Clear, deep brownish-garnet. Smells and tastes intensely of pure, ripe blackcurrants. Viscous and smooth with sweetness and acidity in lovely balance. Long finish. Drizzle over ice cream, or more classically, use to make a Kir, or Kir Royale, with Burgundy Aligoté or Champagne, respectively. Drink now or hold for several more years.
Sasparilla, warm marmalade, cedar, toast, walnut and potent gingersnap warmth in this stunning, textural (and very rare) sweet vermouth (aromitized wine, and the first premium one from Lustau). Amontillado and Pedro Ximeneth, each aged in their own soleras for 10 years, were macerated with 10 botanicals before bottling. This traditional recipe incorporates wormwood, gentian, coriander and rich marmalade, textured with dried and frizzed sage to scent the velveteen whole. So balanced and complete, this vermouth doesn’t even need an ice cube to be brill (though that could elevate it to another dimension).
The fifth edition of this whisky, but the first under Adam Hannett since taking over as head distiller when the legendary Jim McEwan retired as master distiller. Fruity and floral aromas with honey, tobacco, vanilla, cinnamon, creamy texture and long mellow finish.
Very fragrant and intense, with a nice blend of fruitcake, toasted/caramelized nuts, orange zest, toffee and dried flowers. Very supple and rich in style, with layers of candied citrus fruit (orange-flavoured milk chocolate comes to mind), cinnamon and toasted nuts. The long, warm finish is given added complexity by traces of buckwheat honey and subtle orange/lemon zest suggestions.
The 2nd release of Hine’s single-estate (Grande Champagne) Cognac, the 2006 Bonneuil is a very inviting, fruit-forward number with aromas redolent of dried apricot, sultana, baking spice-laced apple, vanilla bean and some sweet oak overtones. Warm and mildly spicy with nuances of apricot and subdued tropical notes, with cedar and floral nuances. Extremely well-balanced, with just a kiss of ground pepper end notes.
Crystal-clear Armagnac takes a bit of getting used to. That being said, there are floral, raspberry/kirsch, vanilla, anise notes to this unique spirit. Pure, clean, fruity and moderately spicy; there’s cherry and nutmeg on the palate. Could be a rather interesting cocktail base for creative bartenders (behind the wood and at home) to experiment with.
Very fragrant and intense, with a nice blend of fruitcake, toasted/caramelized nuts, orange zest, toffee and dried flowers. Very supple and rich in style, with layers of candied citrus fruit (orange-flavoured milk chocolate comes to mind), cinnamon and toasted nuts. The long, warm finish is given added complexity by traces of buckwheat honey and subtle orange/lemon zest suggestions.