A bottle of Williams & Humbert's excellent dry Fino sherry. Made entirely from Palomino grapes which are aged in a solera system for at least five years before bottling. This is best served very cold with seafood or on its own as an aperitif.
A cream sherry from the bodega of Williams & Humbert, sweetening dry Oloroso made from Palomino grapes with Pedro Ximenez for a rich and sweet wine. Aged in a solera system for at least six years prior to bottling.
A beautiful Palo Cortado sherry from Gonzalez Byass. Produced from Amontillado sherry, this ages for 12 years before bottling to give a lightly sweet and nutty wine. Excellent drunk chilled as either an aperitif or as an accompaniment to food.
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 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.
A half bottle of sweet Moscatel Soleado from Gutierrez Colosia. A rich, yet not sticky, style of sherry, this will pair well with chocolate based desserts or could even be used as an alcoholic ice cream sauce.
A half bottle of Guttierez Colosia's El Puerta OPedro Ximenez. The ultimate in dessert sherry, single varietal Pedro Ximenez wines are great matched with chocolate based desserts or poured over ice cream as an alcoholic sauce.
The fifth release of Tio Pepe's En Rama Fino. The batch is made by taking sherry from the middle of the cask of Tio Pepe and bottling it unfiltered and unclarified, as if it was being drunk directly from the barrel. The freshest way to drink fino sherry.