Comprised primarily of Corvina Veronese (65%), plus 30% Rondinella, and 5% Molinara. The grapes are dried for 5 months prior to being pressed, and then spend 1 year in tonneau barrels of 500 lt. Rich ruby red in colour, the nose is warm, sweet and intense, with hints of prune, dried fig and raisin. Pleasant sweetness, without being cloying; full-bodied and velvety. Intense flavours of dried plum, sultana and rich cherry, with secondary notes of chocolate and spice. A perfect dessert wine for chocolate and berry fruit puddings, torte and patisserie. Also seasoned cheeses and accompaniments.

375ml bottle

Established in 1850, Henriques & henriques are one of the most respected producers of Madeira in the world. A rich history goes into this exquisite wine from the this remote island off Portugal. Dark amber dark in colour with greenish nuances. Full bodied and soft, with a sweet palate of raisins, honey, walnuts and pecans from a minimum 10 years ageing in barrel. A fresh and rich wine that offers a prolonged and enjoyable palate experience. A taste of history.

20% abv

Rum exclusively from the pot still rums, aged twelve months in barrels.

Soft nose, becoming powerful with aeration with dominant cooked fruit, blond tobacco and honey.  Aromas of great intensity and diversity on the palate: dry and stewed fruit, butterscotch, acacia honey, tan, tanned leather, sandalwood.  Undeniably one of the classics.

Luxardo have been making Limoncello since 1821, using only Italian lemons.

Serve neat from the freezer over crushed ice, or with tonic, sparkling wine, in iced tea or over vanilla gelato or sorbet. Limonocello as it should be.

From Australia's Barossa Valley, this deep, rich, and sticky Muscat wine is simply divine. Full of rum, raisin, and date aromas, opulent with exotic spice and toasted nuts. Serve alongside a dried fruit and cheeseboard, or with Middle Eastern inspired desserts - a nod to the grapes origin.

To briefly sum it up it, this is truly artisanal Sauternes—made by hardworking farmers who are willing to sacrifice quantity for excellence. For example, the rigorous sorting to select the best fruit means making up to seven passes through the vineyards, picking berry by berry. The yields come out to around ten hectoliters per hectare—compare that to Château d’Yquem. Or you can forget the details and simply stick your nose into a glass of this divine nectar to comprehend our excitement.This stands shoulder to shoulder with the best Sauternes money can buy.

Hailing from Northumberland, Hepple Gin is crafted using a rather intricate production method, which includes pot stills, vacuum distillation and a super-critical CO2 extraction process! Using a selection of botanicals at various stages of the process, including Italian, Macedonian, and locally picked juniper, alongside Amalfi lemon and lovage, all resulting in this fascinating tipple!

This release from the Keepr's team is made using a classic London Dry Gin recipe and is then infused with Raw Cotswold Honey from Oxfordshire.

This is a small batch Gin which is produced in batches of 300-500, with each batch being made with honey from a different hive, that can be traced by the bottle to see which hive the batch is from.

The result is a Gin which is packed full of Sweet Honey notes throughout, with hints of Spiced Juniper and Toffee, finished off with a Vanilla Undertone. Try neat on the rocks.

Our favourite Gin discovered on holiday at St Mary's on the Isles of Scilly. Lovely balance of piney juniper, piquancy of cardamon, with a hint of orange, herbal lime leaf and warm familiar notes of cassia. Serve a large measure of Island Gin over ice, garnished with a fresh kaffir leaf and a dried orange slice, with two measures of tonic.