Very dense ruby with brooding opaque heart: tightly knit complexity reveals beautiful layers of black currant, spiced plum, blackberry & violets: firm, velvety tannins & cedary oak flavours adds depth & substance to the plush layers of fruit: exciting & stylish with great focus & purity permeating this black beauty. Gold medal at IWSC, London, 2012. ...

Distinctive by powerful agave flavours, which are accompanied by chocolate, tobacco & coffee notes. Matured for 2 years in American Oak cask with a bottle is inspired by the Nicaraguan Day of the Dead traditions. Apart from the standard traditions of shrine building & gift-giving, things are taken a step further & rather than going home after the graveside celebrations, many people stay & sleep in the graveyard. They believe that this act re-enforces the emotional connection between them & the deceased. ...

Initially sweet but is quickly followed with a peppery spice. Silky & delicate, leaving a sachet of spices on the palate. This particular skull represents a particularly macabre Bolivian tradition of the Day of the Dead celebration. Actual skulls of their loved ones are kept & brought out on November 8th of each year. After taking the skull to the cemetery, the skull is fed & given cigarettes & tequila. They believe that this act immortalizes the dead who, in turn, help to protect the living from evil spirits. ...

Kah Tequila gift Set

Includes::, Blanco, Reposado & Anejo. Anejo: Aromas of coffee, chocolate & tobacco

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This ultra smooth 110 proof tequila slips slowly down the walls of the glass demonstrating its powerful personality. Full body, intense full agave flavour. Aged for ten months in French limousine casks, where it acquires subtle hints of vanilla & caramel. ...

This coffee liqueur has a lengthy journey to your glass: it uses coffee beans grown in Mexico, shipped to Denmark by distillers Heering, & then shipped on to the USA. There & elsewhere, it is one of the most popular of all the liqueurs. Its profile was helped by the invention of the 1950's Sombrero cocktail consisting of kahlua & milk, which established the trend for drinking Kahlua with cold milk. ...

Golden in colour with green hues. On the nose there are notes of green apple, pear & nuances of tropical fruit. It is soft on the palate with balanced acidity & a bright, refreshing finish. ...

The Malbec Reserve has an intense ruby red colour. Fruity aromas intermingle with wildflowers & blackberries, accompanied by notes of coffee & chocolate from the oak ageing. The palate is smooth, with well-balanced acidity, round & elegant tannins & a medium-long finish. 96% Malbec, 4% Cabernet Sauvignon. ...

This wine is deep ruby red in colour, with violet tones & a wonderful display of rich aromas. The nose is enticing & spicy with floral notes. The palate is structured with soft tannins that lead to a finish that is fresh, complex & long, with notes of blueberry & blackberry. The fruit for the Malbec Ultra was sourced from the Uco Valley. Variations in altitude & soil type result in grapes with distinct characteristics that give unique & highly complex wines. Grapes are sourced from three separate vineyards, at different altitudes: Vista Flores at 1, 400 metres above sea level, Gualtallary at 1, 300 metres above sea level, & Altamira at 1, 100 metres above sea level. In spite of location & altitude variations, all three soil types are similar: alluvial soil with some sand & silt on top of very rocky layers that provide excellent drainage & ideal conditions to grow highly concentrated grapes. ...

This perfectly balanced spirit is created by steeping a specially selected blend of tea in smooth triple-distilled rye vodka. The recipe is a combination of tea leaves from across Asia
- fresh, aromatic, green Sencha from Japan; smoky, fruity, black Keemun from China; & malty, honeyed Assam from India
- combined with natural bergamot & other citrus oils. In keeping with the elegant precision of a Japanese tea ceremony, the time & temperature of infusion are calibrated to produce a drink with remarkably complex but harmonious flavours. Serve on ice with bitter lemon or serve warm to let the teas aroma fully unfold.

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