Digestif – Finest Digestif Schnapps and Noble Distillates

Williams & Humbert Canasta 20 Years Cream Sherry 0.5L 20% Quality liqueur wine from Andalusia For the Canasta 20 Years Cream Sherry, a balanced blend of three grape varieties was chosen: Sobretablas, Palomino and Pedro Ximenez. Storage takes place according to Humbert & Williams in the Solera method, as well as in the Criaderas system in oak barrels. The corresponding aromas are created by the oxidation of the wood with the moisture and oxygen. Taste in the sample There are two well-known names for this type of sweet Oloroso Sherry: “Oloroso Dulce” or “Cream”, as is the case with this product. It is very gentle on the palate, velvety and warming due to the alcohol content. Aromas are clearly dried fruit and nuts, and a subtle association with raisins and browned sugar also spring to mind when tasting it. This cream sherry goes best with almost any kind of dessert, but if you like, you can also drink it neat. In that case, however, it should be well chilled or at least drunk with a little ice.

Williams & Humbert Dry Sack Medium Sweet Solera Especial 15 years 0.5L 20.5% Williams & Humbert Anyone who doesn't know the company yet will probably assume it's a British company because of the name. Although it has British origins, it is now a distillery in Jerez de la Frontera, Andalusia. As early as 1877, Sir Alexander Williams, a wine expert for sherry wines, and Arthur Humbert, a specialist in international relations at the time, dedicated themselves to the Williams & Humbert Bodega. They became known above all for their special storage and the resulting special quality. This is the solera process. Solera process The Dry Sack Medium Sweet Solera Especial 15 years is also a sherry that was produced using the solera process. The barrels are stacked in a pyramid shape, then a certain amount is taken from a barrel in the bottom row and filled into a barrel in the row above. This is continued until the top barrel, where the final product is then found. Products made using this process therefore always contain a mixture of short, medium and long-aged distillates. Dry Sack 15 Años Solera Especial Due to the long maturation of 15 years, this sherry is bursting with complexity and at the same time appears elegant and mature. Nuts and the aroma of dried fruit are clearly in focus, but accompanied by raisins and figs. Despite the significantly sweeter touch, it also has tart barrel notes. It is a sweet, 'medium sweet' sherry that goes particularly well with sweet desserts, chocolate or as an aperitif.

Havaldsen Aquavit Triple Cask, 0.7L 40% The surroundings and home Between Norway's mainland and Drammen lies Lier, the green lung of the country and also one of the most fertile regions in the area. This is one of the reasons why Lier is home to so many local farms. Here you can still find very traditional family businesses that work closely with nature and with great care with consideration for future generations. The Kimerud farm is one of them and this is where the Havaldsen Aquavit Triple Cask comes from, which is particularly linked to the history of the company founded in 1785. It is considered a homage, a toast to the master distiller's grandfather, Herold Havaldsen, who toiled as a miner in the Norwegian mountains during his lifetime and fought for freedom in the Navy during World War II. The distillery thus presents a product that it has placed very consciously for itself and that serves as one of its flagship products from the bottom of its heart. The Havaldsen Aquavit Triple Cask and its creation As it was discovered in 2007, the area surrounding the farm offers much more than just plantable soil. A wide variety of fruits, herbs and spices grow in the immediate vicinity, so the idea of using these and creating a product that reflects the landscape, country and people was not far off. The Havaldsen Aquavit Triple Cask uses caraway, coriander, angelica, mint, ginger, orange and lemon peel, some of which are also used in the company's own gin production. The aquavit cuts an impressive figure as an aperitif and as a digestif. When tasting, it shows a scent of fine fresh caraway, strong oak from storage, as well as refreshing orange. The taste seduces with its complexity and the balance between clear oak notes and citrus fruits, paired with the typical caraway. In the finish, you had a very full, characterful aquavit in the glass, which fades away with a long, soft aftertaste.

