Stone fruit & citrus notes dominate the nose, continuing onto the palate. Restrained & subtle, flavours of lemon zest & grapefruit have an underlying biscuity note. There is also intensity & weight to the palate, held in check by a seam of crisp acid that keeps it fresh & tight. 100% Chardonnay. ...

Limited stock. Jim Murray describes Sheep Dip in his 2006 Whisky Bible as Young & sprightly like a new-born lamb, this enjoys a fresh, mouthwatering grassy style with a touch of spice. Maligned by some but to me a clever accomplished vatting of alluring complexity. Much mythology has grown up around whisky but in reality a great whisky does not have to be the product of one distillery nor should its age be a measure of quality. Richard Paterson, Scotland's renowned & only third generation master blender created the Sheep Dip vatting by marrying together several single malt whiskies. The whiskies are aged between eight & twelve years in quality first fill wood, each adding unique characteristics to produce an exceptional product. Sheep Dip despite its iconoclastic name is a genuinely great whisky. The name came about because British farmers have long referred to whisky as Sheep Dip. There was a time when farmers distilled their own 'home-made' whisky & in order to avoid paying taxes to the revenue man hid the whisky in barrels marked Sheep Dip. Farmers' merchants continued this tradition by entering cases of whisky as Sheep dip on farmers' bills & so 'pulling the wool' over the farmers wives eyes.

Colour: Rich, golden copper highlights. Nose:n Delicate & refined. Soft sensual floral notes arise in perfect harmony supported by an attractive array of complex fruit flavours. Melon, pear & orange with a hint of almonds conclude this profusion of charming nuances. Taste: Finesse & elegance gives way to a majestic assertion of pure malty flavours drawn from the four distilling regions of Scotl&. Each area forges & makes its own inimitable contribution to this outstanding pure malt
- the main accent being expressed from the Highlands & Speyside Valleys.


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Colour: Rich, golden copper highlights. Nose:n Delicate & refined. Soft sensual floral notes arise in perfect harmony
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Jim Murray describes Sheep Dip in his 2006 Whisky Bible as Young & sprightly like a new-born lamb, this enjoys a fresh, mouthwatering grassy style with a touch of spice. Maligned by some but to me a clever accomplished vatting of alluring complexity. Much mythology has grown up around whisky but in reality a great whisky does not have to be the product of one distillery nor should its age be a measure of quality. Richard Paterson, Scotland's renowned & only third generation master blender created the Sheep Dip vatting by marrying together several single malt whiskies. The whiskies are aged between eight & twelve years in quality first fill wood, each adding unique characteristics to produce an exceptional product. Sheep Dip despite its iconoclastic name is a genuinely great whisky. The name came about because British farmers have long referred to whisky as Sheep Dip. There was a time when farmers distilled their own 'home-made' whisky & in order to avoid paying taxes to the revenue man hid the whisky in barrels marked Sheep Dip. Farmers' merchants continued this tradition by entering cases of whisky as Sheep dip on farmers' bills & so 'pulling the wool' over the farmers wives eyes.

Colour: Rich, golden copper highlights. Nose:n Delicate & refined. Soft sensual floral notes arise in perfect harmony supported by an attractive array of complex fruit flavours. Melon, pear & orange with a hint of almonds conclude this profusion of charming nuances. Taste: Finesse & elegance gives way to a majestic assertion of pure malty flavours drawn from the four distilling regions of Scotl&. Each area forges & makes its own inimitable contribution to this outstanding pure malt
- the main accent being expressed from the Highlands & Speyside Valleys.


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First brewed in 1998 to celebrate Shepherd Neames tercentenary, this copper-bronze, bottle conditioned beauty is an intense yet uniquely intricate offering thrice-hopped during the brewing process. This adds rich resinous notes & spikes of citrus to a moreish strong ale already rife with notes of liquorice, Masala wine, caramel & spicy orange. A frisson of dark fruit freshens the finish. Serve with smoked cheese. Thrice-hopped & bottle conditioned, 1698 is the connoisseurs choice, a beer to be savoured. Originally brewed to celebrate the tercentenary of Britains oldest brewer, 1698 is a characteristically hoppy Kentish ale, & has Protected Geographical Indication, the same unique regional protection afforded to Champagne & Parma Ham. The ale matures naturally in the bottle & can be enjoyed fresh or allowed to settle for a few months to mellow. The natural effervescence produced by bottle-conditioning
- the interaction of yeast & brewing sugars
- gives 1698 fine, champagne-like bubbles that further enhance the fragrance, flavour & overall drinking experience. A silver medal winner in the Taste of Britain Awards, 1698 has been included in the International Beer Challenges Worlds Top 50 Beers & has won a Gold Award from the British Bottlers Institute.

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The dominant character of this premium alem is its generous, fruity flavour, reminiscent of bananas & pears with citrus overtones. A full bodied, nut-brown, nourishing ale with a lingering hoppy finish, an ideal companion to food, or it can serve as a delicious digestive after a meal. ...

The dominant character of this premium alem is its generous, fruity flavour, reminiscent of bananas & pears with citrus overtones. A full bodied, nut-brown, nourishing ale with a lingering hoppy finish, an ideal companion to food, or it can serve as a delicious digestive after a meal. ...

A full-bodied, refreshing, golden lager. Strisselspalt hops picked from the Alsace create a fresh, citrus aroma. Cinque is derived from the Norman-French word five & Shepherds Neame's home town of Faversham is also a member of the confederation of Cinque Ports. The Cinque Ports were formed during 12th century for trade & military purposes. Five grains are used to create a complex flavour with a deep & satisfying mouth feel. ...

Double Stout is based on a coded brewers log that was recently discovered in the brewery archives. The use of the UKs last remaining solid oak mash tuns & East Kent Golding hops bear the hallmarks of a signature brew by Britains oldest brewer. This magnificent example of a classic double stout delivers a velvety-smooth palate of dry, burnt flavours
- complemented by roast, cocoa & coffee notes. Black, creamy & delicious; it is a Shepherd Neame masterpiece.
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Double Stout is based on a coded brewers' log that was recently discovered in the brewery archives. The use of the UK's last remaining solid oak mash tuns & East Kent Golding hops bear the hallmarks of a signature brew by Britain's oldest brewer. This magnificent example of a classic double stout delivers a velvety-smooth palate of dry, burnt flavours
- complemented by roast, cocoa & coffee notes. Black, creamy & delicious; it is a Shepherd Neame masterpiece.
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