The perfect gift idea for your gin loving friend, co-worker or family member.Koval combines generations of knowledge with innovative techniques to distill unique, internationally awarded, organic gins from grain to bottle in Chicago, USA.Your 3 gins in this fun sized gift pack are:Koval Dry Gin, made with a unique variety of woodland spices. Juniper and wildflowers envelop the nose, while the taste is dry, yet vibrant. It is clean and nuanced by emerald grasses, golden citrus, and white pepper with a round, floral body.Koval Barreled Gin follows the same prized recipe as the Koval Dry Gin with the addition of spiced oak flavors that come from barrel aging.Koval Cranberry Gin is also produced using Koval Dry Gin as a base. Natural organic certified cranberry concentrate is added to the Finishing process. No colouring or additive added. Try this in a prosecco spritz or simply add lime and soda for a refreshing cocktail.

Outside of the core range, there’s always something interesting to taste when you visit Chandon de Briailles—be it François de Nicolay’s négoce sans soufre wines, or something like Christian Knott’s skin-fermented La Vie est Belle. Even so, we were a little surprised to be presented with this Burgundian ‘Port’. This is drawn from late picked fruit in the very warm 2013’s harvest—mainly Savigny Lavières—where the fruit was picked extremely late (the end of October), crushed by foot, fermented and then fortified on skins (to 18.5%) using the Domaine’s own Fine de Bourgogne. The wine was then aged for five years in both topped and un-topped barrels before blending and bottling, with no SO2, in 2018. Pousse au Crime means to incite a crime, and this might certainly do that (by encouraging others to have a go at this wine style) as it’s absolutely delicious. The nose is packed with ripe plum, prune, coffee grinds and subtle, varnished oak leading to a silky, luscious, creamy, layered palate with similar notes—but mostly delicious characters of crushed raisins, milk chocolate and a long, warm and spicy close. Like a really, really fine Banyuls. Best served at cellar temperature with coffee and chocolate, but could also work with cheese and richer desserts (or, for the adventurous, a cleverly matched savoury course with the right sauce).

It is customary to add water to Arack when serving as a digestif but with this particular Arack it can also be drunk without water. It is surprisingly smooth, sweet and very easy in the mouth due to the ageing process. The additional distillation results in a very pure sophisticated Arack. Founded by Gaston Hochar in 1930, Chateau Musar lies in a 17th century Mzar castle in Ghazir, just North of Beruit overlooking the Mediterranean sea. One of the great wines of the world Chateau Musar has been run by Gaston's sons, Serge (who studied winemaking under the great Emile Peynaud at the University of Bordeaux) and Ronald since 1959. The grand vin is a blend of Cabernet Sauvignon, Cinsault, Carignan, Grenache and Mourvedre with the white wine being a blend of native varieties including Merwah and Obaideh. With glowing reviews from international wine critics, Chateau Musar produces an earthy complex range of wines that age beautifully and Serge Hochar was awarded the first Decanter magazine "Man of the Year in 1984".

Rich aroma. Combines two flavours of soft mouthfeel, "sweet smell like vanilla and cookies" and "ripe fruit smell" with a gentle finish.

A balanced cognac, marked by an oaky taste. Its time spent ageing in a barrel infuses it with complex aromas along with notes of caramelised dried fruits and prunes. This tone adds a number of rich qualities to a cocktail.

Prosper Delord was a travelling distiller who upon discovering Armagnac fell in love with the spirit and decided to start Maison Delord in 1893. Today Jerome and Sylvain Delord, Propers great grandchildren continue the tradition with the same passion, knowledge and love that has been handed down through the generations.