vanilla, cinnamon, nuts, chocolate, fig and date. Velvet in your mouth!
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Powerful and voluptuous with complex scents of black cherry, prune on blackcurrant, cinnamon, mocha and cocoa, flavors of a very rich complexity, velvety on the finish.
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Delicate, fresh and fruity with notes of white flowers, honey and vanilla on the bouquet. The palate is sweet with mandarin and dried apricot flavours.
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Fresh, frank, supple, with notes of black cherrys, blackcurrant and red rose on the bouquet. The sweet, rich aroma of wine is filled with notes of cherry, prune and black currant. Perfect harmony between the strength of the fruit and the softness of the texture on the finish.
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Smooth, refreshing and very easy in the mouth even without the addition of water, a very sophisticated arak. The arak was enjoyed alongside the 'Labneh halwa' (soft curd cheese with pistachio croustillant and amar el din sorbet with rosehip jelly) and Lebanese petit fours with Cardomom infused coffee.
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Mezcal Clase Azul made from Cenizo Agave, grows wild in the State of Durango where the extreme climate, the rich minerals of its soil, and the source of natural springs in the area, give particular force and complexity to its notes, making it an entirely different mezcal than what is produced in the rest of Mexico. The design of the bottle is inspired by black clay pottery, one of the most representative styles of Mexican folk art, whose detailed process enriches the beauty and quality of each piece.
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Mezcal Clase Azul made from Cenizo Agave, grows wild in the State of Durango where the extreme climate, the rich minerals of its soil, and the source of natural springs in the area, give particular force and complexity to its notes, making it an entirely different mezcal than what is produced in the rest of Mexico. The design of the bottle is inspired by black clay pottery, one of the most representative styles of Mexican folk art, whose detailed process enriches the beauty and quality of each piece.
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Corte Vetusto mezcals are made from only 100% mature agave. They are all joven (un-aged) and purposefully agave forward, showcasing the magnificent variety of flavour from the agave and the impact of terroir upon them. They are incredibly balanced, elegant and complex as a result. The smokiness that features due to the artisanal production process, enhances the mezcal by adding depth and length.
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Corte Vetusto mezcals are made from only 100% mature agave. They are all joven (un-aged) and purposefully agave forward, showcasing the magnificent variety of flavour from the agave and the impact of terroir upon them. They are incredibly balanced, elegant and complex as a result. The smokiness that features due to the artisanal production process, enhances the mezcal by adding depth and length.
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Corte Vetusto mezcals are made from only 100% mature agave. They are all joven (un-aged) and purposefully agave forward, showcasing the magnificent variety of flavour from the agave and the impact of terroir upon them. They are incredibly balanced, elegant and complex as a result. The smokiness that features due to the artisanal production process, enhances the mezcal by adding depth and length.
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The result is unlike any spirit you have experienced before. Smoky, earthy, and stunningly complex, each bottle is a unique experience.
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Al Fresco is produced with a blend of Grenache wines, with the addition of Mediterranean botanicals including liquorice, mint, rose and citrus.
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Xarel·lo and Macabeo grapes are macerated with 50 herb extracts such as clove, cinnamon and bitter orange. After fortifying the wine, it is given a touch of caramel and balanced in Solera oak barrels for two months.
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The softly pink Vermut Rosé expression is made with organic and locally-grown Rosé Grenache grapes, along with macerated red fruit and fresh herbs such as rosemary and thyme.
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White Grenache and Xarel.lo macerated with more than 40 herb extracts including vanilla, wormwood and clove. It is given a sweet touch with must nectar and then it is balanced in a tank for two months.
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A curious mix of late harvest grapes, and anise. The result is an aniseed flavour with a peppermint finish.
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Raicilla is great as the base spirit in traditional mixers like Margaritas, Cranberry & Lime, Caprioskas, and even Bloody Marys. Its fragrant flavor also makes it superb in tropical-style daiquiris like mango & mint, peach & ginger, hibiscus & lime, pineapple & basil, or simply with fresh coconut water & shaved ice.
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Pale amber color. Bold cinnamon red hot and pine cone aroma with a lightly syrupy sweet medium body and a pure honey and hot cinnamon and root beer candy finish. Cinnamon delivered as promised, but where's the whisky?
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The bouquet shows aromas of toffee, vanilla, honey and citrus with a mild spiciness from caraway, anise and paradise grain. Mild and round, Gammel Opland is an elegant Aquavit made using the original recipe from 1872.
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Waxy lime blossom nose with delicate honey, physalis and bamboo-like woody aromas. Complex, delicately aged grain whiskey-like spicy palate with pear drops, white pepper and light balsa wood.
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Germana Caetano’s has got a distinct yellow color from the umburana wood (Brazilian wild cherry wood), which gives it a fruity flavor. It is aged for 2 years, drink with moderation!
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A sweet, grassy cachaça from Germana, with notes of candied fruit, honey and freshly-cut grass. Try using this to make cocktails such as Caipirinhas.
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Germana Heritage, translates heirloom and patrimony, a secret the family guards, locked away with “seven keys”! Aged for 8 years in oak barrels and 2 years in balsam wood. Germana Heritage has won premiums 3 times running, in the Playboy magazine being ranked as one of the best Cachacas in the world!
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Germana Traditional 2 years is aged for two years in French oak barrels , ideal for those, who like a more mellow product. Germana Traditional 2 years has been elected 3 times running, by the Playboy magazine ranking, as one of the best Cachacas of the world.
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Created using the classic wormwood plant, Thujone and a blend of aniseed essences. Infusions of spices, mint, lemon balm, cane sugar, and water give a strong flavour with a spicy, bitter taste.
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The bouquet shows apple, fig, honey and wisteria blossom lead to an elegant, delicate palate. A complex, refined elegant Grappa.
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This young Grappa comes from the distillation of a cuvee of grape varieties typical of the Bassano del Grappa area. Its taste is harmonious and lovable with fruity aromas of quince and dried plum.
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PO’ di Poli Elegant was distilled for the first time in 1998, from the grape Marc of the most elegant grape varieties: Pinot Noir and Pinot Blanc. The name PO’ comes from “un PO’ alla volta”, little by little, referring to how the Grappa is produced in small quantities.
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PO’ di Poli Morbida was distilled for the first time in 1995 from the Moscato Fior d’Arancio marc, a grape variety that features an exceptional smooth taste. The name PO’ comes from “un PO’ alla volta”, meaning little by little, given that this Grappa is produced in small quantities.
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PO’ di Poli Secca is made from the freshest pomace from Merlot grapes grown in the hills surrounding Breganze in the Veneto region, which has been grown in this region since the late 19th century. Merlot is prized for its plentiful fruit production and perfect maturation even in difficult years and infuses this grappa with rich and inviting aromas.
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In the Venetian dialect Sarpa means vinaccia, or the grape solids that are used to make grappa. Sarpa di Poli is a blended marc made from two grape varieties, both grown in the hills of the Bassano del Grappa region in the Veneto: 60% Merlot and 40% Cabernet Sauvignon.
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Fine pear distillate, from perfectly ripened and hand-picked William pears. Delicate on the bouquet, elegant taste with clear, fresh impressions of the fruit.
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A fine 10 year-old, single vintage brandy distilled from wine made from Trebbiano di Soave. Low in tannins and with vibrant acidity, renders this variety ideal for production of a wine brandy.
Due to a warehouse relocation, as our current warehouse isn't able to keep up with demand, we will still be taking orders.
All orders placed between 12th February and Friday 1st March will be despatched from Monday 4th March onwards
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