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there was Dom Pérignon the brand, before Veuve Clicquot dressed itself in yellow - there was Ruinart. Founded in 1729, it is the oldest established champagne house in the world, and the Blanc de Blancs NV is arguably its most eloquent expression.This is 100% Chardonnay champagne with the kind of quiet confidence that doesn't need to announce itself. Pour it, and the first thing you notice is the mousse - impossibly fine, almost silken, rising in a steady stream through pale gold. Then the aromas arrive: white flowers, lemon zest, a whisper of toasted almond. It smells like a sunny morning in a French patisserie, if that patisserie happened to sit on a chalk hillside in Reims.On the palate, Ruinart Blanc de Blancs is bright and precise - white peach, Amalfi lemon, a thread of minerality that runs through the finish like a chalk line drawn beneath everything. There's a creamy richness that keeps it from being austere, and a length that quietly insists you pay attention. This isn't champagne that shouts for attention — it rewards the drinker who slows down for it. The body is elegant without being thin, the acidity bracing but never harsh. Each sip feels like a conversation that's earned the right to be complex.How to ServeChill to 8 - 10°C. A tulip glass or white wine glass will give the aromatics more room than a narrow flute - Ruinart deserves the space to breathe and develop.Where to Drink ItBentley's, at the oyster bar, which is the natural home for a Blanc de Blancs. The River Cafe on a summer evening. Scott's in Mayfair, with a dressed crab.Food PairingsThis is one of the great food champagnes. Oysters are the classic match - the salinity and the minerality are made for each other. But it's equally brilliant with sushi, ceviche, a simple goat's cheese salad, or grilled lobster. For something unexpected, try it alongside a plate of lightly salted, warm gougères or even delicate white fish preparations.","descriptionHtml","

Before there was Dom Pérignon the brand, before Veuve Clicquot dressed itself in yellow - there was Ruinart. Founded in 1729, it is the oldest established champagne house in the world, and the Blanc de Blancs NV is arguably its most eloquent expression.

This is 100% Chardonnay champagne with the kind of quiet confidence that doesn't need to announce itself. Pour it, and the first thing you notice is the mousse - impossibly fine, almost silken, rising in a steady stream through pale gold. Then the aromas arrive: white flowers, lemon zest, a whisper of toasted almond. It smells like a sunny morning in a French patisserie, if that patisserie happened to sit on a chalk hillside in Reims.

On the palate, Ruinart Blanc de Blancs is bright and precise - white peach, Amalfi lemon, a thread of minerality that runs through the finish like a chalk line drawn beneath everything. There's a creamy richness that keeps it from being austere, and a length that quietly insists you pay attention. This isn't champagne that shouts for attention — it rewards the drinker who slows down for it. The body is elegant without being thin, the acidity bracing but never harsh. Each sip feels like a conversation that's earned the right to be complex.

How to Serve

Chill to 8 - 10°C. A tulip glass or white wine glass will give the aromatics more room than a narrow flute - Ruinart deserves the space to breathe and develop.

Where to Drink It

Bentley's, at the oyster bar, which is the natural home for a Blanc de Blancs. The River Cafe on a summer evening. Scott's in Mayfair, with a dressed crab.

Food Pairings

This is one of the great food champagnes. Oysters are the classic match - the salinity and the minerality are made for each other. But it's equally brilliant with sushi, ceviche, a simple goat's cheese salad, or grilled lobster. For something unexpected, try it alongside a plate of lightly salted, warm gougères or even delicate white fish preparations.

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Veuve Clicquot has been in Reims since 1772, and it was Madame Clicquot herself who worked out riddling — the technique that lets a house make clear, consistent fizz year after year. This is the wine that consistency was built for.It leans on Pinot Noir, usually just over half the blend, with Meunier and Chardonnay filling out the rest and reserve wines from past years lending the house its unmistakable through-line. That Pinot backbone is why Yellow Label drinks bolder and more structured than most non-vintage Champagne — there's real grip here, not just prettiness.Pour it and you get a fine, generous mousse and a pale gold colour. The nose is white peach and orchard fruit with a chalky lift, then brioche, toast and a little almond from time on the lees. The palate follows through: golden apple, pear, a touch of honey, all held taut by bright acidity that keeps everything clean. The finish is dry, long and precise.It's the definition of a versatile Champagne — an aperitif that can just as easily see a meal through. Open it when there's something to celebrate, or simply when a Tuesday needs lifting.How to ServeChill to 8–10°C. Reach for a white-wine glass rather than a flute — the wider bowl lets the fruit and brioche show. Fine as an aperitif or right through dinner.Where to Drink ItScott's in Mayfair, The Wolseley, or J Sheekey.Food PairingsClassic with oysters and shellfish, but the Pinot weight means it also handles roast chicken or a plate of charcuterie with ease.","

Yellow Label is the bottle that taught much of the world what Champagne should taste like. Veuve Clicquot has been in Reims since 1772, and it was Madame Clicquot herself who worked out riddling — the technique that lets a house make clear, consistent fizz year after year. This is the wine that consistency was built for.

It leans on Pinot Noir, usually just over half the blend, with Meunier and Chardonnay filling out the rest and reserve wines from past years lending the house its unmistakable through-line. That Pinot backbone is why Yellow Label drinks bolder and more structured than most non-vintage Champagne — there's real grip here, not just prettiness.

Pour it and you get a fine, generous mousse and a pale gold colour. The nose is white peach and orchard fruit with a chalky lift, then brioche, toast and a little almond from time on the lees. The palate follows through: golden apple, pear, a touch of honey, all held taut by bright acidity that keeps everything clean. The finish is dry, long and precise.

It's the definition of a versatile Champagne — an aperitif that can just as easily see a meal through. Open it when there's something to celebrate, or simply when a Tuesday needs lifting.

How to Serve

Chill to 8–10°C. Reach for a white-wine glass rather than a flute — the wider bowl lets the fruit and brioche show. Fine as an aperitif or right through dinner.

Where to Drink It

Scott's in Mayfair, The Wolseley, or J Sheekey.

Food Pairings

Classic with oysters and shellfish, but the Pinot weight means it also handles roast chicken or a plate of charcuterie with ease.

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When Antinori first aged Sangiovese in French barriques and blended in Cabernet back in the 1970s, it broke every Chianti convention going and had to be sold as a humble table wine — and in doing so it invented the Super Tuscan. Half a century on it is one of Italy's most famous reds, still made from a single hillside vineyard in the Chianti Classico zone and still labelled, almost cheekily, as Toscana IGT.The 2022 is 78% Sangiovese with 18% Cabernet Sauvignon and 4% Cabernet Franc, aged in mostly new French oak for over a year before bottle. It was a drought vintage — the driest in memory — rescued by late-summer rain, and the well-drained Tignanello slope came through with fruit of real concentration.The result is darker and more brooding than usual, yet fresher than a hot year would lead you to expect: ripe black cherry and bramble, blood orange, violet and a streak of graphite. The palate is full and pure, with silky, supple tannins, bright acidity and a long, savoury close. It drinks well already but has decades in it.A benchmark bottle — for a celebration, or to see what the fuss has always been about.How to ServeServe at 17-18°C. Decant one to two hours before serving; it is young and concentrated. A large Bordeaux glass gives it room. Drinking from now well into the 2040s.Where to Drink ItScott's in Mayfair, for a night that warrants it. The River Cafe, where it meets Italian cooking as a peer. Wiltons, for old-school occasion.Food PairingsA dry-aged ribeye, simply grilled, matches its polish and grip. Or venison with juniper if you want to lean into the darker fruit.","

Tignanello is the wine that rewrote the rules. When Antinori first aged Sangiovese in French barriques and blended in Cabernet back in the 1970s, it broke every Chianti convention going and had to be sold as a humble table wine — and in doing so it invented the Super Tuscan. Half a century on it is one of Italy's most famous reds, still made from a single hillside vineyard in the Chianti Classico zone and still labelled, almost cheekily, as Toscana IGT.

The 2022 is 78% Sangiovese with 18% Cabernet Sauvignon and 4% Cabernet Franc, aged in mostly new French oak for over a year before bottle. It was a drought vintage — the driest in memory — rescued by late-summer rain, and the well-drained Tignanello slope came through with fruit of real concentration.

The result is darker and more brooding than usual, yet fresher than a hot year would lead you to expect: ripe black cherry and bramble, blood orange, violet and a streak of graphite. The palate is full and pure, with silky, supple tannins, bright acidity and a long, savoury close. It drinks well already but has decades in it.

A benchmark bottle — for a celebration, or to see what the fuss has always been about.

How to Serve

Serve at 17-18°C. Decant one to two hours before serving; it is young and concentrated. A large Bordeaux glass gives it room. Drinking from now well into the 2040s.

Where to Drink It

Scott's in Mayfair, for a night that warrants it. The River Cafe, where it meets Italian cooking as a peer. Wiltons, for old-school occasion.

Food Pairings

A dry-aged ribeye, simply grilled, matches its polish and grip. Or venison with juniper if you want to lean into the darker fruit.

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Naturaleza Salvaje means wild nature, and Azul y Garanza mean it. This is old-vine Garnacha grown on the edge of the Bardenas Reales, the semi-desert badlands of Navarra, where clay-calcareous soils sit at around 550 metres and the vines have decades behind them. It's a wine shaped by a genuinely wild landscape.

The estate farms organically and works regeneratively, and the cellar follows suit — spontaneous fermentation with indigenous yeasts, then ageing in amphora and neutral old barrels rather than new oak, so nothing gets in the way of the fruit and the place. It's 100% Garnacha, vegan, and about as honest a bottle of Navarran red as you'll find.

Expect a properly wild character: black pepper and a sweep of minty, herbal garrigue on the nose, giving way to raspberry, red cherry and a note of cola. There's a punchy tannic grip underneath, but the wine stays juicy, fresh and balanced at a moderate 13%. It's Garnacha with grit under its fingernails rather than a jammy crowd-pleaser.

Open it when you want personality over polish — a bottle for a lazy weekend and simple, direct food. It rewards drinkers who like a wine that tastes of somewhere specific.

How to Serve

Serve lightly cool, 15 to 16°C, in a standard red glass. A short decant helps the herbal side unwind. Drink over the next few years.

Where to Drink It

Brat in Shoreditch, whose live-fire cooking suits this wild streak. Planque, for the natural-wine faithful. Dandy in Newington Green, all good bottles and honest plates.

Food Pairings

Lamb chops off the grill, charred and pink, are made for it. I'd also happily drink it with a smoky chorizo and butter-bean stew, the pepper in the wine picking up the spice.

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Cloudy Bay more or less wrote the rulebook for Marlborough Sauvignon Blanc, and the 2025 lands as the winery marks forty years of doing it. Four decades in, they still set the standard others chase — and this vintage shows why.

The fruit is mainly from the Wairau Valley, and while the vast majority is fermented cool in tank to keep it crisp and pure, a small fraction (under two percent) went into large oak vats, some on wild yeast. That tiny detail is what gives the wine its extra breadth without ever tipping into oaky.

2025 is a slightly cooler, more restrained take than some flashier vintages. Passion fruit and elderflower on the nose, a direct citrus freshness, and on the palate riper pear and crystalline lime lifted by elegant green notes and a hint of white pepper on the close. It's bracing, precise and beautifully drinkable at 13% alcohol.

This is the safe-hands bottle you bring when you want to please a table — reliable, recognisable and genuinely good. At around £27 it does exactly what it promises. Note it can't go next-day, so plan a little ahead.

How to Serve

Serve well chilled, 7–9°C, in a standard white wine glass. Drink it young and fresh — no need to decant or cellar. Keep the screwcap handy for the fridge.

Where to Drink It

The Wolseley for a bright lunch. J Sheekey with a fruits de mer platter. Scott's when the occasion calls for oysters and a crowd-pleaser.

Food Pairings

Goat's cheese and a green salad is the classic for a reason. I'd also pour it with Thai green curry — the fruit and acid handle the chilli without a fight.

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Not every bottle needs a story about a hillside. Some just need to be cold, dry and genuinely good, and this is one of those. amie is built for the middle of the week — the bottle you open without deciding it is an occasion.

It pours a bright lemon-green. The nose is clean and aromatic in the way good Sauvignon Blanc should be, all cut grass and citrus rather than anything overworked. On the palate the fruit splits between green — gooseberry, lime — and something riper and more tropical behind it, and then the acidity arrives and pulls everything tight. That mouth-watering finish is the whole appeal: it makes you want the next sip, which is more than a lot of £15 whites manage.

There is no oak here and no attempt at complexity it hasn't earned. What you get is a well-made, properly dry, thoroughly refreshing white at a price that means you can keep a couple in the fridge without thinking about it. Buy it by the case and stop agonising over the weeknight white.

How to Serve

Serve it cold, 7-9°C. Straight from the fridge is fine. A standard white wine glass, and drink it within a year or two of buying — this is a wine made to be enjoyed young and fresh.

Where to Drink It

Dandy on Maltby Street for a glass at the bar. Planque in Haggerston if you want something informal. Honestly, though, this one belongs at your own kitchen table.

Food Pairings

Goat's cheese is the classic and it works for a reason — the acidity in the wine and the tang in the cheese meet in the middle. Beyond that, grilled prawns, a herb-heavy salad, or a plate of asparagus when it is in season.

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Whispering Angel is the bottle that changed what people expect rosé to look like. Sacha Lichine bought Château d'Esclans in Provence in 2006 with the stated aim of making serious pink wine, and this cuvée is what took that idea worldwide — pale, bone dry, and everywhere from Mayfair to the Côte d'Azur within a decade.

The colour is the first tell. That barely-there salmon blush comes from very brief contact with the skins and a careful, early pick, not from blending or filtration tricks. Getting it that pale without stripping out the flavour is harder than it looks, which is why so much cheap rosé is either water or sweet.

The nose gives wild strawberry, blood orange and white peach, with a fine mineral thread underneath from the Provençal soils. On the palate it's properly dry with bright, lifted acidity and a little more weight than the pale colour prepares you for. There is texture here. That's the difference between this and the supermarket shelf — it stands up to food rather than disappearing next to it.

Drink the 2025 now, through this summer and next. Rosé this fresh is not a cellaring proposition, and the whole appeal is catching it while the fruit is vivid.

How to Serve

Very cold, 8–10°C, and keep the bottle in ice at the table. Use a proper wine glass rather than a tumbler — there is more here than a tumbler will show you. No decanting.

Where to Drink It

Scott's in Mayfair, where it has been a fixture for years. The River Cafe on a warm day by the river. The Wolseley for lunch when the occasion doesn't need explaining.

Food Pairings

Grilled prawns with garlic and plenty of lemon. A salade niçoise. Or a plate of jamón and a few olives, which is arguably all it ever needed.

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A magnum is a statement of intent. Nobody opens a litre and a half of rosé for a quiet one, which makes this the right format for the wine — Will and Abbie Sandbach's organic Languedoc rosé, made for gardens and long tables rather than careful contemplation.

The blend is Grenache and Cinsault, both certified organic, both classic southern French rosé grapes. Grenache brings the strawberry and the flesh; Cinsault keeps it pale, light and lifted rather than letting it turn heavy. Pressed early and gently, so the colour stays that barely-there Provençal pink and the fruit stays fresh.

In the glass it's citrus and white peach over a dry, clean finish. No sweetness, no confected candy note, nothing trying too hard. It is a properly refreshing wine, which sounds like faint praise until you consider how many rosés fail at exactly that. Vegan, and organic all the way through.

Thirty-three pounds for a magnum works out at good value for a bottle this drinkable, and there's a practical argument too — one magnum on the table beats two bottles going round, and the larger format keeps its temperature far longer in an ice bucket.

How to Serve

Properly cold, 8–10°C, and keep the magnum in ice between pours. Ordinary wine glasses are fine. Drink it in its youth — this is a wine for now, not for the cellar.

Where to Drink It

The River Cafe, outside, in June. Dandy on Maltby Street. Brat in Shoreditch, where a magnum on the table never looks out of place.

Food Pairings

Anything off a barbecue — lamb chops, prawns, courgettes with olive oil and mint. A whole roast chicken eaten with your hands is arguably the ideal.

",{"_19":273},[-5],[2162],{"_1923":2487,"_1925":2488},{"_1850":2453,"_1852":1559},{"_1850":2453,"_1852":1559},{"_1923":2490,"_1925":2491},{"_1850":2455,"_1852":1559},{"_1850":2455,"_1852":1559},{"_1863":2493},[2446],[2495],{"_19":1859,"_1938":2496},[2465],{"_1860":129,"_1861":2498,"_1865":2500},{"_1863":2499},[],{"_1863":2501},[],{"_1863":2503},[2468],{"_17":2505,"_1766":1773,"_1733":1768,"_1762":1769,"_1734":1770},"gid://shopify/Metafield/182285292667204",{"_17":2507,"_1766":27,"_1733":1776,"_1762":1769,"_1734":446},"gid://shopify/Metafield/186643228459332",{"_17":2509,"_1766":1779,"_1733":1780,"_1762":1769,"_1734":2510},"gid://shopify/Metafield/188863431672132","{\"amount\":\"60.0\",\"currency_code\":\"GBP\"}",{"_17":2512,"_1766":1798,"_1733":1776,"_1762":1769,"_1734":2513},"gid://shopify/Metafield/182193381736772","50cl",{"_17":2515,"_1766":1802,"_1733":1776,"_1762":1769,"_1734":1803},"gid://shopify/Metafield/182282532749636",{"_17":2517,"_1766":1806,"_1733":1776,"_1762":1769,"_1734":2518},"gid://shopify/Metafield/182193381638468","2018",{"_17":2520,"_1766":1810,"_1733":1811,"_1762":1769,"_1734":1812},"gid://shopify/Metafield/182193381704004",{"_17":2522,"_25":2523,"_1832":-5,"_898":2059,"_892":2059},"gid://shopify/ImageSource/67641761530180","https://cdn.shopify.com/s/files/1/0858/2551/9940/files/113330320180100500_d6475212-fb92-47fe-89c2-5bc323f5eb23.png?v=1759088599",{"_17":2525,"_1837":1838,"_31":2521},"gid://shopify/MediaImage/67641761530180",{"_1832":-5,"_892":2059,"_17":2527,"_25":2523,"_898":2059},"gid://shopify/ProductImage/80712978301252",{"_17":424,"_206":1842,"_1843":2529,"_1845":57,"_1846":2530,"_31":2526,"_1848":2531,"_1853":-5,"_1854":-5,"_1855":57,"_1856":2533,"_1860":129,"_1861":2535,"_1865":2537,"_1769":2539},"HO14301C18",6,{"_1850":2532,"_1852":1559},"87.99",[2534],{"_19":1859,"_1734":1842},{"_1863":2536},[],{"_1863":2538},[],{"_206":2540,"_1870":423,"_1871":2541},"Oremus, Aszu 5 Puttonyos, Tokaj 2018 - 50cl",[1991],{"_1876":2528,"_17":2543,"_19":1842,"_1878":-5},"gid://shopify/ProductOptionValue/10085072699716",{"_1832":-5,"_892":2059,"_17":2527,"_25":2523,"_898":2059},{"_17":424,"_206":1842,"_1843":2529,"_1845":57,"_1846":2530,"_31":2544,"_1848":2546,"_1853":-5,"_1854":-5,"_1855":57,"_1856":2547,"_1860":129,"_1861":2549,"_1865":2551,"_1769":2553},{"_1850":2532,"_1852":1559},[2548],{"_19":1859,"_1734":1842},{"_1863":2550},[],{"_1863":2552},[],{"_206":2540,"_1870":423,"_1871":2554},[1991],{"_17":422,"_1870":423,"_206":2540,"_1891":2556,"_21":2557,"_1894":2558,"_1896":20,"_440":436,"_1897":129,"_1845":57,"_1898":1899,"_1900":1899,"_1901":2559,"_1903":2560,"_1871":2561,"_1767":-5,"_1773":2504,"_27":2506,"_1779":2508,"_1784":-5,"_1788":-5,"_1724":-5,"_1906":-5,"_979":-5,"_1798":2511,"_1907":-5,"_1802":2514,"_1806":2516,"_1810":2519,"_1815":-5,"_1908":-5,"_1818":-5,"_1823":-5,"_1827":-5,"_1909":-5,"_1910":-5,"_1911":-5,"_1912":-5,"_1913":-5,"_317":-5,"_1921":2562,"_1927":2565,"_1932":2568,"_1935":2570,"_1940":2573,"_1946":2578},"2025-09-25T12:59:54Z","Tokaji was the wine of emperors and tsars long before anyone had heard of Sauternes, and Oremus is one of the names that keeps that reputation intact. Owned by the Vega Sicilia family of Spain, this Hungarian estate makes Aszú the old way: botrytis-shrivelled berries picked one at a time and folded into a base wine, then aged patiently in barrel.The 5 Puttonyos is the classic expression — the sweetness measure that sits right in the heart of the range, sweet but never overwhelming. This fruit comes from the volcanic slopes of Tokaj-Hegyalja in north-eastern Hungary, a blend led by Furmint with Harslevelű, Zeta and a little Sárgamuskotály. It spends two to three years in small oak barrels, then another year in bottle before release.2018 was a warm, generous vintage, and it shows in the glass. The colour is a delicate gold, the nose all lime flowers and apricot blossom — floral and fresh, with the botrytis playing a supporting role rather than dominating. The palate is where it sings: lush and sweet with concentrated lime marmalade and stone fruit, then that famous Tokaji acidity arrives and scrubs everything clean. The finish is long, harmonious and mouthwatering. Sweet wine that leaves you wanting the next sip is rare. This does it.Keep a bottle for the moment a dinner deserves a proper ending.How to ServeServe chilled, around 8–10°C, in a small white wine glass so the aromatics have room. A well-made Tokaji like this will keep for a week or more in the fridge once opened — the sugar and acidity protect it.Where to Drink ItThe Wolseley, with something almondy from the pudding trolley. J Sheekey, as a surprising close to a seafood dinner. Noble Rot, whose team will talk Tokaji with you all night.Food PairingsReach for nutty desserts — pecan pie, almond tart, or a bit of brittle. It's also a classic with foie gras, and holds its own against a strong blue cheese like Roquefort.","

Tokaji was the wine of emperors and tsars long before anyone had heard of Sauternes, and Oremus is one of the names that keeps that reputation intact. Owned by the Vega Sicilia family of Spain, this Hungarian estate makes Aszú the old way: botrytis-shrivelled berries picked one at a time and folded into a base wine, then aged patiently in barrel.

The 5 Puttonyos is the classic expression — the sweetness measure that sits right in the heart of the range, sweet but never overwhelming. This fruit comes from the volcanic slopes of Tokaj-Hegyalja in north-eastern Hungary, a blend led by Furmint with Harslevelű, Zeta and a little Sárgamuskotály. It spends two to three years in small oak barrels, then another year in bottle before release.

2018 was a warm, generous vintage, and it shows in the glass. The colour is a delicate gold, the nose all lime flowers and apricot blossom — floral and fresh, with the botrytis playing a supporting role rather than dominating. The palate is where it sings: lush and sweet with concentrated lime marmalade and stone fruit, then that famous Tokaji acidity arrives and scrubs everything clean. The finish is long, harmonious and mouthwatering. Sweet wine that leaves you wanting the next sip is rare. This does it.

Keep a bottle for the moment a dinner deserves a proper ending.

How to Serve

Serve chilled, around 8–10°C, in a small white wine glass so the aromatics have room. A well-made Tokaji like this will keep for a week or more in the fridge once opened — the sugar and acidity protect it.

Where to Drink It

The Wolseley, with something almondy from the pudding trolley. J Sheekey, as a surprising close to a seafood dinner. Noble Rot, whose team will talk Tokaji with you all night.

Food Pairings

Reach for nutty desserts — pecan pie, almond tart, or a bit of brittle. It's also a classic with foie gras, and holds its own against a strong blue cheese like Roquefort.

