Ortodoxy gin is based on the formula of Dario Parra, former president of Dictador & lover of gin. After his many extended visits to the UK & of course, enjoying what was for him Gods drink, he returned to Colombia determined to create a Colombian gin. Back home he studied several formulas based on his experiences & finally create Ortodoxy gin. For years, the Ortodoxy was produced for his own personal consumption, never dreaming that his invention would one day become an internationally sold gin. The formula of berries, botanicals, peels, roots & spices gives the Ortodoxy gin a unique taste profile. In the mouth, the gin is flavourful, smooth, yet sweet & sour with the astringency of classic gin. At 43 per cent alcohol, this gin mixes well with a wide range of tonics. Enjoy with a slice of lemon & you will realise why Ortodoxy is a classic ...

Treasure gin is based on a unique Colombian fruit limon mandarino (tangerine-lemon) which blends the exotic sweet taste of the tangerine & the acidity of the lemon to give fantastic balance. The base spirit for the Colombian gin is made from a neutral spirit distilled up to five times from sugar cane. The berries, botanicals, spices & citrus peels when combined with the ageing process merge to create a unique gin Colombian Treasure gin. To give an extraordinary smoothness to the Colombian Treasure gin the spirit is placed in oak barrels previously used to age Dictador rums for thirty-five weeks. The combination of the balance of the exotic citrus peel & the time spent in barrels gives a freshness & smoothness necessary to be able to savour it with just a few ice cubes. The pleasant notes & roundness from the tangerine, lemon, mint & pepper combined with the traditional flavours of gin enhanced by the time spent in oak barrels result in a truly unique gin Colombian Treasure gin. Enjoy it on the rocks garnished with a twist of tangerine ...

Harvested early in the morning. The berries were crushed into & inoculated with yeast. Fermentation temperature at 24 26C. Combined pumping over & aerated racking ensured good extraction & colour stabilisation. Fermented till dry on the skins, the wine was racked to French barrels to complete malolactic fermentation. Malolactic fermentation lasted Approx. 6 weeks after which the wine was racked & barreled. Maturation period of 14 months. A decadent blend of berries & plums, yielding to subtle liquorice & cherry tobacco aromas followed by lively & finely structured tannin. Malbec has softer tannins compared to some of its red counterparts, which means it goes well with lean cuts of meat like flank, sirloin & skirt steak. For an extra decadent delight, sit back in your favourite chair, with the crackling fire next to you & break off a piece of an indulgent dark chocolate while sipping on this wine. ...

Inviting flavours of raspberries, cherries & pencil shavings on the nose, followed with rich fruit flavours of plum & berries rounding it all off with supple tannins on the palate. South African staples Bobotie, Bunny Chow & Braai, all begs for a glass of Pinotage. Its versatility makes it a great partner with roast duck, lamb casseroles or even Chocolate souffl. Harvested early in the morning. Bunches & berries were very small, which ensured the high extract of the wine. The berries were crushed into stainless steel tanks & inoculated with yeast. Pump-overs were done every 3 hours for 30 minutes to extract the colour & flavours. At 2B the wine was racked & the skins pressed. The wine was inoculated with malolactic bacteria & took place in old barrels. After malolactic fermentation the wine was racked from the lees. The wine spends a further 16 months in a combination of new French & American oak barrels. ...

A feast for the nose from this South African red wine with chocolate nuanced aromas of mocha coffee, & berry fruits that are plummy & cherry-like. To taste, this wine offers up plenty of what the nose had to offer with coffee & chocolate to the fore with smooth tannins & a long, wonderful after-taste. Delicious! ...

Deep coral pink coloured with refined yet exuberant bubbles. On the nose, the essence of an English Summer with notes of fresh roses, strawberries, extra ageing of 3+ years yeast lees adds delicious toasty characters, than linger well into the finish. 80% Pinot Noir, 20% Chardonnay from Kent, Sussex & Hampshire vineyards. Limited stock. ...

John Haig & Co. distilled the first Dimple Whisky in 1890 & three years later introduced the unique & instantly recognisable Dimple Bottle. To the present day, John Haig & Co. continues to distil & blend Dimple Whiskies of exceptional quality in the time-honoured tradition established by the founders in the 1890's. Only the very best 15 year old malt & grain whiskies are selected to create Dimple 15 Year Old blended scotch whisky, a warm, inviting smooth whisky with hints of fruit & spices with a rich, soft finish on the palate. ...

Bright cherry-red. Intense aromas of fresh, ripe, red fruit, with spicy & liquorice notes, accompanied by elegant toasty & smoky hints. Fresh & sweet in the mouth, with a very well-balanced, persistent & elegant mouthfeel. ...

Diplomatico Ambassador Selection has been created by Rum Master Tito Cordero, only the 3rd Rum Master in the history of USA. Crafted from 100% heavy pot still rums & aged for a minimum of 12 years, the rum is aged in ex-bourbon casks & then finished for an additional 2 years in Pedro Ximenez sherry casks. Not only does it contain no sweeteners, caramel or other additives, its high strength (47% ABV) also means it does not require chill-filtration. This ensures that fatty acids which contribute to the mouth feel & flavour are not removed during the filtration process, allowing for the exceptionally smooth finish. On the palate the characters from the aroma persist but give way to a powerful, complex combination of dark chocolate, aged dried fruit, coffee & vanilla, all with a lovely creamy mouth feel. ...

Diplomatico Blanco is a super premium rum, designed & formulated carefully to achieve an extraordinary body, balance & softness. Only aged rums have been used in the formula, as in Venezuela by law the youngest component must have been aged in white oak barrels for at least 2 years. In Diplomatico Blanc's blend the rums used are aged up to 6 years old. To achieve its balanced & special body, the rum master blender combined light & heavy rums distilled in copper potstills. Finally, the rum is carefully filtered & treated with charcoal to achieve its brightness & transparency; in addition this treatment gives it an incomparable softness. Diplomatico Blanco has already won the coveted title of ' Rum Master' in the White Rums category at the Drinks Business Spirits Masters awards 2009. ...