Blandy’s 10 year old Malmsey is fined and does not require decanting. It is a superb accompaniment to dessert dishes, especially fruit, cakes, rich chocolate puddings and cheeses. It has been bottled ready for drinking and will keep for several months after opening.
“The non-vintage 10-Year-Old Malmsey has an introspective, marmalade, fig and burnt sugar-scented bouquet that gently unfurls in the glass. The palate is very well-balanced, with a viscous entry that lacquers the mouth. The acidity is very well-judged, lending the finish a sense of poise and tension that neatly counterbalances the richness and precocity. This is very well-made.” 90 points (Robert Parker Wine Advocate)
Discarded Spirits are like the Wombles of the spirit world - ‘making good use of the things that we find, things that the everyday folk leave behind’!
Here's what they say about their Cascara Vermouth -
When coffee producers extract a bean from the coffee berry they discard what’s left, the fruit. The fruit is called Cascara, it’s deep red in colour, rich and fruity in flavour. In other words, the perfect heart of our unique sweet vermouth. What others have wasted, we have welcomed and made our distinguishing feature.
On the nose, Discarded Sweet Cascara Vermouth is deep, rich and aromatic with an easy natural warmth. The taste is full and sweet, the indulgent fruity notes merge with the characteristic bitter notes of Vermouth which dominate the clean, lingering finish.
Best served straight over ice, long with tonic for instant refreshment. For an interesting new dimension in a classic mix in a Negroni, Boulevardier or a Manhattan cocktail.
Cultivated, harvested, vinified, elaborated, aged and bottled at the Chateau.
Grape varieties : 60% Merlot and 40% Cabernet Sauvignon.
Patiently aged at least five years in 225 L French oak casks.
Tasting notes of the Winemaker :
Beautiful amber color with golden tints, it offers a powerful aromatic nose, with subtle hints of ripe yellow fruits like apricot, honey and raisins, spice and flowers, oranges !
It is pleasantly sweet and refreshing with a great harmony between grape flavours and Cognac aromas.
Intense, elegant and distinguished, this Pineau is the inimitable meeting of roundness and elegance that makes it one of the most famous ambassadors of its appellation.
Always served chilled, the Pineau d’Orignac is not only delicious as an aperitif ; it is also excellent with meals and desserts and very good with cheese too.
- Yvan Meyer (Vinificateur and Oenologist)
The original recipe of Giulio Cocchi calls for the use of herbs such as Cinchona and rhubarb which lightly colour of brown the beautiful clear wine. In order to emphasize its amber tone, the addition of sugar browned on fire emphasizes its amber tone, giving together with colour also a special note to the taste. crunchy and cotton candy able to round all the bitter tastes without using vanilla.
A thrilling vermouth, rich in sensations. among the herbs and the aromatizing spices, Artemisia and citrus are the protagonists with their balanced bitter and citrusy notes which characterize Cocchi style.
A rich taste with vibrant notes of cocoa and bitter orange. From the infusion of some noble and balsamic woods, we have in the end light aromas of camphor and rosemary notes. Among the minor ingredients, herbs and woods with unique perfumes such as sandal, musk, myrrh and nutmeg.
Colours, aromas, flavours and … properties! The Fernet-Branca recipe is a special journey through the 27 herbs, roots and spices of its special secret and one of a kind formula.
Every single herb represents a distinct universe, experience and discovery.
MARTINI Extra Dry’s rare woods, herbs, citrus and raspberry extracts are the pillar of the 20th century’s defining drink: the Dry Martini cocktail. First introduced on New Year’s Day 1900, after 10 years of development by Luigi Rossi’s sons, MARTINI Extra Dry has at its heart the violet-scented tartness of Florentine Orris – iris roots grown for three years before being sun-dried.
The original MARTINI, and our first love. When Luigi Rossi blended local botanicals to craft this scarlet-hued vermouth, he created an indisputable icon. While the exact recipe remains a closely guarded secret, this sweet vermouth’s intensely herbal character is the result of blending carefully chosen wines with a complex selection of Italian herbs, including sage, savory and dittany, and bitter-sweet exotic woods.
The rich amber hue of PIMM'S No. 1 comes from infusing lots of lovely gin with herbal botanicals, caramelised orange and delicate spices. We could go on about the layers of flavours and that, but it’s probably better if you start drinking it while internetting.Pimm's
The story goes that on 19 April 1870 , a stockbroker, caught up in a discussion with colleagues whilst in the Carpano wine shop about the increase in share prices on that day – one and a half points – ordered his usual Carpano vermouth but asked for the barman to add half a measure of bitter, using the regional expression “Punt e Mes”. The drink immediately became popular as an aperitif before lunch, as recalled by the barman of the time Maurizio Boeris
Punt e Mes has a golden orange color with topaz tones, herby aromas and dark red, black dahlia with vermilion shades. The initial taste is one of sweetness, characterised by an intriguing accent of orange. This is followed by the characteristically bitter taste of the quina and ends on a sweet note.