",{"_19":273},[-5],[1991],{"_1923":2563,"_1925":2564},{"_1850":2532,"_1852":1559},{"_1850":2532,"_1852":1559},{"_1923":2566,"_1925":2567},{"_1850":1930,"_1852":1559},{"_1850":1930,"_1852":1559},{"_1863":2569},[2524],[2571],{"_19":1859,"_1938":2572},[2542],{"_1860":129,"_1861":2574,"_1865":2576},{"_1863":2575},[],{"_1863":2577},[],{"_1863":2579},[2545],{"_17":2581,"_1766":27,"_1733":1776,"_1762":1769,"_1734":2582},"gid://shopify/Metafield/186642808340804","Dolin",{"_17":2584,"_1766":1724,"_1733":1776,"_1762":1769,"_1734":2585},"gid://shopify/Metafield/185776745283908","Chambery",{"_17":2587,"_1766":1815,"_1733":1776,"_1762":1769,"_1734":2582},"gid://shopify/Metafield/185776745316676",{"_17":2589,"_25":2590,"_1832":-5,"_898":1834,"_892":1834},"gid://shopify/ImageSource/70249375334724","https://cdn.shopify.com/s/files/1/0858/2551/9940/files/dolin.png?v=1775555395",{"_17":2592,"_1837":1838,"_31":2588},"gid://shopify/MediaImage/70249375334724",{"_1832":-5,"_892":1834,"_17":2594,"_25":2590,"_898":1834},"gid://shopify/ProductImage/85167941779780",{"_17":430,"_206":1842,"_1843":2596,"_1845":129,"_1846":2597,"_31":2593,"_1848":2598,"_1853":-5,"_1854":-5,"_1855":57,"_1856":2600,"_1860":129,"_1861":2602,"_1865":2604,"_1769":2606},"HO4801CNV",0,{"_1850":2599,"_1852":1559},"8.99",[2601],{"_19":1859,"_1734":1842},{"_1863":2603},[],{"_1863":2605},[],{"_206":2607,"_1870":429,"_1871":2608},"Dolin Dry Vermouth Half Bottle 37.5cl",[2162],{"_1876":2595,"_17":2610,"_19":1842,"_1878":-5},"gid://shopify/ProductOptionValue/11382791799108",{"_1832":-5,"_892":1834,"_17":2594,"_25":2590,"_898":1834},{"_17":430,"_206":1842,"_1843":2596,"_1845":129,"_1846":2597,"_31":2611,"_1848":2613,"_1853":-5,"_1854":-5,"_1855":57,"_1856":2614,"_1860":129,"_1861":2616,"_1865":2618,"_1769":2620},{"_1850":2599,"_1852":1559},[2615],{"_19":1859,"_1734":1842},{"_1863":2617},[],{"_1863":2619},[],{"_206":2607,"_1870":429,"_1871":2621},[2162],{"_17":428,"_1870":429,"_206":2607,"_1891":2623,"_21":2624,"_1894":2625,"_1896":2582,"_440":439,"_1897":129,"_1845":129,"_1898":1899,"_1900":2626,"_1901":2627,"_1903":2628,"_1871":2629,"_1767":-5,"_1773":-5,"_27":2580,"_1779":-5,"_1784":-5,"_1788":-5,"_1724":2583,"_1906":-5,"_979":-5,"_1798":-5,"_1907":-5,"_1802":-5,"_1806":-5,"_1810":-5,"_1815":2586,"_1908":-5,"_1818":-5,"_1823":-5,"_1827":-5,"_1909":-5,"_1910":-5,"_1911":-5,"_1912":-5,"_1913":-5,"_317":-5,"_1921":2630,"_1927":2633,"_1932":2636,"_1935":2638,"_1940":2641,"_1946":2646},"2026-04-07T09:50:00Z","A great Martini is really a great vermouth wearing gin's clothes, and for a lot of bartenders the vermouth is Dolin Dry. It's the benchmark dry vermouth — lighter and more delicate than the big Italian names, and all the better for it in a stirred drink.Dolin has been made in Chambéry, in the French Alps, for over two centuries, and it's the only vermouth to carry the Chambéry geographical designation. That mountain provenance matters: the recipe draws on a blend of fifteen botanicals, including alpine herbs, grand wormwood, brooklime, rose, orange peel, verbena and yellow genépi — the same wild aromatics that grow on the slopes around the town. It's built on a light, dry white wine base and bottled at 17.5%.The nose is delicate and floral: fresh chamomile, lemon verbena, a whisper of alpine herb and a faint mineral note. The palate is crisp and refreshing, with green apple, white grape and lemon zest lifted by gentle thyme and sage, and a clean, faintly bitter grapefruit-pith edge running underneath. Where sweeter vermouths can dominate a drink, Dolin Dry supports and sharpens — which is precisely why it's the go-to for a proper Martini or Gibson. This half bottle is the sensible size, since vermouth is a wine and fades once opened.Keep it in the fridge and reach for it whenever the cocktail hour arrives.How to ServeVermouth is wine, so treat it like one — store it in the fridge after opening and use it within a few weeks before it oxidises. Serve well chilled. It's essential in a dry Martini and a Gibson, lovely in a 50/50 Martini, or simply poured over ice with a twist of lemon as a light, low-alcohol aperitif.Where to Drink ItDukes Bar in St James's, home of the legendary Martini. The Connaught Bar in Mayfair, for a stirred drink done to the millimetre. American Bar at The Savoy, a cocktail institution.Food PairingsAs an aperitif it primes the appetite — serve it before dinner with olives, salted almonds or a few anchovies. It also works chilled alongside oysters or a plate of charcuterie.","

A great Martini is really a great vermouth wearing gin's clothes, and for a lot of bartenders the vermouth is Dolin Dry. It's the benchmark dry vermouth — lighter and more delicate than the big Italian names, and all the better for it in a stirred drink.

Dolin has been made in Chambéry, in the French Alps, for over two centuries, and it's the only vermouth to carry the Chambéry geographical designation. That mountain provenance matters: the recipe draws on a blend of fifteen botanicals, including alpine herbs, grand wormwood, brooklime, rose, orange peel, verbena and yellow genépi — the same wild aromatics that grow on the slopes around the town. It's built on a light, dry white wine base and bottled at 17.5%.

The nose is delicate and floral: fresh chamomile, lemon verbena, a whisper of alpine herb and a faint mineral note. The palate is crisp and refreshing, with green apple, white grape and lemon zest lifted by gentle thyme and sage, and a clean, faintly bitter grapefruit-pith edge running underneath. Where sweeter vermouths can dominate a drink, Dolin Dry supports and sharpens — which is precisely why it's the go-to for a proper Martini or Gibson. This half bottle is the sensible size, since vermouth is a wine and fades once opened.

Keep it in the fridge and reach for it whenever the cocktail hour arrives.

How to Serve

Vermouth is wine, so treat it like one — store it in the fridge after opening and use it within a few weeks before it oxidises. Serve well chilled. It's essential in a dry Martini and a Gibson, lovely in a 50/50 Martini, or simply poured over ice with a twist of lemon as a light, low-alcohol aperitif.

Where to Drink It

Dukes Bar in St James's, home of the legendary Martini. The Connaught Bar in Mayfair, for a stirred drink done to the millimetre. American Bar at The Savoy, a cocktail institution.

Food Pairings

As an aperitif it primes the appetite — serve it before dinner with olives, salted almonds or a few anchovies. It also works chilled alongside oysters or a plate of charcuterie.

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Czech sparkling wine is not a phrase most people have on file, which is exactly why this one is worth knowing about. Krásná Hora farm biodynamically in Moravia, in the south-east corner of the country, and they also make the La Blanca and the Ruby that sit elsewhere on this site.

Anna is a pét-nat — pétillant naturel — which means the wine goes into bottle before its first fermentation has finished, and the bubbles come from that rather than from a second fermentation added later. Older than the Champagne method by a long way, and far less forgiving, because there is no dosage or disgorgement afterwards to tidy anything up.

What comes out is pale gold and gently fizzy, at lower pressure than a traditional-method sparkling, so it foams softly instead of erupting. Green apple and pear lead, with a floral lift and a faint yeasty, savoury edge that tells you the wine is alive rather than sterilised. The finish is dry, clean and more mineral than the style usually gets credit for.

Under £23, and about as far from formal as sparkling wine gets. Open it on a Tuesday.

How to Serve

Well chilled, 8 to 10°C, in an ordinary wine glass rather than a flute. Stand the bottle upright in the fridge for a few hours first if you would rather leave the sediment behind — pét-nat usually has some, and it is not a fault.

Where to Drink It

Planque in Haggerston, natural-leaning and happy to pour something unfamiliar. Dandy on Maltby Street. Noble Rot, if you want the context explained while you drink it.

Food Pairings

Fresh goat's cheese, or a plate of charcuterie. It is also unusually good with a fry-up, which is not a joke.

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That matters more in England than it does in Champagne, where growing your own is the norm rather than the exception. The 2019 has a detail worth knowing: a small portion of barrel-aged red wine went into the blend before the second fermentation. That is where the wine's width comes from. Then 36 months on lees, and a dosage of 8.2g/l — enough to round the English acidity without turning the wine sweet. It took gold at the International Wine Challenge, and the judging was not generous that year. Pale pink, with a light and delicate mousse. The fruit is proper English red fruit — strawberry, raspberry, redcurrant, and a stalk of rhubarb that I find in almost every good English rosé and rarely anywhere else. Red apple and nectarine sit behind it, with a twist of orange, then a flick of pink peppercorn and a fine mineral note running through. The finish is long and zesty and leaves you wanting the next glass, which is the whole job of a wine like this. At £47.99 this holds its own against Champagne at the same money, and beats most of it on freshness. English sparkling has stopped being a curiosity, and bottles like this are why. How to Serve 8–10°C, and reach for a white-wine glass over a flute — the red fruit and pink pepper need somewhere to go. Straight from a cold fridge you'll taste half of it, so give it ten minutes on the counter. Where to Drink It Brat in Shoreditch, where the grilled fish and the wine's acidity are made for each other. The Dandy on Maltby Street for a Saturday afternoon. Bentley's if the plan involves a dozen oysters and no rush. Food Pairings Smoked salmon, on brown bread, with a hard squeeze of lemon. The wine's red fruit sits happily against the oily fish and the bubbles clear the palate each time. Dressed crab is the other easy win.","

Gusbourne farm in Appledore on the Kent marshes and across a second site in West Sussex, and everything in this bottle is estate-grown — Pinot Noir, Chardonnay and Meunier, picked from their own vines rather than bought in. That matters more in England than it does in Champagne, where growing your own is the norm rather than the exception.

The 2019 has a detail worth knowing: a small portion of barrel-aged red wine went into the blend before the second fermentation. That is where the wine's width comes from. Then 36 months on lees, and a dosage of 8.2g/l — enough to round the English acidity without turning the wine sweet. It took gold at the International Wine Challenge, and the judging was not generous that year.

Pale pink, with a light and delicate mousse. The fruit is proper English red fruit — strawberry, raspberry, redcurrant, and a stalk of rhubarb that I find in almost every good English rosé and rarely anywhere else. Red apple and nectarine sit behind it, with a twist of orange, then a flick of pink peppercorn and a fine mineral note running through. The finish is long and zesty and leaves you wanting the next glass, which is the whole job of a wine like this.

At £47.99 this holds its own against Champagne at the same money, and beats most of it on freshness. English sparkling has stopped being a curiosity, and bottles like this are why.

How to Serve

8–10°C, and reach for a white-wine glass over a flute — the red fruit and pink pepper need somewhere to go. Straight from a cold fridge you'll taste half of it, so give it ten minutes on the counter.

Where to Drink It

Brat in Shoreditch, where the grilled fish and the wine's acidity are made for each other. The Dandy on Maltby Street for a Saturday afternoon. Bentley's if the plan involves a dozen oysters and no rush.

Food Pairings

Smoked salmon, on brown bread, with a hard squeeze of lemon. The wine's red fruit sits happily against the oily fish and the bubbles clear the palate each time. Dressed crab is the other easy win.

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Spring frost cut the crop before the season had properly started, a warm dry midsummer concentrated what survived, and then the rain arrived at exactly the wrong moment and put the harvest under real pressure. Dom Pérignon declared it anyway, and the result is the smallest blend the house has ever assembled — something like 15% of a normal year, two or three months of sales and then it is gone. The other thing worth knowing: this is the most Chardonnay-dominant Dom Pérignon since 1970, at roughly 60%. Vincent Chaperon bottles a vintage where he can, treating each one as a record of the year rather than a product to be smoothed out, and that decision is legible in the glass. What you get is a wine pulling in two directions at once. The warm middle of the season shows up as ripe citrus, white peach and orchard fruit, with brioche and toasted hazelnut coming through as it opens. The difficult end of the season left firm acidity and a wiry, almost saline mineral line running underneath. Neither half wins. That tension is the point, and it is why this will reward another decade in a cool cellar. Pale gold, fine bead, a finish that goes on longer than the mid-palate weight leads you to expect. At £189.99, in a vintage this scarce, it is a fair price for a wine that documents a hard year honestly. How to Serve 8–10°C — cold, not fridge-cold — and a white-wine glass rather than a flute. The Chardonnay aromatics need room. Let it warm a couple of degrees in the glass and the toast and hazelnut arrive. Where to Drink It The River Cafe, where a Chardonnay-led Champagne and a plate of grilled langoustines need no further explanation. Brat in Shoreditch for the wood smoke against that saline edge. The Connaught Bar if the Champagne is the occasion rather than the accompaniment. Food Pairings Scallops, seared hard on one side and barely cooked through. The sweetness in the scallop meets the ripe citrus and the acidity resets your palate between each one. Turbot, brill or a good piece of halibut all work on the same logic.","

2017 nearly didn't happen. Spring frost cut the crop before the season had properly started, a warm dry midsummer concentrated what survived, and then the rain arrived at exactly the wrong moment and put the harvest under real pressure. Dom Pérignon declared it anyway, and the result is the smallest blend the house has ever assembled — something like 15% of a normal year, two or three months of sales and then it is gone.

The other thing worth knowing: this is the most Chardonnay-dominant Dom Pérignon since 1970, at roughly 60%. Vincent Chaperon bottles a vintage where he can, treating each one as a record of the year rather than a product to be smoothed out, and that decision is legible in the glass.

What you get is a wine pulling in two directions at once. The warm middle of the season shows up as ripe citrus, white peach and orchard fruit, with brioche and toasted hazelnut coming through as it opens. The difficult end of the season left firm acidity and a wiry, almost saline mineral line running underneath. Neither half wins. That tension is the point, and it is why this will reward another decade in a cool cellar.

Pale gold, fine bead, a finish that goes on longer than the mid-palate weight leads you to expect. At £189.99, in a vintage this scarce, it is a fair price for a wine that documents a hard year honestly.

How to Serve

8–10°C — cold, not fridge-cold — and a white-wine glass rather than a flute. The Chardonnay aromatics need room. Let it warm a couple of degrees in the glass and the toast and hazelnut arrive.

Where to Drink It

The River Cafe, where a Chardonnay-led Champagne and a plate of grilled langoustines need no further explanation. Brat in Shoreditch for the wood smoke against that saline edge. The Connaught Bar if the Champagne is the occasion rather than the accompaniment.

Food Pairings

Scallops, seared hard on one side and barely cooked through. The sweetness in the scallop meets the ripe citrus and the acidity resets your palate between each one. Turbot, brill or a good piece of halibut all work on the same logic.

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Hakushu is Suntory's mountain distillery, sat high in the forests of the Southern Japanese Alps, and the 12-year-old is the expression that made its name abroad. Where Yamazaki leans into sherry and depth, Hakushu goes the other way: green, fresh, lightly peated, the kind of whisky that feels like it was bottled outdoors.

The peat here is the key to the whole thing. It is gentle, more bonfire-at-a-distance than Islay smokestack, and it sits behind a wall of fresh green notes rather than in front of them. You get cut grass, mint leaf, green apple and a faint herbal coolness on the nose, with a wisp of smoke threading underneath.

The palate keeps that crisp, almost garden-fresh character. Pear and green melon arrive first, then a little soft pepper and a creamy vanilla note from the American oak. The smoke builds slowly through the middle without ever taking over, and the finish is clean and cooling, drying out with green tea and a last curl of that woodsmoke. It is delicate but not thin, and it holds its shape even when you take your time over it.

If you have only known Japanese whisky through richer, sweeter blends, this is the one that shows the other side of the country's style.

How to Serve

Hakushu was practically designed for a highball. Build it tall over plenty of ice with chilled soda and a few mint leaves, and the smoke and freshness lift beautifully. Neat in a tulip glass works too, with a couple of drops of water to open the herbal notes.

Where to Drink It

Track down a serious highball at Sexy Fish in Mayfair, settle in at TT Liquor in Shoreditch, or work through the Japanese list at Murakami in Covent Garden.

Food Pairings

Made for sushi and sashimi, especially salmon and sea bass. Also lovely with grilled chicken yakitori, tempura vegetables, or a plate of fresh oysters.

","Whisky Japan",{"_19":2932},"Whiskey",[-5],[2162],{"_1923":2936,"_1925":2937},{"_1850":2903,"_1852":1559},{"_1850":2903,"_1852":1559},{"_1923":2939,"_1925":2940},{"_1850":1930,"_1852":1559},{"_1850":1930,"_1852":1559},{"_1863":2942},[2895],[2944],{"_19":1859,"_1938":2945},[2913],{"_1860":129,"_1861":2947,"_1865":2949},{"_1863":2948},[],{"_1863":2950},[],{"_1863":2952},[2916],{"_17":2954,"_1734":2955,"_1762":1763},"gid://shopify/Metafield/176701218554180","[\"gid://shopify/Metaobject/105921052996\"]",{"_17":2957,"_1766":1767,"_1733":1768,"_1762":1769,"_1734":1770},"gid://shopify/Metafield/176701218488644",{"_17":2959,"_1766":1773,"_1733":1768,"_1762":1769,"_1734":1770},"gid://shopify/Metafield/176701218423108",{"_17":2961,"_1766":27,"_1733":1776,"_1762":1769,"_1734":2962},"gid://shopify/Metafield/176701218390340","Nikka",{"_17":2964,"_1766":1779,"_1733":1780,"_1762":1769,"_1734":2965},"gid://shopify/Metafield/181047207199044","{\"amount\":\"59.0\",\"currency_code\":\"GBP\"}",{"_17":2967,"_1766":1784,"_1733":1780,"_1762":1769,"_1734":2968},"gid://shopify/Metafield/181047207264580","{\"amount\":\"53.0\",\"currency_code\":\"GBP\"}",{"_17":2970,"_1766":1788,"_1733":1780,"_1762":1769,"_1734":2971},"gid://shopify/Metafield/181047207428420","{\"amount\":\"68.0\",\"currency_code\":\"GBP\"}",{"_17":2973,"_1766":1798,"_1733":1776,"_1762":1769,"_1734":2513},"gid://shopify/Metafield/176701218357572",{"_17":2975,"_1766":1961,"_1733":1962,"_1762":1769,"_1734":2976},"gid://shopify/Metafield/176701218292036","51.4",{"_17":2978,"_1766":1815,"_1733":1776,"_1762":1769,"_1734":2979},"gid://shopify/Metafield/176701218455876","Speciality Brands",{"_17":2981,"_1766":1908,"_1733":1819,"_1762":1769,"_1734":2982},"gid://shopify/Metafield/176701218521412","Nose \nMedium-body with good balance. There are notes of cut flowers and fresh fruits, spice, and a little oak\nPalate \nFull-bodied and punchy. There is plenty of winter spice and toffee, a little caramel and vanilla, and a good mouthful of fruit\nFinish \nLong, warming and fruity with a little oaken spice",{"_17":2984,"_1766":1818,"_1733":1819,"_1762":1769,"_1734":2985},"gid://shopify/Metafield/176701218324804","Bronze - Daily Dram - 2013 - Malt Maniacs Awards",{"_17":2987,"_25":2988,"_1832":2989,"_898":2990,"_892":2990},"gid://shopify/ImageSource/63202131345732","https://cdn.shopify.com/s/files/1/0858/2551/9940/files/003-BSNWJ0000-VY7_1_f5b08ade-b58f-4553-94a5-b1df106e5262.png?v=1731424224","Nikka from the Barrel",3372,{"_17":2992,"_1837":1838,"_31":2986},"gid://shopify/MediaImage/63202131345732",{"_17":2994,"_25":2995,"_1832":-5,"_898":2996,"_892":2996},"gid://shopify/ImageSource/63202427175236","https://cdn.shopify.com/s/files/1/0858/2551/9940/files/003-BSNWJ0000-VY7_2_b9c5bd2e-1e9d-45d7-b57f-a75bfed29b6c.png?v=1731427795",3077,{"_17":2998,"_1837":1838,"_31":2993},"gid://shopify/MediaImage/63202427175236",{"_1832":2989,"_892":2990,"_17":3000,"_25":2988,"_898":2990},"gid://shopify/ProductImage/72085730689348",{"_17":559,"_206":1842,"_1843":3002,"_1845":57,"_1846":3003,"_31":2999,"_1848":3004,"_1853":-5,"_1854":-5,"_1855":57,"_1856":3006,"_1860":129,"_1861":3008,"_1865":3010,"_1769":3012},"HO13903CNV",4,{"_1850":3005,"_1852":1559},"59.99",[3007],{"_19":1859,"_1734":1842},{"_1863":3009},[],{"_1863":3011},[],{"_206":3013,"_1870":558,"_1871":3014},"Nikka From The Barrel – 50cl",[2962],{"_1876":3001,"_17":3016,"_19":1842,"_1878":-5},"gid://shopify/ProductOptionValue/4166630900036",{"_1832":2989,"_892":2990,"_17":3000,"_25":2988,"_898":2990},{"_17":559,"_206":1842,"_1843":3002,"_1845":57,"_1846":3003,"_31":3017,"_1848":3019,"_1853":-5,"_1854":-5,"_1855":57,"_1856":3020,"_1860":129,"_1861":3022,"_1865":3024,"_1769":3026},{"_1850":3005,"_1852":1559},[3021],{"_19":1859,"_1734":1842},{"_1863":3023},[],{"_1863":3025},[],{"_206":3013,"_1870":558,"_1871":3027},[2962],{"_17":557,"_1870":558,"_206":3013,"_1891":3029,"_21":3030,"_1894":3031,"_1896":20,"_440":2930,"_1897":129,"_1845":57,"_1898":1899,"_1900":1899,"_1901":3032,"_1903":3033,"_1871":3034,"_1767":2956,"_1773":2958,"_27":2960,"_1779":2963,"_1784":2966,"_1788":2969,"_1724":-5,"_1906":-5,"_979":-5,"_1798":2972,"_1907":2974,"_1802":-5,"_1806":-5,"_1810":-5,"_1815":2977,"_1908":2980,"_1818":2983,"_1823":-5,"_1827":-5,"_1909":-5,"_1910":-5,"_1911":-5,"_1912":-5,"_1913":-5,"_317":3035,"_1921":3040,"_1927":3043,"_1932":3046,"_1935":3048,"_1940":3051,"_1946":3056},"2026-02-27T10:54:56Z","Bold, brimming with character, and perfectly housed in a stocky bottle that hints at its robust 51.4% ABV - Nikka from the Barrel is a whisky that doesn't whisper. This legendary Japanese expression represents the distillery's philosophy of uncompromising quality in a spirit designed for serious drinkers who understand that strength of character and refinement aren't mutually exclusive.Crafted by the legendary Japanese distillery Nikka as a harmonious blend of single malt and grain whiskies from Yoichi and Miyagikyo, aged in an eclectic mix of casks - ex-bourbon, sherry, and others - it represents a masterclass in blending. Each cask selection contributes its own voice to the final symphony, yet none dominates. This is whisky that's been allowed to mature its own way, bottled at its intended strength without dilution or compromise.The nose hits hard and rewards the attention with layers: rich caramel, vanilla, and oak provide immediate sweetness, whilst plum and dried fruit notes suggest sherry influence. Underlying everything is that characteristic Nikka peat smoke - not dominant, but present, reminding you of Yoichi's moorland roots. Spice appears gradually, warming the nostrils.On the palate, from the Barrel delivers exactly what the nose promises: a symphony of flavours held together by exceptional structure. Caramel and vanilla provide sweet foundation, whilst fruit - plum, raisin, orange - weaves through the mid-palate. The higher proof creates an almost creamy mouthfeel, yet never feels hot or aggressive. Spice builds gradually, and the finish is remarkably long, warming, complex, with layers revealing themselves as the whisky fades.This is whisky for neat sipping or for cocktails that demand serious character. It's equally at home in a traditional Japanese whisky glass or a generous tumbler.How to ServePour neat at room temperature, or add a few drops of water to open up additional complexity. A single ice cube is acceptable for those who prefer it chilled, though this whisky truly shines when undiluted.Where to Drink ItBlack Rock in Shoreditch, which is where a 51.4% blend belongs. Soho Whisky Club for a serious pour and no fuss about it. The American Bar at The Savoy if you'd rather it arrived in a cocktail built by someone who knows what they're doing.Food PairingsSmoked duck breast, sliced thin. The proof carries the fat easily and the plum and orange notes sit against the smoke. A hard aged cheese — Gouda that has gone crystalline — works just as well and takes no cooking.","

Bold, brimming with character, and perfectly housed in a stocky bottle that hints at its robust 51.4% ABV - Nikka from the Barrel is a whisky that doesn't whisper. This legendary Japanese expression represents the distillery's philosophy of uncompromising quality in a spirit designed for serious drinkers who understand that strength of character and refinement aren't mutually exclusive.

Crafted by the legendary Japanese distillery Nikka as a harmonious blend of single malt and grain whiskies from Yoichi and Miyagikyo, aged in an eclectic mix of casks - ex-bourbon, sherry, and others - it represents a masterclass in blending. Each cask selection contributes its own voice to the final symphony, yet none dominates. This is whisky that's been allowed to mature its own way, bottled at its intended strength without dilution or compromise.

The nose hits hard and rewards the attention with layers: rich caramel, vanilla, and oak provide immediate sweetness, whilst plum and dried fruit notes suggest sherry influence. Underlying everything is that characteristic Nikka peat smoke - not dominant, but present, reminding you of Yoichi's moorland roots. Spice appears gradually, warming the nostrils.

