Clearance

The Pedro Ximenez originates from barrels that Don Rafael Terán Carrera left Don Antonio Barbadillo Abrossy at the end of the 19th Century which formed the basis of a solera created in 1921 at the Bodega del Toro in Sanlucar de Barrameda. It is immensely rich and concentrated with incredibly complex layers of sweet dried figs, Medjool dates, baking spices and aged noble woods. The palate is thick and silky, coating the mouth like an oil slick and culminating in a long, intense and bittersweet finish.

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{region}Jerez{region}
{color}White{color}                                                                                               {maturity}ready-keep{maturity} {maturity-text}Ready, but will keep{maturity-text}
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Nothing was spared in drawing on the latest brewing philosophy, theory, and techniques in order to create the ultimate sake for today's world. Each bottle contains only the essence of Japanese sake, extracted from the rich potential, depth, and beauty of rice to create a "liquid diamond." Every technique and every effort went into this extravagant sake, which exhibits the perfect brightness, clarity, and hardness of a diamond.

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A graceful tint of pale purple. Floral, with appealing sweet red fruit, clearly some concentration to the cherry and raspberry fruit, while there is clearly much more to emerge later on.
Jasper Morris MW - Wine Buyer

{***}{region}Morey-St Denis{region}
{color}Red{color}                                                                  

                              {maturity}ready-improve{maturity} {maturity-text}Ready, but will improve{maturity-text}
{vintage}2013{vintage}{***}

The secret of Tempranillo seems to reside in its hidden depth; gregarious and initially appearing far too attractive to be remotely serious, this wine gradually revels the true depth of its personality; the black fruits are ripe of course , but are backed by notes of laurel, licorice, garrigue and forest floor; the tannins are finely-tuned needless to say, but are swathed in a fine minerality; all in all this is clearly very fine indeed. Juan Carlos thinks it more closely resembles 2004 than 2001, but is sure that it will be better than both of them.

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{region}Rioja{region}
{color}Red{color}                                                                                          {maturity}ready-keep{maturity}
 {maturity-text}Ready, but will keep{maturity-text}
{vintage}2007{vintage}
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[]The Wine Advocate:: 98/100
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No.3 is the London Dry Gin distilled to a proprietary recipe of Berry Bros. & Rudd, London’s oldest wine and spirit merchant. The name No.3 refers to the address in St James’s Street, London: our home since 1698. No.3 was created to be the last word in gin for a Dry Martini. 'A Taste of Tradition':

With juniper at its heart, it unashamedly celebrates the integrity and character of traditional London Dry Gin: three fruits and three spices distilled in traditional copper pot stills.

The nose is bright, crisp and fresh with an uplifting welcome of juniper. The palate: Juniper to the fore, supported by floral notes and spicy, warm cardamom. Plenty of citrus ‘zing’ complemented by the gingery spiciness of coriander. The earthy dryness of angelica kicks in on the finish.

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{ratings} []Prestigious Supreme Spirit Award, International Spirits Challenge 2019

[]'World's Best Gin', International Spirits Challenge 2019

[]Gold Medal, Gin Masters Asia 2019
[]Gold Medal, International Spirits Challenge 2015, 2014, 2013 & 2012
[]Gold Medal, Asian Spirits Masters 2015
[]2013 Gin Master award from The Spirits Business

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The small Hebridean island of Islay is famous for its heavily peat-smoke flavoured Malt Whiskies. Beyond the obvious peatiness each Islay Malt Whisky offers its own signature. Our Reserve has been created by our blenders to capture the very essence of the Islay style. Aromas reminiscent of quaysides emerge. Beyond the distinctive smoky core, there is a seam of subtle yellow fruit. The deep smokiness of the palate leaves a kiss of peat which lingers long into the finish. In short, this is an Islay drinker’s Islay.

A cinnamon, nutmeg and peppery nose immediately thrusts the spicy signature of rye into the forefront of the conversation, with the savoury palate and moreishly dry finish confirming this impression. The gentle toasting of the barrels allows the oak to speak more quietly than in many American whiskies, moving more towards complex pecan and walnut, rather than luxuriant macadamia.

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