Cold River Blueberry Vodka is a flavoured vodka unlike anything on the market. The alcohol used to make the vodka is produced using the same process as Cold River Classic Vodka, but that is where the similarity ends. The distillers use world-famous Wyman's Wild Maine Blueberries, smaller & more intensely flavoured. They soak or steep them in alcohol for several days. After the steeping period, the blueberry alcohol is filtered off the blueberries. They then add a minuscule amount of sugar & some water. This solution is then mixed into the vodka. There are two critical differences between our flavoured vodka & the rest of the market. First, the Blueberry Vodka has only 1% sugar. The rest of the flavoured vodkas on the market have anywhere from 12% to 15% sugar. Second, Cold River Blueberry Vodka is a true vodka at 80 proof. The rest of the flavoured vodkas on the market are 70 proof (or less). This is because the other manufacturers add a flavoured mix to their basic 80 proof vodka. The Cold River distillers start with a specially made 90 proof vodka & then add our wild blueberry flavouring. The real beauty of Cold River Blueberry Vodka comes out when you just sip it neat or on the rocks all by itself. It has a wonderful, aromatic blueberry bouquet. The blueberry flavour is subtle & the finish is the same smooth satin ending of Cold River Classic. ...

Cold River Vodka is triple-distilled in small batches to create a clear, smooth vodka with a subtle sweetness. It is perfect with lobster & is 100% gluten free. ...

Impeccably fragrant & deliciously smooth, the original gin with added collagen Eleven delicate botanicals infuse each velvety drop, in a bewitching concoction of warm, earthy liquorice & floral notes of orris root, balanced by the clean taste of juniper & the gentle tang of fresh oranges. For the perfect serve, mix yourself a Collagin G&T with our official tonic water partner
- Double Dutch
- a touch of vanilla bitters & a slice of chilled pink grapefruit.

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A pink twist on the original gin with added collagen. An elegant & refined flavour, this unique recipe has stayed true to the principles of a classic gin, with rose oil steam distilled from rose petals. Collagin Rose hosts 11 botanicals including pink grapefruit & orris, but with the innovative addition of pure collagen. The result is a deliciously smooth, velvety gin with floral notes, finished with a subtle rose sweetness. Best served with tonic water & fresh rose petals or mint. ...

Produced in by Colli Vicentini who have come up with a new pair of sparkling wines. Colli is based in Montecchio Maggiore, a town near Vicenza with 2 castles said to be the inspiration behind the Montagues & Capulets. Produced with the best Merlot & Tocai grapes located in vineyards with a good exposure to the sun. The form of cultivation is Guyot. The number of vines per hectare is from 3500 to 4000. Rose vinification, with a separated & short maceration for 24-36 hours at 8-10 degress C. First fermentation occurs inside steel vats at a controlled temperature, where selected yeasts are added. The wine becomes bubbly inside low temperature pressure tanks. Intense, fruity complex with the scent of flowers & small ripe passion fruit. ...

A big wine with an intense colour, nose & palate. Made from Grenache, Syrah & Mourvedre which has been matured in a mix of large oak tanks & oak barrels for 14 months. It has ripe fruit, liquorice & gingerbread characters with a touch of what the locals call 'garrigue'
- a reference to typical local herbs. Good structure & balance of tannins, fruit & acidity. The wine is matured traditionally in large oak tanks & partly in oak barrels (20% new & 80% 1 to 4 years old) for 14 months. 34% Sangiovese, 33% Grenache, 33% Mourvedre.
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Just what you would expect from Condrieu. Complexity & power. Rich golden wine with peach, apricot, honeysuckle & mango characters with a touch of spice. The wine is fermented & then matured on its fine lees for 1 to 4 years in 20% new oak & 80% old oak barrel. A weekly stirring of the lees takes place during the first months. Then the malolactic fermentation takes place. ...

A special cuvee from the family vineyards. A complex & powerful wine yet velvety at the same time. Distinctive ripe fruit & floral characters, reminiscent of violets, dark chocolate, toasted oak, & a hint of black pepper. The harvest is destemmed & goes through classic vinification with 3 weeks maceration. The wine is then aged for 18 months in oak barrels (1/3 new, 1/3 1 year old, 1/3 2 years old). ...

A blend of predominately Clairette with some Roussanne & Bourboulenc. H&-harvested fruit is vinified at low temperatures in stainless steel to preserve the intense floral aromas & crisp, fresh citrus characters. Lively & vibrant. The grapes are harvested manually in small cases, in order to respect the quality of the fruit. The grapes are vinified at a low temperature in stainless steel vats (controlled temperature vats). 70% Clairette, 20% Roussanne, 10% Bourboulenc. ...

From a blend of Grenache, Syrah & Mourvedre. Bunches are gently de-stemmed, lightly crushed & vinified in stainless steel & bottled eight months later, all to achieve a crunchy, bright, seductively fruity wine, packed with red fruit characters, well-rounded tannins & balanced acidity. The bunches are de-stemmed, lightly crushed & then vinified in stainless steel vats & bottled 8 months after. 20% Grenache, 40% Syrah, 40% Mourvedre ...