Château de Montifaud has been in the Vallet family for 6 generations.
More than 90 hectares of vineyard are located in the two finest regions - “Grande Champagne” and Petite Champagne”.
The base wines (Ugni Blanc) are stored on their lees for 2-3 months until distillation. This gives the resulting Cognac more aroma, mellowness and length. The wine is then double distilled in centuries old copper stills and aged naturally in oak.
The VSOP is kept in new oak casks for one year before being transferred into old oak (4-15 years old) for the remaining ageing time – a total of 8-10 years.
From the Petite Champagne, the V.S.O.P. is a full and fruity style of Cognac with apricot and pear aromas and flavours. The finish is complex, long and soft.
Born in the fresh and pristine environs of Portland, Oregon, Aviation New Western Dry Gin, represents a unique partnership between pioneer House Spirits Distilling and internationally acclaimed bartender Ryan Magarian.
What is the best way to enjoy Aviation Gin? As with most dry gins, Aviation shines brightest when properly mixed in classic and modern culinary cocktails. Aviation, in particular, works best in citrus accented drinks that play off its unique notes of lavender, cardamom, Indian Sarsaparilla, and anise seed.
Unlike most dry gins, however, Aviation sets itself apart with its slightly subdued juniper and citrus presence against the back drop of creamy rye spirit, which makes it, uniquely, enjoyable all by itself, both ice cold and at room temperature.
With its full and weighty mouth feel, regionally inspired flavours of earth and spice, and a uniquely cool finish, Aviation is a rare expression of dry gin.
A gin from a new distillery on the edge of the beautiful Northumberland National Park.
A complex mix of 13 botanicals – Juniper, Green Juniper, Douglas Fir, Bog Myrtle, Lovage, Blackcurrant Leaf, Blackcurrants, Amalfi Lemon, Coriander Seeds, Fennel Seeds, Liquorice, Angelica and Orris Root.
Three different processing stages are used to maximise the juniper content of Hepple gin:
A traditional copper still specifically designed for precise distillations. A glass still that utilizes low temperature vacuum distillation to capture zesty notes from local botanicals, including young green juniper berries, that would be compromised by high heat. The third process uses ultra high pressure extraction to release the intricacies of ripe juniper berries, delivering additional layers of texture and finish.
On the nose the gin is fresh and zesty with apple, citrus and spicy juniper and in the background a wonderful resin note from the Douglas Fir. The palate starts with fresh citrus and melon with spicy, fragrant juniper – both juicy and refreshing. The finish is very long with juniper, cedar, sweet blackcurrant and liquorice.
Fifty Pounds Gin is produced in a small distillery located in the south-east of London, with a tradition of more than two centuries behind it. The method is carried out in a still manufactured by the legendary John Dore & Co Limited, in which a perfectly balanced, secret combination of herbs, spices, fruits and flowers, together with grain spirit (a neutral alcohol, previously distilled four times to achieve a greater purity) is distilled.
The resulting distillate is left to settle for no less than three weeks, allowing the botanical essential oils of juniper berries, coriander seed, grains of paradise, savory, orange and lemon peel, liquorice and angelica root to blend perfectly with the grain spirit. Whether neat, with tonic, or in a dry martini, Fifty Pounds gin offers a unique and complex personality.
Inspired by the discovery of the frozen, preserved Yukagir mammoth in northern Yakutir, Arctic Siberia in 2002, Mamont is a super premium Siberian vodka.
The Itkul Distillery is Siberia’s oldest distillery, founded in 1868. Today it is the only distillery in the whole of Russia to produce alcohol from pure malt.
Local natural ingredients and control at each production stage are the key values of the exceptional quality of Mamont Vodka.
Inspired by the Yukagir Mammoth
Unique tusk shaped bottles
White winter wheat
Altai Mountain spring water
Silver Birch charcoal filtered
Distilled 6 times for a smooth flavour
A hint of sweetness with a dry finish
One of the finest Siberian Vodkas
“Mamont Vodka expresses the wild spirit of Siberia through its purity and wild nature. This authentic and crafted vodka is produced out of locally grown white winter wheat in the Oldest distillery in Russia. Uniquely shaped, Mamont Vodka gives homage to the famous Siberian Mammoth. Discover your adventurous spirit by exploring the Spirit of Siberia.”
