Experience Mejor Reposado, crafted using 100% private estate highland blue agave of the highest quality. Reposado is aged 11 months in American oak barrels producing a sweet mellow maple aroma, caramel & citrus notes with an ultra smooth vanilla finish. Enjoy neat, on the rocks or in your favorite cocktail for the ultimate reposado experience. Nose: Caramel, Spice, light oak. Body: Medium Velvet Body. Finish: Cinnamon, Vanilla. ...

Colour: Amber & reddish copper Nose: Spicy tones combined with ginger, honey, toffee & vanilla, plus floral & citrus
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Sambuca is a liquorice flavoured liqueur that derives its flavour from the gentle cold infusion of the elder bush (known in Latin as sambucus). The fruit from the elder bush is steeped in alcohol at very cold temperatures. The flavourful mix is then aged for 4 months & is cut to proof before bottling. ...

Menabrea 1846 is a premium strength lager beer at 4.8%ABV. Addititve free, it is the only Italian lager still brewed using a completely natural 'slow fermentation' process, that makes use of spring water from the Alps & ingredients from the Czech Republic, Germany & France. Unlike mass produced beer, no water is later added to standardise the alcohol content. The results are a testament to eight generations of brewing expertise by the Menabrea family
- a full bodied beer with a light colour & optimum flavour. Awards. Menabrea 1846 has won numerous international awards, the first being the Gold medal Award at the London International Exhibition in 1925, & the most recent being the top prize for two years running at the Chicago International Beer Championships (1997 & 1998), beating such renowned products as Grolsh Premium, Kirin & Heineken. ' Pale yellow appearance. Moderately light bodied. Mild bitterness. Subtly hopped. Reminescent of grains, dried herbs, citrus zest. Crisp, grainy palate with lively carbonation. Refreshing, this needs a good chill. Dry style with good flavour'. (winning entry description)
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Menabrea 1846 is a premium strength lager beer at 4.8%ABV. Addititve free, it is the only Italian lager still brewed using a completely natural slow fermentation process, that makes use of spring water from the Alps & ingredients from the Czech Republic, Germany & France. Unlike mass produced beer, no water is later added to standardise the alcohol content. The results are a testament to eight generations of brewing expertise by the Menabrea family
- a full bodied beer with a light colour & optimum flavour. Awards. Menabrea 1846 has won numerous international awards, the first being the Gold medal Award at the London International Exhibition in 1925, & the most recent being the top prize for two years running at the Chicago International Beer Championships (1997 & 1998), beating such renowned products as Grolsh Premium, Kirin & Heineken. Pale yellow appearance. Moderately light bodied. Mild bitterness. Subtly hopped. Reminescent of grains, dried herbs, citrus zest. Crisp, grainy palate with lively carbonation. Refreshing, this needs a good chill. Dry style with good flavour. (winning entry description)
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Mendels Malbec is the original wine from the estate & the most authentic expression of the terroir. Planted in 1928 & perfectly ...

Mentzendorff Kummel has, since 1823, experienced a remarkable history. It all starts & revolved about an old Manor House, called Allasch, in Livonia about 40 kilometres from the Baltic Port of Riga. The Barons passed on old family recipe according to which they made for the enjoyment of their friends a Kummel Liqueur called Allasch Kummel. An export firm in Riga, named Mentzendorff suggested to the Barons that they should make the Kummel for export. Other European Liqueur manufacturers began to imitate the liqueur & closely copied the label, without succeeding however to match the genuine 'finesse' of the original Mentzendorff Kummel. Nowdays, the Allasch Kummel is known under Mentzendorff Kummel. It is produced at Saumur, in France, by the oldest distillery in the Loire Valley, Combier distillery which was founded in 1834. Lucas Bols is believed to have produced the first Kummel in the 1570's, around the time he began making gin. Made using cumin, a relative of the caraway seed, & the fiery qualities this spice brings to cooking gives an extra edge. Having originated in the region, kummel production has stuck stubbornly to north-western Europe & through the Baltic States & to Scandinavia. If your guests refuse to leave, uncork a magnificent magnum of Mentzendorff Kummel. This will ease the digestion of even the heartiest meals while keeping the party going indefinitely. Johnny Ray The Telegraph 29 November 2008. ...

Mentzendorff Kummel has, since 1823, experienced a remarkable history. It all starts & revolved about an old Manor House, called Allasch, in Livonia about 40 kilometres from the Baltic Port of Riga. The Barons passed on old family recipe according to which they made for the enjoyment of their friends a Kummel Liqueur called Allasch Kummel. An export firm in Riga, named Mentzendorff suggested to the Barons that they should make the Kummel for export. Other European Liqueur manufacturers began to imitate the liqueur & closely copied the label, without succeeding however to match the genuine 'finesse' of the original Mentzendorff Kummel. Nowdays, the Allasch Kummel is known under Mentzendorff Kummel. It is produced at Saumur, in France, by the oldest distillery in the Loire Valley, Combier distillery which was founded in 1834. Lucas Bols is believed to have produced the first Kummel in the 1570's, around the time he began making gin. Made using cumin, a relative of the caraway seed, & the fiery qualities this spice brings to cooking gives an extra edge. Having originated in the region, kummel production has stuck stubbornly to north-western Europe & through the Baltic States & to Scandinavia. If your guests refuse to leave, uncork a magnificent magnum of Mentzendorff Kummel. This will ease the digestion of even the heartiest meals while keeping the party going indefinitely. Johnny Ray The Telegraph 29 November 2008. ...

The impression of sweetness on the finish of this champagne appeals to those who do not like their champagne too dry. Its release after two years of maturity also helps the enjoyment of a softer glass of bubbles. Grape: 50% Pinot Noir, 10% Chardonnay, 40% Pinot Meunier. ...

Coffee & Cognac, two after-dinner classics, have been expertly combined to make Merlet C2 coffee liqueur. Merlet parrtnered with coffee experts Maison Merling from La Rochelle to create the perfect blend. ...