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.
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.