Andresen White Port 10 years 0.5L 20%

Dalva Colheita Port 1990, 0.75 L, 20% The history of Dalva Port Today's port wine house Dalva was founded in 1862 under the name Corrêa Ribeiro e Filhos and was a supplier to the Portuguese royal family for a long time. In 1933, Corrêa Ribeiro e Filhos was finally taken over by the Brazilian businessman Clemente da Silva, who also gave the house its current name. At the beginning, Clemente da Silva concentrated on trading with his home country and North America. There he was able to achieve great success, as port wine was otherwise mainly traded in Europe. Only when da Silva had built up a certain amount of capital did he also supply the European and Asian markets. Da Silva concentrated early on the production of high-quality Colheita Ports and white port wines. Thanks to years of experience in production, Colheita's Colheita and White Ports are among the highest quality bottlings available today. Colheita Port Colheita Port is, when produced correctly, a very high-quality port wine style. All the grapes for a Colheita Port must come from a single year and be stored in barrels for at least seven years. This long storage time gives it a very special color reminiscent of amber and is an unmistakable expression of the corresponding year. Older Colheita Ports in particular can achieve enormous quality and are so valued by port wine connoisseurs because they do not have to be stored in your own cellar for decades like vintage ports. A Colheita Port is fully drinkable after just a few days of resting after delivery. However, to ensure that it can develop its full aromas, you should decant the Dalva Colheita Port 1990 at least 30 minutes before drinking. The Dalva Colheita Port 1990 After the 1985 vintage, port wine lovers had to wait a full five years before Dalva bottled a Colheita Port again. It was not until 1990 that everyone agreed that the harvest had again reached the desired quality for a vintage bottling. The result of the long wait and the hard work in the cellar is a perfectly pronounced Colheita Port with ripe notes of dried fruit and nuts. There are also nuances of red currants and blackberries on the palate. The aftertaste is long and warming.

Dalva Colheita Port 1985, 0.75 L, 20% The history of Dalva The name Dalva is derived from the surname of the founder Clemente da Silva. Clemente da Silva was a Brazilian immigrant who joined the Corrêa Ribeiro e Filhos company through marriage in 1933. There, da Silva promoted trade with South and North America and was able to make large profits. Shortly afterwards, the European and Asian markets were also supplied with Dalva ports. Production focused primarily on high-quality Colheita Ports and long-aged White Ports. These two categories are still the flagship of Dalva Ports today. Colheita Port What exactly is Colheita Port? As with every port wine category, there are clear legal regulations here too. All grapes for a Colheita bottling must come from a single vintage, which must later be stated on the bottle. After fermentation has been interrupted by the addition of brandy during vinification, a Colheita must spend at least seven years in the barrel to develop its very specific aroma. For the sake of taste, however, many manufacturers, such as Dalva, let their ports mature for much longer. During this long storage time, the Colheita develops a very special color that tends towards amber. The aim of every port wine producer is also to bring out the taste of the respective vintage particularly well. This has been achieved extremely well with the Dalva Colheita Port 1985. The Dalva Colheita Port 1985 The Dalva Colheita Port 1985 opens up all the aromas to the connoisseur that they would expect from a Colheita Port of this class. Very ripe aromas of dried fruit and nuts are just as noticeable as nuances of fresh fruit such as plum and cherry. The aftertaste of the Dalva Colheita Port 1985 is long, warming and pleasantly strong. Its dark amber color also makes it a visual highlight in the glass. This vintage port from 1985 is a fine example of the quality of high-quality port wines!

