Domaine le roc des anges, roussillon
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- GRAPPA DI FRIULI, BEPE TOSOLINI
- I Legni
- BRIOTTET
- RHUM AGRICOLE DE LA MARTINIQUE J. BALLY
- COOPER’S CHOICE – SINGLE CASK BOTTLINGS
- COMPASS BOX WHISKY COMPANY
- PINEAU DES CHARENTES MISTELLES
- TEQUILA
- BECKETTS, Surrey
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EAUX DE VIE D’ALSACE, DISTILLERIE GILBERT MICLO The Miclo Distillerie in Alsace is a traditional family-owned distillery whose eaux de vie have been unanimously acclaimed since their first days of distilling in 1967. The present production unit is currently processing an average of 300 to 500 tons of fruits a year from at least 22 different varieties of fruits, including pineapple. Large quantities of fruit are needed to produce these fine eaux de vie: only one bottle of eaux de vie de Poire William is produced from 28 kg of pears! All eaux de vie are double distilled and then aged for a minimum of three years in stainless steel tanks.
POIRE WILLIAM– 40% 70cl
FRAMBOISE– 40% 70cl
KIRSCH D’ALSACE– 40% 70cl
FRAISE– 40% 70cl
COING (QUINCE) – 40% 70cl
- 384 -
MARC DE GEWURZTRAMINER – 45% 70cl
Grandes Réserves From the outset, the Grandes Réserves are made from fruits selected for their higher level of sugar and optimal ripeness. They then are aged for at least five years.
POIRE WILLIAM – 43% 50cl MIRABELLE – 43% 50cl VIEILLE PRUNE D’ALSACE– 40% 50cl
Grappa – the white grape marc is gathered within a few hours of the grapes being crushed and taken to the winery for fermentation while the red grape marc, having fermented with the wine, arrives perhaps up to thirty days later. The varietal marcs are all distilled separately in column stills and then aged briefly in oak casks before either blending or bottling.
GRAPPA CIVIDINA TIPICA– 70cl -40%
GRAPPA DI VITIGNO, Moscato, Cabernet, Tocai, Pinot, Ramandolo – 50cl – all 40%
GRAPPA AGRICOLA (RISERVA) – 50%
Acquavitae de Friuli
MOST DI MOSCATO ROSA – magnum– 40%
GRAPPA EN FRASSINO BARRIQUE, 42% – 50cl
GRAPPA DI TOCAI STAGIONATA IN BARRIQUE DU SUSINO– 40%
GRAPPA DI TOCAI STAGIONATA IN BARRIQUE DI CASTAGNO– 40%
AMARO, 30% - 70cl AMARETTO SALIZA 28% – 70cl
LIMONCELLO LIMONE, 28% – 70cl ESPRESSO LIQUEUR, 28% - 70cl
BRIOTTET
VIEUX MARC DE BOURGOGNE – 43% 70cl
DISTILLERS GOYARD, CHAMPAGNE
VIEUX MARC DE CHAMPAGNE– 40%
70cl
- 385 - RUMS
RUM, n. Generically, fiery liquors that produce madness in total abstainers. -
Ambrose Bierce
DOORLY’S GOLD – 40% 70cl
DOORLY’S XO OLOROSO SHERRY CASK FINISH – 40% 70cl
DOORLY’S WHITE – 40% 70cl
For over 70 years the Lajus plantation has been producing sugar cane for distillation and J. Bally rhum is solely made from pure cane juice with no molasses at all, thus meriting the appellation “Rhum agricole de la Martinique”. The Bally rhums are much more delicate and subtle than many other dark rhums. After distillation in a patent still, similar to the one traditionally used in Armagnac, these rhums are kept for ageing in Limousin oak casks, as well as casks having previously contained Bourbon.
