Dictador 2 Masters Barton Straight Rye 1979/1982
After 36 years of aging, rum was put for 6 months and 14 days in previously used straight rye casks from the 1792 Distillery in Bardstown, Kentucky.
- Nose : Charred oak, spiciness, dark fruits, peppery and tobacco notes.
- Palate : Upfront substantial cinnamon, clove and nutmeg which transitions to a buttery caramel, dark fruit, dark chocolate, vanilla and expansive rye spiciness.
- Colour : toffee, sugar cane, pepperiness, and charred oak with a long and lingering spiciness. A magnificent marriage of distinctive and contrasting bold flavors.
Dictador 2 Masters Nieport 1971/1974/1978/1980
Based on the flavour profiles of the vintages that he receives from Hernan Parra, Dirk Niepoort has made a unique blend, to make a singular rum. From one side before he put them in his own Port Pipes, he blended rums from 71 (49 years-old Rum) and 78 (42 Years-old Rum) and in another Pipe he blended 1974 (46 Years-old Rum) and 1980 (40 Years-old Rum), the pipes that he used are over 50 years Old Port Pipes and after 15 months he made a final blend between these two Pipes.
- Nose: A mellow nose-feel. The top notes are of almond oil – highly fragrant - supported by dried fruits (dates, prunes, candied angelica), on a base of marzipan glazed with hard toffee and dipped in dark chocolate. A suggestion of espresso coffee in the development.
- Palate: A smooth texture and a taste which starts sweet and dries elegantly to a long, warming, lightly spicy (black pepper) finish, with a trace of espresso coffee and crystalline sugar (and later dark chocolate) in the aftertaste.
- Colour: Deep polished rosewood, with magenta lights.
Juyondai Soukou
This Sake is named after a double rainbow, it is a Shizuku Drip Sake, made using the highest grade Yamadanishiki, polished to 35%, and brewed using ultra low temperature method. It is a namazume.
The sake is described as juicy, fruity with a rich mouthfeel and excellent balance. This is one of the highest grade and highly rated Juyondai.
Note: Melon, Muscat
- SMV : +4
- Acidity : 1.1
- Serving Temperature: 6°C to 8°C
Dassai Junmai Daiginjo 23
To craft the ultimate Junmai-Daiginjo sake, we polished down Yamada-Nishiki rice to 23%. Delivering delicate floral aromas with a palate reminiscent of honey and an elegant lasting finish.
Produced by Asahi Shuzo Brewery, Dassai 23 is a premium sake of junmai daiginjo type, which means that the rice used has been polished to more than 50% and no alcohol has been added. As its name suggests, this premium sake has a remaining grain percentage of 23% so that only the noblest part of the grain remains; the heart.
Rich in fruity aromas of ripe fruit, apple and pear and with great finesse, Dassai 23 is an ideal introduction to traditional Japanese beverages and goes very well with raw or cooked foods such as red meats, cheeses and desserts.
Sake or nihonshu is a Japanese alcoholic beverage of 14 to 17% by volume, made from a mixture of water, yeast and steamed rice, a small part of which has been inoculated with a microscopic fungus, the koji, to allow for better fermentation.
- Rice Type : 100% Yamadanishiki
- Rice Polishing Ratio : 23%
Tanaka Shuzo Junmai Daiginjo Shirasagi No Shiro Enmusubi
Clear and bright in colour with a delicate and elegant nose. It is well balanced on the palate with a long mineral finish. Recommended to serve at 12℃ in a wine glass, and pair with crab dishes and sea water jelly. Comes with a wooden box.
- Rice Type: 100% Yamadanishiki
- Rice Polishing Ratio: 20%
- Sake Meter Value: +2
- Acidity: 1.2
Tanaka Shuzo Daiginjo Shirasagi No Shiro 37
Displays good intensity and structure on the palate with smooth sensation of Honjozo. Recommended to serve at 14℃ in a wine glass. Recommended to serve at 14℃ in a wine glass, and pair with foie gras terrine and quince chutney.
- Rice Type: 100% Yamadanishiki
- Rice Polishing Ratio: 37%
- Sake Meter Value: +2
Tanaka Shuzo Junmai Daiginjo Shirasagi No Shiro 38
Displays fresh and delicate aromas of leafy vegetables. It is refreshing and well-structured on the palate with a long lingering finish. Recommended to serve at 14℃ in a wine glass, and pair with creamy langoustine tartare citrus condiment. Comes with a wooden box.
- Rice Type: 100% Yamadanishiki
- Rice Polishing Ratio: 38%
- Sake Meter Value: +3
- Acidity: 1.2
Tanaka Shuzo Junmai Daiginjo Shirasagi No Shiro Sengoku No Arcadia Kuroda Kanbei
Displays fresh and elegant aromas of fennel, leafy vegetables, and herbs on the nose. It is crisp and refreshing with mineral bitterness on the front and subtle sweetness on the finish. Recommended to serve at 14℃ in a wine glass, and pair with sea urchins fennel jelly.
- Rice Type: 100% Yamadanishiki
- Rice Polishing Ratio: 47%
- Sake Meter Value: 0
- Acidity: 1.4
Richard G Peterson Pinot Noir 2019
As history and legend purport, the Wrotham clone was discovered near Wrotham Village in southeast England; the cuttings were introduced there by the Romans some 2,000 years ago. The Wrotham clone produces a uniquely rich colour and a spicy character not often found in other Pinot Noir wines.
In 1980, Dick Peterson brought the first and only Wrotham cuttings back to California and planted them in the Santa Lucia Highlands AVA just south of Monterey Bay. This region boasts a cool climate and one of the longest growing seasons in California.
Dick Peterson has been an innovator in the California wine industry since the 1960s. As a young man, he produced novel products such as the first wine cooler for Seagrams and Gallo’s Hearty Burgundy. He was pivotal to the success of a portfolio of wineries, including Beaulieu Vineyards with Andre Tchelistcheff, the Monterey Vineyard, Atlas Peak Vineyards and Folie à Deux Winery.
Aged 14 months in burgundy oak barrels.
Handpicked Collection Chardonnay 2018
Mornington Peninsula, Australia
Elegant & Refined, White, Medium-bodied
Opening with stone fruit and floral aromas with bright citrus notes, this wine has layers of fruit flavour and creamy complexity derived from 11 months aging on lees in barrel.
Food Pairing: Pan Fried Whiting, Seafood Marinara Pasta, Cheese Platter
Handpicked Capella Vineyard Chardonnay 2018
Mornington Peninsula, Australia
This wine has wonderful complexity on the nose with aromas of flowers, ripe melon and guava and generous barrel ferment character. It is a full-bodied Chardonnay with citrus fruits on the palate, some lanolin and well-integrated oak.
Whole bunch pressing, barrel fermentation and regular lees stirring over 11 months in French oak add to the complexity of this full-bodied Chardonnay
La Cueva Del Contador 2018
La Cueva del Contador 2018 is bright and very dense red-violet color. The nose is deep and with a great volume. Highlight the red and black compote fruit with spicy, mineral and balsamic notes, also a touch of toasted. The wood is fine, present and it has to be integrated. Good
evolution. In the mouth it is powerful and well balanced in terms of maturity and freshness. Final is long and fresh. It is elegant. It promises long life.
100% Tempranillo