This wine has an intense, deep red colour with violet hints. On the nose, the wine has fresh, vibrant aromas of ripe plums, blackberries, sour cherries & blueberries with subtle almond & hazelnut nuances. Full-bodied, warm & savoury, this has a well-balanced acidity & an elegant finish. ...

An intense, complex & persistent bouquet of apricot compote & spice with aromas of honey, beeswax, minerals & flint stone. Displaying a full body with an exceptional layered richness. With opening, the wines primary aromas of grape & floral touches develop into spice, aromatic herb, flinty & mineral notes, with hints of honey & nuts on the finish. ...

Golden in colour, this wine has a layered bouquet, reminiscent of vanilla, butterscotch, almonds & nuts. Aromas of mimosa & ripe Golden Delicious apples continue on the complex palate, which has a fresh finish. There is also a mineral edge to the ripe, round flavours of wildflower honey. ...

Golden in colour, this wine has alayered bouquet, reminiscent of vanilla, butterscotch, almonds & nuts. Aromas of mimosa & ripe Golden Delicious apples continue on the complex palate, whichhasa fresh finish. There is also a mineral edge to the ripe, round flavours of wildflower honey. ...

Golden in colour, this wine has a layered bouquet, reminiscent of vanilla, butterscotch, almonds & nuts. Aromas of mimosa & ripe Golden Delicious apples continue on the complex palate, which has a fresh finish. There is also a mineral edge to the ripe, round flavours of wildflower honey. ...

Golden in colour, this wine has a layered bouquet, reminiscent of vanilla, butterscotch, almonds & nuts. Aromas of mimosa & ripe Golden Delicious apples continue on the complex palate, which has a fresh finish. There is also a mineral edge to the ripe, round flavours of wildflower honey. ...

Aelder Elixir is a sumptuous infusion of rich elderberry, wild Scottish herbs & the finest young whisky. Traditional methods of flavour extraction are expertly utilised to ensure the character & complexities of each ingredient balance perfectly & the carefully selected spirit adds warmth & seasoning without overpowering. The end result is a liqueur of exceptional quality, intensity & character that is wonderfully sippable on its own & incredible in cocktails & mixed drinks. Flavour Notes: Dark stone fruits with hints of bitter chocolate & spice. Unctuous, gently warming & a mouth feel as smooth as crushed velvet.

Colour: Intense dark ruby. For The Lovers Of: Port, sherry & brandy. Accompaniment: Cheese board or dark chocolate dessert.

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Amarosa liqueur is a delicious infusion of sweet rosehip, wild harvested Scottish herbs & dark rum. Inspired by the classic Italian amaros & with a distinctly Scottish character Amarosa is the consummate after dinner drink. Flavours captured using our unique botanical infusion process perfectly balance on the palate & our carefully selected rum adds that all important molasses spiced finish that makes this liqueur so special. Flavour Notes: Juicy green apple, honey & herbs with spiced vanilla & molasses to finish. Vibrant, zesty & fresh on the palate.

Colour: Amber glow of the late evening sun. For The Lovers Of: Rum, amaro & vermouth.

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Named after the earth goddess of Spring Ana is an all natural celebration of one of natures finest gifts. Pure Scottish birch sap is slowly reduced into a luxurious syrup & combined with butter & cream to make the finest caramel. The sweet confection is then infused in birch spirit, cut with fresh birch sap & triple filtered for purity of flavour & colour. Flavour Notes: Warm buttery caramel with subtle undertones of birch syrup, toasted nuts & gentle warmth of spirit. Sweet & decadent with a clean, mellow finish.

Colour: As golden as birch leaves in autumn For The Lovers Of: Dessert wine & cream liqueurs. Accompaniment: Dessert or coffee.

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The recipe for the Tonic wine is attributed to the original French monks who settled at Buckfast Abbey in the 1880's. Base wines from Spain, known as mistellas, were imported & to these were added the tonic ingredients according to the old recipe. By the 1920's 1400 bottles were sold annually, 500 from Buckfast & the remainder by post. In 1927 a London wine merchant was visiting the Abbey, & in conversation with the Abbot, Anscar Vonnier, it was decided that the monks would continue to make the Tonic wine with the distribution & sale to be carried out by a separate marketing company. In order to broaden its appeal the Tonic was changed slightly from a rather severe patent medicine to a smoother, more mature medicated wine. Having taken on the marketing of Buckfast the distributing company adopted a reserved promotional approach resulting in the widespread appreciation of the product nationally & internationally. In modern times it continues to be made by the monks of Buckfast Abbey along the same lines & according to the same basic recipe as used in the very early days. The main difficulty lies in the successful addition of inert substances to a base wine
- a living & natural entity. The selection of the base wine is thus of prime importance. Today the base mistellas come from France providing the ideal medium for the skill & expertise of the monks to produce a finished product round & mature to the most discerning of tastes.
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