Burmester Tawny Port 20 years 0.75L 20% Tawny Port Tawny Port - What is that anyway? To understand this, you have to look a little into the production of port wine. The production of port wine begins in the same way as any wine. Fully ripe red - sometimes white - grapes are harvested and mashed. However, the mashing of port wine must be very vigorous, because after just a few days of fermentation, wine spirit is added to the must to interrupt the work of the yeast. This produces a high-alcohol and sweet wine, because not all of the sugar from the grapes has been metabolized by the yeast. This young port wine still has a very fiery taste and is therefore filled into oak barrels for storage. After a prescribed storage period of at least three years, the port can be brought onto the market. This usually happens in the "Ruby Port" category, which includes very young port wines with a fruity taste and a bright red color. A "Tawny Port" is distinguished from Ruby Port by its longer storage time. With further years in the barrel, the port loses its strong red color and takes on an amber-like color, which is characteristic of Tawny Port. The fruity aromas also fade into the background with longer storage and the Tawny becomes more complex. Burmester When it comes to Tawny Port, you can't get away from the port wine house Burmester. Burmester was founded in 1730 by Henry Burmester and John Nash as a wheat trading company. A few years later, however, Burmester & Nash recognized the potential that lay dormant in port wine and concentrated on trading in this fortified wine. At the beginning of the 18th century, Burmester & Nash was founded. Nash was finally dissolved and Henry Burmester opened the port wine trading house H. Burmester & Sons with his two sons. Together with his sons, he concentrated particularly on the storage and blending of high-quality port wines. This art was perfected over the next 250 years and Burmester's tawny ports in particular are considered to be among the best available on the market in this category. The Burmester Tawny Port 20 Years The Burmester Tawny Port 20 Years is one of the company's highest quality tawny ports. It is considered a classic in the world of wine and an expression of the class of tawny ports in general. The amber color is perfectly pronounced and in addition to clear notes of aging, the Burmester Tawny Port 20 Years still shows nuances of fresh fruit. A flavor bomb that is suitable as a high-quality aperitif or with a hearty cheese platter.

Burmester Tawny Port 10 years, 0.75 L, 20% A "mayor" in the port wine trade Mayor - Not exactly a word that one associates with good port wine. And yet one of the most famous port wine houses in the world, Burmester, owes its name to him. Burmester was founded in 1730 by Henry Burmester and John Nash as a grain trading company. Henry Burmester's family came from the Schleswig-Holstein town of Mölln and their name is derived from the spelling "Burgmeester" that was common at the time. A few years after its founding, the company moved to the famous trading town of Vila Nova de Gaia. Vila Nova de Gaia was THE main trading point for port wine for several centuries. Until the 1980s, port wine even had to be shipped via Vila Nova de Gaia by law, which forced small port wine houses that had no property there to sell their goods to larger companies. In 1750, Burmester finally began shipping port wine to the British Isles and the rest of Europe. Presumably in order to concentrate entirely on trading in high-quality port wine, Burmester & Nash was dissolved at the beginning of the 18th century and Henry Burmester and his two sons founded a pure port wine trading company: H. Burmester & Sons. Burmester Tawny Port 10 years Over the decades, Burmester has made a name for itself with one style of port wine in particular - Tawny Port. Tawny Port matures longer in barrels than Ruby Port and thus loses its bright red color. After a few years, it takes on a color called "Tawny", which is reminiscent of amber. Tawny is one of the most popular port wine styles and is often enjoyed as an aperitif. The Burmester Tawny Port 10 years is one of the best known and most respected Tawny Ports on the market. It is made from grapes from old vines and carefully matures in small oak barrels. In the more than 250 years since the company was founded, Burmester has perfected the art of blending individual barrels and the Burmester Tawny Port 10 years is one of the best examples of this! The taste of the Burmester Tawny Port 10 years The Burmester Tawny Port 10 years is not only impressive due to its beautifully pronounced amber color. Its ripe but still fruity aromas make it the perfect aperitif. But the Burmester Tawny Port 10 years is not only suitable for enjoyment before a meal, it can accompany almost an entire menu. From hearty main courses to cheese platters, it goes perfectly with many dishes. Its good price/performance ratio also makes it the ideal port to enjoy between meals!

