Nardini's Riserva is a grappa that is aged for five years in Slavonian oak barrels. This softens the grappa and slightly sweetens it, due to the natural sugars in the wood. This has notes of apples and honey and is considered by many to be reminiscent of a lowland malt in style.
The old presentation of KWV's 20 year old brandy. A South African brandy from the Cape, pot-distilled from wines made with the traditional grape varieties and aged for at least twenty years before bottling.
This unique Spanish brandy is aged, like a sherry, in a solera made from casks that previously held fine Pedro Ximinez and Oloroso sherries, imparting an incredible richness & complexity to the spirit.
Del Maguey Crema de Mezcal is made with 80% mezcal from San Luis Del Rio, mixed with 20% pure agave syrup, so expect it to be quite sweet. As the bottle proudly proclaims, "For women only...and a few strong men".
Domenis Nera is the biggest-selling grappa from the Domenis distillery, and it's easy to see why - a flurry of classical grappa flavours, impeccably constructed on a delicious creamy mouthfeel - this is a revelation.
A bottle of Metaxa's Grande Fine Brandy, presented in a delightful decanter shaped bottle. Containing eaux-de-vie of between 8 and 15 years of age, this expression has a silky-smooth texture and excellent balance between fruit and wood.
A half bottle of Nardini's 15 year old Grappa Riserva. This was launched in 2004 for the 225th anniversary of Nardini's foundation. Aged for in Slovonian oak, it is complex and intense, yet soft. Nardini suggest this is a great post-prandial grappa which combines extremely well with strong dark cigars.
Lepanto is the only brandy to be distilled in the city of Jerez. Established in 1886, the company's brandies are all made from Palomino grapes and aged for 15 years, the difference being the cask used. The Solera Gran Reserva is matured in Fino casks, leading to a dry and elegant delicious brandy.
The 2013 edition of Aalborg's special yearly Jule akvavit, the 32nd such limited edition celebrating the yule-tide season. Produced from a recipe that hasn't changed for over a century, this is best served chilled.