Ruby colour with a red rim. A lovely bouquet of red fruits & spicy aromas. On the palate is full of jammy red fruit & notes of spices, mint & chocolate. Very long & slightly dry finish of spicy mint & black chocolate. Will age well for the next 10 years. It pairs wonderfully with chocolate desserts, such as chocolate mousse, but it can also be enjoyed on its own, providing a memorable moment in the company of good friends. ...

Dow's Crusted Port is a blend of particularly full bodied Ports of very high quality from recent vintages (normally from the two or three harvests immediately preceding the bottling date). These Ports are matured in cask for some 12 to 18 months before being bottled without any fining or filtration. Dow's Crusted Port is then aged for a further three years in bottle in the Dow's cellars prior to being released for sale. This prolonged bottle-ageing gives this Port a superb style & character with the distinctive Dow's dry finish. Dow's Crusted Port is an outstanding wine with which to end a fine lunch or dinner & is ready for drinking when released onto the market, but it will continue to improve in bottle. Vibrant & full of ripe red-berry fruit flavours balanced by rich black chocolate over tones, Dow's Crusted Port is superb value for your money & gives many of the unique flavours of the great bottle matured Vintage Ports at a fraction of the price. Limited Stock. ...

These are the youngest of all the Dow's wood-aged Ports, having been aged on average 3 years in oak casks. These wines are carefully made from the finest grapes in the Douro valley. During the ageing process, the wines are tasted regularly &, when they are considered to be ready, they are blended with all the care of a premium quality Port, but are bottled when ready for immediate consumption. The result is a range of Ports with the fine balance & flavour, worthy of the Dow's name. ...

These are the youngest of all the Dow's wood-aged Ports, having been aged on average 3 years in oak casks. These wines are carefully made from the finest grapes in the Douro valley. During the ageing process, the wines are tasted regularly &, when they are considered to be ready, they are blended with all the care of a premium quality Port, but are bottled when ready for immediate consumption. The result is a range of Ports with the fine balance & flavour, worthy of the Dow's name. ...

These are the youngest of all the Dow's wood-aged Ports, having been aged on average 3 years in oak casks. These wines are carefully made from the finest grapes in the Douro valley. During the ageing process, the wines are tasted regularly &, when they are considered to be ready, they are blended with all the care of a premium quality Port, but are bottled when ready for immediate consumption. The result is a range of Ports with the fine balance & flavour, worthy of the Dow's name. ...

Darker & less fruity than other Ports, Dow's Midnight Port proves to be exceptionally versatile & very good value for your ...

DQ Vodka is probably the smoothest vodka you will ever taste. The modern consumer deserves more than just another good story when they pay £50 for a litre of vodka. They deserve the best product that money can buy; where the luxury is tangible, not abstract. Some of Sweden's Master Distillers have for more than a century created the finest raw spirits in the world, but these have for the most part been blended with inferior spirits to create higher volumes of more affordable vodka. Nordic Spirit is the first Swedish company to release for export limited volumes of an undiluted vodka formula based solely on these finest Swedish raw spirits. The resulting vodka is smoother, subtler yet more complex than any other super-premium vodka. it drinks better at room temperature than most super-premium brands coming straight from the freezer. By presenting this fine vodka in a package that incorporates precious materials that are beautifully engineered DQ aim to give the consumer a rewarding, multi-sensory experience that goes far beyond taste. Imagine a product that is as pleasing to the eye as to the touch as it is on the palate. ...

Aphrodite Bitters are a unique, h&-crafted cocktail ingredient which take their name from the Greek goddess of sexuality & love. Aphrodisiacs are substances that are alleged to increase sexual desire & like many traditional bitters the botanicals selected for this bottling have been chosen for their alleged medicinal qualities, in this case as an aphrodisiac. The finest chocolate, cocoa nibs, ginger root, red chilli, Arabica coffee & ginseng are compounded to create a complex flavour profile with each botanical playing off & enhancing one another. ...

Founded by John G. Boker in 1828, Boker's Bitters gained popularity in New York & around the World as the finest bitters of the Golden Age of mixed drinks. Boker's Bitters were famously the preferred brand of Professor Jerry Thomas & featured throughout his book, ' How to Mix Drinks or The Bon Vivant's Companion', now recognised as the World's first bartender's guide. Despite being unequalled when used in the refined drinks of the bar, the devastating effect of The Volstead Act, commonly referred to as Prohibition, closed the Boker's company in the 1920s. Referencing receipts dating back to 1853, these recreated bitters are compounded using the finest natural herbs & spices & are once again being used globally by bartenders in original libations & classics such as the Japanese Cocktail, Martinez, Manhattan, Crusta & enhanced Cocktail. A note from Dr Adam Elmegirab The growth of the internet has coincided with an increased want for information from bothbartenders & consumers alike. With the release of my Bitters Product Portfolio at thetail-end of 2010, which detailed the production process of my bitters as well as tasting notes, I have had numerous requests for more information on the botanicals I use to compound my bottlings. Having thought long & hard about ways in which I could improve the product knowledge of my bitters I decided it would be a good idea to compile detailed information on all thebotanicals I use so you can understand a little more about ingredients you will have heardof but may never come into contact with, have a better grasp of where the flavour profile comes from, & also gain a deeper knowledge of each botanical's historical & medicinalrelevance. This goes against the philosophy of many bitters producers who wish to remain assecretive as possible, which in my opinion detracts from the full potential of bitters andtheir vast array of uses in both the culinary & cocktail crafts. By releasing thisinformation I feel that bartenders & consumers will be better equipped to use mybottlings to their full potential... Dried orange peel Medicinal uses
- Whole orange peel contains compounds that lower blood pressure & possess asubtle bitterness that stimulates appetite. Rich in vitamin C it is also recommended in fighting coughsand colds as well as being used as an aromatic & flavour enhancer in medicine. Taste
- Dominant orange & subtle woodiness with a perfumed backbone. Quassia bark Medicinal uses
- Quassia is a tonic used to treat malaria & fevers as well as being widely used tostimulate saliva, digestive juices & as a choleretic, bile in the liver. Taste
- Intensely bitter & an astringent bark. Green Cardamom Medicinal uses
- Cardamom seeds are primarily used for indigestion & to treat stomach-aches & cramps. Taste
- Strong & aromatic, subtle citrus, ginger, spice, wood & mint with herbal complexity. Mallow flowers Medicinal uses
- Infused mallow flowers are a popular remedy for coughs & colds. Taste
- Edible flower with a sweet taste similar to marshmallow.







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Complex vanilla, almond, cherry, smoke & cracked peppercorns. Warm baking spice, clove, & tonka with hints of sweet coconut, spicy mace & flamed cinnamon. Long, spiced & bittersweet with toasted almond throughout. ...