Quinta do Infantado White Port, 0.75 L, 19.5% The history of Quinta do Infantado Trading in port wine was not always as easy for port wine producing wineries as it is today. Until 1986, the export of port wine was strictly regulated. For example, the law stipulated that port wines could only be exported via the commercial port of Vila Nova de Gaia. This strengthened the position of the large corporations and made it virtually impossible for smaller producers to offer their port abroad. In order to be allowed to export, you had to have a commercial headquarters in Vila Nova de Gaia, which many small companies simply could not afford. Quinta do Infantado was one of them. Since the law was changed, however, things have been going steeply uphill at Quinta do Infantado and the company is now one of the leading suppliers of "estate-bottled" ports - that is, port wines that are bottled directly on the winery. The production of white port at Quinta do Infantado Quinta do Infantado has several terraced vineyards in the Gonthelo region, some of which are planted with white grapes. The work in the vineyard is laboriously done by hand. In addition to careful selection, this also includes harvesting the ripe grapes by hand. The grapes are then transported to the winery, where the vineyard workers crush them with their feet. This traditional method is far gentler than mechanical pressing, as it ensures that the grape seeds are not damaged and bitter substances cannot get into the pressed juice. Unlike red port, there is only a very short fermentation (mashing) or no fermentation at all, and the subsequent fermentation is also quickly stopped with brandy. The taste of Quinta do Infantado White Port This fine port is not only unmistakably a white port in terms of its color. Its taste also shows the typical characteristics of this port wine style. Floral and fruity on the nose, the palate has a fine sweetness that is also underpinned by fruit aromas such as quince and pear. The aftertaste is rather short but full of finesse. Slightly chilled, it is a perfect aperitif!

Quinta do Infantado Ruby Port, 0.75L, 19.5% The story of Quinta do Infantado It's actually hard to imagine, but until 1986, Portugal's law stipulated that port wines could only be exported via the port city of Vila Nova de Gaia. All wineries that could not afford a trading location within the city limits had to sell their ports by the barrel to larger producers. These mixed the wines and bottled them under their own label. Small wineries like Quinta do Infantado only had the option of offering their own wines within Portugal. Fortunately, the trade law has since been overturned, allowing smaller producers to offer their ports abroad. One estate that benefited greatly from the new regulation was Quinta do Infantado, which is now considered one of the leading suppliers of estate-bottled ports. The production of port wines at Quinta do Infantado The company's vineyards are located in the Gonthelo region of the Douro Valley, which is particularly known for the high quality of its soil. The production of port wines at Quinta do Infantado is very traditional. For example, the grapes are not only harvested by hand, but are then also stomped by the vineyard workers with their feet. If mechanical presses were used for this step, there would always be a risk that grape seeds would be crushed and bitter substances would get into the port. The human foot is so sensitive that only the grapes are crushed and the seeds remain intact. The subsequent intensive fermentation is stopped by adding brandy and the still young and fiery port is then stored. The Quinta do Infantado Ruby Port The Quinta do Infantado Ruby Port is particularly characterized by its deep ruby red color and its strong, fiery character. Like all Ruby Ports, it only matures for a few years so that all the fresh and fruity aromas are retained. The aftertaste is short but concise. This Ruby is a warming and uncomplicated port that can be enjoyed on many occasions.

