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CASK TYPE: BULGARIAN OAK
AGED: 3 YEARS
GRAIN TYPE: NEW ZEALAND LAUREATE
BOTTLES: 2274
TASTING NOTES: BAKED APPLES AND STEWED PLUMS. VANILLA SPONGE DESSERT
Yes, that's right - a Cadenhead bottling of Heaven Hill bourbon which was aged in Scotland to help slow the process, which is much more rapid in the warmth of Kentucky in the US. Aromas of toasted coconut, confected strawberry and fresh leather. The palate has dark chocolate covered almonds, juicy pineapple and cooking spices. Long and lingering finish, Pina Colada, kiwi fruit and oaky tannins.
Creamy and crisp champagne offering up deliciously rich citrusy flavours and refreshing depth and complexity from long lees ageing. It's new in store here at Regional and is the flagship wine of Champagne Castelnau, spending, typically, at least five years on lees, prior to release onto the market, providing it with rich brioche flavours and lively yeasty freshness.
Champagne Castelnau's chef de cave, Elisabeth’s Sarcelet, uses a high proportion of Chardonnay in all the bubbles she produces for Castelnau. This beautiful expression of the Champagne region is a blend of 50% Chardonnay, 30% Pinot Noir and 20% Pinot Meunier.
She also made it onto the 2020 Drinks Business top 100 Master Winemakers of the world list.
Red cherry, cranberry and spice combine in this full bodied Barbera from Piemonte in north east Italy. It may be the workhorse red grape in this part of the world, but Barbera provides lively refreshing wines of good to exceptional quality and we love this tasty dry example.
From Jameson...
You?ve landed on something special here. Jameson 18 Years was made to make any occasion memorable. This is an 18 year old whiskey, the kind of thing you only pull out for best mates. And if you want to impress them just throw this line into conversation: ?It?s a unique blend of three signature distillates matured in the finest oak for almost two decades and is given a final marrying period of at least 6 months in a fresh American oak barrel, adding a unique complexity and elegance?. Ok, that is a mouthful. Just let the bottle do the talking.
NOSE
Aromatic oils with a touch of wood and spicy toffee.
TASTE
Wonderfully mellow and smooth, a mouthful of complex flavours ?toffee, spice, hints of wood and leather, gentle sherry nuttiness and vanilla.
FINISH
A long lingering finish carries the theme of the wood, spice and toffee right through to the end.
Hayman's Old Tom Gin is produced from an original Old Tom Gin recipe from the family archives. Old Tom Gin is a botanically-intensive and lightly sweetened style of gin that consequently delivers a balanced and mild undertone which results in a subtle and distinctive gin experience. Specified in the recipes of numerous classic gin based cocktails, it provides balance and nuance unique to its style and long tradition. Hayman Distillers is the longest serving family owned gin distiller in England today. Hayman?s Old Tom Gin is made under the careful supervision of our Chairman, Christopher Hayman.Source - www.oldtomgin.co.uk
Cutty Sark Prohibition is bottled at 50% ABV. This is a ?small batch? blend of the finest single malts and top-quality grain whiskies. Hand-selected American Sherry oak casks give subtle signature flavours of vanilla and spice, whilst the overall flavours and finish are extremely smooth and thrillingly complex.
Description:
Traditionally served chilled, Shirakabegura Junmai Daiginjo has a full-bodied palate with a hint of sweetness and a smooth, velvety feel in the mouth. Clear and bright in the glass, it has subtle aromas of pear, melon, banana and petrichor. The flavors of vanilla, melon, banana and white mushroom are enhanced by a hint of sweetness.
Though traditionally chilled, this junmai daiginjo can also be warmed, retaining its balance and heightened creaminess, and gaining a stronger umami profile. Savory notes of rice, cream of wheat, and ripe banana also emerge.
Recommended Temperature:
Serve chilled, around 50º F., at room temperature (72º F), or warmed (to 104º F).
Food Pairing Suggestions:
Served cold, this sake sets off lightly flavored foods that have a subtle, savory edge, including steamed fish, poached chicken breast, scallops and warm mushroom quiche. Served warm, this sake suits somewhat more robustly flavored foods, including sea urchin, salmon (raw or poached), and eel, as well as mild Korean soft tofu soup.
Wine Comparisons:
Fruity, full-bodied white wines with a trace of sweetness, such as Vouvray and Alsace Pinot Blanc.
This Grapefruit Sculpin adds a fresh squeeze of tangy bitterness to our signature IPA. Some may say there are few ways to improve Sculpin's unique flavour, but the tart freshness of grapefruit perfectly complements this IPA's citrusy hop character.
ABV: 7%
(This is brewed in NZ under contract by Behemoth Brewing)
Succulent fresh dry Riesling from one of the best producers in Germany - Weingut Fritz Haag. Trocken means 'dry' and this wine lives up to its lively, refreshing promise with gorgeous cool climate Riesling flavours of lime, lemons and green apples, followed by a touch of white peach and a long finish.
The Haag family has making wine since 1605 and been instrumental in the development of Brauneberger, a place recognised as one of the Mosel?s best wine areas since the sixth century. The winery is headed today by Oliver Haag, whose father Wilhelm (son of Fritz) became recognised as a Riesling world leader, awarded the deceptively simple title of Winegrower of the Year in 1994.