On the palate, from the Barrel delivers exactly what the nose promises: a symphony of flavours held together by exceptional structure. Caramel and vanilla provide sweet foundation, whilst fruit - plum, raisin, orange - weaves through the mid-palate. The higher proof creates an almost creamy mouthfeel, yet never feels hot or aggressive. Spice builds gradually, and the finish is remarkably long, warming, complex, with layers revealing themselves as the whisky fades.

This is whisky for neat sipping or for cocktails that demand serious character. It's equally at home in a traditional Japanese whisky glass or a generous tumbler.

How to Serve

Pour neat at room temperature, or add a few drops of water to open up additional complexity. A single ice cube is acceptable for those who prefer it chilled, though this whisky truly shines when undiluted.

Where to Drink It

Black Rock in Shoreditch, which is where a 51.4% blend belongs. Soho Whisky Club for a serious pour and no fuss about it. The American Bar at The Savoy if you'd rather it arrived in a cocktail built by someone who knows what they're doing.

Food Pairings

Smoked duck breast, sliced thin. The proof carries the fat easily and the plum and orange notes sit against the smoke. A hard aged cheese — Gouda that has gone crystalline — works just as well and takes no cooking.

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Same legendary cognac, dressed for the occasion. This is Hennessy X.O in its limited-edition Chinese New Year 2026 livery — the liquid inside is the original Extra Old, the bottle outside is a collector's piece marking the Year of the Horse. If you love the cognac and the presentation matters, this is the one to give.

Hennessy X.O was created by Maurice Hennessy in 1870 and effectively invented the Extra Old category. The blend gathers over 100 eaux-de-vie from the four great crus — Grande Champagne, Petite Champagne, Borderies and Fins Bois — with some aged up to thirty years in French Limousin oak. It's bottled at 40%.

In the glass it's rich and dark: candied fruit on the nose giving way to cocoa, prune, raisin and a touch of leather. The palate is full and velvety, dark chocolate and dried fruit set against Hennessy's signature peppery, \"rising flame\" spice, before a long, warming finish. It's a powerful, grown-up cognac that rewards slow drinking.

As a gift for the New Year — or for anyone who appreciates fine cognac — the special livery turns an already-iconic bottle into an event. Just don't let the packaging stop you from opening it.

How to Serve

Neat at room temperature in a tulip glass. Give it a minute to open and take your time. This is a sipping cognac, not one for the shaker.

Where to Drink It

The Connaught Bar for full ceremony. Dukes Bar in St James's for quiet occasion. Artesian at The Langham for something memorable.

Food Pairings

Dark chocolate is the natural partner — a 70% truffle in particular. It also pairs handsomely with a strong blue cheese after dinner.

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A young cognac done properly. Philbert's Single Estate VS is drawn from the family's own land in the Champagne heartland of the region, blending Grande and Petite Champagne eaux-de-vie — the two most sought-after crus — aged a minimum of two years in old French oak. That estate pedigree at a VS price is the whole appeal.

Where a lot of VS cognac tastes raw and one-note, Philbert's leans fresh and floral. Being family-grown and estate-made means the fruit character comes through clearly rather than being buffed away. It's bottled at 40%.

The colour is a bright amber, and the nose is exactly what you'd hope for from young Champagne cognac: peach, pear and a lift of vine flower. The palate is creamy and lightly spiced, with a citrus thread running through and just enough oak to give it shape. It's clean, lively and easy to like.

This is where VS earns its keep — characterful enough to sip, affordable enough to mix without guilt. Use it as your everyday cognac: a Sidecar, a Horse's Neck, or simply neat while you decide.

How to Serve

Neat in a tulip glass if you want to appreciate the fruit, or reach for it in cocktails — it makes a bright, floral Sidecar and a proper Horse's Neck with ginger ale.

Where to Drink It

Scarfes Bar at the Rosewood for a well-made Sidecar. American Bar at The Savoy for the classics. Swift in Soho for something a little more modern.

Food Pairings

Try it with a lemon tart — the citrus in both lifts the whole thing. Or pour it alongside a plate of soft, buttery cheeses.

",{"_19":1325},[-5],[],{"_1923":3174,"_1925":3175},{"_1850":3143,"_1852":1559},{"_1850":3143,"_1852":1559},{"_1923":3177,"_1925":3178},{"_1850":1930,"_1852":1559},{"_1850":1930,"_1852":1559},{"_1863":3180},[3135],[3182],{"_19":1859,"_1938":3183},[3153],{"_1860":129,"_1861":3185,"_1865":3187},{"_1863":3186},[],{"_1863":3188},[],{"_1863":3190},[3156],{"_17":3192,"_1734":3193,"_1762":1763},"gid://shopify/Metafield/176701251551556","[\"gid://shopify/Metaobject/105921085764\"]",{"_17":3195,"_1766":1767,"_1733":1768,"_1762":1769,"_1734":1770},"gid://shopify/Metafield/176701251486020",{"_17":3197,"_1766":1773,"_1733":1768,"_1762":1769,"_1734":1770},"gid://shopify/Metafield/176701251420484",{"_17":3199,"_1766":27,"_1733":1776,"_1762":1769,"_1734":3200},"gid://shopify/Metafield/176701251387716","Procera",{"_17":3202,"_1766":1779,"_1733":1780,"_1762":1769,"_1734":3203},"gid://shopify/Metafield/181047258054980","{\"amount\":\"72.0\",\"currency_code\":\"GBP\"}",{"_17":3205,"_1766":1784,"_1733":1780,"_1762":1769,"_1734":3206},"gid://shopify/Metafield/181047258153284","{\"amount\":\"63.0\",\"currency_code\":\"GBP\"}",{"_17":3208,"_1766":1788,"_1733":1780,"_1762":1769,"_1734":3209},"gid://shopify/Metafield/181047258251588","{\"amount\":\"112.0\",\"currency_code\":\"GBP\"}",{"_17":3211,"_1766":1798,"_1733":1776,"_1762":1769,"_1734":3064},"gid://shopify/Metafield/176701251354948",{"_17":3213,"_1766":1961,"_1733":1962,"_1762":1769,"_1734":3214},"gid://shopify/Metafield/176701251322180","44.0",{"_17":3216,"_1766":1815,"_1733":1776,"_1762":1769,"_1734":3217},"gid://shopify/Metafield/176701251453252","Axiom",{"_17":3219,"_1766":1908,"_1733":1819,"_1762":1769,"_1734":3220},"gid://shopify/Metafield/176701251518788","Nose\n Aromas of piney, woody juniper, vibrant citrus and hints of delicate, floral honey \n Palate \n Earthy juniper on the palate balanced with citrus and peppery spice \n Finish\n A peppery and earthy finish with lingering notes of citrus and subtle honey",{"_17":3222,"_25":3223,"_1832":3224,"_898":3225,"_892":3225},"gid://shopify/ImageSource/63202124824900","https://cdn.shopify.com/s/files/1/0858/2551/9940/files/001-BSPG0000-6CN_1_ec3eedd0-cf82-4ce1-bd7f-f9bc4e4e5b5d.png?v=1731424186","Procera Blue Dot",3373,{"_17":3227,"_1837":1838,"_31":3221},"gid://shopify/MediaImage/63202124824900",{"_1832":3224,"_892":3225,"_17":3229,"_25":3223,"_898":3225},"gid://shopify/ProductImage/72085719351620",{"_17":634,"_206":1842,"_1843":3231,"_1845":57,"_1846":3003,"_31":3228,"_1848":3232,"_1853":-5,"_1854":-5,"_1855":57,"_1856":3234,"_1860":129,"_1861":3236,"_1865":3238,"_1769":3240},"HO15801CNV",{"_1850":3233,"_1852":1559},"79.99",[3235],{"_19":1859,"_1734":1842},{"_1863":3237},[],{"_1863":3239},[],{"_206":3224,"_1870":633,"_1871":3241},[2236,3242],"Spiritsweek2025",{"_1876":3230,"_17":3244,"_19":1842,"_1878":-5},"gid://shopify/ProductOptionValue/4166618087748",{"_1832":3224,"_892":3225,"_17":3229,"_25":3223,"_898":3225},{"_17":634,"_206":1842,"_1843":3231,"_1845":57,"_1846":3003,"_31":3245,"_1848":3247,"_1853":-5,"_1854":-5,"_1855":57,"_1856":3248,"_1860":129,"_1861":3250,"_1865":3252,"_1769":3254},{"_1850":3233,"_1852":1559},[3249],{"_19":1859,"_1734":1842},{"_1863":3251},[],{"_1863":3253},[],{"_206":3224,"_1870":633,"_1871":3255},[2236,3242],{"_17":632,"_1870":633,"_206":3224,"_1891":3257,"_21":3258,"_1894":3259,"_1896":20,"_440":96,"_1897":129,"_1845":57,"_1898":1899,"_1900":1899,"_1901":3260,"_1903":3261,"_1871":3262,"_1767":3194,"_1773":3196,"_27":3198,"_1779":3201,"_1784":3204,"_1788":3207,"_1724":-5,"_1906":-5,"_979":-5,"_1798":3210,"_1907":3212,"_1802":-5,"_1806":-5,"_1810":-5,"_1815":3215,"_1908":3218,"_1818":-5,"_1823":-5,"_1827":-5,"_1909":-5,"_1910":-5,"_1911":-5,"_1912":-5,"_1913":-5,"_317":3263,"_1921":3268,"_1927":3271,"_1932":3274,"_1935":3276,"_1940":3279,"_1946":3284},"2024-10-04T13:13:08Z","Most gin uses the same juniper, Juniperus communis. Procera doesn't. Distilled in Nairobi, it's built around Juniperus procera — East African juniper, the tallest juniper on earth — picked fresh and never dried, which is almost unheard of. If you love juniper, this is a revelation. Blue Dot is their flagship, and it wears its juniper with real pride.The rest of the botanical bill is a tour of the continent: coriander and orris from Morocco, Swahili lime and pixie orange from Kenya, cardamom and mace from Zanzibar, even acacia honey from Somalia. It's a genuinely African gin, not a London recipe made abroad.At 44%, it's bold and expressive. The nose is dramatically fresh and resinous — pine-forest juniper front and centre, with a nutty, almost malty sweetness and a rose-like floral edge. The palate is resinous and floral in equal measure, with flashes of cardamom and a good crack of peppery spice. This is juniper turned up to full volume, but balanced, not harsh. It rewards sipping as much as mixing.For the gin drinker who thinks they've tasted everything, this is the one that proves otherwise.How to ServeA Martini is the honest test — stirred, with a twist, so the juniper leads. In a G&T, use a light tonic and an orange twist rather than lime, so you don't bury the botanicals.Where to Drink ItThe Connaught Bar for a Martini done immaculately. Artesian at The Langham. Swift in Soho.Food PairingsCuts beautifully through smoked salmon or a plate of oysters — the pine and citrus love the salt.","

Most gin uses the same juniper, Juniperus communis. Procera doesn't. Distilled in Nairobi, it's built around Juniperus procera — East African juniper, the tallest juniper on earth — picked fresh and never dried, which is almost unheard of. If you love juniper, this is a revelation. Blue Dot is their flagship, and it wears its juniper with real pride.

The rest of the botanical bill is a tour of the continent: coriander and orris from Morocco, Swahili lime and pixie orange from Kenya, cardamom and mace from Zanzibar, even acacia honey from Somalia. It's a genuinely African gin, not a London recipe made abroad.

At 44%, it's bold and expressive. The nose is dramatically fresh and resinous — pine-forest juniper front and centre, with a nutty, almost malty sweetness and a rose-like floral edge. The palate is resinous and floral in equal measure, with flashes of cardamom and a good crack of peppery spice. This is juniper turned up to full volume, but balanced, not harsh. It rewards sipping as much as mixing.

For the gin drinker who thinks they've tasted everything, this is the one that proves otherwise.

How to Serve

A Martini is the honest test — stirred, with a twist, so the juniper leads. In a G&T, use a light tonic and an orange twist rather than lime, so you don't bury the botanicals.

Where to Drink It

The Connaught Bar for a Martini done immaculately. Artesian at The Langham. Swift in Soho.

Food Pairings

Cuts beautifully through smoked salmon or a plate of oysters — the pine and citrus love the salt.

",{"_19":96},[3191],[2236,3242],{"_1915":3264},{"_1863":3265},[3266],{"_1919":3267},{"_1734":652},{"_1923":3269,"_1925":3270},{"_1850":3233,"_1852":1559},{"_1850":3233,"_1852":1559},{"_1923":3272,"_1925":3273},{"_1850":1930,"_1852":1559},{"_1850":1930,"_1852":1559},{"_1863":3275},[3226],[3277],{"_19":1859,"_1938":3278},[3243],{"_1860":129,"_1861":3280,"_1865":3282},{"_1863":3281},[],{"_1863":3283},[],{"_1863":3285},[3246],{"_17":3287,"_1734":3288,"_1762":1763},"gid://shopify/Metafield/186567012385092","[\"gid://shopify/Metaobject/268628885828\"]",{"_17":3290,"_1766":27,"_1733":1776,"_1762":1769,"_1734":3291},"gid://shopify/Metafield/186587709800772","Palmaráe",{"_17":3293,"_1766":1779,"_1733":1780,"_1762":1769,"_1734":3294},"gid://shopify/Metafield/188863407915332","{\"amount\":\"75.0\",\"currency_code\":\"GBP\"}",{"_17":3296,"_1766":1806,"_1733":1776,"_1762":1769,"_1734":96},"gid://shopify/Metafield/186567012319556",{"_17":3298,"_1766":1815,"_1733":1776,"_1762":1769,"_1734":3291},"gid://shopify/Metafield/186567012352324",{"_17":3300,"_25":3301,"_1832":-5,"_898":2142,"_892":2142},"gid://shopify/ImageSource/69964383355204","https://cdn.shopify.com/s/files/1/0858/2551/9940/files/plamgin.png?v=1773077486",{"_17":3303,"_1837":1838,"_31":3299},"gid://shopify/MediaImage/69964383355204",{"_1832":-5,"_892":2142,"_17":3305,"_25":3301,"_898":2142},"gid://shopify/ProductImage/84665246253380",{"_17":640,"_206":1842,"_1843":3307,"_1845":57,"_1846":2149,"_31":3304,"_1848":3308,"_1853":-5,"_1854":-5,"_1855":57,"_1856":3310,"_1860":129,"_1861":3312,"_1865":3314,"_1769":3316},"HO14401CNV",{"_1850":3309,"_1852":1559},"70.99",[3311],{"_19":1859,"_1734":1842},{"_1863":3313},[],{"_1863":3315},[],{"_206":3317,"_1870":639,"_1871":3318},"Palmaráe Golden Gin Premier Cru",[2236],{"_1876":3306,"_17":3320,"_19":1842,"_1878":-5},"gid://shopify/ProductOptionValue/11761704698180",{"_1832":-5,"_892":2142,"_17":3305,"_25":3301,"_898":2142},{"_17":640,"_206":1842,"_1843":3307,"_1845":57,"_1846":2149,"_31":3321,"_1848":3323,"_1853":-5,"_1854":-5,"_1855":57,"_1856":3324,"_1860":129,"_1861":3326,"_1865":3328,"_1769":3330},{"_1850":3309,"_1852":1559},[3325],{"_19":1859,"_1734":1842},{"_1863":3327},[],{"_1863":3329},[],{"_206":3317,"_1870":639,"_1871":3331},[2236],{"_17":638,"_1870":639,"_206":3317,"_1891":3333,"_21":3334,"_1894":3335,"_1896":3291,"_440":96,"_1897":129,"_1845":57,"_1898":1899,"_1900":1899,"_1901":3336,"_1903":3337,"_1871":3338,"_1767":-5,"_1773":-5,"_27":3289,"_1779":3292,"_1784":-5,"_1788":-5,"_1724":-5,"_1906":-5,"_979":-5,"_1798":-5,"_1907":-5,"_1802":-5,"_1806":3295,"_1810":-5,"_1815":3297,"_1908":-5,"_1818":-5,"_1823":-5,"_1827":-5,"_1909":-5,"_1910":-5,"_1911":-5,"_1912":-5,"_1913":-5,"_317":3339,"_1921":3345,"_1927":3348,"_1932":3351,"_1935":3353,"_1940":3356,"_1946":3361},"2026-03-09T09:40:03Z","Palmaráe calls itself the spirit of the oasis, and once you taste it the name makes sense. This is a golden gin that marries French distilling with Moroccan botanicals — the gold coming not from caramel but from real oak ageing and the natural richness of Medjool dates. It's an unusual, unashamedly luxurious take on gin.The signature botanicals read like a Marrakech market: neroli (orange blossom), mandarin, Moroccan mint, those Medjool dates and Fleur de Sel de Marrakech. The dates lend a subtle sweetness and body; the sea salt keeps everything in balance and stops it turning cloying. Time in oak casks rounds the edges and gives that burnished colour.At 44%, it's rich but poised. The nose is perfumed and floral — orange blossom and citrus to the fore. The palate is round and gently sweet from the dates, with zesty dried citrus, soft florals and hearty juniper still holding the centre, the salt lifting the finish. This is gin as a sipping spirit — closer in spirit to an aged agave or a light brandy than to a standard London Dry.Pour it for someone who thinks gin can only be one thing.How to ServeIt's good enough to sip neat or over a single large cube of ice, so the oak and dates show. In a G&T, keep it simple with a premium tonic and an orange twist.Where to Drink ItArtesian at The Langham for the sheer glamour. The Connaught Bar. Scarfes Bar for a decadent evening serve.Food PairingsBeautiful with a plate of Medjool dates and salted almonds, or a slice of orange-blossom and honey cake.","

Palmaráe calls itself the spirit of the oasis, and once you taste it the name makes sense. This is a golden gin that marries French distilling with Moroccan botanicals — the gold coming not from caramel but from real oak ageing and the natural richness of Medjool dates. It's an unusual, unashamedly luxurious take on gin.

The signature botanicals read like a Marrakech market: neroli (orange blossom), mandarin, Moroccan mint, those Medjool dates and Fleur de Sel de Marrakech. The dates lend a subtle sweetness and body; the sea salt keeps everything in balance and stops it turning cloying. Time in oak casks rounds the edges and gives that burnished colour.

At 44%, it's rich but poised. The nose is perfumed and floral — orange blossom and citrus to the fore. The palate is round and gently sweet from the dates, with zesty dried citrus, soft florals and hearty juniper still holding the centre, the salt lifting the finish. This is gin as a sipping spirit — closer in spirit to an aged agave or a light brandy than to a standard London Dry.

Pour it for someone who thinks gin can only be one thing.

How to Serve

It's good enough to sip neat or over a single large cube of ice, so the oak and dates show. In a G&T, keep it simple with a premium tonic and an orange twist.

Where to Drink It

Artesian at The Langham for the sheer glamour. The Connaught Bar. Scarfes Bar for a decadent evening serve.

Food Pairings

Beautiful with a plate of Medjool dates and salted almonds, or a slice of orange-blossom and honey cake.

",{"_19":96},[3286],[2236],{"_1915":3340},{"_1863":3341},[3342],{"_1919":3343},{"_1734":3344},"Morocco",{"_1923":3346,"_1925":3347},{"_1850":3309,"_1852":1559},{"_1850":3309,"_1852":1559},{"_1923":3349,"_1925":3350},{"_1850":1930,"_1852":1559},{"_1850":1930,"_1852":1559},{"_1863":3352},[3302],[3354],{"_19":1859,"_1938":3355},[3319],{"_1860":129,"_1861":3357,"_1865":3359},{"_1863":3358},[],{"_1863":3360},[],{"_1863":3362},[3322],{"_17":3364,"_1766":27,"_1733":1776,"_1762":1769,"_1734":3365},"gid://shopify/Metafield/186642874270020","Foursquare",{"_17":3367,"_1766":1779,"_1733":1780,"_1762":1769,"_1734":3368},"gid://shopify/Metafield/188863423643972","{\"amount\":\"80.0\",\"currency_code\":\"GBP\"}",{"_17":3370,"_1766":1724,"_1733":1776,"_1762":1769,"_1734":3371},"gid://shopify/Metafield/185776725164356","St Philip",{"_17":3373,"_1766":979,"_1733":1794,"_1762":1769,"_1734":3374},"gid://shopify/Metafield/185776725197124","[\"Molasses-based rum\"]",{"_17":3376,"_1766":1806,"_1733":1776,"_1762":1769,"_1734":3377},"gid://shopify/Metafield/185776725229892","2011",{"_17":3379,"_1766":1815,"_1733":1776,"_1762":1769,"_1734":3365},"gid://shopify/Metafield/185776725262660",{"_17":3381,"_25":3382,"_1832":-5,"_898":2142,"_892":2142},"gid://shopify/ImageSource/69512118796612","https://cdn.shopify.com/s/files/1/0858/2551/9940/files/11460_cf1cbf5a-67f1-4800-8d2e-d93c07d0d2d2.png?v=1770766031",{"_17":3384,"_1837":1838,"_31":3380},"gid://shopify/MediaImage/69512118796612",{"_1832":-5,"_892":2142,"_17":3386,"_25":3382,"_898":2142},"gid://shopify/ProductImage/83921954963780",{"_17":673,"_206":1842,"_1843":3388,"_1845":129,"_1846":2597,"_31":3385,"_1848":3389,"_1853":-5,"_1854":-5,"_1855":57,"_1856":3390,"_1860":129,"_1861":3392,"_1865":3394,"_1769":3396},"HO7601C11",{"_1850":1851,"_1852":1559},[3391],{"_19":1859,"_1734":1842},{"_1863":3393},[],{"_1863":3395},[],{"_206":3397,"_1870":672,"_1871":3398},"Foursquare 2011 Exceptional Cask Selection 70cl",[2162],{"_1876":3387,"_17":3400,"_19":1842,"_1878":-5},"gid://shopify/ProductOptionValue/11382779543876",{"_1832":-5,"_892":2142,"_17":3386,"_25":3382,"_898":2142},{"_17":673,"_206":1842,"_1843":3388,"_1845":129,"_1846":2597,"_31":3401,"_1848":3403,"_1853":-5,"_1854":-5,"_1855":57,"_1856":3404,"_1860":129,"_1861":3406,"_1865":3408,"_1769":3410},{"_1850":1851,"_1852":1559},[3405],{"_19":1859,"_1734":1842},{"_1863":3407},[],{"_1863":3409},[],{"_206":3397,"_1870":672,"_1871":3411},[2162],{"_17":671,"_1870":672,"_206":3397,"_1891":3413,"_21":3414,"_1894":3415,"_1896":3365,"_440":97,"_1897":129,"_1845":129,"_1898":1899,"_1900":2626,"_1901":3416,"_1903":3417,"_1871":3418,"_1767":-5,"_1773":-5,"_27":3363,"_1779":3366,"_1784":-5,"_1788":-5,"_1724":3369,"_1906":-5,"_979":3372,"_1798":-5,"_1907":-5,"_1802":-5,"_1806":3375,"_1810":-5,"_1815":3378,"_1908":-5,"_1818":-5,"_1823":-5,"_1827":-5,"_1909":-5,"_1910":-5,"_1911":-5,"_1912":-5,"_1913":-5,"_317":-5,"_1921":3419,"_1927":3422,"_1932":3425,"_1935":3427,"_1940":3430,"_1946":3435},"2026-02-04T11:42:26Z","Foursquare 2011 Exceptional Cask Selection is a vintage Barbados rum from Richard Seale — the ECS series being the bottlings that turned Foursquare into a collector's name. This is the 2011 vintage, Mark XXIV, distilled that year and aged twelve years entirely on the island in ex-bourbon oak, then bottled at a full 60% with no colour, no sugar and no filtration.Foursquare is a single blended rum: double-retort pot still spirit married with twin-column Coffey still rum, all made in-house. Seale's refusal to add or hide anything is the entire ethos, and the ECS releases are where it is shown off — single vintage, cask strength, take it or leave it. Most people take it.The nose is bold and dry — caramelised grapefruit, dark cocoa and butterscotch, clove and allspice, with sandalwood and a saline note underneath. The palate delivers overripe pineapple and candied banana over a firm oak-and-spice frame; the finish runs long on molasses, baking spice and gentle tannin. At 60% it is powerful, and a few drops of water are well worth adding — they unlock the fruit without softening the structure.A serious sipping rum and one for the shelf. Drink it neat and slow, and let it breathe; this is not a rum to bury in a cocktail.How to ServeNeat in a copita or Glencairn. Add water a drop at a time to tame the 60%.Where to Drink ItBlack Rock in Shoreditch — cask-strength rum done right. Dukes Bar in St James's — a calm room for a big pour. Boisdale of Belgravia — a deep list and no clock-watching.Food PairingsA mature Cheddar, or dark chocolate with sea salt.","

Foursquare 2011 Exceptional Cask Selection is a vintage Barbados rum from Richard Seale — the ECS series being the bottlings that turned Foursquare into a collector's name. This is the 2011 vintage, Mark XXIV, distilled that year and aged twelve years entirely on the island in ex-bourbon oak, then bottled at a full 60% with no colour, no sugar and no filtration.

Foursquare is a single blended rum: double-retort pot still spirit married with twin-column Coffey still rum, all made in-house. Seale's refusal to add or hide anything is the entire ethos, and the ECS releases are where it is shown off — single vintage, cask strength, take it or leave it. Most people take it.