Quinta do Infantado Reserva Especial Port, 0.75 L, 19.5% The history of Quinta do Infantado The port wine estate "Quinta do Infantado" is idyllically located in the Pinhão region, which is known for its high-quality port wine houses. More precisely, Quinta do Infantado is located in the Gontelho district on the Douro, about 60 km from the port city of Vila Nova de Gaia. This trading city plays an important role in the history of Quinta do Infantado, because until 1986 it was required by law to export port wines via Vila Nova de Gaia. However, this was only possible for those producers who had a branch there. Since they kept the prices for land extremely high, it was practically impossible for small producers like Quinta do Infantado to sell their port wines abroad. All they could do was sell the barrels to the big port wine houses and watch as their laboriously produced port wines flowed into their blends. After the law was overturned, they were able to quickly break free from their dependency and Quinta do Infantado is now one of the most successful producers of "estate-bottled ports", i.e. port wines bottled on the winery. The production of wines at Quinta do Infantado The Quinta's vineyards are terraced, steeply sloping and have solid soil. This means they are not suitable for the use of machines and all work steps in the vineyard are done by hand. This makes it possible to harvest the highest quality grapes, which are transported directly to the winery after the harvest to be processed there. This is also done in a very traditional way, as the grapes are crushed with the feet of the vineyard workers. In contrast to mechanical pressing, this protects the grape seeds and fewer bitter substances get into the must. The port wines are then matured in the so-called "medium-dry style". The fermentation takes longer than with traditional port wines, which means that the use of brandy to stop fermentation can be reduced. The port wine therefore contains less residual sugar and tastes drier. The taste of the Quinta do Infantado Reserva Especial Port The Quinta do Infantado Reserva Especial Port is a type of fine ruby port that was treated with great care in the cellar. This very harmonious port has a spicy character on the nose and palate with a lot of finesse and minerality. A port whose taste is memorable and which is best decanted for around 30 minutes before consumption.

Quinta do Infantado Reserva Especial Port, 0.375 L, 19.5% The story of Quinta do Infantado It actually sounds unbelievable, but until 1986, it was virtually impossible for small port wine houses to sell their goods outside of Portugal. Until that year, the law stipulated that port wine had to be shipped via the port city of Vila Nova de Gaia. However, this was only possible if you had a branch there. As land prices were naturally very expensive, this was only possible for very large traders and port wine houses. Small producers, such as Quinta do Infantado, therefore had little choice but to sell their laboriously produced port wines by the barrel to the large producers. They then blended them and produced their well-known blends. When the law was finally overturned, a new era began. Not just for the small quintas, but also for port wine connoisseurs who now have the opportunity to taste numerous new bottlings. The production of ports at Quinta do Infantado The Quinta do Infantado is idyllically located on the Douro, in the Gontelho district of the Pinhão region. The estate has several vineyards there. These are on very steep slopes, are terraced and have solid soil. These special conditions make the use of machines virtually impossible, which is why every step in the vineyard is traditionally done by hand. This is of great benefit to the end product, as the grapes obtained in this way are of the highest quality. Immediately after the harvest, these are taken to the winery and there, also traditionally, are crushed by the vineyard workers with their feet. The use of mechanical presses is deliberately avoided, as these damage the grape seeds and bitter substances enter the must. The must is then fermented and fermentation is stopped after a few days by adding brandy. At Quinta do Infantado, however, fermentation takes longer than at other manufacturers, which means that less brandy is needed and there is less fruit sugar in the end product. The ports are therefore drier than other bottlings and are also referred to as "medium-dry style". The Quinta do Infantado Reserva Especial Port The Reserva Especial Port is a high-quality Ruby Port, made mainly from grapes from one year. In terms of style, it is therefore similar to a Vintage Port, with all its complex aromas of dried fruit, dark berries, leather and vanilla. A great tipple!