RHUM BLANC – 50% 70cl
RHUM AMBRE – 45% 70cl
2000
J. BALLY – 43% 70cl
MEZAN Single Cask Golden Rums
JAMAICAN BARRRIQUE XO – 40% 70cl
2003 JAMAICA MONYMUSK – 40% 70cl
1999
PANAMA DON JOSE – 40% 70cl
SCOTCH WHISKY Drown in a vat of whiskey? Death where is thy sting? -
WC Fields
One whisky is all right, two is too much, three is too few. -
Highland saying
BLACK SHIP PREMIUM BLEND 3yo – 40% 70cl
GLENALMOND, SINGLE SPEYSIDE – 40% 70cl
COOPER’S CHOICE – SINGLE CASK BOTTLINGS
1997 GLENROTHES 16 Y.O. SPEYSIDE – 46% 70cl
MACDUFF 8 Y.O. SHERRY CASK FINISH, SPEYSIDE – 46% 70cl
1997
GLENLOSSIE 17 Y.O. BOURBON CASK FINISH, SPEYSIDE – 46% 70cl
2000
MORTLACH – 46% 70cl
1991
CAMBUS 24 Y.O. SINGLE GRAIN, LOWLAND – 46% 70cl
- 386 - 1993 ALLT A BHAINNE 22 Y.O. PORT CASK FINISH, SPEYSIDE – 46% 70cl
COMPASS BOX WHISKY COMPANY
OAK CROSS – Blended Malt – 43% 70cl
THE PEAT MONSTER – Blended Malt – 46% 70cl
HEDONISM – Blended Grain – 46% 70cl
SPICE TREE Blended Malt – 46% 70cl
ASYA DELUXE Blended Malt – 40% 70cl
KENTUCKY BOURBON For a bad hangover take the juice of two quarts of whiskey -
From one of the few family owned distilleries left in Kentucky, these bourbons are double distilled, firstly through a short column still and secondly with a small custom-made pot still with an added condenser to enable most of the flavour to be extracted from the mash. The small batch bourbons are bottlings of single batches of casks (no more than 12) which have been distilled, casked, matured and aged together in the same part of the warehouse. These offer the unique chance to taste bourbon as it would have been last century and represent the finest expression of American whiskey.
JOHNNY DRUM – 40% 70cl
KENTUCKY VINTAGE, FULLY AGED – 45% 70cl
ROWAN’S CREEK, 12 YEARS OLD – 50.5% 70cl
NOAH’S MILL, 15 YEARS OLD – 57.5% 70cl
EVAN WILLIAMS EXTRA AGE – 43% 70cl
AMERICAN WHISKY
HIGH WEST CAMPFIRE WHISKY – 46%
70cl
RITTENHOUSE STRAIGHT RYE WHISKY – 40%
70cl
IRISH WHISKEY
I had a bad cold and a fellow told me that the best thing to do for it was to drink a quart of whiskey and go home to bed. On the way home another fellow told me the same thing. That made half a gallon.
-
Mark Twain
TEELING BLENDED WHISKEY – 46% 70cl
- 387 - OTHER EAUX DE VIE
CREMES DE FRUITS DE DIJON, MAISON BRIOTTET Until 1841, crème de cassis was mainly used for its medicinal virtues and known as Ratafia de cassis. Once it became evident that, in addition to its healing properties, the consumption of this liqueur could prove to be highly enjoyable, its production rapidly increased to become a gastronomic speciality of the Dijon region. Since 1836 the Briottet crèmes have been made from 100% fresh fruits, strictly selected for their aromatic potential.
CRÈME DE CASSIS DE DIJON – 20% 70cl
CREME DE PÊCHE – 18% 70cl
CREME DE MYRTILLE – 18% 70cl
CREME DE FRAMBOISE – 18% 70cl
CREME DE MÛRE – 18% 70cl
70cl
CRÈME DE MENTHE (VERTE) – 18% 70cl
CRÈME DE CERISE – 18% 70cl
CRÈME DE CACAO – 25% 70cl
LIQUEUER DE RHUBARBE – 18% 70cl
MANZANA VERDE – 18% 70cl
CURACAO TRIPLE SEC – 40% 70cl
PINEAU DES CHARENTES & MISTELLES Mistelles are produced by blending brandy with the unfermented fruit juice. Within 24 hours of the wine being produced, a small amount of young spirit is added to it to prevent fermentation. The blend is then aged for a few years in oak casks. Mistelles are naturally sweet and ideal as an apéritif or dessert wine to be drunk with puddings or to partner foie gras.