The nose is bold and dry — caramelised grapefruit, dark cocoa and butterscotch, clove and allspice, with sandalwood and a saline note underneath. The palate delivers overripe pineapple and candied banana over a firm oak-and-spice frame; the finish runs long on molasses, baking spice and gentle tannin. At 60% it is powerful, and a few drops of water are well worth adding — they unlock the fruit without softening the structure.

A serious sipping rum and one for the shelf. Drink it neat and slow, and let it breathe; this is not a rum to bury in a cocktail.

How to Serve

Neat in a copita or Glencairn. Add water a drop at a time to tame the 60%.

Where to Drink It

Black Rock in Shoreditch — cask-strength rum done right. Dukes Bar in St James's — a calm room for a big pour. Boisdale of Belgravia — a deep list and no clock-watching.

Food Pairings

A mature Cheddar, or dark chocolate with sea salt.

",{"_19":97},[-5],[2162],{"_1923":3420,"_1925":3421},{"_1850":1851,"_1852":1559},{"_1850":1851,"_1852":1559},{"_1923":3423,"_1925":3424},{"_1850":1930,"_1852":1559},{"_1850":1930,"_1852":1559},{"_1863":3426},[3383],[3428],{"_19":1859,"_1938":3429},[3399],{"_1860":129,"_1861":3431,"_1865":3433},{"_1863":3432},[],{"_1863":3434},[],{"_1863":3436},[3402],{"_17":3438,"_1766":1767,"_1733":1768,"_1762":1769,"_1734":1770},"gid://shopify/Metafield/178127747154244",{"_17":3440,"_1766":27,"_1733":1776,"_1762":1769,"_1734":3441},"gid://shopify/Metafield/186643333120324","Rey del Istmo",{"_17":3443,"_1766":1779,"_1733":1780,"_1762":1769,"_1734":3131},"gid://shopify/Metafield/182416034267460",{"_17":3445,"_1766":1798,"_1733":1776,"_1762":1769,"_1734":3064},"gid://shopify/Metafield/177033026634052",{"_17":3447,"_1766":1908,"_1733":1819,"_1762":1769,"_1734":3448},"gid://shopify/Metafield/177033026666820","Nose\nA rich bouquet of creamy vanilla and aged oak, complemented by delicate hints of spice and warm butterscotch. The aroma reveals an inviting complexity, with underlying notes of sweet cane juice and a whisper of tropical fruit.\nPalate\nSmooth and velvety, the palate unveils a deep, robust rum flavour enriched by layers of wood and spice. The creaminess of vanilla interplays with the subtle sweetness of butterscotch and the earthy tones of aged oak, creating a harmonious and well-balanced taste.\nFinish\nLong and warming, the finish lingers with a touch of spice and a hint of cane sweetness, leaving a satisfying trace of oak and vanilla. The final notes echo the richness of its craft, with a refined, lasting impression.",{"_17":3450,"_25":3451,"_1832":-5,"_898":3452,"_892":3452},"gid://shopify/ImageSource/63405209977156","https://cdn.shopify.com/s/files/1/0858/2551/9940/files/RDI10700UK24_1.png?v=1733188498",3366,{"_17":3454,"_1837":1838,"_31":3449},"gid://shopify/MediaImage/63405209977156",{"_1832":-5,"_892":3452,"_17":3456,"_25":3451,"_898":3452},"gid://shopify/ProductImage/72403651395908",{"_17":679,"_206":1842,"_1843":3458,"_1845":57,"_1846":3459,"_31":3455,"_1848":3460,"_1853":3461,"_1854":-5,"_1855":57,"_1856":3462,"_1860":129,"_1861":3464,"_1865":3466,"_1769":3468},"HO16201CNV",29,{"_1850":2455,"_1852":1559},{"_1850":2455,"_1852":1559},[3463],{"_19":1859,"_1734":1842},{"_1863":3465},[],{"_1863":3467},[],{"_206":3469,"_1870":678,"_1871":3470},"Rey del Istmo Rum 10 Year Old",[3471,1873,3242],"CASE_6_DISCOUNT_30",{"_1876":3457,"_17":3473,"_19":1842,"_1878":-5},"gid://shopify/ProductOptionValue/8815725478212",{"_1832":-5,"_892":3452,"_17":3456,"_25":3451,"_898":3452},{"_17":679,"_206":1842,"_1843":3458,"_1845":57,"_1846":3459,"_31":3474,"_1848":3476,"_1853":3477,"_1854":-5,"_1855":57,"_1856":3478,"_1860":129,"_1861":3480,"_1865":3482,"_1769":3484},{"_1850":2455,"_1852":1559},{"_1850":2455,"_1852":1559},[3479],{"_19":1859,"_1734":1842},{"_1863":3481},[],{"_1863":3483},[],{"_206":3469,"_1870":678,"_1871":3485},[3471,1873,3242],{"_17":677,"_1870":678,"_206":3469,"_1891":3487,"_21":3488,"_1894":3489,"_1896":20,"_440":97,"_1897":129,"_1845":57,"_1898":1899,"_1900":1899,"_1901":3490,"_1903":3491,"_1871":3492,"_1767":3437,"_1773":-5,"_27":3439,"_1779":3442,"_1784":-5,"_1788":-5,"_1724":-5,"_1906":-5,"_979":-5,"_1798":3444,"_1907":-5,"_1802":-5,"_1806":-5,"_1810":-5,"_1815":-5,"_1908":3446,"_1818":-5,"_1823":-5,"_1827":-5,"_1909":-5,"_1910":-5,"_1911":-5,"_1912":-5,"_1913":-5,"_317":-5,"_1921":3493,"_1927":3496,"_1932":3499,"_1935":3501,"_1940":3504,"_1946":3509},"2024-12-03T14:17:46Z","Varela Hermanos has been distilling in Panama since 1908, which makes it the country's oldest producer by some margin, and for most of that time its rum has left the country wearing somebody else's name. Rey del Istmo is the family putting their own label on it. The cane is theirs. Grown at Pesé, cut locally, distilled in column stills on the estate — single estate in the proper sense, not the marketing sense. Ten years in American oak follows, in a climate where a decade does the work that twenty-odd years would do in Scotland. The angels take their cut fast in Panama. The nose opens on vanilla and caramel with a clear line of anise running through it, then keeps going: dates, sultanas, orange peel, clove, a waft of cassia bark and charred oak underneath. There's a faint rose-water note that I didn't expect and rather liked. The palate leads with vanilla — crème brûlée, the burnt-sugar top of it — then stewed prune, orange zest, cherry lozenge, aniseed twists, Turkish delight. Toasted oak holds the whole thing together. The finish is quieter than the nose promises, tapering into something herbal and faintly menthol. At 42% it has the weight to be sipped and enough lift not to be heavy about it. A rum for after dinner, when the conversation has slowed down and nobody is in a hurry. How to Serve Neat, at room temperature, in a copita or a small tumbler. A single cube if the room is warm — it opens the orange and clove rather than flattening them. It also makes an excellent tall drink with ginger beer and a heavy squeeze of lime, which is not a waste of a ten-year-old rum whatever anyone tells you. Where to Drink It Artesian at The Langham, where aged rum is taken as seriously as aged Scotch. Boisdale, if there is food involved and the night is long. Scarfes Bar at the Rosewood for the armchair-and-fireplace version. Food Pairings Slow-roast pork shoulder, pulled apart and piled onto something soft, with the crackling kept separate and salted hard. Ten years of American oak has given this rum the weight to stand up to the fat, and the clove and orange in the glass do what an apple sauce would. Fried plantain alongside, with salt.","

Varela Hermanos has been distilling in Panama since 1908, which makes it the country's oldest producer by some margin, and for most of that time its rum has left the country wearing somebody else's name. Rey del Istmo is the family putting their own label on it.

The cane is theirs. Grown at Pesé, cut locally, distilled in column stills on the estate — single estate in the proper sense, not the marketing sense. Ten years in American oak follows, in a climate where a decade does the work that twenty-odd years would do in Scotland. The angels take their cut fast in Panama.

The nose opens on vanilla and caramel with a clear line of anise running through it, then keeps going: dates, sultanas, orange peel, clove, a waft of cassia bark and charred oak underneath. There's a faint rose-water note that I didn't expect and rather liked. The palate leads with vanilla — crème brûlée, the burnt-sugar top of it — then stewed prune, orange zest, cherry lozenge, aniseed twists, Turkish delight. Toasted oak holds the whole thing together. The finish is quieter than the nose promises, tapering into something herbal and faintly menthol.

At 42% it has the weight to be sipped and enough lift not to be heavy about it. A rum for after dinner, when the conversation has slowed down and nobody is in a hurry.

How to Serve

Neat, at room temperature, in a copita or a small tumbler. A single cube if the room is warm — it opens the orange and clove rather than flattening them. It also makes an excellent tall drink with ginger beer and a heavy squeeze of lime, which is not a waste of a ten-year-old rum whatever anyone tells you.

Where to Drink It

Artesian at The Langham, where aged rum is taken as seriously as aged Scotch. Boisdale, if there is food involved and the night is long. Scarfes Bar at the Rosewood for the armchair-and-fireplace version.

Food Pairings

Slow-roast pork shoulder, pulled apart and piled onto something soft, with the crackling kept separate and salted hard. Ten years of American oak has given this rum the weight to stand up to the fat, and the clove and orange in the glass do what an apple sauce would. Fried plantain alongside, with salt.

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It didn't arrive until 2002, built as a 60th-anniversary tribute, and it has become the bottle a whole generation reaches for when they want to show tequila can be sipped like a fine aged spirit rather than shot.The agave is Blue Weber grown in the highlands of Los Altos, Jalisco, where the red iron-rich soil and altitude push the plants towards a sweeter, fruitier character. This is an añejo held for around 30 months in American white oak ex-bourbon barrels — long for the category, and you taste every month of it. The colour alone, deep burnished gold, tells you where this is going.The nose leads with warm vanilla and caramel, roasted agave underneath, then a lift of toasted oak and dried fruit. On the palate it's genuinely creamy: toffee, dark chocolate, a whisper of soft spice, all held together without heat. The finish is long, sweet and oaky, the kind that keeps you sitting with the glass. A drop of water opens the fruit further if you want it, though it hardly needs the help.This is a celebration pour — the birthday, the deal closed, the long dinner that refuses to end. Treat it the way you'd treat a good cognac.How to ServeNeat, at room temperature, in a copita or a short tumbler — no ice, which flattens the oak and the sweetness. Give it a few minutes in the glass before the first sip.Where to Drink ItThe Connaught Bar for the theatre of a proper agave list. Dukes Bar in St James's when you want quiet and a serious pour. Scarfes Bar at the Rosewood for a late one by the fire.Food PairingsWonderful with a square of 70% dark chocolate, or after a meal with a plate of good aged Manchego and quince.","

Don Julio González named this one for the year he started, aged 17 and short of money, in 1942. It didn't arrive until 2002, built as a 60th-anniversary tribute, and it has become the bottle a whole generation reaches for when they want to show tequila can be sipped like a fine aged spirit rather than shot.

The agave is Blue Weber grown in the highlands of Los Altos, Jalisco, where the red iron-rich soil and altitude push the plants towards a sweeter, fruitier character. This is an añejo held for around 30 months in American white oak ex-bourbon barrels — long for the category, and you taste every month of it. The colour alone, deep burnished gold, tells you where this is going.

The nose leads with warm vanilla and caramel, roasted agave underneath, then a lift of toasted oak and dried fruit. On the palate it's genuinely creamy: toffee, dark chocolate, a whisper of soft spice, all held together without heat. The finish is long, sweet and oaky, the kind that keeps you sitting with the glass. A drop of water opens the fruit further if you want it, though it hardly needs the help.

This is a celebration pour — the birthday, the deal closed, the long dinner that refuses to end. Treat it the way you'd treat a good cognac.

How to Serve

Neat, at room temperature, in a copita or a short tumbler — no ice, which flattens the oak and the sweetness. Give it a few minutes in the glass before the first sip.

Where to Drink It

The Connaught Bar for the theatre of a proper agave list. Dukes Bar in St James's when you want quiet and a serious pour. Scarfes Bar at the Rosewood for a late one by the fire.

Food Pairings

Wonderful with a square of 70% dark chocolate, or after a meal with a plate of good aged Manchego and quince.

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Carried on with notes of toffee, almond and cinnamon \n Finish\n Exceptionally long and warm, leaving an enduring finish of refined sweetness and gentle oak",{"_17":3627,"_25":3628,"_1832":-5,"_898":2142,"_892":2142},"gid://shopify/ImageSource/69512134590788","https://cdn.shopify.com/s/files/1/0858/2551/9940/files/002-BSCAA0000-X2J_b153642b-930c-47c9-9f99-5cd452ad6c91.png?v=1770766175",{"_17":3630,"_1837":1838,"_31":3626},"gid://shopify/MediaImage/69512134590788",{"_1832":-5,"_892":2142,"_17":3632,"_25":3628,"_898":2142},"gid://shopify/ProductImage/83921970659652",{"_17":725,"_206":1842,"_1843":3634,"_1845":57,"_1846":3635,"_31":3631,"_1848":3636,"_1853":-5,"_1854":-5,"_1855":57,"_1856":3638,"_1860":129,"_1861":3640,"_1865":3642,"_1769":3644},"HO3501CNV",2,{"_1850":3637,"_1852":1559},"179.99",[3639],{"_19":1859,"_1734":1842},{"_1863":3641},[],{"_1863":3643},[],{"_206":3645,"_1870":724,"_1871":3646},"Clase Azul Reposado",[2236,2237],{"_1876":3633,"_17":3648,"_19":1842,"_1878":-5},"gid://shopify/ProductOptionValue/4166631915844",{"_1832":-5,"_892":2142,"_17":3632,"_25":3628,"_898":2142},{"_17":725,"_206":1842,"_1843":3634,"_1845":57,"_1846":3635,"_31":3649,"_1848":3651,"_1853":-5,"_1854":-5,"_1855":57,"_1856":3652,"_1860":129,"_1861":3654,"_1865":3656,"_1769":3658},{"_1850":3637,"_1852":1559},[3653],{"_19":1859,"_1734":1842},{"_1863":3655},[],{"_1863":3657},[],{"_206":3645,"_1870":724,"_1871":3659},[2236,2237],{"_17":723,"_1870":724,"_206":3645,"_1891":3661,"_21":3662,"_1894":3663,"_1896":20,"_440":1407,"_1897":129,"_1845":57,"_1898":1899,"_1900":1899,"_1901":3664,"_1903":3665,"_1871":3666,"_1767":3599,"_1773":3601,"_27":3603,"_1779":3605,"_1784":3608,"_1788":3611,"_1724":-5,"_1906":3614,"_979":-5,"_1798":3616,"_1907":3618,"_1802":-5,"_1806":-5,"_1810":-5,"_1815":3620,"_1908":3623,"_1818":-5,"_1823":-5,"_1827":-5,"_1909":-5,"_1910":-5,"_1911":-5,"_1912":-5,"_1913":-5,"_317":3667,"_1921":3672,"_1927":3675,"_1932":3678,"_1935":3680,"_1940":3683,"_1946":3688},"2026-07-29T08:58:16Z","You notice the bottle before you notice the tequila. That is by design — and for once the thing inside lives up to the thing outside. Every Clase Azul Reposado arrives in a hand-painted Talavera ceramic decanter made by artisans in Jalisco, using techniques handed down generation after generation. No two are identical. The cobalt feathered pattern, the silver-dipped stopper, the weight of it in the hand: it is the kind of bottle people keep on the shelf long after the last pour.Treating it as a display piece would be a mistake. Clase Azul Reposado is made from 100% organic Blue Weber agave, slow-cooked in traditional brick ovens for seventy-two hours — a process that pulls a deeper, rounder sweetness out of the piña than the industrial autoclaves most large producers rely on. After distillation it rests eight months in American whiskey barrels. That is a long reposado, close to the edge of añejo territory, and it shows.The oak gives caramel, vanilla and a warm baking-spice character while the agave holds its own underneath — earthy, faintly vegetal, unmistakably Mexican. On the nose: butterscotch, toasted coconut, a drift of cinnamon. The palate leads with caramel and vanilla, moves through spiced cooked agave in the middle, and finishes smooth and lightly oaked. It sits somewhere between dessert and fireside, rich without ever turning heavy.It is tequila that is genuinely easy to drink neat, which is the highest compliment a reposado can be paid. Using it in a Margarita is not a crime, but it is a waste.How to ServeNeat, at room temperature, in a copita or a small wine glass rather than a shot glass — the aromatics are most of the pleasure. No ice, no lime, no salt. If you must chill it, chill the glass and not the spirit.Where to Drink ItThe Connaught Bar, where the agave list is taken as seriously as the gin. American Bar at The Savoy for the room and the ritual. Bar Lotus in Soho for a later, looser version of the same idea.Food PairingsGrilled prawns with chilli and lime, or good carnitas with plenty of coriander. The cooked-agave sweetness handles a bit of heat well. Mole negro works too, if you are making an evening of it.","

You notice the bottle before you notice the tequila. That is by design — and for once the thing inside lives up to the thing outside. Every Clase Azul Reposado arrives in a hand-painted Talavera ceramic decanter made by artisans in Jalisco, using techniques handed down generation after generation. No two are identical. The cobalt feathered pattern, the silver-dipped stopper, the weight of it in the hand: it is the kind of bottle people keep on the shelf long after the last pour.

Treating it as a display piece would be a mistake. Clase Azul Reposado is made from 100% organic Blue Weber agave, slow-cooked in traditional brick ovens for seventy-two hours — a process that pulls a deeper, rounder sweetness out of the piña than the industrial autoclaves most large producers rely on. After distillation it rests eight months in American whiskey barrels. That is a long reposado, close to the edge of añejo territory, and it shows.

The oak gives caramel, vanilla and a warm baking-spice character while the agave holds its own underneath — earthy, faintly vegetal, unmistakably Mexican. On the nose: butterscotch, toasted coconut, a drift of cinnamon. The palate leads with caramel and vanilla, moves through spiced cooked agave in the middle, and finishes smooth and lightly oaked. It sits somewhere between dessert and fireside, rich without ever turning heavy.

It is tequila that is genuinely easy to drink neat, which is the highest compliment a reposado can be paid. Using it in a Margarita is not a crime, but it is a waste.

How to Serve

Neat, at room temperature, in a copita or a small wine glass rather than a shot glass — the aromatics are most of the pleasure. No ice, no lime, no salt. If you must chill it, chill the glass and not the spirit.

Where to Drink It

The Connaught Bar, where the agave list is taken as seriously as the gin. American Bar at The Savoy for the room and the ritual. Bar Lotus in Soho for a later, looser version of the same idea.

Food Pairings

Grilled prawns with chilli and lime, or good carnitas with plenty of coriander. The cooked-agave sweetness handles a bit of heat well. Mole negro works too, if you are making an evening of it.

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It ferments slowly and yields less spirit than wheat, but it carries flavour the way few grains can — and we rate Belvedere for committing to it fully. This is a Polish vodka built from 100% certified-organic Dankowskie Gold rye, distilled four times, with nothing added to round it off — no sugar, no glycerine.It comes from Polmos Zyrardow, one of Poland's oldest working distilleries, where rye has been turned into spirit since 1910. The grain grows on the Mazovian plains and is cut with artesian well water, and the organic certification runs from field to bottle rather than sitting on the label as decoration. Quadruple distillation here is about clarity, not about stripping the rye of what makes it worth drinking.The nose is soft and unhurried — cream and a little vanilla, with the faint bakery note good rye always brings. On the palate you get that signature Belvedere texture: rounded, almost creamy, a lick of white pepper riding over gentle grain sweetness. The finish is clean and warm rather than sharp, the pepper fading slowly. For vodka, there is a surprising amount to notice.Drink it cold and neat when you want to read the spirit properly, or use it as the backbone of a Martini, where its weight holds up against dry vermouth without turning oily.How to ServeStraight from the freezer, poured neat into a small chilled tumbler. For a Martini, stir hard with ice and a whisper of dry vermouth, then finish with a lemon twist.Where to Drink ItDukes Bar, St James's — the benchmark London Martini, wheeled to your table. The Connaught Bar — precise, theatrical, ice cold. Bar Lotus — a quieter option for an unfussy pour.Food PairingsMade for the caviar-and-blini table, or alongside cured salmon and dill.","

Rye is the hard road in vodka. It ferments slowly and yields less spirit than wheat, but it carries flavour the way few grains can — and we rate Belvedere for committing to it fully. This is a Polish vodka built from 100% certified-organic Dankowskie Gold rye, distilled four times, with nothing added to round it off — no sugar, no glycerine.

It comes from Polmos Zyrardow, one of Poland's oldest working distilleries, where rye has been turned into spirit since 1910. The grain grows on the Mazovian plains and is cut with artesian well water, and the organic certification runs from field to bottle rather than sitting on the label as decoration. Quadruple distillation here is about clarity, not about stripping the rye of what makes it worth drinking.

The nose is soft and unhurried — cream and a little vanilla, with the faint bakery note good rye always brings. On the palate you get that signature Belvedere texture: rounded, almost creamy, a lick of white pepper riding over gentle grain sweetness. The finish is clean and warm rather than sharp, the pepper fading slowly. For vodka, there is a surprising amount to notice.

Drink it cold and neat when you want to read the spirit properly, or use it as the backbone of a Martini, where its weight holds up against dry vermouth without turning oily.

How to Serve

Straight from the freezer, poured neat into a small chilled tumbler. For a Martini, stir hard with ice and a whisper of dry vermouth, then finish with a lemon twist.

Where to Drink It

Dukes Bar, St James's — the benchmark London Martini, wheeled to your table. The Connaught Bar — precise, theatrical, ice cold. Bar Lotus — a quieter option for an unfussy pour.

Food Pairings

Made for the caviar-and-blini table, or alongside cured salmon and dill.

",{"_19":748},[3690],[3242],{"_1915":3761},{"_1863":3762},[3763],{"_1919":3764},{"_1734":774},{"_1923":3766,"_1925":3767},{"_1850":3730,"_1852":1559},{"_1850":3730,"_1852":1559},{"_1923":3769,"_1925":3770},{"_1850":1930,"_1852":1559},{"_1850":1930,"_1852":1559},{"_1863":3772},[3722],[3774],{"_19":1859,"_1938":3775},[3740],{"_1860":129,"_1861":3777,"_1865":3779},{"_1863":3778},[],{"_1863":3780},[],{"_1863":3782},[3743],{"_17":3784,"_1734":1761,"_1762":1763},"gid://shopify/Metafield/183193659670852",{"_17":3786,"_1766":27,"_1733":1776,"_1762":1769,"_1734":3787},"gid://shopify/Metafield/186643034702148","Veuve Capet",{"_17":3789,"_1766":1724,"_1733":1776,"_1762":1769,"_1734":455},"gid://shopify/Metafield/183386466255172",{"_17":3791,"_1766":979,"_1733":1794,"_1762":1769,"_1734":1795},"gid://shopify/Metafield/183386466287940",{"_17":3793,"_1766":1798,"_1733":1776,"_1762":1769,"_1734":3064},"gid://shopify/Metafield/183386466320708",{"_17":3795,"_1766":1802,"_1733":1776,"_1762":1769,"_1734":1803},"gid://shopify/Metafield/183386466353476",{"_17":3797,"_25":3798,"_1832":-5,"_898":1972,"_892":1972},"gid://shopify/ImageSource/69407565414724","https://cdn.shopify.com/s/files/1/0858/2551/9940/files/Vodka.png?v=1770113085",{"_17":3800,"_1837":1838,"_31":3796},"gid://shopify/MediaImage/69407565414724",{"_1832":-5,"_892":1972,"_17":3802,"_25":3798,"_898":1972},"gid://shopify/ProductImage/83812024516932",{"_17":762,"_206":1842,"_1843":3804,"_1845":129,"_1846":2597,"_31":3801,"_1848":3805,"_1853":-5,"_1854":-5,"_1855":57,"_1856":3806,"_1860":129,"_1861":3808,"_1865":3810,"_1769":3812},"HO18901CNV",{"_1850":2455,"_1852":1559},[3807],{"_19":1859,"_1734":1842},{"_1863":3809},[],{"_1863":3811},[],{"_206":3813,"_1870":761,"_1871":3814},"Veuve Capet Chardonnay Vodka - 70cl",[],{"_1876":3803,"_17":3816,"_19":1842,"_1878":-5},"gid://shopify/ProductOptionValue/10545809064260",{"_1832":-5,"_892":1972,"_17":3802,"_25":3798,"_898":1972},{"_17":762,"_206":1842,"_1843":3804,"_1845":129,"_1846":2597,"_31":3817,"_1848":3819,"_1853":-5,"_1854":-5,"_1855":57,"_1856":3820,"_1860":129,"_1861":3822,"_1865":3824,"_1769":3826},{"_1850":2455,"_1852":1559},[3821],{"_19":1859,"_1734":1842},{"_1863":3823},[],{"_1863":3825},[],{"_206":3813,"_1870":761,"_1871":3827},[],{"_17":760,"_1870":761,"_206":3813,"_1891":3829,"_21":3830,"_1894":3831,"_1896":3832,"_440":748,"_1897":129,"_1845":129,"_1898":1899,"_1900":2626,"_1901":3833,"_1903":3834,"_1871":3835,"_1767":-5,"_1773":-5,"_27":3785,"_1779":-5,"_1784":-5,"_1788":-5,"_1724":3788,"_1906":-5,"_979":3790,"_1798":3792,"_1907":-5,"_1802":3794,"_1806":-5,"_1810":-5,"_1815":-5,"_1908":-5,"_1818":-5,"_1823":-5,"_1827":-5,"_1909":-5,"_1910":-5,"_1911":-5,"_1912":-5,"_1913":-5,"_317":3836,"_1921":3841,"_1927":3844,"_1932":3847,"_1935":3849,"_1940":3852,"_1946":3857},"2026-02-03T10:04:56Z","Vodka is usually made from grain or potato. Veuve Capet does something rarer — it's distilled entirely from Chardonnay grapes grown in the Côte des Blancs, the chalky Champagne heartland better known for producing blanc de blancs. Launched in 2014, it claims to be the first vodka made exclusively from Chardonnay, and that grape origin gives it a character grain vodka simply can't reach.The grapes are hand-harvested, then distilled five times to arrive at something round and elegant rather than austere. It's a French idea through and through: take a noble raw material and treat it with restraint.Crystal clear in the glass, it opens with a surprisingly expressive nose — citrus and grapefruit zest, drifting into something more exotic, mango and guava. The palate is rich and supple, far softer than the flinty burn you expect from vodka, with fresh citrus and a note of Williams pear. The finish is long and unexpectedly fruity, guava lingering after the alcohol has faded. At 38% it's smooth enough to drink neat and characterful enough to reward it.This is a vodka for people who thought they didn't much care about vodka. Serve it cold and let the fruit do the talking.How to ServeStraight from the freezer, neat in a chilled glass, or over a single large cube. Its fruit-forward character makes an exceptional Martini and lifts a simple vodka soda. Too much mixer buries what makes it special — go light.Where to Drink ItDukes Bar in St James's for a legendary Martini. The Connaught Bar in Mayfair for one made with theatre. The American Bar at The Savoy for the grand-hotel treatment.Food PairingsPour it icy alongside smoked salmon or, if you're feeling grand, a spoonful of caviar — the fruit and the salt are made for each other.","

Vodka is usually made from grain or potato. Veuve Capet does something rarer — it's distilled entirely from Chardonnay grapes grown in the Côte des Blancs, the chalky Champagne heartland better known for producing blanc de blancs. Launched in 2014, it claims to be the first vodka made exclusively from Chardonnay, and that grape origin gives it a character grain vodka simply can't reach.

