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. ...

Over the last twenty five years the work done in the Dow's vineyards & in the Dow's wineries has resulted in constant improvement to the quality of all the house's premium Ports. Nowhere has this investment been more in evidence than in the quality of Dow's Late Bottled Vintage Ports (LBV). Dow's LBV is full-bodied, rich but perfectly balanced with soft peppery tannins & with a fine acidity that ensure perfect balance on the palate. The classic Dow's dry finish is always present in the house's LBV; it is one of the finest LBV Ports available. Dow's LBV has consistently won more awards that most other LBV Ports on the market & this wine has become recognized around the world as an industry standard for excellence, it is served in countless fine restaurants, on several major international airlines & most importantly it is widely appreciated by consumers in many countries around the world. ...

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. ...

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. ...

Released in the winter of 2009, Dandelion & Burdock Bitters are a unique, h&-crafted cocktail ingredient created by Adam Elmegirab to satisfy the global bar community's growing demand for new & exciting products. Dandelion & Burdock is a traditional British beverage dating back to the 1300s & is believed to have been created by the Italian priest Saint Thomas Aquinas. They were famed for their alleged medicinal properties, like the many cocktail bitters that followed in later years, & were a favourite drink of Adam during his childhood. Referencing a number of Dandelion & Burdock receipts, these bitters attempt to capture their flavour profile in bitters formulae. Compounded using the finest natural botanicals, these bitters are now being used by bartenders around the globe in a number of classic cocktails & original libations such as the Chiapas Old Fashioned, created by Adam Elmegirab for Yatai in 2009. 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... Dandelion root Medicinal uses
- Dandelion roots are commonly used to stimulate appetite, digestion & improvethe function of the liver & kidney & also as an anti-viral agent. Taste
- Malt, honey, toasted bread & muscavado. Burdock root Medicinal uses
- Burdock root contains polyacetylenes that gives the herb its antibacterial andantifungal properties & like Dandelion roots they are commonly used to stimulate appetite, digestion & improve the function of the liver & kidney. Taste
- Slightly sweet, earthy, woody, with notes of smoked tea, dark chocolate & liquorice. Fresh ginger root Medicinal uses
- Ginger root is widely used to prevent & treat nausea & vomiting brought aboutby motion sickness. It is also used to treat migraines, as an anti-inflammatory, to aid digestion & isknown to stimulate saliva. It has also been suggested that ginger root may assist in loweringcholesterol. Taste
- Aromatic, pungent, sweet & spicy. Dried orange peel Medicinal uses
- Whole orange peel contains compounds that lower blood pressure as well as asubtle bitterness that stimulates appetite. Rich in vitamin C it is also recommended in fighting coughs & colds as well as being used as an aromatic & flavour enhancer in medicine. Taste
- Dominant orange & subtle woodiness with a perfumed backbone. Dried lemon peel Medicinal uses
- Lemon peel is recognised as an aromatic & flavour enhancer in medicine. Rich invitamin C it is also recommended in fighting coughs & colds as well as being a stomach tonic insettling flatulence Taste
- Dominant lemon, almost soap-like, with a soft woody finish. Star Anise Medicinal uses
- Star Anise is used in the production of Tamiflu, the only drug known to reduce theseverity of Bird Flu. It also has carminative, stomachic, stimulant & diuretic properties & is used torelieve headaches. Taste
- A subtle sweet combination of licorice, aniseed, fennel & tarragon.











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Originally produced by the Blemmerg Manufacturing Company in Boston during the late 1800s, Orinoco Aromatic Bitters were the bitters selected to feature throughout George Winters book, How to Mix Drinks: The Barkeepers Handbook. In fact, it was a full page advert in this aforementioned tome which inspired their creation & subsequent global launch in 2012. ? Named after one of the longest rivers in South America which run through Colombia & predominantly Venezuela, Orinoco Aromatic Bitters hark back to a bygone era but also embrace modern cocktail culture, giving bartenders the opportunity to recreate former classics but also construct their own. ...

Copper coloured. Wood spice, chamomile & burnt citrus. Initial sweetness followed by predominant chamomile & layers of complex flavour including coriander, raspberry, honey, citrus & pomegranate. Long bittersweet finish with a hint of violet. Overproof spirit & eight botanicals including chamomile, orange peel, lemon peel, coriander seed & orris root. Originally available in the 1800's. Eight botanicals steeped in overproof spirit for no less than two weeks. Diluted to bottling strength with Scottish water. Coloured with caramel. ...