Produced entirely from Turkey's own Okuzgozu grape variety this is a rich & full bodied wine with red & black cherry & blackberry aromas on the nose, an intense, dry but ripe palate with a balanced, refreshing mouthfeel & a long savoury finish. 100% Okuzgozu ...

This juicy, unoaked red is a blend of the Turkish grapes Okuzgozu, Horozkarasi & Bogazkere plus a splash of Merlot. With aromas & flavours of strawberry, raspberry & blackberry, this dry, medium bodied wine has soft tannins with fresh, balanced acidityand good intensity of flavour. 50% kzgz, 30% Horoz Karasi, 10% Bogazkere & 10% Merlot ...

A blend of indigenous Turkish grapes, 50% Narince & 50% Emir this medium bodied, juicy white wine displays flavours & aromas of green apple & lemon. The palate is dry, with a round yet balanced refreshing feel in the mouth. 50% Narince, 50% Emir ...

A blend of indigenous Turkish grapes, 50% Narince & 50% Emir this medium bodied, juicy white wine displays flavours & aromas of green apple & lemon. The palate is dry, with a round yet balanced refreshing feel in the mouth. 50% Narince, 50% Emir ...

From the town of Sorrento, Italy, hails one of the world's most famous & iconic liqueur brands, Disaronno Amaretto.



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Disaronno Velvet is a distinctly smooth light creamy liqueur that seduces your senses with toasted almonds, apricot, vanilla & a hint of toffee. Brought to you from the family who discovered the world's favourite Italian liqueur Disaronno in 1525, Velvet is an innovation that will challenge & excite your taste buds. It is the romantic coming together of classic Disaronno mixed with the refreshingly silky smooth creamy texture that lingers on the tongue & on your mind long after you put the cap back on. ...

The prefect serve for French absinthe. The set comprises of a glass absinthe fountain with removable glass lid, chrome effect taps, two authentic absinthe glasses & two absinthe spoons. How to use: Put a small amount of shaved ice in the fountain (melts quickly) or, add ice cubes & a little water. Put a measure of absinthe into each glass, place the spoon on top & put a sugar cube on top of the spoon. Turn on the taps to allow slowly dripping water to dissolve the sugar cube into the absinthe. Once fully dissolved, add extra chilled water from the fountain into each glass to suit your taste. ...

The green fairy has never been so aptly named than today with Absente 26 Fluo. Its green color will be enforced & lightened in the dark by the effect of natural B2 vitamins! The fluorescent effect in the dark will be provided by the use of a dark light. The recipe of Absente 26 FLUO, delicately sweet & herbaceous will bring a lot of freshness in the glass with nice a hint of bitterness as after taste in the mouth. ...

Absenteroux is a vermouth which combines wormword, lemon, anise, gentian & white wine from Provence (Ugni Blanc, Grenache Blanc, Vermentino & Clairette).

Colour: Light green with hints of yellow & brown. Nose: Complex & subtle with fresh notes of wormwood, gentian & spices. Mouth: A rich & powerful attack of wormwood followed by sweet, fruity, gentian spicey notes.

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In a gift box with absinthe spoon & serving instructions. Absente '55', made with the same ingredients as the best Absinthes of ' La Belle Epoque', was the first of its kind to be legalised in France where it has been produced since 1915. This liquor is prepared from an infusion & essence of absinthe herbs (1, 5 %), lemon balm & mint spirits, cane sugar & alcohol. In 1830, officers used to advise soldiers in Algeria who were not feeling well to add a few drops of Absinthe liqueur to the more-or-less pure water they were given to drink. But soldiers & officers alike preferred to increase the dose, & this beneficial liqueur also cured homesickness. & so abinthism was thus created under the African sun, & the medication became a source of inebriety. But anti-drinking campaigns sprouted up nearly everywhere in Europe, & their main target was Absinthe. Belgium banned it in 1906 & Switzerland followed suit in 1910. France simply levied a tax on it. But on January 7, 1915, Poincar confirmed these various measures; on March 4, he extended them to various limitations that applied to bars, & eventually there was a total ban on Absinthe. ...