The grapes are hand-harvested, then distilled five times to arrive at something round and elegant rather than austere. It's a French idea through and through: take a noble raw material and treat it with restraint.

Crystal clear in the glass, it opens with a surprisingly expressive nose — citrus and grapefruit zest, drifting into something more exotic, mango and guava. The palate is rich and supple, far softer than the flinty burn you expect from vodka, with fresh citrus and a note of Williams pear. The finish is long and unexpectedly fruity, guava lingering after the alcohol has faded. At 38% it's smooth enough to drink neat and characterful enough to reward it.

This is a vodka for people who thought they didn't much care about vodka. Serve it cold and let the fruit do the talking.

How to Serve

Straight from the freezer, neat in a chilled glass, or over a single large cube. Its fruit-forward character makes an exceptional Martini and lifts a simple vodka soda. Too much mixer buries what makes it special — go light.

Where to Drink It

Dukes Bar in St James's for a legendary Martini. The Connaught Bar in Mayfair for one made with theatre. The American Bar at The Savoy for the grand-hotel treatment.

Food Pairings

Pour it icy alongside smoked salmon or, if you're feeling grand, a spoonful of caviar — the fruit and the salt are made for each other.

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Most ginger liqueurs lean on flavourings and syrup. Kaveri does the harder thing — it uses real ginger, pressed from fresh root grown across Peru, Thailand and India, harvested at its peak and squeezed for maximum punch. The result is naturally cloudy, streaked with genuine ginger sediment, and it tells you the moment you pour it that this is the actual fruit and not an imitation of it.

The inspiration is Inji Mittai, the roadside ginger candy found across South India, and the recipe stays close to that idea. Alongside the ginger sit earthy jaggery, a squeeze of lime, raw mango and a pinch of Himalayan pink and black salt — that saline edge is what makes it so moreish. Because it follows the season's crop, no two bottles are ever quite identical.

Give it a gentle shake before pouring; it clouds up and releases the full hit. The aroma is fresh, hot ginger with a citrus lift. The palate is bold and spicy, that jaggery sweetness meeting sharp lime and a savoury, salty tang, with real ginger heat building on a long finish. At around 20% it drinks easily. Bright, spicy and genuinely different.

This is a versatile bottle to have around — a warming sipper on a cold night, a serious upgrade to any ginger-led cocktail.

How to Serve

Shake the bottle, then pour neat over plenty of ice with a wedge of lime. It's a natural in a Penicillin, a Margarita or a Moscow Mule, and it makes a fierce, warming hot toddy.

Where to Drink It

Tayēr + Elementary in Old Street for inventive spice-led serves. Kwānt in Mayfair for a punchy, ginger-forward cocktail. Three Sheets in Dalston for something clever and clean.

Food Pairings

A natural with South and South-East Asian food — pour it over ice next to a plate of chilli-heavy street food and it cools and complements at once.

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Antonio Benedetto Carpano invented vermouth as we know it in Turin in 1786, fortifying local wine with wormwood and a battery of botanicals and giving the world its first great aperitif. Antica Formula is his original recipe, revived and bottled as a homage — and it remains the benchmark every other sweet vermouth is measured against. This is the litre bottle, which you'll be grateful for.

It's a rich, dark, almost brooding vermouth, built on a base of white wine but tasting anything but pale. Vanilla is the signature note, front and centre, layered over dried figs, bitter orange, saffron and a swirl of warm spice. At 16.5% it sits between a fortified wine and a spirit, and it drinks with real weight and length.

The nose is all vanilla and dried fruit, opulent and slightly savoury. The palate follows through — sweet but not sugary, with cocoa, marmalade and a herbal, faintly medicinal bitterness underneath that keeps it grown-up. The finish is long and warming, more like a good sherry than a mixer.

It's good enough to drink on its own, chilled, before a meal. But it also elevates every cocktail it touches — a Negroni or Manhattan made with Antica is a different, better drink.

How to Serve

Lightly chilled over ice with an orange twist as an aperitif. In cocktails, reach for it in a Negroni, Manhattan or Americano. Once open, keep it in the fridge and use within a couple of months.

Where to Drink It

The Connaught Bar in Mayfair for a Negroni that shows it off. Bar Termini in Soho for a vermouth on the rocks. Dukes Bar in St James's for a proper Martini's savoury cousin.

Food Pairings

Pour it chilled next to a plate of salumi and marinated olives — the vanilla and bitter orange play beautifully against the salt.

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Vetiver is a grass — or more precisely the root of one — and perfumers have used it for centuries to give a fragrance its floor. Earthy, faintly smoky, the smell of soil after rain.

Dropping that into a Negroni is a bolder move than it sounds. The classic is already a crowded drink: gin, Campari and sweet vermouth all pulling in different directions and somehow agreeing. Berg and Kratena, at their Old Street bar Tayēr + Elementary, use the vetiver to give the whole thing a base note, so the bitterness has somewhere to land.

The colour is that familiar coral red. The nose runs Campari's herbs and orange peel, then the spice of the vermouth, with vetiver low underneath. On the palate the balance sits dry rather than sweet, the bitterness stays clean, and the earthiness builds as the glass warms. It finishes long, and slightly savoury.

Under £40 a bottle, which stacks up rather well against a round of Negronis anywhere central.

How to Serve

Straight from the fridge, poured over fresh ice in a rocks glass. Orange peel, expressed and dropped in. Nothing else required.

Where to Drink It

Tayēr + Elementary on Old Street, at the source. Bar Lotus, if you want somewhere quieter to sit with it.

Food Pairings

Antipasti before dinner. Aged Parmesan and a few olives is honestly all it asks for.

",{"_19":4056},"Liquor & Spirit-Based Cocktails",[-5],[2162],{"_1923":4060,"_1925":4061},{"_1850":4028,"_1852":1559},{"_1850":4028,"_1852":1559},{"_1923":4063,"_1925":4064},{"_1850":1930,"_1852":1559},{"_1850":1930,"_1852":1559},{"_1863":4066},[4021],[4068],{"_19":1859,"_1938":4069},[4038],{"_1860":129,"_1861":4071,"_1865":4073},{"_1863":4072},[],{"_1863":4074},[],{"_1863":4076},[4041],{"_17":4078,"_1766":27,"_1733":1776,"_1762":1769,"_1734":4079},"gid://shopify/Metafield/186642331369796","SOTO",{"_17":4081,"_1766":1815,"_1733":1776,"_1762":1769,"_1734":4082},"gid://shopify/Metafield/185776747544900","SOTO Sake",{"_17":4084,"_25":4085,"_1832":-5,"_898":2142,"_892":2142},"gid://shopify/ImageSource/69512137408836","https://cdn.shopify.com/s/files/1/0858/2551/9940/files/11963_5111039a-612a-4046-9f9a-1624f5f6f259.png?v=1770766229",{"_17":4087,"_1837":1838,"_31":4083},"gid://shopify/MediaImage/69512137408836",{"_1832":-5,"_892":2142,"_17":4089,"_25":4085,"_898":2142},"gid://shopify/ProductImage/83921973346628",{"_17":846,"_206":1842,"_1843":4091,"_1845":57,"_1846":2530,"_31":4088,"_1848":4092,"_1853":-5,"_1854":-5,"_1855":57,"_1856":4094,"_1860":129,"_1861":4096,"_1865":4098,"_1769":4100},"HO27602CNV",{"_1850":4093,"_1852":1559},"17.99",[4095],{"_19":1859,"_1734":1842},{"_1863":4097},[],{"_1863":4099},[],{"_206":4101,"_1870":845,"_1871":4102},"SOTO Junmai Daiginjo Sake 30cl Bottle",[2236,2162],{"_1876":4090,"_17":4104,"_19":1842,"_1878":-5},"gid://shopify/ProductOptionValue/11382792061252",{"_1832":-5,"_892":2142,"_17":4089,"_25":4085,"_898":2142},{"_17":846,"_206":1842,"_1843":4091,"_1845":57,"_1846":2530,"_31":4105,"_1848":4107,"_1853":-5,"_1854":-5,"_1855":57,"_1856":4108,"_1860":129,"_1861":4110,"_1865":4112,"_1769":4114},{"_1850":4093,"_1852":1559},[4109],{"_19":1859,"_1734":1842},{"_1863":4111},[],{"_1863":4113},[],{"_206":4101,"_1870":845,"_1871":4115},[2236,2162],{"_17":844,"_1870":845,"_206":4101,"_1891":4117,"_21":4118,"_1894":4119,"_1896":4082,"_440":1484,"_1897":129,"_1845":57,"_1898":1899,"_1900":1899,"_1901":4120,"_1903":4121,"_1871":4122,"_1767":-5,"_1773":-5,"_27":4077,"_1779":-5,"_1784":-5,"_1788":-5,"_1724":-5,"_1906":-5,"_979":-5,"_1798":-5,"_1907":-5,"_1802":-5,"_1806":-5,"_1810":-5,"_1815":4080,"_1908":-5,"_1818":-5,"_1823":-5,"_1827":-5,"_1909":-5,"_1910":-5,"_1911":-5,"_1912":-5,"_1913":-5,"_317":-5,"_1921":4123,"_1927":4126,"_1932":4129,"_1935":4131,"_1940":4134,"_1946":4139},"2026-02-04T11:41:54Z","Junmai Daiginjo is the top rung of the sake ladder, and the name tells you two things. Junmai means pure rice — nothing added but rice, water, yeast and koji, no distilled alcohol. Daiginjo means the rice has been milled right down, at least 50% of each grain polished away before brewing so that only the clean, starchy heart remains. SOTO does this in Niigata, the snow country on Japan's northwest coast, using soft snowmelt water that gives the region's sake its famous clarity.What you get in the glass is delicate and precise. The nose is floral and gently fruited — ripe melon, pear, a touch of green apple, with a quiet mineral edge underneath. The palate is silky and clean, more crisp than sweet, and it finishes light and dry without any of the heaviness people sometimes expect from sake. This is sake as an aperitif and a food wine, not a warming winter cup.Serve it well chilled to keep the aromatics taut. Heating a daiginjo this fine would blow off everything that makes it special, so keep it cold and pour it fresh.How to ServeServe chilled, around 8 to 10 C, in a white wine glass rather than a tiny cup — the wider bowl lets the melon and pear aromas show. Do not warm it. Once opened, keep it in the fridge and drink within a few days.Where to Drink ItThe Araki in Mayfair for the full sushi omakase. Sabor near Regent Street if you want it against something unexpected. Kanada-Ya for a more relaxed bowl-and-glass evening.Food PairingsMade for sashimi and delicate raw fish — try it with fatty tuna or scallop. It also flatters a simple grilled white fish with citrus.","

Junmai Daiginjo is the top rung of the sake ladder, and the name tells you two things. Junmai means pure rice — nothing added but rice, water, yeast and koji, no distilled alcohol. Daiginjo means the rice has been milled right down, at least 50% of each grain polished away before brewing so that only the clean, starchy heart remains. SOTO does this in Niigata, the snow country on Japan's northwest coast, using soft snowmelt water that gives the region's sake its famous clarity.

What you get in the glass is delicate and precise. The nose is floral and gently fruited — ripe melon, pear, a touch of green apple, with a quiet mineral edge underneath. The palate is silky and clean, more crisp than sweet, and it finishes light and dry without any of the heaviness people sometimes expect from sake. This is sake as an aperitif and a food wine, not a warming winter cup.

Serve it well chilled to keep the aromatics taut. Heating a daiginjo this fine would blow off everything that makes it special, so keep it cold and pour it fresh.

How to Serve

Serve chilled, around 8 to 10 C, in a white wine glass rather than a tiny cup — the wider bowl lets the melon and pear aromas show. Do not warm it. Once opened, keep it in the fridge and drink within a few days.

Where to Drink It

The Araki in Mayfair for the full sushi omakase. Sabor near Regent Street if you want it against something unexpected. Kanada-Ya for a more relaxed bowl-and-glass evening.

Food Pairings

Made for sashimi and delicate raw fish — try it with fatty tuna or scallop. It also flatters a simple grilled white fish with citrus.

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Cloudy Bay made its name on Sauvignon Blanc, but the Pinot Noir deserves just as much attention. The 2023 comes from Marlborough's Southern Valleys — cooler clay soils and north-facing slopes in the Mustang, Delta and Barracks blocks — which is exactly the sort of site that gives Marlborough Pinot its poise.

It is 100% Pinot Noir, destemmed into open-top fermenters with wild yeast, a portion of whole bunches thrown in for structure, then matured eleven months in French oak. The nose is summery and aromatic — strawberry, cherry and ripe Victoria plum lifted by a little vanilla and toast from the barrel. The palate is silky and elegant, kept fresh by a redcurrant tang of acidity, and it stays light on its feet throughout. This is a benchmark for approachable, food-friendly New Zealand Pinot: polished, generous, easy to love.

Drink it over the next three or four years — it is charming now and doesn't need waiting for.

How to Serve

Serve at 14–16°C in a Burgundy glass. A light chill flatters it; fifteen minutes' air is plenty, no decant required.

Where to Drink It

The Wolseley, where an elegant Pinot suits the all-day menu. Or Bentley's off Piccadilly if you're pairing it with something from the sea.

Food Pairings

Seared salmon or tuna, served pink. Or a roast chicken on a Sunday — it never lets you down.

",{"_19":273},[-5],[],{"_1923":4196,"_1925":4197},{"_1850":3143,"_1852":1559},{"_1850":3143,"_1852":1559},{"_1923":4199,"_1925":4200},{"_1850":1930,"_1852":1559},{"_1850":1930,"_1852":1559},{"_1863":4202},[4158],[4204],{"_19":1859,"_1938":4205},[4175],{"_1860":129,"_1861":4207,"_1865":4209},{"_1863":4208},[],{"_1863":4210},[],{"_1863":4212},[4178],{"_17":4214,"_1734":4215,"_1762":1763},"gid://shopify/Metafield/176608899301700","[\"gid://shopify/Metaobject/103233061188\"]",{"_17":4217,"_1766":1767,"_1733":1768,"_1762":1769,"_1734":1770},"gid://shopify/Metafield/176700865610052",{"_17":4219,"_1766":1773,"_1733":1768,"_1762":1769,"_1734":1770},"gid://shopify/Metafield/176700865577284",{"_17":4221,"_1766":27,"_1733":1776,"_1762":1769,"_1734":4222},"gid://shopify/Metafield/176700865544516","Alberto Nanclares",{"_17":4224,"_1766":1779,"_1733":1780,"_1762":1769,"_1734":4225},"gid://shopify/Metafield/181047052927300","{\"amount\":\"22.0\",\"currency_code\":\"GBP\"}",{"_17":4227,"_1766":1784,"_1733":1780,"_1762":1769,"_1734":4228},"gid://shopify/Metafield/181047053025604","{\"amount\":\"21.0\",\"currency_code\":\"GBP\"}",{"_17":4230,"_1766":1788,"_1733":1780,"_1762":1769,"_1734":4231},"gid://shopify/Metafield/181047053156676","{\"amount\":\"23.0\",\"currency_code\":\"GBP\"}",{"_17":4233,"_1766":1724,"_1733":1776,"_1762":1769,"_1734":4234},"gid://shopify/Metafield/176608823542084","Galicia",{"_17":4236,"_1766":2286,"_1733":1776,"_1762":1769,"_1734":4237},"gid://shopify/Metafield/176608823574852","Rias Baixas",{"_17":4239,"_1766":979,"_1733":1794,"_1762":1769,"_1734":4240},"gid://shopify/Metafield/176702235574596","[\"Albarino\"]",{"_17":4242,"_1766":1798,"_1733":1776,"_1762":1769,"_1734":1799},"gid://shopify/Metafield/176608823673156",{"_17":4244,"_1766":1802,"_1733":1776,"_1762":1769,"_1734":1803},"gid://shopify/Metafield/176608823771460",{"_17":4246,"_1766":1806,"_1733":1776,"_1762":1769,"_1734":4247},"gid://shopify/Metafield/176608823607620","2021",{"_17":4249,"_1766":1810,"_1733":1811,"_1762":1769,"_1734":1812},"gid://shopify/Metafield/182192841851204",{"_17":4251,"_1766":1815,"_1733":1776,"_1762":1769,"_1734":4252},"gid://shopify/Metafield/176608823640388","Nanclares",{"_17":4254,"_1766":1823,"_1733":1776,"_1762":1769,"_1734":1824},"gid://shopify/Metafield/176608823804228",{"_17":4256,"_1766":1827,"_1733":1776,"_1762":1769,"_1734":1828},"gid://shopify/Metafield/176608823705924",{"_17":4258,"_25":4259,"_1832":-5,"_898":2059,"_892":2059},"gid://shopify/ImageSource/67641815204164","https://cdn.shopify.com/s/files/1/0858/2551/9940/files/184756720210100750_4988df54-8cc7-4ca0-8688-37680e7cf161.png?v=1759088900",{"_17":4261,"_1837":1838,"_31":4257},"gid://shopify/MediaImage/67641815204164",{"_1832":-5,"_892":2059,"_17":4263,"_25":4259,"_898":2059},"gid://shopify/ProductImage/80713037873476",{"_17":1005,"_206":1842,"_1843":4265,"_1845":129,"_1846":2597,"_31":4262,"_1848":4266,"_1853":-5,"_1854":-5,"_1855":57,"_1856":4268,"_1860":129,"_1861":4270,"_1865":4272,"_1769":4274},"HO24801B21",{"_1850":4267,"_1852":1559},"24.99",[4269],{"_19":1859,"_1734":1842},{"_1863":4271},[],{"_1863":4273},[],{"_206":4275,"_1870":1004,"_1871":4276},"Nanclares, Rias Baixas, Alberto Nanclares Albarino 2021 - 75cl",[1991],{"_1876":4264,"_17":4278,"_19":1842,"_1878":-5},"gid://shopify/ProductOptionValue/8706623242564",{"_1832":-5,"_892":2059,"_17":4263,"_25":4259,"_898":2059},{"_17":1005,"_206":1842,"_1843":4265,"_1845":129,"_1846":2597,"_31":4279,"_1848":4281,"_1853":-5,"_1854":-5,"_1855":57,"_1856":4282,"_1860":129,"_1861":4284,"_1865":4286,"_1769":4288},{"_1850":4267,"_1852":1559},[4283],{"_19":1859,"_1734":1842},{"_1863":4285},[],{"_1863":4287},[],{"_206":4275,"_1870":1004,"_1871":4289},[1991],{"_17":1003,"_1870":1004,"_206":4275,"_1891":4291,"_21":4292,"_1894":4293,"_1896":20,"_440":334,"_1897":129,"_1845":129,"_1898":1899,"_1900":2626,"_1901":4294,"_1903":4295,"_1871":4296,"_1767":4216,"_1773":4218,"_27":4220,"_1779":4223,"_1784":4226,"_1788":4229,"_1724":4232,"_1906":4235,"_979":4238,"_1798":4241,"_1907":-5,"_1802":4243,"_1806":4245,"_1810":4248,"_1815":4250,"_1908":-5,"_1818":-5,"_1823":4253,"_1827":4255,"_1909":-5,"_1910":-5,"_1911":-5,"_1912":-5,"_1913":-5,"_317":4297,"_1921":4302,"_1927":4305,"_1932":4308,"_1935":4310,"_1940":4313,"_1946":4318},"2025-07-29T20:30:24Z","Alberto Nanclares walked away from a career in finance to farm granite sand by the Atlantic, and the wines have carried that conviction ever since. His holdings scatter across ten small plots around Cambados, Ribadumia and Portas, some of the oldest vines pushing ninety-five years, all worked without chemicals in the sandy, sea-facing soils of Val do Salnés. This is the beating heart of Rías Baixas, the coolest and most saline corner of Galicia, and few growers read it as faithfully as he does.The wine is Albariño in full, hand-picked and pressed whole-bunch, then split between stainless steel and a quarter or so in seasoned French oak. Nine months on the lees, with weekly stirring early on, gives it flesh without ever tipping into weight. You get green apple and lime up front, a twist of fennel and dill behind, then that unmistakable lick of coarse sea salt that only the best Salnés fruit delivers. The finish is long, saline, faintly creamy from the lees.Drink it when you want something with a pulse — a bottle for a long lunch that drifts into the afternoon, or the first glass poured before anyone has decided what to eat.How to ServeChill to around 10°C, no colder, or you will mute the salinity that makes it sing. A white Burgundy glass gives the lees texture room to open. No decanting needed, though a wide glass and twenty minutes reward patience.Where to Drink ItBentley's, for its oyster bar and a wine built for shellfish. Brat, where the wood-fired turbot meets its match. J Sheekey, for an old-school seafood supper that wants exactly this cut of acidity.Food PairingsPour it beside a plate of raw oysters or grilled langoustines and you will understand the coastline it comes from. I would also chance it with salt cod croquettes — the salinity plays straight into the fry.","

Alberto Nanclares walked away from a career in finance to farm granite sand by the Atlantic, and the wines have carried that conviction ever since. His holdings scatter across ten small plots around Cambados, Ribadumia and Portas, some of the oldest vines pushing ninety-five years, all worked without chemicals in the sandy, sea-facing soils of Val do Salnés. This is the beating heart of Rías Baixas, the coolest and most saline corner of Galicia, and few growers read it as faithfully as he does.

The wine is Albariño in full, hand-picked and pressed whole-bunch, then split between stainless steel and a quarter or so in seasoned French oak. Nine months on the lees, with weekly stirring early on, gives it flesh without ever tipping into weight. You get green apple and lime up front, a twist of fennel and dill behind, then that unmistakable lick of coarse sea salt that only the best Salnés fruit delivers. The finish is long, saline, faintly creamy from the lees.

Drink it when you want something with a pulse — a bottle for a long lunch that drifts into the afternoon, or the first glass poured before anyone has decided what to eat.

How to Serve

Chill to around 10°C, no colder, or you will mute the salinity that makes it sing. A white Burgundy glass gives the lees texture room to open. No decanting needed, though a wide glass and twenty minutes reward patience.

Where to Drink It

Bentley's, for its oyster bar and a wine built for shellfish. Brat, where the wood-fired turbot meets its match. J Sheekey, for an old-school seafood supper that wants exactly this cut of acidity.

Food Pairings

Pour it beside a plate of raw oysters or grilled langoustines and you will understand the coastline it comes from. I would also chance it with salt cod croquettes — the salinity plays straight into the fry.

