A dark mahogany coloured, sweet Oloroso sherry, great when chilled or even served with a block of ice. Made from a blend of Palomino, Pedro Ximenez and Muscatel, which is aged in a solera system for at least four years.
A balanced ume liqueur from Choya. Ume is often mistaken for plum, although they are not the same. The ume fruits contain higher acidity than plums, specifically citric acid. This is a refreshing umeshu.
A young, fresh and fruity ruby port from Ramos Pinto. Uncomplicated class from a terrific producer. Aged for 3 years in large wooden vats, this blend of Touriga Franca and Tinta Barroca is best enjoyed at room temperature with red fruit desserts.
A bottle of Pellegrino's Marsala Fine. Made from a selection of Sicilian native grapes, the term 'fine' indicates minimum ageing, usually a year or less. This is traditionally served as an aperitif between the starter and main courses of a meal.
A medium amontillado from Williams & Humbert, aged for at least 6 years in their solera. A combination of Palomino and Pedro Ximinez grapes give this a rounded combination of a nutty body with sweet dried fruit richness.
Niigata Star is a sake produced by the Koshinohana Shochu Company. Fruity with notes of apple, pear and grapefruit make this a very enjoyable sake and that's before we get on to the edible gold flakes in the bottle...
From the Portugese island of Madeira comes this delightful aged dry wine from Blandy's, the region's top producer. Bottled at 3 years of age, this is made using Tinta Negra Mole grapes. This works equally well as an aperitif on its own, or with creamy or fish based dishes.
A bottle of Graham's Late Bottled Vintage Port from the excellent 2007 vintage. Displaying the house style of concentrated fruit with added spiciness, but intended to be approachable at a younger age than it's vintage counterpart.
A textbook tawny port from top producer Cockburn's. At a handy half-bottle size this is perfect for a post-Christmas-pud tipple when the cheeseboard comes out. A great balance of dark fruity flavours and velvety oak tannins.
Part of Blandy's 'Dukes' range, this Cumberland is a medium rich madeira that has undergone 3 months of heating and cooling, to simulate the effects of a sea voyage, before being finished in American oak casks.