The Guasch family have been in Gascony since the 12th century. They have owned the château at Bordeneuve since 1974 and are one of the region’s largest courtier and negociant operations. Today the father-and-son team of Jean-Claude and Thomas look after viticulture, vinification and distillation.
Bordeneuve has 30 hectares dedicated to vineyards; 75% are planted with ugni blanc and the rest with baco. The vineyards are superbly situated on very fine clay-sand soils, which are high in acidity and in some places mixed with iron, hence the name sables fauves or tawny sands. Boulbène topsoil, the characteristic regional sediment, is rich in limestone. The domaine is almost unique in the region as all its production is distilled into armagnac instead of wine.
After a minimum of 10 years in barrel this brandy has an attractive nose with discernible hints of vanilla, cinnamon and candied orange. Very round and full in the mouth; earthy with notes of dried fruit and toffee yet showing floral, woody and spicy notes. A long well balanced finish with hints of almonds and vanilla.
The Mossburn “Signature Casks” range of whiskies aim to showcase the typical characters of Scotland’s regional malts. They have been created to illustrate the classic expressions of their provenance, with further influence from Mossburn’s “signature” casks which were designed specifically to enhance the characteristics in each of these exemplary malts.
Mossburn’s Master Blender has chosen a number of mature whiskies from different Scottish island distilleries that illustrate the typical smoky, phenolic, maritime flavours of a traditionally peated Malt Whisky. Initially aged in American oak before being blended and aged a second time in the specially coopered, custom-made Mossburn Casks. These casks were built to a precise specification, or Cask Bill, with each of the malts having its very own: Cask Bill #1 for the Island features first-fill ex-Bourbon barrels with toasted new European oak heads which provide additional smoky spice and extra depth.
These Blended Malt Scotch Whiskies have been bottled without any colouring or chill filtration.
“The Queen of the Hebrides’, Islay (pronounced “eye-la”) is located just off the west coast of Scotland. Its mild climate and rich peaty soil make it ideal for creating whisky, and despite having a population of not much more than 3,000, it’s home to no fewer than eight distilleries.
Bowmore Distillery has stood on the shores of Loch Indaal, a sea loch that opens out into the Atlantic Ocean, since 1779. The distillery’s proximity to the sea plays a vital role in shaping the final character of the spirit, which breathes in the salty sea air all the while it’s maturing.
It’s Bowmore’s unique combination of the purest water from the Laggan River, floor-malted barley that has been carefully smoked in a peat-fired kiln, the finest oak casks left to mature in their No. 1 Vaults, Islay’s natural environment and a dedicated team of craftsmen that together create the perfect balance for which Bowmore is renowned.
Bowmore’s now legendary No. 1 Vaults is a very special place indeed. The oldest maturation warehouse in Scotland and the only one below sea level, its dark, damp and cold conditions are perfect for maturing whisky. It’s here that Bowmore’s single malts spend their long lives maturing in specially selected oak casks, gradually developing the finest of flavours.
Warm yellow / amber in appearance, the nose has subtle lemon and honey, balanced beautifully by Bowmore’s trademark peaty smokiness and hints of fresh citrus. The palate is slightly sweet with heather honey, gentle peat smoke and zesty lemon notes.
“Cardenal Mendoza” is one of the few great brandies produced in a time-honoured system, exactly as it was more than 100 years ago. The brandy is named in honour of an eminent figure from Spanish history, Cardenal Pedro Gonzalez de Mendoza (1428-1495), who played an important role in promoting the discovery of the Americas.
This unique Spanish brandy is aged, like a sherry, in a solera made from casks that previously held fine Pedro Ximénez and Oloroso sherries, imparting an incredible richness and complexity to the spirit.
Copyright 2014 | Richard Granger Fine Wine Merchants