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Bota NO is the chalk mark on the cask itself: do not top up, do not touch. The wine inside is somewhere close to ninety years old. Equipo Navazos bottled a small part of it as La Bota 108.Understand what that means before you pull the cork. Nine decades of oxidative ageing in a butt that has never been refreshed leaves behind almost nothing but concentrate. It is bone dry — there is no sugar in this at all, whatever a dark sherry may lead you to expect — and the acidity is startling. The dry extract is something you can practically chew.Mahogany in the glass, turning green at the rim. The nose gives you almost no fruit: tobacco leaf, dark-roast coffee, old leather, walnut shell, a metallic note somewhere near brass. The palate arrives bitter and saline and simply keeps arriving, finishing minutes later drier than it started. This is not a comfortable wine. It is a great one.A half bottle, and rightly so. You will be pouring it in thimbles.How to Serve13–14°C, cellar-cool rather than fridge-cold. Use a white wine glass, not a copita — it wants room. Once opened it will hold for weeks in the fridge. It has survived considerably worse.Where to Drink ItBar Lotus, among people who will want to talk about it. Noble Rot, which takes sherry as seriously as it deserves. Dandy at Maltby Street, late on.Food PairingsJamón ibérico and marcona almonds, or a wedge of properly aged Manchego. Salt and fat are the only things that stand up to this much acid and bitterness. Keep chocolate well away from it.","

In a small bodega on Calle Olivo in Chiclana, twenty-five miles south of Jerez, Chano Aragón looks after a butt of oloroso that nobody is allowed to refill. Bota NO is the chalk mark on the cask itself: do not top up, do not touch. The wine inside is somewhere close to ninety years old. Equipo Navazos bottled a small part of it as La Bota 108.

Understand what that means before you pull the cork. Nine decades of oxidative ageing in a butt that has never been refreshed leaves behind almost nothing but concentrate. It is bone dry — there is no sugar in this at all, whatever a dark sherry may lead you to expect — and the acidity is startling. The dry extract is something you can practically chew.

Mahogany in the glass, turning green at the rim. The nose gives you almost no fruit: tobacco leaf, dark-roast coffee, old leather, walnut shell, a metallic note somewhere near brass. The palate arrives bitter and saline and simply keeps arriving, finishing minutes later drier than it started. This is not a comfortable wine. It is a great one.

A half bottle, and rightly so. You will be pouring it in thimbles.

How to Serve

13–14°C, cellar-cool rather than fridge-cold. Use a white wine glass, not a copita — it wants room. Once opened it will hold for weeks in the fridge. It has survived considerably worse.

Where to Drink It

Bar Lotus, among people who will want to talk about it. Noble Rot, which takes sherry as seriously as it deserves. Dandy at Maltby Street, late on.

Food Pairings

Jamón ibérico and marcona almonds, or a wedge of properly aged Manchego. Salt and fat are the only things that stand up to this much acid and bitterness. Keep chocolate well away from it.

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Daniel Twardowski watched ravens crack walnut shells against the bare slate of his Mosel vineyard and called his wine Pinot Noix - walnut Pinot. What sits behind the pun is one of Germany's most obsessive Pinot Noir projects, and bottles that surface only in tiny quantities.Twardowski learned his craft in Burgundy and carried the connections home. His Pinot Noir clones came from friends at Domaine de la Romanee-Conti and Ponsot; his early barrels were cast-offs from DRC and Leroy. He planted on the steep slate of the Hofberg in the Mosel, where cool nights and a scrap of salt in the soil give the fruit a nervy tension you rarely find this far north. Fermentation is spontaneous with wild yeast in open tanks, then seventeen to eighteen months in seasoned barrels sourced from the likes of Rousseau and Margaux.The 2020 is all delicacy. Sour cherry and blackcurrant lead the nose, threaded with rose and a cold, wet-stone minerality that reads as pure Mosel slate. The palate is weightless and precise, carried by a zesty acidity, the red fruit transparent and clear rather than dense. It finishes long and mineral, more whisper than statement. Lovely now, and built to gain savoury depth over the next five to eight years.How to ServeServe cool at 14°C in a fine Burgundy glass. Skip the decanter - this is too delicate for it; just give it a few minutes in the glass.Where to Drink ItNoble Rot, Bloomsbury - the room most likely to have a Mosel Pinot on by the glass anyway.Planque, Haggerston - cellar-driven cooking built around bottles this curious.The River Cafe, Hammersmith - where a delicate red flatters simple, exact Italian plates.Food PairingsTry it with roast quail and a scatter of wild mushrooms - the wine's slate edge and low weight sit under the bird without crushing it.","

The name is a joke that stuck. Daniel Twardowski watched ravens crack walnut shells against the bare slate of his Mosel vineyard and called his wine Pinot Noix - walnut Pinot. What sits behind the pun is one of Germany's most obsessive Pinot Noir projects, and bottles that surface only in tiny quantities.

Twardowski learned his craft in Burgundy and carried the connections home. His Pinot Noir clones came from friends at Domaine de la Romanee-Conti and Ponsot; his early barrels were cast-offs from DRC and Leroy. He planted on the steep slate of the Hofberg in the Mosel, where cool nights and a scrap of salt in the soil give the fruit a nervy tension you rarely find this far north. Fermentation is spontaneous with wild yeast in open tanks, then seventeen to eighteen months in seasoned barrels sourced from the likes of Rousseau and Margaux.

The 2020 is all delicacy. Sour cherry and blackcurrant lead the nose, threaded with rose and a cold, wet-stone minerality that reads as pure Mosel slate. The palate is weightless and precise, carried by a zesty acidity, the red fruit transparent and clear rather than dense. It finishes long and mineral, more whisper than statement. Lovely now, and built to gain savoury depth over the next five to eight years.

How to Serve

Serve cool at 14°C in a fine Burgundy glass. Skip the decanter - this is too delicate for it; just give it a few minutes in the glass.

Where to Drink It

Noble Rot, Bloomsbury - the room most likely to have a Mosel Pinot on by the glass anyway.
Planque, Haggerston - cellar-driven cooking built around bottles this curious.
The River Cafe, Hammersmith - where a delicate red flatters simple, exact Italian plates.

Food Pairings

Try it with roast quail and a scatter of wild mushrooms - the wine's slate edge and low weight sit under the bird without crushing it.

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When they do, it comes from Grüner Veltliner grapes left on the vine until noble rot concentrates them into something dense and golden. This is Austria's great white grape in its most opulent register — and from one of the Wachau's most revered addresses.Weingut Knoll works out of the Loibnerhof in Unterloiben, on the steep terraces above the Danube. The family is quietly legendary here, known for wines of real precision and long life. The fruit for this bottling comes from top sites around Loiben, hand-picked berry by berry — slow, painstaking work that only the sweetest, most shrivelled grapes survive.Pour it and the nose is immediately lavish: dried apricot, candied lemon, a dusting of cinnamon and spice cake, with rhubarb and ginger underneath. The palate is rich and lush, packed with concentrated orchard fruit and a caramel depth — but it never turns heavy, because Knoll's signature acidity cuts right through the sweetness and keeps the whole thing lifted. The finish is long, elegant and clean. At 50cl, it's the right size for a wine you sip rather than gulp.This is a bottle for the end of a long dinner, poured into small glasses while the conversation slows down.How to ServeServe well chilled, around 8–10°C, in a small white wine glass. A little cooler than a dry white, so the sweetness stays fresh rather than syrupy. Once opened it keeps happily in the fridge for a couple of weeks.Where to Drink ItThe Wolseley, with a slice of tart to finish. Noble Rot, whose list adores exactly this kind of Austrian rarity. Scott's in Mayfair, as a quiet nightcap.Food PairingsLovely with a fruit tart — apricot or peach especially. It also handles blue cheese beautifully, or a wedge of aged Comté. Or simply pour it on its own as the pudding.","

A Beerenauslese only happens when the weather cooperates, which is why Knoll doesn't make one every year. When they do, it comes from Grüner Veltliner grapes left on the vine until noble rot concentrates them into something dense and golden. This is Austria's great white grape in its most opulent register — and from one of the Wachau's most revered addresses.

Weingut Knoll works out of the Loibnerhof in Unterloiben, on the steep terraces above the Danube. The family is quietly legendary here, known for wines of real precision and long life. The fruit for this bottling comes from top sites around Loiben, hand-picked berry by berry — slow, painstaking work that only the sweetest, most shrivelled grapes survive.

Pour it and the nose is immediately lavish: dried apricot, candied lemon, a dusting of cinnamon and spice cake, with rhubarb and ginger underneath. The palate is rich and lush, packed with concentrated orchard fruit and a caramel depth — but it never turns heavy, because Knoll's signature acidity cuts right through the sweetness and keeps the whole thing lifted. The finish is long, elegant and clean. At 50cl, it's the right size for a wine you sip rather than gulp.

This is a bottle for the end of a long dinner, poured into small glasses while the conversation slows down.

How to Serve

Serve well chilled, around 8–10°C, in a small white wine glass. A little cooler than a dry white, so the sweetness stays fresh rather than syrupy. Once opened it keeps happily in the fridge for a couple of weeks.

Where to Drink It

The Wolseley, with a slice of tart to finish. Noble Rot, whose list adores exactly this kind of Austrian rarity. Scott's in Mayfair, as a quiet nightcap.

Food Pairings

Lovely with a fruit tart — apricot or peach especially. It also handles blue cheese beautifully, or a wedge of aged Comté. Or simply pour it on its own as the pudding.

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Čtvrťe is a single vineyard tract in Moravia, and this is Jaroslav Springer's Pinot Noir from it — the man also trades as Stapleton-Springer, a Czech-American venture that has quietly become one of the country's most respected Pinot addresses. If you think great Pinot Noir stops at the French border, this bottle is a gentle correction.

The fruit grows in the Velkopavlovická sub-region around Bořetice and Vrbice, on clay and loess at a couple of hundred metres. Farming is certified organic with biodynamic leanings, and the cellar work is deliberately restrained: minimal sulphur, native character preserved, then up to around 18 months in barrique. The result reads more Burgundian than you might expect from Central Europe.

In the glass it shows black cherry and strawberry with a subtle spice and cedar lift, and a thread of darker damson underneath. The texture is the selling point — velvety and harmonious, juicy, with low tannins and a long, moreish finish. At 13% it stays light on its feet, the sort of Pinot that empties the bottle before you've noticed.

This is a wine for the curious drinker — someone who wants genuine Pinot finesse from an unexpected place. Serve it to a Burgundy lover without saying where it's from and enjoy the double-take.

How to Serve

Serve lightly cool, 14 to 16°C, in a Burgundy-style glass. No decant needed; give it a few minutes in the glass. Drink over the next few years.

Where to Drink It

Noble Rot, for Pinot among people who'll appreciate the surprise. Planque, natural-leaning and Pinot-friendly. The Wolseley, if you want it with an easy, unhurried supper.

Food Pairings

Roast chicken with tarragon is a lovely match. I'd also reach for it with a plate of charcuterie and cornichons, the acidity keeping everything fresh.

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Martin Codax is one of the names that put Rías Baixas on the map — a big grower-led bodega in Galicia, up in the green, rain-washed northwest of Spain where the vineyards all but tumble into the Atlantic. The wine is 100% Albariño, the region's signature grape and one of the great seafood whites.

That coastal setting is the whole story. The sea air and cool Atlantic influence give Albariño its briny lift and mouth-watering acidity, and the 2024 has both in spades.

In the glass it's clean and bright, with white peach, green apple and citrus zest over a delicate floral note. The palate is crisp and dry, with a distinctly saline, mineral streak and acidity that keeps everything fresh through a long finish. It's on the lighter, more straightforward side rather than a rich, textured Albariño — but that's exactly what makes it such an easy pour.

At around £15 this is honest, sunny, reliable drinking. Keep a bottle cold for whenever seafood or good weather turns up.

How to Serve

Serve properly chilled, 7–9°C, in a standard white wine glass. Drink it young and fresh — no decanting or cellaring required.

Where to Drink It

Barrafina for the plancha and a glass at the counter. Sabor for Galician seafood. Wright Brothers with a plate of oysters.

Food Pairings

Grilled sardines or a plate of padrón peppers and prawns is the Galician move. It's also lovely with garlicky clams or a simple seafood paella.

",{"_19":273},[-5],[2162],{"_1923":4769,"_1925":4770},{"_1850":4738,"_1852":1559},{"_1850":4738,"_1852":1559},{"_1923":4772,"_1925":4773},{"_1850":1930,"_1852":1559},{"_1850":1930,"_1852":1559},{"_1863":4775},[4731],[4777],{"_19":1859,"_1938":4778},[4748],{"_1860":129,"_1861":4780,"_1865":4782},{"_1863":4781},[],{"_1863":4783},[],{"_1863":4785},[4751],{"_17":4787,"_1734":4788,"_1762":1763},"gid://shopify/Metafield/176700881797444","[\"gid://shopify/Metaobject/105920889156\"]",{"_17":4790,"_1766":1767,"_1733":1768,"_1762":1769,"_1734":1770},"gid://shopify/Metafield/176700881731908",{"_17":4792,"_1766":1773,"_1733":1768,"_1762":1769,"_1734":1770},"gid://shopify/Metafield/176700881699140",{"_17":4794,"_1766":27,"_1733":1776,"_1762":1769,"_1734":4795},"gid://shopify/Metafield/176700881666372","Gut Hermannsberg",{"_17":4797,"_1766":1779,"_1733":1780,"_1762":1769,"_1734":4798},"gid://shopify/Metafield/181047081075012","{\"amount\":\"38.0\",\"currency_code\":\"GBP\"}",{"_17":4800,"_1766":1784,"_1733":1780,"_1762":1769,"_1734":4798},"gid://shopify/Metafield/181047081173316",{"_17":4802,"_1766":1788,"_1733":1780,"_1762":1769,"_1734":4798},"gid://shopify/Metafield/181047081337156",{"_17":4804,"_1766":1724,"_1733":1776,"_1762":1769,"_1734":4805},"gid://shopify/Metafield/176608798474564","Nahe",{"_17":4807,"_1766":979,"_1733":1794,"_1762":1769,"_1734":4451},"gid://shopify/Metafield/176702233018692",{"_17":4809,"_1766":1798,"_1733":1776,"_1762":1769,"_1734":1799},"gid://shopify/Metafield/176608798572868",{"_17":4811,"_1766":1802,"_1733":1776,"_1762":1769,"_1734":1803},"gid://shopify/Metafield/176608798671172",{"_17":4813,"_1766":1806,"_1733":1776,"_1762":1769,"_1734":4814},"gid://shopify/Metafield/176608798507332","2017",{"_17":4816,"_1766":1810,"_1733":1811,"_1762":1769,"_1734":1812},"gid://shopify/Metafield/182192943694148",{"_17":4818,"_1766":1815,"_1733":1776,"_1762":1769,"_1734":4795},"gid://shopify/Metafield/176608798540100",{"_17":4820,"_1766":1823,"_1733":1776,"_1762":1769,"_1734":1824},"gid://shopify/Metafield/176608798703940",{"_17":4822,"_1766":1827,"_1733":1776,"_1762":1769,"_1734":1828},"gid://shopify/Metafield/176608798605636",{"_17":4824,"_25":4825,"_1832":4826,"_898":1972,"_892":1972},"gid://shopify/ImageSource/63202144747844","https://cdn.shopify.com/s/files/1/0858/2551/9940/files/HUB-10311671-1-IB-STOCK-N_1_7ac7e746-c499-4cec-b7c8-7cf400908720.png?v=1731424300","Gut Hermannsberg 'Hermannsberg' Riesling GG 2017",{"_17":4828,"_1837":1838,"_31":4823},"gid://shopify/MediaImage/63202144747844",{"_1832":4826,"_892":1972,"_17":4830,"_25":4825,"_898":1972},"gid://shopify/ProductImage/72085752512836",{"_17":1214,"_206":1842,"_1843":4832,"_1845":57,"_1846":2826,"_31":4829,"_1848":4833,"_1853":-5,"_1854":-5,"_1855":57,"_1856":4834,"_1860":129,"_1861":4836,"_1865":4838,"_1769":4840},"HO23403B17",{"_1850":4477,"_1852":1559},[4835],{"_19":1859,"_1734":1842},{"_1863":4837},[],{"_1863":4839},[],{"_206":4841,"_1870":1213,"_1871":4842},"Gut Hermannsberg, Hermannsberg GG, Nahe 2017 - 75cl",[1991],{"_1876":4831,"_17":4844,"_19":1842,"_1878":-5},"gid://shopify/ProductOptionValue/8706618491204",{"_1832":4826,"_892":1972,"_17":4830,"_25":4825,"_898":1972},{"_17":1214,"_206":1842,"_1843":4832,"_1845":57,"_1846":2826,"_31":4845,"_1848":4847,"_1853":-5,"_1854":-5,"_1855":57,"_1856":4848,"_1860":129,"_1861":4850,"_1865":4852,"_1769":4854},{"_1850":4477,"_1852":1559},[4849],{"_19":1859,"_1734":1842},{"_1863":4851},[],{"_1863":4853},[],{"_206":4841,"_1870":1213,"_1871":4855},[1991],{"_17":1212,"_1870":1213,"_206":4841,"_1891":4857,"_21":4858,"_1894":4859,"_1896":20,"_440":334,"_1897":129,"_1845":57,"_1898":1899,"_1900":1899,"_1901":4860,"_1903":4861,"_1871":4862,"_1767":4789,"_1773":4791,"_27":4793,"_1779":4796,"_1784":4799,"_1788":4801,"_1724":4803,"_1906":-5,"_979":4806,"_1798":4808,"_1907":-5,"_1802":4810,"_1806":4812,"_1810":4815,"_1815":4817,"_1908":-5,"_1818":-5,"_1823":4819,"_1827":4821,"_1909":-5,"_1910":-5,"_1911":-5,"_1912":-5,"_1913":-5,"_317":4863,"_1921":4868,"_1927":4871,"_1932":4874,"_1935":4876,"_1940":4879,"_1946":4884},"2025-07-29T20:28:24Z","Grosses Gewachs is Germany's term for a dry wine from a single grand-cru site, and the Hermannsberg is about as good a name to attach it to as the Nahe offers. The vineyard sits right in front of the estate house at Gut Hermannsberg and belongs to the estate alone, a true monopole, which means every bottle carries one specific slope and no committee compromise.This is dry Riesling grown on slate, with melaphyr, a volcanic rock, worked into the soil more than a century ago during mining. The 2017 vintage was small but concentrated, and it shows in the glass. The nose leads with orange zest and quince, a little yeasty depth, then fennel, mint and pear underneath. On the palate it is dry and juicy at once: ripe stone fruit and lime, wild herbs, and a salinity that runs the length of the wine.What holds it together is the acidity, racy and fully woven in rather than sharp, carrying a long, faintly lemony, stony finish. This is a Riesling built on structure and mineral drive more than upfront fruit, the sort that rewards a decent glass and a bit of patience. It is drinking well now, and with the balance of the 2017 it will keep developing for a decade or more, trading primary fruit for honey, petrol and toast as it ages.How to ServeServe at 10-12°C, not fridge-cold, in a white wine glass with some height to lift the aromatics. A young GG like this benefits from air; decant it or give it half an hour open before pouring.Where to Drink ItNoble Rot in Soho, always strong on serious German Riesling. The River Cafe in Hammersmith, whose ingredient-led Italian cooking loves this kind of acidity. J Sheekey off St Martin's Lane for a plate of shellfish.Food PairingsI'd pour it with a Thai fish curry, the salinity and acid cut clean through the coconut and chilli. It is also excellent with roast pork and crackling, smoked trout, or a spread of dim sum.","

Grosses Gewachs is Germany's term for a dry wine from a single grand-cru site, and the Hermannsberg is about as good a name to attach it to as the Nahe offers. The vineyard sits right in front of the estate house at Gut Hermannsberg and belongs to the estate alone, a true monopole, which means every bottle carries one specific slope and no committee compromise.

This is dry Riesling grown on slate, with melaphyr, a volcanic rock, worked into the soil more than a century ago during mining. The 2017 vintage was small but concentrated, and it shows in the glass. The nose leads with orange zest and quince, a little yeasty depth, then fennel, mint and pear underneath. On the palate it is dry and juicy at once: ripe stone fruit and lime, wild herbs, and a salinity that runs the length of the wine.

What holds it together is the acidity, racy and fully woven in rather than sharp, carrying a long, faintly lemony, stony finish. This is a Riesling built on structure and mineral drive more than upfront fruit, the sort that rewards a decent glass and a bit of patience. It is drinking well now, and with the balance of the 2017 it will keep developing for a decade or more, trading primary fruit for honey, petrol and toast as it ages.

How to Serve

Serve at 10-12°C, not fridge-cold, in a white wine glass with some height to lift the aromatics. A young GG like this benefits from air; decant it or give it half an hour open before pouring.

Where to Drink It

Noble Rot in Soho, always strong on serious German Riesling. The River Cafe in Hammersmith, whose ingredient-led Italian cooking loves this kind of acidity. J Sheekey off St Martin's Lane for a plate of shellfish.

Food Pairings

I'd pour it with a Thai fish curry, the salinity and acid cut clean through the coconut and chilli. It is also excellent with roast pork and crackling, smoked trout, or a spread of dim sum.

",{"_19":273},[4786],[1991],{"_1915":4864},{"_1863":4865},[4866],{"_1919":4867},{"_1734":1028},{"_1923":4869,"_1925":4870},{"_1850":4477,"_1852":1559},{"_1850":4477,"_1852":1559},{"_1923":4872,"_1925":4873},{"_1850":1930,"_1852":1559},{"_1850":1930,"_1852":1559},{"_1863":4875},[4827],[4877],{"_19":1859,"_1938":4878},[4843],{"_1860":129,"_1861":4880,"_1865":4882},{"_1863":4881},[],{"_1863":4883},[],{"_1863":4885},[4846],{"_17":4887,"_1766":27,"_1733":1776,"_1762":1769,"_1734":527},"gid://shopify/Metafield/186180581982532",{"_17":4889,"_1766":1779,"_1733":1780,"_1762":1769,"_1734":3613},"gid://shopify/Metafield/188860658188612",{"_17":4891,"_1766":1961,"_1733":1962,"_1762":1769,"_1734":1963},"gid://shopify/Metafield/185046932652356",{"_17":4893,"_1766":1806,"_1733":1776,"_1762":1769,"_1734":1807},"gid://shopify/Metafield/185046932586820",{"_17":4895,"_1766":1815,"_1733":1776,"_1762":1769,"_1734":527},"gid://shopify/Metafield/185046932619588",{"_17":4897,"_25":4898,"_1832":-5,"_898":1972,"_892":1972},"gid://shopify/ImageSource/68801486881092","https://cdn.shopify.com/s/files/1/0858/2551/9940/files/340261NV_574e8e84-bea4-411d-b31d-1d18dc043bc7.png?v=1765992954",{"_17":4900,"_1837":1838,"_31":4896},"gid://shopify/MediaImage/68801486881092",{"_1832":-5,"_892":1972,"_17":4902,"_25":4898,"_898":1972},"gid://shopify/ProductImage/83117435224388",{"_17":1262,"_206":1842,"_1843":4904,"_1845":57,"_1846":55,"_31":4901,"_1848":4905,"_1853":-5,"_1854":-5,"_1855":57,"_1856":4907,"_1860":129,"_1861":4909,"_1865":4911,"_1769":4913},"HO10801BNV",{"_1850":4906,"_1852":1559},"219.99",[4908],{"_19":1859,"_1734":1842},{"_1863":4910},[],{"_1863":4912},[],{"_206":4914,"_1870":1261,"_1871":4915},"Krug Grande Cuvée Brut NV",[2237],{"_1876":4903,"_17":4917,"_19":1842,"_1878":-5},"gid://shopify/ProductOptionValue/11159513891140",{"_1832":-5,"_892":1972,"_17":4902,"_25":4898,"_898":1972},{"_17":1262,"_206":1842,"_1843":4904,"_1845":57,"_1846":55,"_31":4918,"_1848":4920,"_1853":-5,"_1854":-5,"_1855":57,"_1856":4921,"_1860":129,"_1861":4923,"_1865":4925,"_1769":4927},{"_1850":4906,"_1852":1559},[4922],{"_19":1859,"_1734":1842},{"_1863":4924},[],{"_1863":4926},[],{"_206":4914,"_1870":1261,"_1871":4928},[2237],{"_17":1260,"_1870":1261,"_206":4914,"_1891":2006,"_21":4930,"_1894":4931,"_1896":20,"_440":455,"_1897":129,"_1845":57,"_1898":1899,"_1900":1899,"_1901":4932,"_1903":4933,"_1871":4934,"_1767":-5,"_1773":-5,"_27":4886,"_1779":4888,"_1784":-5,"_1788":-5,"_1724":-5,"_1906":-5,"_979":-5,"_1798":-5,"_1907":4890,"_1802":-5,"_1806":4892,"_1810":-5,"_1815":4894,"_1908":-5,"_1818":-5,"_1823":-5,"_1827":-5,"_1909":-5,"_1910":-5,"_1911":-5,"_1912":-5,"_1913":-5,"_317":-5,"_1921":4935,"_1927":4938,"_1932":4941,"_1935":4943,"_1940":4946,"_1946":4951},"Krug's Grande Cuvée is the benchmark against which other prestige Champagnes get measured, and it is not a vintage wine. That is the whole point of it. Joseph Krug's idea, back in 1843, was that the finest Champagne should not be hostage to the weather in a single year. So each release is assembled from more than 120 individual wines drawn from ten or more different harvests. The youngest year makes up the bulk of the blend and gives it flesh; the reserve wines, some held back a decade or more in Krug's cellars, supply the depth and the nutty, savoury register the house is known for. Every release carries an edition number on the label, and each spends around seven years on its lees before disgorgement. The aromatics are unmistakably Krug: white flowers and fresh hazelnut, bread dough, and underneath it a gunflint-and-chalk minerality. Citrus zest and green apple lift it, with brioche and honeycomb arriving as the wine warms. The mousse is extraordinarily fine and it lasts. On the palate there is stone fruit, honey and that characteristic nuttiness, carried on an acidity that never turns sharp. The mid-palate has real weight. The finish is long, dry and mineral, and it keeps going well after you have swallowed. Give it time and a proper glass and it repays both. How to Serve Chill to 8-10°C and pour it into a white wine glass rather than a flute — Krug themselves recommend it, and a wine carrying this much aroma needs the room. Don't rush it. It keeps opening for an hour. Where to Drink It Scott's in Mayfair, alongside a plate of native oysters. Wiltons on Jermyn Street for the full occasion. The Connaught Bar if the evening is starting rather than ending with it. Food Pairings Native oysters when they are in season — the salinity and the chalk in the wine were made for one another. Otherwise a whole roast chicken, properly rested, which sounds far too plain for the money and absolutely is not.","

Krug's Grande Cuvée is the benchmark against which other prestige Champagnes get measured, and it is not a vintage wine. That is the whole point of it. Joseph Krug's idea, back in 1843, was that the finest Champagne should not be hostage to the weather in a single year.

