Very intense and fruity nose, slightly acid fruit freshness.
Acidulous mouth in attack bringing freshness and vivacity. Aromas evolve during the tasting: from the typical green taste of wild strawberries to the very ripe fruit taste characteristic of jam and marmalades.
Very pleasant end of the mouth.
The worlds first smoked Tequila. A delicate and satisfying bouquet of sweet caramel flavors with maple and honey top notes, layered with the essence of fresh cut mesquite wood. The finish is long on the palette with hints of roasted nuts and vanilla.
Fresh marmalade for every batch of gin. Pink grapefruit, Seville orange, blood orange. Botanical include juniper, coriander seed, licorice root, angelica root, lemon peel and orange peel. Sweet and zesty.
Fresh marmalade for every batch of gin. Pink grapefruit, Seville orange, blood orange. Botanical include juniper, coriander seed, licorice root, angelica root, lemon peel and orange peel. Sweet and zesty.
Fresh marmalade for every batch of gin. Pink grapefruit, Seville orange, blood orange. Botanical include juniper, coriander seed, licorice root, angelica root, lemon peel and orange peel. Sweet and zesty.
Aroma : A pungent burst of smoked cream, peppermint and toffee, with Ardbeg’s classic fennel and pine resin. Distant earthy bonfires mix with herbal and fruity (banana & tropical) notes, along with fragrant candle wax.
Taste : An extremely vibrant, hot peppery mouthfeel, leads in to a burst of sherbet lemon sweetness (candied apples, pears & oranges), hints of carbolic soap and tar, more creamytoffee, aniseedand chilli pepper.
Finish : A long, mellow, lingering aftertaste, with lots of cream, fudge and delicate antiseptic notes. An elegant, soothing style of Ardbeg.
Nose
Sweet ripe peaches, toffee and raisins
Palate
Soft welcoming mouth feel with an explosion of rich
tropical fruits and creamy butter notes
Finish
Long enduring finish of caramelised crème brulee
NOSE: Bursting with butterscotch, citrus and milk chocolate, with cinnamon, raisins, orchard fruits and ginger.
TASTE: Lashings of heather honey and cinnamon, followed by chocolate, lemon drops and caramelised brown sugar.
NOSE: Lashings of orchard fruits, baking spices and sticky toffee pudding, with notes of brown sugar, glazed cherries and citrus.
TASTE: Bursting with chocolate, coffee and heather honey, followed by notes of pepper, ginger and molasses, with banana and sultanas on the finish.
Name because they changed their distillation cut points for a few month resulting in a more juicy, fruity liquid with notes of biscuits and dessert. A tiny bit more peat is coming through as well.
Aged in 60% bourbon cask with STR
Stewed fruits, Seville orange and chewy toffee with some warm gingerbread spiciness emerge first, with hints of peaches and cream and caramelised apple underneath. A little earthy clove and black peppercorn add depth among burnt sugar and some tropical fruit.
Nose: a very intense one Scent that begins with aromas of coffee, vanilla and caramel and is followed by peaches, orange peel, bananas, cooked pears, walnuts and cocoa
Palate: on the palate oily and tangy at the same time , with notes of quince, citrus peel and coconut - towards the end there are also cinnamon and balsamic notes
Finish: a very long finish with smoky molasses, cocoa, almonds, cherries, apples and cloves
The cellar master, Alexander Gabriel, has the the great pleasure to open for the very first time his private collection of exceptional cognacs. Premier Cru single cask 100% Grande Champagne, unique in the world! These preciously guarded treasures rest under the vaults of the Chais Paradis, in the underground passages of Mademoiselle's 19th-centuary manor. These forever inimitable vintages, from the oldest to the most recent, are made from Ugni Blanc, Folle Blanche, and Colombard grapes. Although it is impossible to reproduce them, they all have one thing in common: each of them bears witness to the extraordinary character of Grande Champagne and to the savoir-faire of the Cognac region perfected over the centuries. These extraordinary cognacs are not blended and are bottled at their natural alcohol content right out of the barrel, without filtration.
Cu Bocan is a lightly peated single malt from Tomatin distillery in Inverness – first introduced in 2013. This 12-year-old expression was finished in a mix of rum casks from Guyana and Barbados, contributing depth and notes of warm spices to the whisky. The result is a malt that offers fresh notes of brine, grilled pineapple, ginger and milk chocolate throughout the palate.
Sprinkles of ginger dance with barley sugar. Rich oak, sultanas and cinnamon waltz slowly to a soft and creamy finale.
Notes of dried fruits and spices from European oak harmonise beautifully with vanilla and caramel tones from American oak.
Resolute flavours of fine Oloroso sherry and bitter chocolate sauce, which has been spread liberally over homemade plum pudding. This is all infused with fabulous spicy notes - cinnamon, allspice and nutmeg. Full bodied with smooth tannins.
COLOUR:
Amber
AROMA:
Very distinctively oily, with touches of extra virgin olive oil, sweet briar wood, aromatic herbs (coriander & sage) and a suggestion of smoked lemon peel. A splash of water releases more oiliness, like linseed oil, a gentle waxiness, and a burst of perfumed, aromatic carbolic soap, and finally, a whiff of crème brulee
TASTE:
A soft, oily, mouthcoating texture leads into a rich, sweet, smoky palate, with hints of oak moss, treacle, aniseed lozenges and a lovely, sweet, woody/balsamic flavour. This is then followed by smoked apricots and eucalyptus oil
Finally comes a lingering, sweet/smoky aftertaste, with a touch of cumin, cardamon and the merest hint of coconut
