Crisp, fruity, its taste is reminiscent of the fragrance of a fruit cocktail made with apples. This particular fruity sparkling wine is the result of natural fermentation in autoclaves.
Italian housewife business! Sweet Rhubarb and grapefruit jelly and marmalade on toast followed by slightly bitter berries. It begs for Prosecco.
Go back in time to the downright dirty history of the American speakeasy and you’ll find Angostura Orange bitters in a huge number of different drinks. Rising to prominence during prohibition many classic cocktails simplyaren’t complete without a shot of Angostura Orange. A classic example of bitters, one of the few that survived US Prohibition, flavours of orange and geranium are most prominent followed by spicy cardamom and coriander. Shake into your Martini, your Manhattan or even a classic Champagne cocktail.
The Godfather of red vermouths. Mouthful of spicy Christmas pudding followed by waves of plums, cherries, cloves, vanilla and finally cinnamon.
The clue’s in the name with this one, Balvenie Doublewood Single Malt gets its name from the interesting distillation process, involving distillation in two woods. The maturation process involves moving the whisky from a traditional oak whisky cask to a Spanish oak sherry cask, adding more depth to its flavour and creating its warm, rounded character. Sweet fruit and sherry notes are apparent in its scent and the taste is mellow for a single malt, the sherry at work once more, with nuttiness and cinnamon notes building too.