Gabriel Boudier Turmeric Liqueur was created by English mixologist and bartender Xander Driver. Entering his recipe into the 2023 Gabriel Boudier Wizard Award, his original liqueur recipe impressed the judges the most.

Named after the Red Leg hermit crab found in Caribbean coral reefs, vanilla, custard, spice, caramel brandy sauce and bold ginger.

Nose - Brandy snaps, pancake batter, crystallised ginger, nougat, smoked Manuka honey, love hearts, satsuma peel, freshly squeezed orange juice, extinguished candle. Palate - Mouth cooling, fresh mint, bread and butter pudding, Edinburgh rock, cooked peaches, salted almonds, cookie dough, ashy. Finish - Sweet, smoky, lingering. With a bite

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

'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.

Nose – Rich, fruity aromas of stewed plums and rhubarb combine with dark chocolate, raisins, cardamom and cinnamon, alongside a touch of old leather. Palate – Soft and velvety mouthfeel, beginning with juicy plums, nectarines and melted almond butter, before umami notes of cinnamon, clove and brandy snaps emerge. Finish – Rich dark chocolate pudding - with a touch of chili, cardamom and aniseed

Nose: Dried apricots, flaked almonds, icing sugar, orange fondant, fresh cherries, papaya, sultanas, dolly mixture, strawberry laces, floral. Palate: Marzipan, fresh orange peel, gooseberries, elderflower, brandy baskets, peaches and cream, cinnamon buns, Caramac, yoghurt coated raisins, candied ginger, pineapple cubes. Finish: Cranberries, nutmeg, orange marmalade, creme brûlée, sweet chilli. Only 651 bottles!!

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.

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.