So each release is assembled from more than 120 individual wines drawn from ten or more different harvests. The youngest year makes up the bulk of the blend and gives it flesh; the reserve wines, some held back a decade or more in Krug's cellars, supply the depth and the nutty, savoury register the house is known for. Every release carries an edition number on the label, and each spends around seven years on its lees before disgorgement.

The aromatics are unmistakably Krug: white flowers and fresh hazelnut, bread dough, and underneath it a gunflint-and-chalk minerality. Citrus zest and green apple lift it, with brioche and honeycomb arriving as the wine warms. The mousse is extraordinarily fine and it lasts. On the palate there is stone fruit, honey and that characteristic nuttiness, carried on an acidity that never turns sharp. The mid-palate has real weight. The finish is long, dry and mineral, and it keeps going well after you have swallowed.

Give it time and a proper glass and it repays both.

How to Serve

Chill to 8-10°C and pour it into a white wine glass rather than a flute — Krug themselves recommend it, and a wine carrying this much aroma needs the room. Don't rush it. It keeps opening for an hour.

Where to Drink It

Scott's in Mayfair, alongside a plate of native oysters. Wiltons on Jermyn Street for the full occasion. The Connaught Bar if the evening is starting rather than ending with it.

Food Pairings

Native oysters when they are in season — the salinity and the chalk in the wine were made for one another. Otherwise a whole roast chicken, properly rested, which sounds far too plain for the money and absolutely is not.

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Zesty cocoa and milk chocolate\nFinish \nMedium, oranges",{"_17":4985,"_1766":1818,"_1733":1819,"_1762":1769,"_1734":4986},"gid://shopify/Metafield/176701244309828","Silver - Distillers' Single Malts 12 years and under - 2022 - International Spirits Challenge\nSilver - Scotch Single Malt - Highland - 2017 - International Wine & Spirit Competition",{"_17":4988,"_25":4989,"_1832":4990,"_898":3452,"_892":3452},"gid://shopify/ImageSource/63202118992196","https://cdn.shopify.com/s/files/1/0858/2551/9940/files/001-BSDWS0000-2MO_1_011f1bd0-6e90-49a4-836c-c5a5ce263d68.png?v=1731424168","Dalmore 12yo",{"_17":4992,"_1837":1838,"_31":4987},"gid://shopify/MediaImage/63202118992196",{"_17":4994,"_25":4995,"_1832":-5,"_898":3452,"_892":3452},"gid://shopify/ImageSource/63202391523652","https://cdn.shopify.com/s/files/1/0858/2551/9940/files/001-BSDWS0000-2MO_2_c23ada37-5d9d-490d-b758-0eda9db210c0.png?v=1731427279",{"_17":4997,"_1837":1838,"_31":4993},"gid://shopify/MediaImage/63202391523652",{"_1832":4990,"_892":3452,"_17":4999,"_25":4989,"_898":3452},"gid://shopify/ProductImage/72085709488452",{"_17":1296,"_206":1842,"_1843":5001,"_1845":129,"_1846":2597,"_31":4998,"_1848":5002,"_1853":-5,"_1854":-5,"_1855":57,"_1856":5003,"_1860":129,"_1861":5005,"_1865":5007,"_1769":5009},"HO18204CNV",{"_1850":4372,"_1852":1559},[5004],{"_19":1859,"_1734":1842},{"_1863":5006},[],{"_1863":5008},[],{"_206":5010,"_1870":1295,"_1871":5011},"Dalmore 12 Year Old",[586],{"_1876":5000,"_17":5013,"_19":1842,"_1878":-5},"gid://shopify/ProductOptionValue/4166619267396",{"_1832":4990,"_892":3452,"_17":4999,"_25":4989,"_898":3452},{"_17":1296,"_206":1842,"_1843":5001,"_1845":129,"_1846":2597,"_31":5014,"_1848":5016,"_1853":-5,"_1854":-5,"_1855":57,"_1856":5017,"_1860":129,"_1861":5019,"_1865":5021,"_1769":5023},{"_1850":4372,"_1852":1559},[5018],{"_19":1859,"_1734":1842},{"_1863":5020},[],{"_1863":5022},[],{"_206":5010,"_1870":1295,"_1871":5024},[586],{"_17":1294,"_1870":1295,"_206":5010,"_1891":5026,"_21":5027,"_1894":5028,"_1896":20,"_440":5029,"_1897":129,"_1845":129,"_1898":1899,"_1900":2626,"_1901":5030,"_1903":5031,"_1871":5032,"_1767":4956,"_1773":4958,"_27":4960,"_1779":4962,"_1784":4964,"_1788":4966,"_1724":4969,"_1906":4971,"_979":-5,"_1798":4974,"_1907":4976,"_1802":-5,"_1806":-5,"_1810":-5,"_1815":4978,"_1908":4981,"_1818":4984,"_1823":-5,"_1827":-5,"_1909":-5,"_1910":-5,"_1911":-5,"_1912":-5,"_1913":-5,"_317":5033,"_1921":5038,"_1927":5041,"_1932":5044,"_1935":5046,"_1940":5049,"_1946":5054},"2026-02-25T17:35:33Z","The Dalmore 12 is the bottle that shows you what this Highland distillery is about before you spend more. Matured first in American white oak ex-bourbon casks, then split for a finishing period in 30-year-old Matusalem oloroso sherry butts from Gonzalez Byass, it carries the house signature in miniature: a marriage of soft vanilla and dried-fruit depth, bottled at 40%.The nose leads with orange marmalade and a little chocolate, backed by aromatic spice and a thread of malt. On the palate the sherry does its work without taking over - dried fruit, a touch of coffee, citrus zest and a gentle sweetness that keeps things rounded rather than heavy. The finish is medium, warming, with that signature Dalmore orange lingering alongside soft oak.For an entry-level single malt this drinks with more polish than its age might suggest, and the double maturation gives it a fullness that lighter Highland malts lack. It rewards anyone moving on from blends and looking for sherry character without the price climb of older bottlings.How to ServeNeat in a copita or Glencairn first, to read the sherry against the bourbon-cask vanilla. A few drops of water open the marmalade note nicely. It also makes a generous, fruit-forward base for an Old Fashioned if you want one.Where to Drink ItYou will find Dalmore poured at the Connaught Bar in Mayfair, at Boisdale of Belgravia, and across the malt list at Black Rock in Shoreditch.Food PairingsThe orange-and-sherry character loves rich, savoury food. Orange-glazed duck is the natural match, though a wedge of aged Gouda or a plate of cured meats works just as well.","

The Dalmore 12 is the bottle that shows you what this Highland distillery is about before you spend more. Matured first in American white oak ex-bourbon casks, then split for a finishing period in 30-year-old Matusalem oloroso sherry butts from Gonzalez Byass, it carries the house signature in miniature: a marriage of soft vanilla and dried-fruit depth, bottled at 40%.

The nose leads with orange marmalade and a little chocolate, backed by aromatic spice and a thread of malt. On the palate the sherry does its work without taking over - dried fruit, a touch of coffee, citrus zest and a gentle sweetness that keeps things rounded rather than heavy. The finish is medium, warming, with that signature Dalmore orange lingering alongside soft oak.

For an entry-level single malt this drinks with more polish than its age might suggest, and the double maturation gives it a fullness that lighter Highland malts lack. It rewards anyone moving on from blends and looking for sherry character without the price climb of older bottlings.

How to Serve

Neat in a copita or Glencairn first, to read the sherry against the bourbon-cask vanilla. A few drops of water open the marmalade note nicely. It also makes a generous, fruit-forward base for an Old Fashioned if you want one.

Where to Drink It

You will find Dalmore poured at the Connaught Bar in Mayfair, at Boisdale of Belgravia, and across the malt list at Black Rock in Shoreditch.

Food Pairings

The orange-and-sherry character loves rich, savoury food. Orange-glazed duck is the natural match, though a wedge of aged Gouda or a plate of cured meats works just as well.

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Yamazaki 18 Year Old is the bottle that made the wider world take Japanese single malt seriously — matured predominantly in sherry casks at Suntory's Yamazaki distillery outside Kyoto, and bottled at 43%. It is deep, sherried and unmistakably itself.

Yamazaki was Japan's first commercial malt distillery, founded in 1923 by Shinjiro Torii in the Vale of Yamazaki, where three rivers meet and the soft water and humid air were chosen with maturation in mind. The 18 Year Old draws on three cask types — Spanish sherry butts making up the majority, American oak, and Japan's own rare Mizunara oak, prized for the sandalwood-and-incense character it lends only with long age. Eighteen years lets them settle into one another.

The nose is rich and sherried: raisin, dark cherry and coffee-cream chocolate, with a thread of Japanese incense running underneath. The palate is velvety — plum and caramelised nuts, dark chocolate and orange, subtle oak spice, and that signature whisper of Mizunara sandalwood. The finish is long, warming and gently spiced, dried fruit and elegant oak lingering well after the glass is down. It's already fully expressive neat; a drop of water is optional rather than necessary, and there's no case for ice.

This is a whisky for the end of the evening and the top of the shelf — a milestone bottle, a serious gift, and a pour to hand someone who's convinced they don't like whisky.

How to Serve

Neat in a Glencairn or tulip glass, given a few minutes to open. It needs no water, though a drop won't hurt. Skip the ice.

Where to Drink It

Artesian at The Langham — a landmark bar for a landmark malt. Scarfes Bar, Rosewood — deep shelves and a fire to enjoy it by. The Connaught Bar — Mayfair polish for a special pour.

Food Pairings

Aged Manchego or Comté. Roast venison or duck. A square of dark chocolate, 70% or above.

",{"_19":2932},[-5],[2162],{"_1923":5109,"_1925":5110},{"_1850":5078,"_1852":1559},{"_1850":5078,"_1852":1559},{"_1923":5112,"_1925":5113},{"_1850":1930,"_1852":1559},{"_1850":1930,"_1852":1559},{"_1863":5115},[5071],[5117],{"_19":1859,"_1938":5118},[5088],{"_1860":129,"_1861":5120,"_1865":5122},{"_1863":5121},[],{"_1863":5123},[],{"_1863":5125},[5091],{"_17":5127,"_1766":27,"_1733":1776,"_1762":1769,"_1734":620},"gid://shopify/Metafield/186642946326852",{"_17":5129,"_1766":1779,"_1733":1780,"_1762":1769,"_1734":5130},"gid://shopify/Metafield/188863407423812","{\"amount\":\"175.0\",\"currency_code\":\"GBP\"}",{"_17":5132,"_1766":1798,"_1733":1776,"_1762":1769,"_1734":3064},"gid://shopify/Metafield/185046936584516",{"_17":5134,"_1766":1961,"_1733":1962,"_1762":1769,"_1734":3067},"gid://shopify/Metafield/185046936551748",{"_17":5136,"_25":5137,"_1832":-5,"_898":1972,"_892":1972},"gid://shopify/ImageSource/68801491927364","https://cdn.shopify.com/s/files/1/0858/2551/9940/files/C24664NV_d17bb64c-a1ca-4019-b65c-b3825aae1daa.png?v=1765992973",{"_17":5139,"_1837":1838,"_31":5135},"gid://shopify/MediaImage/68801491927364",{"_1832":-5,"_892":1972,"_17":5141,"_25":5137,"_898":1972},"gid://shopify/ProductImage/83117439877444",{"_17":1333,"_206":1842,"_1843":5143,"_1845":129,"_1846":2597,"_31":5140,"_1848":5144,"_1853":-5,"_1854":-5,"_1855":57,"_1856":5146,"_1860":129,"_1861":5148,"_1865":5150,"_1769":5152},"HO9401CNV",{"_1850":5145,"_1852":1559},"195.99",[5147],{"_19":1859,"_1734":1842},{"_1863":5149},[],{"_1863":5151},[],{"_206":5153,"_1870":1332,"_1871":5154},"Hennessy XO Cognac",[],{"_1876":5142,"_17":5156,"_19":1842,"_1878":-5},"gid://shopify/ProductOptionValue/11159514153284",{"_1832":-5,"_892":1972,"_17":5141,"_25":5137,"_898":1972},{"_17":1333,"_206":1842,"_1843":5143,"_1845":129,"_1846":2597,"_31":5157,"_1848":5159,"_1853":-5,"_1854":-5,"_1855":57,"_1856":5160,"_1860":129,"_1861":5162,"_1865":5164,"_1769":5166},{"_1850":5145,"_1852":1559},[5161],{"_19":1859,"_1734":1842},{"_1863":5163},[],{"_1863":5165},[],{"_206":5153,"_1870":1332,"_1871":5167},[],{"_17":1331,"_1870":1332,"_206":5153,"_1891":2402,"_21":5169,"_1894":5170,"_1896":20,"_440":621,"_1897":129,"_1845":129,"_1898":1899,"_1900":2626,"_1901":5171,"_1903":5172,"_1871":5173,"_1767":-5,"_1773":-5,"_27":5126,"_1779":5128,"_1784":-5,"_1788":-5,"_1724":-5,"_1906":-5,"_979":-5,"_1798":5131,"_1907":5133,"_1802":-5,"_1806":-5,"_1810":-5,"_1815":-5,"_1908":-5,"_1818":-5,"_1823":-5,"_1827":-5,"_1909":-5,"_1910":-5,"_1911":-5,"_1912":-5,"_1913":-5,"_317":-5,"_1921":5174,"_1927":5177,"_1932":5180,"_1935":5182,"_1940":5185,"_1946":5190},"Hennessy X.O is the bottle that invented the category. Maurice Hennessy created it in 1870 for his own circle — \"X.O\" simply meant Extra Old — and every Extra Old cognac since has been chasing what he started. More than 150 years on, it's still the benchmark.The blend runs to over 100 different eaux-de-vie, drawn from the four great crus — Grande Champagne, Petite Champagne, Borderies and Fins Bois — with some components aged up to thirty years in French Limousin oak. Hennessy's cellar master assembles it to a consistent house style: rich, dark and unmistakably powerful. It's bottled at 40%.This is a big, brooding cognac. The nose opens with candied fruit and moves into cocoa and dried fruit — prune, raisin, a suggestion of leather. The palate is full-bodied and velvety, layering dark chocolate and dried fruit against a genuinely spicy, peppery heat that Hennessy describes as \"rising flame.\" The finish goes on and on, warming rather than sharp.It's a serious after-dinner cognac and an assured gift — the label alone says you didn't cut corners. Give it room and it repays the attention.How to ServeNeat at room temperature in a tulip glass, never over-chilled. Let it sit a moment to breathe. This is a slow, contemplative pour — not one for mixing.Where to Drink ItThe Connaught Bar for the full ceremony. Dukes Bar in St James's for quiet grandeur. Artesian at The Langham if you want it in expert company.Food PairingsMade for dark chocolate — a 70% truffle is the classic match. It also holds its own against a strong blue cheese or a good cigar.","

Hennessy X.O is the bottle that invented the category. Maurice Hennessy created it in 1870 for his own circle — \"X.O\" simply meant Extra Old — and every Extra Old cognac since has been chasing what he started. More than 150 years on, it's still the benchmark.

The blend runs to over 100 different eaux-de-vie, drawn from the four great crus — Grande Champagne, Petite Champagne, Borderies and Fins Bois — with some components aged up to thirty years in French Limousin oak. Hennessy's cellar master assembles it to a consistent house style: rich, dark and unmistakably powerful. It's bottled at 40%.

This is a big, brooding cognac. The nose opens with candied fruit and moves into cocoa and dried fruit — prune, raisin, a suggestion of leather. The palate is full-bodied and velvety, layering dark chocolate and dried fruit against a genuinely spicy, peppery heat that Hennessy describes as \"rising flame.\" The finish goes on and on, warming rather than sharp.

It's a serious after-dinner cognac and an assured gift — the label alone says you didn't cut corners. Give it room and it repays the attention.

How to Serve

Neat at room temperature in a tulip glass, never over-chilled. Let it sit a moment to breathe. This is a slow, contemplative pour — not one for mixing.

Where to Drink It

The Connaught Bar for the full ceremony. Dukes Bar in St James's for quiet grandeur. Artesian at The Langham if you want it in expert company.

Food Pairings

Made for dark chocolate — a 70% truffle is the classic match. It also holds its own against a strong blue cheese or a good cigar.

",{"_19":1325},[-5],[],{"_1923":5175,"_1925":5176},{"_1850":5145,"_1852":1559},{"_1850":5145,"_1852":1559},{"_1923":5178,"_1925":5179},{"_1850":1930,"_1852":1559},{"_1850":1930,"_1852":1559},{"_1863":5181},[5138],[5183],{"_19":1859,"_1938":5184},[5155],{"_1860":129,"_1861":5186,"_1865":5188},{"_1863":5187},[],{"_1863":5189},[],{"_1863":5191},[5158],{"_17":5193,"_1766":27,"_1733":1776,"_1762":1769,"_1734":5194},"gid://shopify/Metafield/186643040895300","Gautier",{"_17":5196,"_1766":1779,"_1733":1780,"_1762":1769,"_1734":5197},"gid://shopify/Metafield/188943399616836","{\"amount\":\"140.0\",\"currency_code\":\"GBP\"}",{"_17":5199,"_25":5200,"_1832":-5,"_898":5201,"_892":5201},"gid://shopify/ImageSource/67703349674308","https://cdn.shopify.com/s/files/1/0858/2551/9940/files/GautierCognacXO40_-70cl.png?v=1759318425",3367,{"_17":5203,"_1837":1838,"_31":5198},"gid://shopify/MediaImage/67703349674308",{"_1832":-5,"_892":5201,"_17":5205,"_25":5200,"_898":5201},"gid://shopify/ProductImage/80814076592452",{"_17":1338,"_206":1842,"_1843":5207,"_1845":129,"_1846":2597,"_31":5204,"_1848":5208,"_1853":-5,"_1854":-5,"_1855":57,"_1856":5210,"_1860":129,"_1861":5212,"_1865":5214,"_1769":5216},"HO7901CNV",{"_1850":5209,"_1852":1559},"129.99",[5211],{"_19":1859,"_1734":1842},{"_1863":5213},[],{"_1863":5215},[],{"_206":5217,"_1870":1337,"_1871":5218},"Gautier Cognac XO 40% - 70cl",[],{"_1876":5206,"_17":5220,"_19":1842,"_1878":-5},"gid://shopify/ProductOptionValue/10404528783684",{"_1832":-5,"_892":5201,"_17":5205,"_25":5200,"_898":5201},{"_17":1338,"_206":1842,"_1843":5207,"_1845":129,"_1846":2597,"_31":5221,"_1848":5223,"_1853":-5,"_1854":-5,"_1855":57,"_1856":5224,"_1860":129,"_1861":5226,"_1865":5228,"_1769":5230},{"_1850":5209,"_1852":1559},[5225],{"_19":1859,"_1734":1842},{"_1863":5227},[],{"_1863":5229},[],{"_206":5217,"_1870":1337,"_1871":5231},[],{"_17":1336,"_1870":1337,"_206":5217,"_1891":5233,"_21":5234,"_1894":5235,"_1896":20,"_440":621,"_1897":129,"_1845":129,"_1898":1899,"_1900":2626,"_1901":5236,"_1903":5237,"_1871":5238,"_1767":-5,"_1773":-5,"_27":5192,"_1779":5195,"_1784":-5,"_1788":-5,"_1724":-5,"_1906":-5,"_979":-5,"_1798":-5,"_1907":-5,"_1802":-5,"_1806":-5,"_1810":-5,"_1815":-5,"_1908":-5,"_1818":-5,"_1823":-5,"_1827":-5,"_1909":-5,"_1910":-5,"_1911":-5,"_1912":-5,"_1913":-5,"_317":-5,"_1921":5239,"_1927":5242,"_1932":5245,"_1935":5247,"_1940":5250,"_1946":5255},"2025-10-02T08:42:14Z","Gautier is one of Cognac's oldest houses, distilling since 1755, and their XO was crowned World's Best Cognac back in 2015. Whatever you make of competitions, it tells you this is a serious blend at a very fair price for the category. The eaux-de-vie here are all at least ten years old, with some drawn from the house's Paradise cellar — the oldest reaching around forty years.The blend spans four crus: Grande Champagne and Petite Champagne for finesse and length, Fins Bois and Bons Bois for roundness and fruit. That breadth is exactly why it drinks so complete. Bottled at 40%, it's polished without being tame.Expect a generous, layered nose — candied fruit, honey, dried apricot, a lick of vanilla and a curl of gingerbread spice. The palate is full and smooth: dried fig, toffee, spice cake, roasted nuts and a hint of leather from those older eaux-de-vie. The finish is long, warm and gently spiced. This is a sip-slowly Cognac, not a mixing one — give it your attention.Open it after a good dinner, or when you want to mark something without reaching for anything ostentatious. It punches well above its price.How to ServeNeat at room temperature in a tulip or copita — the narrower rim focuses the aromatics better than a wide balloon. No ice.Where to Drink ItThe American Bar at The Savoy, for old-school glamour. The Connaught Bar. Dukes Bar in St James's for a quiet, proper digestif.Food PairingsBeautiful with dark chocolate, or a small plate of walnuts and dried figs. It also holds its own beside a good cigar.","

Gautier is one of Cognac's oldest houses, distilling since 1755, and their XO was crowned World's Best Cognac back in 2015. Whatever you make of competitions, it tells you this is a serious blend at a very fair price for the category. The eaux-de-vie here are all at least ten years old, with some drawn from the house's Paradise cellar — the oldest reaching around forty years.

The blend spans four crus: Grande Champagne and Petite Champagne for finesse and length, Fins Bois and Bons Bois for roundness and fruit. That breadth is exactly why it drinks so complete. Bottled at 40%, it's polished without being tame.

Expect a generous, layered nose — candied fruit, honey, dried apricot, a lick of vanilla and a curl of gingerbread spice. The palate is full and smooth: dried fig, toffee, spice cake, roasted nuts and a hint of leather from those older eaux-de-vie. The finish is long, warm and gently spiced. This is a sip-slowly Cognac, not a mixing one — give it your attention.

Open it after a good dinner, or when you want to mark something without reaching for anything ostentatious. It punches well above its price.

How to Serve

Neat at room temperature in a tulip or copita — the narrower rim focuses the aromatics better than a wide balloon. No ice.

Where to Drink It

The American Bar at The Savoy, for old-school glamour. The Connaught Bar. Dukes Bar in St James's for a quiet, proper digestif.

Food Pairings

Beautiful with dark chocolate, or a small plate of walnuts and dried figs. It also holds its own beside a good cigar.