PLESSIS PINEAU DES CHARENTES BLANC – 17% 75cl
FLOC DE GASCOGNE, JUGLARON – 17% 75cl
PASTIS JANOT From the heart of the Provence region Pastis Janot is the result of a long maceration of herbs and aniseed that gives the product its particular richness and distinctive aromas.
PASTIS JANOT – 45% 70cl
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Honjozo Honjozo Akashi-Tai’s sake is made to be slightly lighter in style than their other types of sake, using high quality rice and a small amount of brewers alcohol to create a crisp, dry and easy to drink sake. Daiginjo Made using 100% Yamada Nishiki rice grown in Hyogo Prefecture. A brew master watches over the koji for 72 hours — without sleeping — to ensure the absolute finest of sakes. A fruity fragrance and tropical notes can be detected amid the full- bodied flavours. Umeshu Shiraume Umeshu is a luxurious plum liqueur made by preserving plums in the finest of Japanese Ginjo sake — premium Ginjo sake made from Yamada Nishiki rice. Since ancient times and even in Japan today, plum liqueur has long been considered a therapeutic drink. Genmai Aged Sake The Genmai Akashi-Tai was first created in 2002 using the finest of rices for sake — Yamada Nishiki — in an almost entirely unpolished form. Because unpolished brown rice was used, this sake required extra special attention to detail, such as double- steaming of the rice. Bottled after being allowed to age, the Genmai Akashi-Tai will continue to grow in delicious complexity if allowed to age further
HONJOZO SAKE – 15% 30cl
DAIGINJO SAKE – 17% 30cl
2002 GENMAI AGED SAKE – 15% 72cl
SHIRAUME UMESHU – 14% 50cl
PURE SAKE COMPANY SAKE AKISHKA OKARAKUCHI GENSHU SAKE AKISHKA OKUSHIKA KOSHU 2008
SAKE DAKUSHU BODAIMOTO MUROKO NAMA SAKE HANATOMOE MUROKA NAMA GENSHU
SAKE MORI NO KURA JUNMAI KOSHU TSURUUME SUPPAI UMESHU
TSURUUME YUZU YUZUSHU SAKE OMIJI KIJOSHU JUNMAI KOSHU 1978
SAKE SATO NO HOMARE KUROGIN SAKE SENKIN KIMOTO 50 DAIGINJO
SAKE TAE NO HANA CHALLENGE 90 KIMOTO SAKE TARUMARU JUNMAI TARUZAKE
SAKE UMETSU NO KIMOTO 80
TEQUILA
SOTOL PLATA – 38%
70cl
SOTOL REPOSADO – 38%
70cl
LUNAZUL, Mexico
TEQUILA BLANCO – 40%
70cl
TEQUILA REPOSADO -40%
70cl
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SACRED MICRODISTILLERY, Highgate Sacred Gin is made by Ian Hart in the distillery at his home in Highgate. It is the first and smallest (there are only two of them!) commercial distillery of its kind and has quickly built up a loyal and enthusiastic following. It was the overall winner of its Ginmasters 2009 competition category, consistently comes top of blind tastings and is available from Fortnum and Mason and many high-end independent wine and spirit retailers. It is currently Gerry's of Old Compton St's best-selling gin and is also particular favourite of Alessandro Palazzi, bar manager of the legendary Dukes Bar, “home of the perfect martini.”Sacred Gin is unique in that all of the botanicals, including fresh cut citrus, are distilled separately in glassware under vacuum (the vacuum pump is in a former Wendy House in the garden!) at a very low temperature, eliminating the harsh marmalady and bitter flavours so prevalent in gins distilled at higher temperatures.This freshness is key to the distinctive character of Sacred Gin which can, unusually, be enjoyed straight - according to GQ magazine, it is “a stand-alone sipping marvel” - and it also makes a wonderful martini, not to mention the more traditional G&T. There are many gins on the market at present which have been created under contract, with new entrants simply paying a distillery to