Brandies

Fresh apple flavors and aromas, a blend of two to three year old Calvados, distilled in traditional Calvados copper stills and then aged in 300L to 400L french oak barrels. The apples remained raw for a calvados both subtle and airy with a beautiful acidity. Serve straight up, on the rocks or in a variety of cocktails.

Light, golden amber colours, clean and round with nutty sherried notes and burnt sugar on the nose. Light and fruity with oranges, raisins and a touch of coffee on the palate. Finishes with a bite of spirit and some lingering sweetness.

Freshly harvested pomace is distilled following the proprietary "Tosolini" method. Only the best Merlot grapes are selected from the Friulian area. The result is a very balanced grappa with intense notes of underwood with a striking raspberry notes. Fresh aftertaste with a pleasantly harmonious fruity flavour.

Madeira is a fortified wine that depends upon heat and evaporation to createconsistent long lasting styles. The must is fortified, either to arrest fermentation for a Malmsey or a Bual, or later in the fermentation process, in the case of Sercial or Verdelho before undergoing its own very special maturation.

Gentle and fruity, with subtly sweet banana and ripe berry notes complemented by delicate citrus touches – lemon and lime.

Intense, slightly musky aroma with a touch of honey and blossom. Some high tones and a little mint. Quite zingy on the palate with violets, followed by a delicate clean and persistent grapy finish.

While "Calvados Pays d'Auge" needs to undergo lengthy ageing in oak casks to reach full maturity, Calvados from the Domfrontais region, whose range of flavours is dominated by prominent fruit notes, can be enjoyed young.

Pungent and aromatic on the nose, with honeysuckle and rose petals joined by ripe tropical fruit – mango and papaya. Intense and fruity on the palate, with the tropical fruit from the nose complemented by bitter walnuts and sweet raisins.

Soft but lingering, with fruit slowly fading to leave a oily walnut and gentle spice.

With a floral nose and notes of wood, spice and honey, this crisp, full-bodied 'Agricola' grappa is made at a higher strength (50% ABV versus 40%.)

Robust nose with prune and plum, vanilla; on the tongue, earthy notes of oak, violets, ginger. Rich and balanced with a clean, elegant finish.

It is perfect neat, as an after-dinner drink, or in cocktails such as a twist on Manhattan or Vieux Carré.

From Domaines Francis Abécassis, a cognac which is gold colour with amber highlights. The first smell presents woody vanilla notes. It evolves to scents of fresh fruits, white blossom and honey. The mouth reveals lots of suppleness and indulgence with fruity and vanilla flavours.

Double distilled and aged in small 225-litre casks, Calvados VSOP offers rich aromas of ripe apple, sensuous fruit flavours,  a full body and refined character.

Rich notes of dried plums, light toffee and vanilla on the nose. An initial burst of dry oaky tannins followed by a little spice, with a dry spirity finish.

From Domaines Francis Abécassis, a VSOP with golden colour and deep amber highlights. The nose gives lovely aromas of subtly spiced wood, brioche cake and cinnamon. In the mouth, there is a harmonious association of fruit and wood aromas. Its delicate finish gradually ends on notes of fruit jellies and spices.

Rich & complex, with vanilla and butterscotch on the nose and a palate reminiscent of baked, caramelised apples with buttery, nutty spices. Smooth, round and lingering on the finish. Aged 10 years in small, French oak barrels. 

Savour neat, as an after-drink, or on the rocks.

Intense and soft on the nose with notes of toasted oak and liquorice, vanilla sugar, and white fresh fruit. On tasting, the first sensation is sweet and soft with notes of apple juicy. Aged 5 years on oak barrels. 

Ragnaud Sabourin #10 is aged ten years in oak casks vs 4 years by law making it one of the smoothest VSOP Cognacs around. Beautifully soft and mellow, silky and buttery and slightly tannic with a delicate dried fruit rancio. Flavors of pear, prune, apple give way to notes of toffee and oak with a hint of chocolate.

Very supple on the nose with impressions of vanilla, violets and brioche. 20 years of barrel ageing creates a velvety mouthfeel, with sweet prunes, vanilla, cinamon and a gentle, lingering finish.  

Golden cherry appearance. With a woody nose and hints of truffle, prunes dominate the aromas. A well rounded palate, with prune and vanilla notes. This vintage Armagnac retains its youthful vivacity.

Fully bodied, rich amber in colour, the nose is intensely aromatic and offers dried fig, honey and summer flowers, and opens up on the mouth to butterscotch, chocolate, rancio and smoky vanilla notes, with a long, elegant finish. 

Best enjoyed neat, in a snifter, and very slowly. 

Old gold amber colour. The nose brings notes of spice, liquorice, orange peel and even dried figs. In the mouth, the aromatic strength of this Cognac is exceptional and opens up with notes of hazelnut, walnut, cedar wood then candied fruits. Great length characterises this XO.

Aromas of baked apple, honey, cream, baking spices.  Hints of roasted apple peels & creamy custard in the mouth. Displays plenty of depth for its relatively young age. Long, pure finish.