Umami is a spirit in a class of its own, designed for dry and savoury cocktails. Hand-picked Italian capers are distilled at low temperature, then blended with a parmesan extract and two other ingredients before being left to rest in an ex-cognac barrel.
Based on an original absinthe recipe from back before it was banned in France in 1915. Pernod opened the first absinthe distillery in 1805, so they know their stuff.
Liqueur made from a subtle blend of fresh pineapples ripened under the Caribbean sun infusion, reinforced by a candied pineapples infusion, all enhanced by a 7-year-old Caribbean Rum and some spices.
The V.S.O.P. differentiates itself by a selection of apple ciders exclusively harvested in the Pays d’Auge region, a delimited terroir representing only 6% of the Normandy region. The typicity that the soil confers to the apple coupled with a double distillation in pot stills give the V.S.O.P. a rich and long palate.
It is characterized by a perfect balance between the fruitiness of the apple and the aromas brought by over 9 years of ageing in century-old oak barrels. The double distillation confers aromatic complexity and an exceptional palate length.
FINE V.S. is a fresh and fruity Calvados. Unlike others, it is made from single continuous distillation in copper stills to concentrate the apple aromas. These are then accentuated by blending the fruitiest cuvées and ageing them in barrels made of century-old oak.
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.
This XO Cognac of the house of Rémy Martin comes in a 70 cl decanter and is at an ABV of 40%. The eaux-de-vie blend consists of 85% Grande Champagne and 15% Petite Champagne.
Strawberry is one of the most popular and versatile flavours in the MONIN range, and truly is the quintessential taste of summer. This fruity syrup works perfectly in a whole range of drinks applications, from lemonades to milkshakes, and cocktails to cold brew. Enjoy the sweet and juicy taste of strawberries all year round
Only two Chartreuse monks know the identity of the 130 plants, how to blend them & how to distill them into this world famous liqueur. They are also the only ones who know which plants they have to macerate to produce the natural green and yellow colours.
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.
Unique union of the single and double distillation, Mémoire X.O. is made from calvados of at least 15 years. After being aged separately, the selected eaux-de-vie have acquired a common memory in oak barrels for long years. The cellar master has put his mastery in creating a delicate and distinguished composition with powerful notes of apple and candied fruits.
From Delord's extensive range of single-vintage Armagnac releases comes a 1975 expression - a perfect gift for any Armagnac aficionado, though perhaps a significant one for those born in 1975.
A lucky find with a stunning complexity of flavour: butterscotch, cocoa, walnuts and baked apple peel with mandarins and damsons on the tail. This is a rich and beautifully balanced cognac.
The nut of the Hazel tree, also known as a cobnut or filbert nut depending on species, hazelnut goes well with chocolate. This makes it popular in confectionery as well as a main ingredient in the chocolate spread Nutella and the vodka-based liqueur Frangelico. It is also a popular pudding flavour used in meringues and as a paste in Viennese tortes.
MONIN Roasted Hazelnut bottles the intense, smoky richness of roasting with a toffee nose and sweet praline aftertaste making it the perfect complement to coffee and a stunning ingredient for creating dessert cocktails.
This aniseed aperitif was invented in France by Jules Pernod as a relacement for the banned absinthe, and quickly became a massive successs in its own right. Serve diluted with ice-cold water.
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.
A rich, perfumed Calvados from Henry de Querville. Made by La Ribaude at the distillerie du Houley in Moyaux. This is aged for at least 2 years before release.
Golden yellow liqueur with fine orange shades.
On the nose, very typical aromas, reminding the sweetness of apricot juice.
The bouquet is revealed in stages : almonds notes at first, then the sweetness of very ripe apricot, with a vegetal touch and sweet spices in the finish reminding of one caramelized apricot marmalade.
On the nose, warm hints of spices (cinnamon, vanilla). On the palate it is round and rich in tannins, developing towards a lush and lingering aftertaste, in which the aromatic overtones of the oak are revealed.
