Pedro Ximenez Noe is produced from partially sun and air dried grapes which then go through a process of pressing, fermentation and fortification, delivering a flavour which is as intense as its fresh and as fruity as it is tangy. A blend of vintages aged for at least 30 years come together to create this exceptional flavour and it has a stickiness about it which makes it even more enjoyable.
Mahogany red Spanish vermouth, barrel aged in oak for 1 year. With intense notes of ripe fruit and herbs, accompanied by vanilla and cardamom. Balanced acidity with a lightly bitter aftertaste.
The recipe is based on one of Yzaguirre's recipes dating back to the 19th century.
Yzaguirre Vermouth Rojo Reserva has been awarded the title of "Best Vermouth of Catalonia".
Canada’s most famous whisky, Canadian Club has a flavour which fans will know all too well and newcomers will certainly learn to love. Its aroma is sweet with warm notes of barley sugar and biting aniseed, alongside vegetal freshness. When you take the first sip it’s surprisingly gentle, a mellow flavour with dark sugar, essence of rum and winter spice coming through. It’s a generally medium-bodied whisky with many pleasing flavour notes to enjoy.
Serving suggestion: Brilliant, pale yellow, offering fresh floral aromas with strong fruit undertones & an intriguing exotic note. Light & silky on the palate. Excellent as an aperitif or as an accompaniment to rice dishes, seafood and fish.
The characteristically uplifting aromas of ripe lime and grapefruit, nectarine, papaya and mango and floral notes of orange blossom, gooseberry and sweet fennel are striking. A chalky and weighty texture balanced by a minerally-citrus acid backbone.
The Fine White is a slightly sweeter blend than the Extra Dry. This is achieved by fermenting the grape must for a slightly shorter time to preserve the natural sugars in the fruit, which give the Fine White its flavours of honey and nectar and its slightly richer amber hue. It has sweet citrus characteristics and maintains a good balance of freshness and delicacy. It should be served chilled, between 6 and 10º Celsius.
A distinctive Italian liqueur made from soaking fruit rind, herbs and other ingredients in its base spirit before adding caramel for sweetness. Amaro Averna has a distinctive orange flavour and includes over 33 different herbs including cinnamon and gentian. It can be enjoyed on its own or with a range of mixers including cola and tonic water. The recipe and method of production hasn’t changed in 1868 so each measure of Amaro Averna has a piece of history within.