Quinta do Infantado Port 10 Years Tawny, 0.375 L, 19.5% The history of Quinta do Infantado Quinta do Infantado is a small port wine estate from the town of Pinhão in the Gontelho region of the Douro Valley. Like many other small estates, Quinta do Infantado was severely limited in the sale of its port wines until 1986. This was due to a trade law that only allowed the export of port via the port city of Vila Nova de Gaia. Since many smaller producers could not afford a trading location within the city area, their only option was to sell their port wines domestically or to sell them by the barrel to large manufacturers. Fortunately, this law was overturned, allowing port wine lovers all over the world to enjoy high-quality port wines from previously lesser-known companies. In the area of estate-bottled ports, Quinta do Infantado is now one of the leading suppliers! The production of port at Quinta do Infantado Quinta do Infantado has several terraced vineyards which, due to their soil conditions, provide ideal conditions for growing grapes. The greatest emphasis is placed on manual work when harvesting and caring for the vineyards. After the grapes have been picked by hand, they are taken to the winery and crushed there in the traditional way. In this case, traditional means that the vineyard workers trample the grapes with their feet. This is still the gentlest method, as mechanical presses often damage the grape seeds and bitter substances get into the port. After fermentation has been stopped with brandy, the still young and fiery port is stored in barrels and tanks. The Quinta do Infantado Port 10 years This bottling is a 10-year-old Tawny Port. So in the end it is a Ruby Port that has been stored for a long time and which has transformed some of its fresh and fruity notes into mature notes of nuts, dried fruit and caramel during the long storage period. The aftertaste is very long and this 10 year old Tawny Port is quite rightly considered one of the best in its class!

Fernando de Castilla Sherry PX Antique La Frontera wine has been produced in the traditional Andalusian city of Jerez for over 3000 years. This makes it one of the oldest wine-producing cities in Spain. The city's most famous wine is probably the sherry named after it. A winery that has specialised in the production of high-quality sherries and brandies for over 150 years is the Bodega Rey Fernando de Castilla.This Pedro Ximénez (PX) Antique Sherry is the house's flagship product. Only the best products are bottled in the Antique line, and this PX definitely belongs to this category.To produce it, the grapes of the grape variety of the same name are dried under the heat of the Andalusian sun. Over time, the water evaporates through the thin-walled berry skins and the fruit sugar concentrates naturally. When the berries have reached the appearance of raisins, they are pressed and the resulting wine is bottled in wooden barrels. Here it matures for many years and develops an incredible variety of aromas. The PX runs almost black and honey-like into the glass and shows intense dried fruit, nut, vanilla and orange aromas.A really great product that screams chocolate. The aftertaste is so long and intense that you'll gladly pour yourself another glass.

Fernando de Castilla Sherry Oloroso Antique The Andalusian city of Jerez de la Frontera can look back on a wine-growing tradition spanning over 3000 years. This makes it one of the oldest wine-growing cities in the world and is also the birthplace of sherry.The name of this speciality is derived from the anglicized form of the city's name. The traditional Bodega Rey Fernando de Castilla is located in the heart of the old town of Jerez. Sherry and brandy of the highest quality have been produced here for over 150 years.The base wine for the Oloroso sherry is fortified with brandy to approx. 18% after vinification. The high alcohol content means that the yeasts do not have a suitable breeding ground and no flor layer can form on the sherry. The direct contact with air means that the Oloroso matures more quickly and intensively, and the alcohol content also increases over the years through slow evaporation.Only the best sherries are bottled for the house's Antique collection, so this Oloroso is also something very special. The nose shows clear notes of maturity, which can be perceived on the palate as nut and orange aromas. The aftertaste is dry and very long. Ideal for fine chocolate!

Fernando de Castilla Sherry Amontillado Antique Sherry has been produced in the Bodega Rey Fernando de Castilla since 1837. The traditional estate is located in the historic center of Jerez de la Frontera. Wine has been produced in Jerez for over 3000 years, making the city one of the oldest wine-producing cities in the world.During this long history, the city has experienced many ups and downs, but it is proven to be the place of origin of sherry, which is said to have taken its name from the anglicized form of Jerez.Amontillado Sherry is a special form of Fino Sherry. During storage, the flor layer covering the Fino Sherry is killed by the addition of brandy and the Fino then matures further in contact with air. This gives it an amber yellow colour and a fuller, nutty flavour.The Antique line from Fernando de Castilla distinguishes the house's particularly high-quality products and ennobles this outstanding sherry.

