The flavours are tight, fine & dry & show schisty minerality & bright lime zest flavours. It has the complexity & intensity that you‘d expect: precise, detailed & clearly focused. The wine has an appealing softness, with impeccable balance on its vibrant, zingy, dry finish. ...

The remarkable consistency of Jeff Grosset's style continues. Showing youthful tautness, extreme coiled steeliness & pristine varietal character with tightness of structure & zingy minerally acidity. The palate has a restrained savouriness, a hint of lime blossom, intense & ultra-concentrated schisty, sea shell minerally flavours that are pure, long & deep, tight steely structure, & a long taut finish that lingers dry & satisfying. Limited stock, 2015 vintage coming soon. ...

The 2011 has wonderful, ethereal aromatics, fragrant lemongrass & freshly squeezed lime, intense lime pith & pure lemony flavours with some wet pebble minerals notes, a mid-palate fleshiness before its tight, lean structure follows through to a cleansing minerally finish that is slatey, powerfully focused & piercingly long. ...

The 2011 has wonderful, ethereal aromatics, fragrant lemongrass & freshly squeezed lime, intense lime pith & pure lemony flavours with some wet pebble minerals notes, a mid-palate fleshiness before its tight, lean structure follows through to a cleansing minerally finish that is slatey, powerfully focused & piercingly long. ...

Created in 1922, this top fermented beer is the source of the Brasserie Duycks great renown. With 7.5% alcohol by volume, this unpasteurized beer is made with 3 different types of malt produced from French barley, & 3 varieties of hops grown in Alsace. It is the torrefied malt that gives it its attractive amber glow & many-hued aroma. With a maltier & more rugged taste than classic beers, Jenlain is best drunk at between 6 & 8 degrees centigrade. Its generous taste lingers pleasantly in the mouth while its malty, autumnal bouquet, floral note & hints of caramel, stewed prunes & lightly toasted malt make it an ideal ingredient in many dishes. It was awarded the Diploma of Merit & National Prestige in 1993 by the Comite de France & the Comite du Bon Gout Francais, & recently won a Bronze Metal at the 2004 Agricultural Show. ...

Pine & lavender notes from Italian juniper rightly lead both the nose & palate of this traditionally styled gin. Coriander adds notes of ginger & sage, while orris root imparts subtle hints of parma violet. Sweet almond, liquorice & angelica soften & smooth while also adding further complexity to the flavour. Unlike so many gins these days, Bermondsey Gin is made to a very traditional London style. It is a true London distilled dry gin made only using the botanicals found in gins from the 1800s. Bermondsey Gin does not include cucumber, rose, grains of paradise or any of the other weird & wonderful botanicals introduced to gin making over the past couple of decades. Bermondsey gin is simply excellent, traditionally styled London distilled dry gin. Bermondsey Gin is the result of one man's experience & his dream of making his own gin. Back in 2001, Christian Jensen's banking job led to his living in Tokyo for a couple of years. One night after a particularly hard day at the bank he stumbled upon one of Tokyo's legendary hidden bars. Set in a high-rise building this tiny establishment comprised of one small, dimly lit room with an ancient plank that stood as the bar. The old man that stood behind it introduced himself as Oda-san, & said, you look like you could use a drink. He set a crystal tumbler containing a clear liquid, garnished with a lime peel in front of Christian & explained that it was a Naked Martini made with pure gin from your city, London, nothing more. The drink buzzed with flavours & over the following months Christian stopped at Oda-san's place almost nightly for the same elixir. Then one night, as Christian stopped in to say farewell to Oda-san, he handed him a gift; a bottle of gin, the label almost completely worn way except for 'don Gin. Take this, Oda-san said. The last bottle, the soul of London & its gin. He paused with longing, no one makes this anymore, & once it's gone... & his voice trailed off. Over the course of the following year, not a day went by without Christian thinking about Oda-san & the amazing gin. So started one man's quest to recreate the flavour of that authentic 19th century London dry gin. ...

Although Jensen's Old Tom is a faithful reproduction of an 1840s recipe, it is unique on the modern day gin market in that it is unsweetened, & in fact Christian Jensen found historical evidence that this is the most accurate recreation of the Old Toms that were being used in cocktail making in the 1800s. It is rooty, intensely complex & a fantastic base for many a cocktail, as well as making a divine gin & tonic! ...

The bouquet is intense, ample & elegant with a hint of honey & wild flowers. Dry & smooth on the palate with good balance & an exceptionally long finish. Sublime with one of the following: roast turkey with hazelnut stuffing & a white wine gravy, citrus tarragon braised chicken or fried fish with Moroccan-style herb & Chardonnay sauce. ...

An intense, ample & elegant nose with a hint of honey & wildflowers. Dry & smooth on the palate with good balance & an exceptionally long finish. Sublime with one of the following: roast turkey with hazelnut stuffing & a white wine gravy, citrus tarragon braised chicken or fried fish with a Moroccan-style herb & Chardonnay sauce. ...

The bouquet is intense, ample & elegant with a hint of honey & wild flowers. Dry & smooth on the palate with good balance & an exceptionally long finish. Sublime with one of the following: roast turkey with hazelnut stuffing & a white wine gravy, citrus tarragon braised chicken or fried fish with Moroccan-style herb & Chardonnay sauce. Wine ageing potential: 8-10 years. ...