There 50 products in this category
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Pere Magloire
Matured at least 12 years in oak barrels. Single distillation. Colour : Deep golden brown. Scent : Fresh hazelnut, banana and spices aromas, a perfect balance between wood and matured apple aromas. Palate : Fine and silky. Use : A smooth harmony with dessert, chocolate cream, nougat or ice-cream.
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Pierre Ferrand
Nose: Initially very spicy yuzu and tangerine aromas, followed by vanilla, marzipan and a delicate hint of flowers (roses, geraniums) followed by pepper, mint and herbs Palate: a rich and round palate that initially follows the aromas on the nose. There are also hints of candied citrus fruits (yuzus, tangerines, limes) and waxy impressions of tropical fruits, along with almonds, plums, toffee, nutmeg and tea Finish: the finish is very strong long and enthusiastic with hints of citrus fruits, herbs and vanilla as well as sweet spiced pastries
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Pierre Ferrand
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.
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Red Leg
Named after the Red Leg hermit crab found in Caribbean coral reefs, vanilla, custard, spice, caramel brandy sauce and bold ginger.
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Tuaca
A striking blend of vanilla liqueur, distilled essences of Mediterranean citrus fruits and rich brandies. The original recipe was created more than 500 years ago; during the Italian Renaissance. The handwritten script of Tuoni & Canepa decorates the Tuaca bottle as it has done for generations – it is the mark of uncompromising quality, bold innovation and exceptional taste.
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Lavinyeta
'It's apple' ÉS Poma is a Mistelle made with Grenache from the Empordà and apple juice from Girona, fortified with brandy. Green apple aromas, worth highlighting are its elegance and very clean aromas. It has volume on the palate, and is fresh, offering a fine and silky mouthfeel.
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Sopra Sasso
Classic Valpol Ripasso - think dark chocolate laced with cherry brandy! Deft, silky, not over-extracted. Lovely Corvina edge of petals and almond. Earthy leathery notes, somewhat like Otago Pinot in flavour
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Bunnahabhain
Colour: Deep Auburn. Nose: Rich creamy vanilla with notes of brandy butter, caramel, indulgent berries and a subtle hint of oak. Palate: Sweet red and black fruits are complimented with a cinnamon spice, roasted nuts and a slight saltiness coming through at the back. Finish: Long finish with a fading spice reminiscent of chilli chocolate and hints of floral candy.
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Domaine Comelade
Lionel Comelade produces this stunning wine from ancient vine Macabeu and Grenache Gris grown on amazing black and white schist soil vineyards between Estagel and Latour de France in the Roussillon. Both white grapes were harvested later in the season in 1990 with high sugar levels. The grapes were partially fermented in concrete vats and then neutral brandy was added to stop fermentation and keep natural sweetness in the wine. Then the wine was passed to second use oak barrels and left in the cellar for 32 years before bottling (to order). No ‘topping up’ of the barrels occurred in the 33 years. The wine is tremendous, possibly surpassing the 1988. It is ‘ambre’ in colour. A bright, wild nose with orange rind, orange oil and warm spices. The palate is thrilling with great complexity and depth with thrilling, wild acidity which really charms. Astonishing and quite unique. The wine is one of the best value fortified wines in the world. 33 years of age, so interesting and delicious. A steal at this price.
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Clos de Trias
Even Bakke is a force of nature. Norwegian-American with many vintages under his belt in USA, he found and bought the most amazing winery in the cool hills behind the Dentelles mountain of Gigondas fame. This really is the place to be, and super-old vines too. Wild, expressive naturally beautiful wines. He's a huge guy - six foot six and abut four feet across the shoulders but the wines are all delicate (by local standards), and nuanced. The 'basic' Ventoux is insanely juicy - like biting into a cherry brandy liqueur chocolate - with intriguing wild notes, a little dusty, a lot fascinating. All wines not released until ready to enjoy. Truly a must-try. "Clos des Trias is comprised of 19 hectares, with a healthy share of 80+-year-old vines in microbial rich Triassic soils. The vineyards are situated high in the hills at 300-500 meters above sea level, allowing them to escape much of the exhaustive heat that their lower altitude neighbours experience. To extract the most from his stunning terroir, Even employs the most natural, non-interventionalist methods of winemaking possible. The winery was officially certified organic in 2012 and also follows many biodynamic principles. Even relies on spontaneous fermentation, with no addition of yeast, or temperature control and keeps sulphur levels to a minimum. The wines are truly allowed to ‘make-themselves’. Some of his reds are aged for up to 6 years in old oak fourdre, yet still the minerality, concentration, life and perfume the wines exhibit is somewhat bewildering, and simply a testament to Even’s understanding of his land and vines." Wine Advocate Jeb Dunnuck on the 2009 Clos de Trias Ventoux "Also superb, and an incredible value, the 2009 Ventoux is a blend of 80% Grenache, 10% Syrah and the balance Carignan and Cinsault. Aged a massive 40 months 75% in tank and 25% in demi-muid, it offers spectacular notes of spice-box, kirsch and licorice that flow to a full-bodied, decadently textured red that s