A cream sherry. Golden dark. Full bodied with a long finish. Reminders of well-ripened fruit & fine wood. The estimated period of ageing is 8 years. All the grapes are from vineyards owned by Gonzalez Byass in the Jerez Superior area. Consume preferably within a year. Serve at room temperature. 16 degrees C. Serve in a small tulip shaped glass to half the capacity, to fully appreciate its delicate aroma. It is the perfect for drinking an any time of the day. ...

Solera 1847 presents a dark & intense mahogany colour as a result of the Pedro Ximinez. Aromas of raisins, vanilla & wood. On the palate, Solera 1847 is velvety with sweet notes of figs, raisins & touches of caramel & wood with a slight nuttiness on the finish. Serve as an aperitif & with desserts. Best served in a glass with ice. ...

An amontillado fino sherry. Pale golden. Smooth & full on the palate. Pungent, distinctive flor aroma with slight wooden notes. The estimated period of ageing is some 7 years. All the grapes are from vineyards owned by Gonzalez Byas in the Jerz Superior zone. Consume preferably within a year. Serve cold. Optimum temperature 6/14 degrees C. Serve in a small tulip shaped glass to half the capacity, to full appreciate its delicate aroma. Goes especially well with cured ham cheese, almonds, olives. It is excellent with all kind of red meat or game. ...

A Fino (dry) sherry. Pale gold. Crisp, fresh, clean, very dry & fragrant. Pungent, distinctive flor aroma. The estimated period of ageing is some 5 years. All the grapes are from vineyards owned by Gonzalez Byass in the Jerez Superior zone. As with all wine elaborated from white grapes, it is best consumed within a year. Serve chilled. Optimum temperature 4/10 degrees C. Serve in a small tulip shaped glass to half the capacity, to full appreciate its delicate aroma. Accompanies any type of aperitif (olives, cheese, nuts, etc.) & goes especially well with shellfish or seafood. It is excelent with ice or as a long drink with tonic. One may say that Tio Pepe Fino came into being for the first time on our 601 hectares of 'albariza' (lime earth) vineyards located on the outskirts of the city, on the exceptional 'pagos' (plots) of the Jerez Superior area. About the first week in September, the Palomino strain used to make sherry is ready to be hand picked & placed in 15kg boxes intended to prevent breakage of the grapes during transport which would set off uncontrolled fermentation, all of these harvesting tasks last about 20 days, during which the reception & vinification plant at ' Las Copas', with capacity to receive one million kilos of grapes per day, swarms with activity. Once in the press, the grape is pressed several times, but only the first ones, that is to say, the softest, most delicate & least intense, will give the ' Yema Must' used to prepare Tio Pepe. Then fermentation begins in stainless steel tanks at a controlled temperature, through which the must will become wine of 12 degree to 13 degree alcohol content. After racking (separation of the sediments, or lees, in the wine), the classification operation is performed by organoleptic analysis; their overseer tastes the wines & an analysis is performed at the laboratory to determine which wines will become finos & which will become olorosos. Those that pass the strict examination we require for our fino Tio Pepe will be fortified by adding wine spirits up to 15 degrees, thus obtaining 'sobretablas Fino', which will lie in American oak casks for a year. The rest of the must will be fortified up to 18 degrees, thus becoming 'sobretablas oloroso'. A year later, a second classification is performed to decide which way these wines will go, the finos remaining at 15 degrees & the olorosos at 18 degrees. That is when the traditional Jerez process of ' Solera y Criaderas' aging begins. ...

Inspired by visits to English country pubs, Honker's Ale combines a fruity hop aroma with a rich malt middle to create a perfectly balanced beer. Immensely drinkable, Honker's Ale is not only the beer you can trust, but one you'll look forward to time & again.

Colour: Golden Sunset. Hops: Styrian Golding. Malts: 2 Row, Caramel, Wheat, Roasted Barley.

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Goose Island IPA recalls a time when ales shipped from England to India were highly hopped to preserve their distinct taste during the long journey. The result, quite simply a hop lover's dream. & this classic ale adds a fruity aroma, set off by a dry malt middle, to ensure that the long hop finish is one you'll remember.

Colour: Bourbon. Hops: Styrian, Fuggle, Cascade, Centennial. Malts: Pale.

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Goose Island IPA recalls a time when ales shipped from England to India were highly hopped to preserve their distinct taste during the long journey. The result, quite simply a hop lover's dream. & this classic ale adds a fruity aroma, set off by a dry malt middle, to ensure that the long hop finish is one you'll remember.

Colour: Bourbon. Hops: Styrian, Fuggle, Cascade, Centennial. Malts: Pale.

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Wild in character, with a slightly fruity aroma & a spicy yeast flavour that is as unique as it is satisfying
- Matilda is an
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Made using only the finest distilled botanicals, just like the original Gordon's London Dry Gin, Gordon's 0.0% provides the bold, juniper led character you'd expect from Gordon's. The perfect alcohol-free alternative to your usual choice of Gordon's & tonic. ...

Refreshing Gordons London Dry gin is combined with the delicate taste of elderflower for a delicious twist on a great British classic. The innovative new blend is ideal for enjoying with friends all-year round, & is best served with tonic & ice. Add two strawberry halves to the mix to bring out its delicate taste. ...