",{"_19":1325},[-5],[],{"_1923":5240,"_1925":5241},{"_1850":5209,"_1852":1559},{"_1850":5209,"_1852":1559},{"_1923":5243,"_1925":5244},{"_1850":1930,"_1852":1559},{"_1850":1930,"_1852":1559},{"_1863":5246},[5202],[5248],{"_19":1859,"_1938":5249},[5219],{"_1860":129,"_1861":5251,"_1865":5253},{"_1863":5252},[],{"_1863":5254},[],{"_1863":5256},[5222],{"_17":5258,"_1766":27,"_1733":1776,"_1762":1769,"_1734":5259},"gid://shopify/Metafield/186587626832196","Hepple",{"_17":5261,"_1766":1779,"_1733":1780,"_1762":1769,"_1734":3131},"gid://shopify/Metafield/188863407456580",{"_17":5263,"_1766":1724,"_1733":1776,"_1762":1769,"_1734":5264},"gid://shopify/Metafield/185776728244548","Northumberland",{"_17":5266,"_1766":1806,"_1733":1776,"_1762":1769,"_1734":96},"gid://shopify/Metafield/185776728277316",{"_17":5268,"_1766":1815,"_1733":1776,"_1762":1769,"_1734":5269},"gid://shopify/Metafield/185776728310084","Hepple Spirits Company",{"_17":5271,"_25":5272,"_1832":-5,"_898":2142,"_892":2142},"gid://shopify/ImageSource/69512138522948","https://cdn.shopify.com/s/files/1/0858/2551/9940/files/5060559860178_0943b61e-3e76-440b-ba5b-db577a8884cb.png?v=1770766241",{"_17":5274,"_1837":1838,"_31":5270},"gid://shopify/MediaImage/69512138522948",{"_1832":-5,"_892":2142,"_17":5276,"_25":5272,"_898":2142},"gid://shopify/ProductImage/83921974559044",{"_17":1360,"_206":1842,"_1843":5278,"_1845":57,"_1846":3141,"_31":5275,"_1848":5279,"_1853":5281,"_1854":-5,"_1855":57,"_1856":5282,"_1860":129,"_1861":5284,"_1865":5286,"_1769":5288},"HO9502CNV",{"_1850":5280,"_1852":1559},"42.99",{"_1850":2455,"_1852":1559},[5283],{"_19":1859,"_1734":1842},{"_1863":5285},[],{"_1863":5287},[],{"_206":5289,"_1870":1359,"_1871":5290},"Hepple Gin",[2162],{"_1876":5277,"_17":5292,"_19":1842,"_1878":-5},"gid://shopify/ProductOptionValue/11382780494148",{"_1832":-5,"_892":2142,"_17":5276,"_25":5272,"_898":2142},{"_17":1360,"_206":1842,"_1843":5278,"_1845":57,"_1846":3141,"_31":5293,"_1848":5295,"_1853":5296,"_1854":-5,"_1855":57,"_1856":5297,"_1860":129,"_1861":5299,"_1865":5301,"_1769":5303},{"_1850":5280,"_1852":1559},{"_1850":2455,"_1852":1559},[5298],{"_19":1859,"_1734":1842},{"_1863":5300},[],{"_1863":5302},[],{"_206":5289,"_1870":1359,"_1871":5304},[2162],{"_17":1358,"_1870":1359,"_206":5289,"_1891":5306,"_21":5307,"_1894":5308,"_1896":5269,"_440":96,"_1897":129,"_1845":57,"_1898":1899,"_1900":1899,"_1901":5309,"_1903":5310,"_1871":5311,"_1767":-5,"_1773":-5,"_27":5257,"_1779":5260,"_1784":-5,"_1788":-5,"_1724":5262,"_1906":-5,"_979":-5,"_1798":-5,"_1907":-5,"_1802":-5,"_1806":5265,"_1810":-5,"_1815":5267,"_1908":-5,"_1818":-5,"_1823":-5,"_1827":-5,"_1909":-5,"_1910":-5,"_1911":-5,"_1912":-5,"_1913":-5,"_317":-5,"_1921":5312,"_1927":5315,"_1932":5318,"_1935":5320,"_1940":5323,"_1946":5328},"2026-02-04T11:42:17Z","Hepple Gin emerges from England's remaining wild landscapes - specifically from Northumberland's moorlands, those haunting expanses that represent some of Britain's last authentic wilderness. This botanical source profoundly shapes the spirit's character. Rather than using exotics or commercially cultivated ingredients, Hepple draws inspiration directly from wild forage, creating a gin that tastes demonstrably of place. Intense green juniper provides the botanical foundation with unexpected freshness - juniper berries picked at optimum ripeness rather than stored and oxidised, contributing brightness rarely encountered in gin. Douglas fir contributes forest character and subtle sweetness, whilst savoury lovage offers herbaceous earthiness.Bog myrtle and blackcurrant leaves provide moor-specific character - botanical signatures of the specific landscape where Hepple operates. The nose is immediately arresting - those green juniper aromatics suggest forest freshness and something almost minty, Douglas fir contributing wood and slight resinous warmth, whilst the blackcurrant and bog myrtle add subtle herbaceous complexity. The palate delivers remarkable intensity: this isn't a delicate spirit cowering behind botanical subtlety, but rather a gin that announces its character with confidence. The green juniper dominates with fresh, almost citrus-like brightness, Douglas fir provides structural warmth, and those moorland botanicals contribute subtle, savoury complexity that prevents the spirit from becoming one-dimensional.Remarkably, despite this intensity, Hepple maintains elegant balance. The botanicals integrate rather than compete, creating something greater than the sum of its parts. The finish is clean, bright, and memorable - that green juniper persisting with final freshness. This is gin for those who appreciate intensity without sacrificing elegance, for drinkers willing to meet the spirit on its own terms rather than diluting it into submission. Hepple works beautifully in classic cocktails where its distinctive character can cut through other flavours, creating something genuinely memorable from familiar templates.How to ServeIn a Martini, Hepple's distinctive character absolutely dominates whilst remaining elegant - the intensity cutting through vermouth's sweetness and creating something genuinely memorable. For a classic gin and tonic approach, pair it with premium tonic and a lemon twist, allowing the green juniper character centre stage. Sipping it neat reveals its full complexity and intensity.Where to Drink ItDukes Bar in St James's, where the Martini is famously cold and this gin can handle it. The Connaught Bar for a more theatrical version. Black Rock in Shoreditch for something less formal.Food PairingsPotted shrimp on hot toast — the butter and the green juniper are a better match than they sound, and the nutmeg in the potting echoes the gin. Smoked trout with horseradish is the other one worth trying.","

Hepple Gin emerges from England's remaining wild landscapes - specifically from Northumberland's moorlands, those haunting expanses that represent some of Britain's last authentic wilderness. This botanical source profoundly shapes the spirit's character. Rather than using exotics or commercially cultivated ingredients, Hepple draws inspiration directly from wild forage, creating a gin that tastes demonstrably of place. Intense green juniper provides the botanical foundation with unexpected freshness - juniper berries picked at optimum ripeness rather than stored and oxidised, contributing brightness rarely encountered in gin. Douglas fir contributes forest character and subtle sweetness, whilst savoury lovage offers herbaceous earthiness.

Bog myrtle and blackcurrant leaves provide moor-specific character - botanical signatures of the specific landscape where Hepple operates. The nose is immediately arresting - those green juniper aromatics suggest forest freshness and something almost minty, Douglas fir contributing wood and slight resinous warmth, whilst the blackcurrant and bog myrtle add subtle herbaceous complexity. The palate delivers remarkable intensity: this isn't a delicate spirit cowering behind botanical subtlety, but rather a gin that announces its character with confidence. The green juniper dominates with fresh, almost citrus-like brightness, Douglas fir provides structural warmth, and those moorland botanicals contribute subtle, savoury complexity that prevents the spirit from becoming one-dimensional.

Remarkably, despite this intensity, Hepple maintains elegant balance. The botanicals integrate rather than compete, creating something greater than the sum of its parts. The finish is clean, bright, and memorable - that green juniper persisting with final freshness. This is gin for those who appreciate intensity without sacrificing elegance, for drinkers willing to meet the spirit on its own terms rather than diluting it into submission. Hepple works beautifully in classic cocktails where its distinctive character can cut through other flavours, creating something genuinely memorable from familiar templates.

How to Serve

In a Martini, Hepple's distinctive character absolutely dominates whilst remaining elegant - the intensity cutting through vermouth's sweetness and creating something genuinely memorable. For a classic gin and tonic approach, pair it with premium tonic and a lemon twist, allowing the green juniper character centre stage. Sipping it neat reveals its full complexity and intensity.

Where to Drink It

Dukes Bar in St James's, where the Martini is famously cold and this gin can handle it. The Connaught Bar for a more theatrical version. Black Rock in Shoreditch for something less formal.

Food Pairings

Potted shrimp on hot toast — the butter and the green juniper are a better match than they sound, and the nutmeg in the potting echoes the gin. Smoked trout with horseradish is the other one worth trying.

",{"_19":96},[-5],[2162],{"_1923":5313,"_1925":5314},{"_1850":5280,"_1852":1559},{"_1850":5280,"_1852":1559},{"_1923":5316,"_1925":5317},{"_1850":2455,"_1852":1559},{"_1850":2455,"_1852":1559},{"_1863":5319},[5273],[5321],{"_19":1859,"_1938":5322},[5291],{"_1860":129,"_1861":5324,"_1865":5326},{"_1863":5325},[],{"_1863":5327},[],{"_1863":5329},[5294],{"_17":5331,"_1734":2955,"_1762":1763},"gid://shopify/Metafield/176701227991364",{"_17":5333,"_1766":1767,"_1733":1768,"_1762":1769,"_1734":1770},"gid://shopify/Metafield/176701227925828",{"_17":5335,"_1766":1773,"_1733":1768,"_1762":1769,"_1734":1770},"gid://shopify/Metafield/176701227860292",{"_17":5337,"_1766":27,"_1733":1776,"_1762":1769,"_1734":782},"gid://shopify/Metafield/176701227827524",{"_17":5339,"_1766":1779,"_1733":1780,"_1762":1769,"_1734":3701},"gid://shopify/Metafield/181047224271172",{"_17":5341,"_1766":1784,"_1733":1780,"_1762":1769,"_1734":3704},"gid://shopify/Metafield/181047224336708",{"_17":5343,"_1766":1788,"_1733":1780,"_1762":1769,"_1734":5344},"gid://shopify/Metafield/181047224435012","{\"amount\":\"40.0\",\"currency_code\":\"GBP\"}",{"_17":5346,"_1766":1798,"_1733":1776,"_1762":1769,"_1734":3064},"gid://shopify/Metafield/176701227794756",{"_17":5348,"_1766":1961,"_1733":1962,"_1762":1769,"_1734":3067},"gid://shopify/Metafield/176701227761988",{"_17":5350,"_1766":1815,"_1733":1776,"_1762":1769,"_1734":5351},"gid://shopify/Metafield/176701227893060","Edrington Beam Suntory UK Ltd",{"_17":5353,"_1766":1908,"_1733":1819,"_1762":1769,"_1734":5354},"gid://shopify/Metafield/176701227958596","Nose\nSoft and sweet, delicate floral aroma, with hints of rice and grain\nPalate\nRich, smooth and round taste with natural sweetness and complex flavour\nFinish\nSmooth, clean and refreshing finish with lingering sweetness",{"_17":5356,"_25":5357,"_1832":5358,"_898":3452,"_892":3452},"gid://shopify/ImageSource/63202125513028","https://cdn.shopify.com/s/files/1/0858/2551/9940/files/001-BSSV0000-AI9_1_9308ade5-b00b-48e3-b80e-e27c818cefc1.png?v=1731424189","Haku Vodka",{"_17":5360,"_1837":1838,"_31":5355},"gid://shopify/MediaImage/63202125513028",{"_1832":5358,"_892":3452,"_17":5362,"_25":5357,"_898":3452},"gid://shopify/ProductImage/72085720039748",{"_17":1432,"_206":1842,"_1843":5364,"_1845":129,"_1846":2597,"_31":5361,"_1848":5365,"_1853":-5,"_1854":-5,"_1855":57,"_1856":5366,"_1860":129,"_1861":5368,"_1865":5370,"_1769":5372},"001-BSSV0000-AI9",{"_1850":2453,"_1852":1559},[5367],{"_19":1859,"_1734":1842},{"_1863":5369},[],{"_1863":5371},[],{"_206":5358,"_1870":1431,"_1871":5373},[3242],{"_1876":5363,"_17":5375,"_19":1842,"_1878":-5},"gid://shopify/ProductOptionValue/4166626967876",{"_1832":5358,"_892":3452,"_17":5362,"_25":5357,"_898":3452},{"_17":1432,"_206":1842,"_1843":5364,"_1845":129,"_1846":2597,"_31":5376,"_1848":5378,"_1853":-5,"_1854":-5,"_1855":57,"_1856":5379,"_1860":129,"_1861":5381,"_1865":5383,"_1769":5385},{"_1850":2453,"_1852":1559},[5380],{"_19":1859,"_1734":1842},{"_1863":5382},[],{"_1863":5384},[],{"_206":5358,"_1870":1431,"_1871":5386},[3242],{"_17":1430,"_1870":1431,"_206":5358,"_1891":5388,"_21":5389,"_1894":5390,"_1896":20,"_440":748,"_1897":129,"_1845":129,"_1898":1899,"_1900":2626,"_1901":5391,"_1903":5392,"_1871":5393,"_1767":5332,"_1773":5334,"_27":5336,"_1779":5338,"_1784":5340,"_1788":5342,"_1724":-5,"_1906":-5,"_979":-5,"_1798":5345,"_1907":5347,"_1802":-5,"_1806":-5,"_1810":-5,"_1815":5349,"_1908":5352,"_1818":-5,"_1823":-5,"_1827":-5,"_1909":-5,"_1910":-5,"_1911":-5,"_1912":-5,"_1913":-5,"_317":5394,"_1921":5399,"_1927":5402,"_1932":5405,"_1935":5407,"_1940":5410,"_1946":5415},"2024-10-04T13:13:16Z","Most vodka is made from grain or potato. Haku is made from Japanese white rice, and you can taste the difference the moment it hits your tongue.Haku means white, and it also means brilliant — which is the sort of double meaning Suntory enjoy. The rice is fermented using techniques borrowed from sake brewing, then distilled and filtered through bamboo charcoal. None of that is decoration. Rice carries a natural sweetness that grain simply does not, and the bamboo filtration polishes the spirit without stripping it back to nothing.The nose is faint, as it should be: a whisper of steamed rice, a little melon. The palate is where it declares itself — soft, slightly sweet, with a texture closer to silk than water, and a long clean finish that dries out gently rather than burning. At 40% there is no rough edge anywhere.If you have written vodka off as a spirit with nothing to say, this is the bottle that argues back. It also makes an unusually good Martini: the rice sweetness fills in where dry vermouth can leave a gap.How to ServeStraight from the freezer in a small chilled glass, or in a Martini stirred very cold with a lemon twist. It is wasted under tonic — give it something that lets the texture through.Where to Drink ItThe Connaught Bar, where the Martini trolley will do it justice. Murakami in Covent Garden for the Japanese list. Bar Lotus for a quiet one.Food PairingsSashimi and oysters, without question. It also sits beautifully beside salted edamame or a plate of good cured ham.","

Most vodka is made from grain or potato. Haku is made from Japanese white rice, and you can taste the difference the moment it hits your tongue.

Haku means white, and it also means brilliant — which is the sort of double meaning Suntory enjoy. The rice is fermented using techniques borrowed from sake brewing, then distilled and filtered through bamboo charcoal. None of that is decoration. Rice carries a natural sweetness that grain simply does not, and the bamboo filtration polishes the spirit without stripping it back to nothing.

The nose is faint, as it should be: a whisper of steamed rice, a little melon. The palate is where it declares itself — soft, slightly sweet, with a texture closer to silk than water, and a long clean finish that dries out gently rather than burning. At 40% there is no rough edge anywhere.

If you have written vodka off as a spirit with nothing to say, this is the bottle that argues back. It also makes an unusually good Martini: the rice sweetness fills in where dry vermouth can leave a gap.

How to Serve

Straight from the freezer in a small chilled glass, or in a Martini stirred very cold with a lemon twist. It is wasted under tonic — give it something that lets the texture through.

Where to Drink It

The Connaught Bar, where the Martini trolley will do it justice. Murakami in Covent Garden for the Japanese list. Bar Lotus for a quiet one.

Food Pairings

Sashimi and oysters, without question. It also sits beautifully beside salted edamame or a plate of good cured ham.

",{"_19":748},[5330],[3242],{"_1915":5395},{"_1863":5396},[5397],{"_1919":5398},{"_1734":577},{"_1923":5400,"_1925":5401},{"_1850":2453,"_1852":1559},{"_1850":2453,"_1852":1559},{"_1923":5403,"_1925":5404},{"_1850":1930,"_1852":1559},{"_1850":1930,"_1852":1559},{"_1863":5406},[5359],[5408],{"_19":1859,"_1938":5409},[5374],{"_1860":129,"_1861":5411,"_1865":5413},{"_1863":5412},[],{"_1863":5414},[],{"_1863":5416},[5377],{"_17":5418,"_1734":2032,"_1762":1763},"gid://shopify/Metafield/176701248569668",{"_17":5420,"_1766":1767,"_1733":1768,"_1762":1769,"_1734":1770},"gid://shopify/Metafield/176701248504132",{"_17":5422,"_1766":1773,"_1733":1768,"_1762":1769,"_1734":1770},"gid://shopify/Metafield/176701248438596",{"_17":5424,"_1766":27,"_1733":1776,"_1762":1769,"_1734":824},"gid://shopify/Metafield/176701248405828",{"_17":5426,"_1766":1779,"_1733":1780,"_1762":1769,"_1734":5427},"gid://shopify/Metafield/181047254974788","{\"amount\":\"20.0\",\"currency_code\":\"GBP\"}",{"_17":5429,"_1766":1784,"_1733":1780,"_1762":1769,"_1734":2280},"gid://shopify/Metafield/181047255040324",{"_17":5431,"_1766":1788,"_1733":1780,"_1762":1769,"_1734":5432},"gid://shopify/Metafield/181047255204164","{\"amount\":\"125.0\",\"currency_code\":\"GBP\"}",{"_17":5434,"_1766":1798,"_1733":1776,"_1762":1769,"_1734":3064},"gid://shopify/Metafield/176701248373060",{"_17":5436,"_1766":1961,"_1733":1962,"_1762":1769,"_1734":5437},"gid://shopify/Metafield/176701248340292","25.0",{"_17":5439,"_1766":1815,"_1733":1776,"_1762":1769,"_1734":824},"gid://shopify/Metafield/176701248471364",{"_17":5441,"_1766":1908,"_1733":1819,"_1762":1769,"_1734":5442},"gid://shopify/Metafield/176701248536900","Deep orange peel flavours with intense bittersweet finish filled with citrus, rhubarb and herbal spice.",{"_17":5444,"_25":5445,"_1832":5446,"_898":3452,"_892":3452},"gid://shopify/ImageSource/63202117288260","https://cdn.shopify.com/s/files/1/0858/2551/9940/files/001-BSCO0000-5GS_1_95835000-b69f-4df2-bfb3-6ec987bfed7e.png?v=1731424163","Campari Original",{"_17":5448,"_1837":1838,"_31":5443},"gid://shopify/MediaImage/63202117288260",{"_1832":5446,"_892":3452,"_17":5450,"_25":5445,"_898":3452},"gid://shopify/ProductImage/72085706572100",{"_17":1457,"_206":1842,"_1843":5452,"_1845":57,"_1846":2530,"_31":5449,"_1848":5453,"_1853":-5,"_1854":-5,"_1855":57,"_1856":5455,"_1860":129,"_1861":5457,"_1865":5459,"_1769":5461},"HO2601CNV",{"_1850":5454,"_1852":1559},"22.99",[5456],{"_19":1859,"_1734":1842},{"_1863":5458},[],{"_1863":5460},[],{"_206":5446,"_1870":1456,"_1871":5462},[2236,3242],{"_1876":5451,"_17":5464,"_19":1842,"_1878":-5},"gid://shopify/ProductOptionValue/4166618480964",{"_1832":5446,"_892":3452,"_17":5450,"_25":5445,"_898":3452},{"_17":1457,"_206":1842,"_1843":5452,"_1845":57,"_1846":2530,"_31":5465,"_1848":5467,"_1853":-5,"_1854":-5,"_1855":57,"_1856":5468,"_1860":129,"_1861":5470,"_1865":5472,"_1769":5474},{"_1850":5454,"_1852":1559},[5469],{"_19":1859,"_1734":1842},{"_1863":5471},[],{"_1863":5473},[],{"_206":5446,"_1870":1456,"_1871":5475},[2236,3242],{"_17":1455,"_1870":1456,"_206":5446,"_1891":5477,"_21":5478,"_1894":5479,"_1896":20,"_440":3867,"_1897":129,"_1845":57,"_1898":1899,"_1900":1899,"_1901":5480,"_1903":5481,"_1871":5482,"_1767":5419,"_1773":5421,"_27":5423,"_1779":5425,"_1784":5428,"_1788":5430,"_1724":-5,"_1906":-5,"_979":-5,"_1798":5433,"_1907":5435,"_1802":-5,"_1806":-5,"_1810":-5,"_1815":5438,"_1908":5440,"_1818":-5,"_1823":-5,"_1827":-5,"_1909":-5,"_1910":-5,"_1911":-5,"_1912":-5,"_1913":-5,"_317":5483,"_1921":5488,"_1927":5491,"_1932":5494,"_1935":5496,"_1940":5499,"_1946":5504},"2024-10-04T13:13:09Z","Gaspare Campari mixed the first batch behind his bar in Milan in 1860, and for most of the century that followed the vivid red came from crushed cochineal beetles. That's gone now, but the attitude hasn't — Campari is still the uncompromising one, the bitter that refuses to soften itself for anyone.The botanical recipe is one of the best-kept secrets in drinks, known to only a handful of people. Chinotto and cascarilla are widely credited, layered over a tangle of herbs and citrus peels that gives Campari its unmistakable, almost medicinal depth. At 25% it has real presence.Expect a nose of bitter orange and clove-like spice. The palate is bracing and properly bitter, orange rind wrapped around dark herbal and root notes, with a grip that lingers long after the sip. This is not a drink that flatters you — it's a drink that respects you enough to be difficult, and rewards you once you're in.The classic base of a Negroni and the anchor of an Americano, Campari earns its place before dinner. Give it a couple of tries if the bitterness surprises you at first; it tends to become an obsession.How to ServeBuild a Negroni — equal parts Campari, gin and sweet vermouth over ice, orange peel expressed on top. For something lighter, an Americano with sweet vermouth and soda. Neat over ice suits the initiated.Where to Drink ItThe Connaught Bar in Mayfair for a Negroni made with real ceremony. Bar Termini in Soho for Italian precision. Dukes Bar in St James's when you want the classic done properly.Food PairingsA Negroni loves fatty, salty things — pour one next to a plate of nduja on toast and watch the bitterness cut clean through.","

Gaspare Campari mixed the first batch behind his bar in Milan in 1860, and for most of the century that followed the vivid red came from crushed cochineal beetles. That's gone now, but the attitude hasn't — Campari is still the uncompromising one, the bitter that refuses to soften itself for anyone.

The botanical recipe is one of the best-kept secrets in drinks, known to only a handful of people. Chinotto and cascarilla are widely credited, layered over a tangle of herbs and citrus peels that gives Campari its unmistakable, almost medicinal depth. At 25% it has real presence.

Expect a nose of bitter orange and clove-like spice. The palate is bracing and properly bitter, orange rind wrapped around dark herbal and root notes, with a grip that lingers long after the sip. This is not a drink that flatters you — it's a drink that respects you enough to be difficult, and rewards you once you're in.

The classic base of a Negroni and the anchor of an Americano, Campari earns its place before dinner. Give it a couple of tries if the bitterness surprises you at first; it tends to become an obsession.

How to Serve

Build a Negroni — equal parts Campari, gin and sweet vermouth over ice, orange peel expressed on top. For something lighter, an Americano with sweet vermouth and soda. Neat over ice suits the initiated.

Where to Drink It

The Connaught Bar in Mayfair for a Negroni made with real ceremony. Bar Termini in Soho for Italian precision. Dukes Bar in St James's when you want the classic done properly.

Food Pairings

A Negroni loves fatty, salty things — pour one next to a plate of nduja on toast and watch the bitterness cut clean through.

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The Terrace Hour Margarita Set represents curated excellence - a thoughtfully assembled collection of spirits or wines brought together to create a complete drinking experience. Rather than purchasing bottles individually, this bundle offers considerable value alongside the assurance that each component has been selected by experts who understand how they work together. It's the gift that keeps on impressing, the starter set for enthusiasts, the collection for those who appreciate variety.

Each bottle within this bundle has been chosen for its distinct character and its ability to work harmoniously alongside its companions. Whether you're a serious collector building a well-rounded cellar, an entertainer seeking versatility for different occasions, or a gifter wanting to impress, this collection delivers on every front. The range of flavours, styles, and occasions it covers ensures there's something here for virtually any moment - from quiet evening aperitifs through to celebration-worthy digestifs. The complexity and refinement evident in every aspect suggests a product worthy of careful appreciation and regular enjoyment.

The presentation of a bundle speaks to the thoughtfulness behind the selection. These aren't random assortments designed merely to move inventory; they're conceived as complete experiences. Purchasing together offers not just financial advantage but the confidence that you're investing in a cohesive collection that will enhance your entertaining, your cellaring, and your personal enjoyment. It's the sort of set that makes a visitor to your drinks cabinet realise they're in the presence of someone who genuinely understands and appreciates quality.

Perfect for: Self-purchasing, gift-giving, or establishing a small curated collection. Each component stands alone whilst contributing to something greater as a set.

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How can we help?