Fernando de Castilla Sherry Fino Antique 0.5L 17% Wine has been produced in the Andalusian town of Jerez de la Frontera for over 3000 years, making the town one of the oldest documented wine-producing towns in the world. It gained world fame through the production of fortified wine. Over time, this was renamed Sherry, after the anglicized form of the town's name. In the heart of the old town of Jerez, the Bodega Rey Fernando de Castilla has been producing high-quality sherry since 1837.The Fino Sherry is produced in the traditional way and matures for several years in open wooden barrels under a thick layer of yeast - the so-called flor. The flor layer protects the sherry from excessive oxidation and allows it to retain its natural freshness.Only the highest quality products from the house are bottled under the Antique line from Fernando de Castilla. This golden-colored sherry is one of them and is characterized by an extra long maturation period. The bouquet reveals mature aromas and the age of this strong sherry is also noticeable on the palate. A long and dry aftertaste completes this great sherry.

Fernando de Castilla Sherry Premium Cream 0.75L 17% For over 150 years, the Bodega Rey Fernando de Castilla has been famous for its high-quality sherry and brandy. Founded in 1837, the estate is located in the old town of the legendary Andalusian city of Jerez de la Frontera. Not only has wine been produced here for over 3,000 years, but the city is also considered the birthplace of the world-famous sherry. The anglicized form of the city's name is said to have given the sherry its name.Cream sherry is a special specialty that, after Pedro Ximenez sherry, is the sweetest and darkest type of sherry on the market. Cream sherry was created for the English market at the end of the 18th century by Harveys in Bristol. At that time, the English preferred very sweet products (such as sweet champagne) and gratefully accepted cream sherry. To make cream sherry, rich Oloroso sherry is combined with sweet wine made from Pedro Ximénez grapes.The result of this marriage is a mahogany-colored cream sherry with intense nut, fig and orange aromas. It fills the entire mouth with velvety flavors and warms you from the inside. Combined with chocolates, it makes a great digestif!

Fernando de Castilla Sherry Manzanilla Classic 0.75L 15% The Bodega Rey Fernando de Castilla is located in the heart of the Andalusian wine town. It has been producing sherry of the highest quality since 1837. Jerez is considered the heart of sherry production and gave the wine its name. Wine has been produced here for over 3000 years and the town is therefore one of the oldest wine towns in the world.This Manzanilla Classic is a very special product because it is exposed to the moist sea air during the maturation period. This creates a thicker layer of flor on the sherry than is the case with Fino sherry. This means that the wine matures more slowly and retains a slightly stronger acidity, as the thicker layer of yeast protects it even better against oxidation.Fernando de Castilla Sherry Manzanilla Classic is sold with its natural alcohol content of 15% and has a crisp, dry aroma. On the palate it is very fine and full of finesse. An excellent aperitif!

Fernando de Castilla Sherry Pedro Ximenez The Bodega Rey Fernando de Castilla has been producing sherry and brandy of the highest quality since 1837. The estate, located in the heart of the old town of Jerez de la Frontera, can look back on a long tradition. Jerez has been known for its wine-growing tradition for over 3,000 years and is considered the birthplace of the legendary sherry, which is supposedly even named after the city.Pedro Ximénez (PX) is a very special representative of this type of fortified wine and is made from the white grape variety of the same name. After the harvest, the thin-walled and very sugary grapes are exposed to the Andalusian sun to dry. A large part of the water contained in the grapes evaporates and what remains are raisin-like, very sweet berries. These produce a highly concentrated and extremely sweet base wine, which is then aged for several years in wooden barrels to further intensify its aromas.The result is a very complex sherry with dried fruit, nut and orange aromas. The perfect accompaniment to sweet desserts and fine chocolate.

