Typical of the Janneau house style, their VSOP is a blend of carefully selected eaux-de-vie, some matured for up to 20 years in new oak casks in Janneau’s ancient cellars in Condom.
It is a blend of spirits distilled from white wines from the Baco, Ugni Blanc and Folle Blanche grape varieties, produced in the two main areas of the Appellation Controlée: Bas Armagnac and Tenaréze.
It is also a combination of two different types of distillation: a double distillation in pot stills, specific to Janneau and a single distillation in a continuous still. The distillation is carried out in winter and by law must be completed by 31st March following the harvest.
The freshly distilled, transparent spirit is aged in 450 litre casks made from oak from the nearby forests of Limousin and Monlezun. Over years of ageing (the V.S.O.P. is aged for at least 7 years) the spirit acquires its woody aromas, typical amber colour and subtle tannin flavours.
Bright and amber in colour with a nose that has aromas of honey, figs, and toasted nuts. The palate is lively with a fruity-yet-dry medium-to-full bodied style; white chocolate and caramel notes lead on to the finish that is long with honey, raisin and spice flavours.
Bottled in the distinctive, fluted basquaise bottle.
The story of Broken Heart gin is about remembering a friend. It begins with two Germans living in Queenstown, close to New Zealand’s stunningly beautiful Southern Alps. Joerg was a pilot and Bernd an engineer. Both philosophers and committed Master Distillers, they formed their friendship around a still and a passion for perfecting spirits of rare complexity and ﬁne ﬂavours.
Bernd unexpectedly fell gravely ill and tragically died. To commemorate his friend, and to mark a new beginning, Joerg released Broken Heart gin.
Broken Heart is London Dry gin distilled in a small pot still with wheat and molasses base spirit. Eleven botanicals are added including juniper, coriander seed, lemon peel, lavender, cardamom, cassia, cinnamon and angelica. The New Zealand alpine water gives the gin great purity allowing the botanicals to shine through, perfumed and crisp.
Try it with your favourite tonic and a twist of orange over ice.
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.
Normindia Gin is a new creation from Domaine Coquerel, an estate that has been producing Calvados in Normandy since 1937.
The idea for Normandia was born in 2015 when Pierre, the third generation of the Domaine du Coquerel family, returned from a trip to India and the USA. During his travels he had experienced a huge range of new flavours and had discovered gin! Back home he found an old family book, dated from 1765, that included a recipe for a juniper distillate and so the process was begun.
The first batch of Normindia was distilled in March 2017 after 2 years of experimentation with a team of flavour experts, oenologists and distillers.
Fresh, fruity and light, Normandia aims to combine the zesty quality of a young Calvados with the floral, spicier nature of a more mature VSOP. Fifteen botanicals are used including juniper, (obviously) apple, (it is from Normandy after all) orange, cinnamon, cloves, lily, ginger and coriander. These are macerated for between 4-12 days before being distilled in one of the domaine’s copper Calvados column stills. This gives Normindia its structure and roundness.
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.
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.”
A single orchard calvados from the Pay d’Auge in the heart of the Calvados region. The apples are harvested in September and made into cider which is stored in old oak calvados casks for a year before being double distilled. Thus the 2011 distillation is the 2010 harvest. After distillation there is a further lengthy period of barrel ageing before bottling.
Each bottle is individually labelled with the bottling date. The current shipment has a bottling date of 15/05/2015.
Distilled to 42% vol, this has a lovely complex apple bouquet, full flavour with a long aftertaste.
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.
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