Definition: In EEC terms, Quality Liquor Wine Produced in a Specific Region, (VLCPRD, CE R1493/99); in Spain, fortified wine with the Quality Demarcation Jerez – Xérès – Sherry and indication of age: 12 years. Two ageing periods: biological ageing under a layer of yeast and physical-chemical ageing by oxidation. Natural amontillado. Type of grape: Palomino. Vineyards: Jerez Superior. Pago Añina y Carrascal. Alcohol content: 18% Alc/vol. Type of grape: Amontillado (natural). Sugar content: Dry. Less than 4 g/l., from concentration through evaporation. Production: Bud musts from our best vineyards. Cold, still decanting, followed by fermentation at 22º C. Early filtering, classification by quality and then fortified at 15º with the best distilled wines before going on to the racks. Put into the classical Jerez Criaderas y Soleras system of dynamic ageing in the 12th criadera, where the biological ageing takes place under a layer of yeast. Traditional oak casks, preferably American, with capacities of 30 and 36 @. Aged for at least 8 years, after which it is transferred to the 3rd criadera for an additional 4 years of natural ageing by oxidation until it reaches the solera. It is then removed for consumption. Tasting notes: Brilliant hues of old gold and amber. Pungent, intense and complex on the nose, with a subtle note of the fino sherry it had once been and a hint of dried nuts and filberts. Dry, with excellent acidity; a long, full-bodied and elegant palate. A delightfully expressive and unforgettable finish. Suggestions for consumption: An excellent aperitif and perfect with cheese, ham or seafood.

Definition: In EEC terms, Quality Liquor Wine Produced in a Specific Region, (VLCPRD, CE R1493/99); in Spain, fortified liquor wine with the Quality Demarcation Jerez – Xérès – Sherry and indication of age: 12 years of maturing and ageing. Very sweet. Type of grape: Pedro Ximénez. Vineyards: Jerez Superior. Pago Añina y Carrascal. Alcohol content: 18% Alc/vol. Type of grape: Pedro Ximénez Sherry Sugar content: 380 g/l Production: Grapes dried under the sun for 15 days in the drying yards. Must at high pressure in special presses, immediately fortified at 9º C. Decanting and filtering after the first cold treatment. It is then fortified again until it reaches 18 º C, after which it undergoes physical-chemical ageing in the Criaderas y Soleras system for a minimum of 12 years. Tasting notes: Mahogany-black. Characteristic Pedro Ximénez, raisin and fig nose. Low acidity, very sweet and with a long finish. Suggestions for consumption: Magnificent dessert wine and excellent in mid-afternoon. Essential in stylish cuisine.

Definition: In EEC terms, Quality Liquor Wine Produced in a Specific Region, (VLCPRD, CE R1493/99); in Spain, fortified wine with the Quality Demarcation Jerez – Xérès – Sherry and indication of age: 12 years of maturing and ageing. Dry oloroso. Type of grape: Palomino. Vineyards: Jerez Superior. Pago Añina y Carrascal. Alcohol content: 19% Alc./Vol. Type of grape: Oloroso Sugar content: Less than 6 gr. /l., obtained from concentration through evaporation. Production: Bud musts. Controlled fermentation at 28º C. Fortified with distilled wine alcohol at up to 19.5º. The Palomino enters the racks before entering the Criaderas y Soleras system for physical-chemical ageing through oxidation in oak casks. Aged for at least 12 years. A unique dry oloroso. Tasting notes: Bright amber. Intense aromas characteristic of this type of wine and a hint of dried nuts and fruits. Dry, rich, with smooth tannins, it is luscious and balanced. A long finish. Suggestions for consumption: As an aperitif with mature cheese, at meals with red meats and even as an after-dinner drink.

Slivovitz is a traditional Plum Brandy, popular throughout Europe. Croatia produces some of the best examples of this product, and Maraska have continued this tradition here. With a natural plum aroma and taste, this is a great aperitif.

Molinari Sambuca Extra is a traditional Italian liqueur that is flavoured with essential oil extracted from star anise through steam distillation. Finished by adding selected sugars and natural flavourings, Molinari is often served after dinner with 3 coffee beans ('con la mosca') which are added to each glass for good luck.

Molinari Black Sambuca is a liqueur that has be created from a secret recipe involving distillation and an infusion of different ingrediants such as citrus and star anise. This unique blend gives Molinari its extraordinary and well balanced taste.

Sepia Amer is a contemporary aperitif made in Cognac. An homage to the French-style bitters of bygone years. With a base of roasted French chicory, which provides a full-bodied and lightly bitter canvas, Sardinian myrtle (tannic and spicy), fresh seasonal oranges (smooth and aromatic), angelica root (earthy and bright) as well as a handfulof other botanicals are painted together to create an intricately modern, bitter-sweet spirit. The result is a tension between the earthy – roasted flavours of chicory and myrtle and the ethereal brightness of orange. Sip Sepia over ice, in a light beer as is the tradition method in France, or in cocktails.

A fresh salmon pink aperitif with light plum and cherry flavour and hints of rose petal. Enjoy mixed with tonic water and a slice of pink grapefruit.

A rich red vermouth aged in Kentucky bourbon barrels, with notes of warm fig and dried cherries, and faint hints of spiced gingerbread and bitter orange peel.