Fernando de Castilla Sherry Fino Classic Dry Quality wine has been produced in the Andalusian city of Jerez de la Frontera for over 3000 years. The anglicized form of the city's name ultimately gave its most famous wine, sherry, its name.The Bodega Rey Fernando de Castilla has been located in the heart of the city since 1837 and produces sherry of the highest quality.The house's fame is partly based on this Fino Classic Dry Sherry. The Fino Sherry is produced in the traditional way and matures under a thick layer of flor in open wooden barrels. This layer of yeast protects the wine from strong air contact and allows it to mature naturally. The result is a light golden sherry with a fine aroma and taste that is ideal as an aperitif.

Ceylon Arrack 0.7L 40% Traditionally, arrack was used as a base for punch and originally came from Batavia in what is now Indonesia. Ceylon Arrack is produced by Rockland Distilleries in Sri Lanka. The base is palm wine, a secretion that comes out of the fruit of coconut palms as soon as it is scratched (similar to the Kutschuk harvest or the extraction of resin from native conifers).This juice that comes out contains a high proportion of sugar and is fermented after the harvest and then distilled. It is aged in barrels made of native Halmilla wood for an indefinite period of time. Light golden in color, Ceylon Arrack has a fine, subtle coconut aroma, which is supported by fine, spicy aromas of cinnamon and toffee.Ceylon Arrack also has a slight sweetness and is dry and fruity in the aftertaste. Perfect for rediscovering a variety of punches or reinterpreting contemporary cocktail recipes.

Nonino Grappa Lo Chardonnay 0.7L 41% Nonino Grappa Lo Chardonnay is a pomace brandy from Italy, distilled 100% from the Chardonnay grape and stored for 6-12 months. Colored in a delicate gold tone, Nonino Grappa Lo Chardonnay is smooth and lively on the palate, with fruity wine aromas, honey, vanilla, nutty notes and a beautiful balance. The aftertaste is long and soft.

Nonino Grappa Il Merlot 0.7L 41% The history of Nonino Nonino grappa is synonymous with the highest quality worldwide and is also an indispensable digestif for many connoisseurs in Germany. The Nonino family has been distilling grappa since 1897 and has had to go down a rocky road in the process. It all began with Orazio Nonino, who traveled around with a mobile still on wheels and distilled overdue fruit, etc. from local farmers. In 1897, Orazia Nonino decided to go into business for himself and founded his own distillery in Ronchi di Percoto. From 1933 onwards, Nonino grappa was no longer sold in the obligatory basket bottles, but in smaller quantities in glass bottles. In the years that followed, the Nonino family's business grew steadily and sales of Nonino grappa continued to rise. Nevertheless, grappa remained a relatively inexpensive spirit and was therefore also known as farmer's schnapps. This changed in 1962 when Nonino began intensive research into improving the quality of grappa in order to transform it from "Cinderella to queen". Over the next few years, the reputation of the high quality of Nonino grappas grew and in 1973 a new era was ushered in with the presentation of Monovitigno Nonino, the first single-variety grappa. The Nonino Grappa Il Merlot The Nonino Grappa Il Merlot is also a single-variety grappa that represents Nonino's long tradition of quality, research, innovation, enthusiasm and professionalism. The Nonino Grappa Il Merlot is made, as the name suggests, from Merlot grape pomace. After the pomace has been destemmed and fermented in a controlled manner, it is distilled in one of 60 discontinuous stills. This time-consuming and labor-intensive method of distillation produces an unrecognizably pure and aromatic grappa. The taste of the Nonino Grappa Il Merlot The Nonino Grappa Il Merlot should be drunk at room temperature, as this is the only way it can develop its diverse aromas. On the nose, the Nonino Grappa Il Merlot has fine grape notes, which are complemented by floral aromas. On the palate, the Nonino Grappa Il Merlot then reveals a typical cherry stone aroma, which is also presented in the fine aftertaste of the Nonino Grappa Il Merlot. In addition to pure enjoyment, the Noninos recommend adding around 1-2 teaspoons of the Nonino Grappa Il Merlot to every risotto - this is said to give it an incomparable taste!