create a 'new' gin which is why many of them taste so similar - in fact Ian can usually identify the distiller behind most of these contract gins. By contrast Ian painstakingly (although obviously it was a lot of fun!) developed the recipes and selects and distils all Sacred Gin's botanicals himself. The recipe is a secret, loosely based on a formula that dates back to the late 17th Century and has 12 different botanicals including juniper, cardamom, nutmeg, and the all important Frankincense. Sacred Spiced Vodka (recently declared the best flavoured vodka on Channel 4's Sunday Brunch) is made using a similar process to the gin, minus the juniper of course, and is redistilled with 7 botanicals including cubeb, nutmeg and frankincense. It is only very gently spiced and makes a great martini or a vesper. Sacred make another vodka, Sacred Organic Vodka, which is a blend of the finest organic wheat and rye spirit. Sacred Spiced English Vermouth is a relatively new product and is a sweet, bitter "Rosso" style vermouth made with English white wine from Chapel Down, organic thyme from the New Forest and organic wormwood from Somerset plus a combination of additional organic roots, herbs, barks, peels and spices. It's the only English vermouth currently available on the market - the spices are intended to represent English tudor spices, pommanders even, rather than chilli peppers. It's proving to be extremely popular with bartenders - it makes a fantastic Negroni - and retailers alike. Tasting notes Sacred Gin: Crystal clear. Lush, pine-fresh juniper-led nose with delicate violet flowers, crushed cardamom pods and cinnamon. Long zesty finish with lingering pine and peppercorns. Sacred London Dry Vodka: Crystal clear. Clean delicately spicy nose with faint aromas of fennel, nuts, dill and aniseed. Superbly balanced, very delicately spiced palate. The spice notes are present in levels low enough to add interest and delicate flavour while integrating with grain spirit notes rather than dominating. Flavours of pine needle, lavender and brazil nuts. Peppery spirit spice sits well with the peppery cubeb berries. Yes it’s spiced but delicately so. Cleansing, strangely sweet lingering peppery finish with cleansing aniseed and eucalyptus. Sacred Spiced English Vermouth: Clear light tawny brown. Attractive orange, studded with clove and poached pear nose with rich Christmas cake, menthol and dark chocolate. Clove, concentrated orange and a bitter hint of green pine needles.
SACRED LONDON DRY GIN 70cl
SACRED PINK GRAPEFRUIT GIN 70cl
SACRED CARDOMON GIN 70cl
SACRED LONDON DRY VODKA 70cl
SACRED SPICED ENGLISH VERMOUTH 75cl
SACRED ROSEHIP CUP 75cl
LONDON DRY GIN TYPE 1097 70cl
SLOE GIN 70cl - 390 -
LES CAVES SEMI-CLASSIFIED MISCELLANY
HALF BOTTLES WHITES Sauvignon de Touraine, Domaine Guy Allion 2015 - Loire Muscadet de Sèvre et Maine Sur Lie, Domaine du Verger, Pierre Luneau-Papin 2015 – Loire
Jurançon Sec, Clos Lapeyre 2015 – South West France Chablis, Gerard Tremblay 2015 – Burgundy Albariño Abadia de San Campio, Bodegas Terras Gauda 2016 – Spain Chablis, Domaine Colette Gros 2015 – Burgundy Mâcon-Fuissé “Bois de la Croix”, Domaine Thibert 2013 – Burgundy Sancerre Blanc “La Vigne Blanche”, Domaine Henri Bourgeois 2015 – Loire Pouilly-Fumé, Domaine des Berthiers 2014 – Loire Chablis 1er Cru Montmains, Gérard Tremblay 2015 – Burgundy Pouilly-Fuissé “Les Scélés”, Domaine Thibert 2015– Burgundy
Mas de Daumas Gassac Blanc, Hérault 2015– Languedoc Puligny-Montrachet, Domaine Sylvain Bzikot 2015 – Burgundy
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