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Armagnac, Tequila, Trebbiano

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  1. Delord Bas Armagnac XO 10 yr 200ml Mini's
    Delord Bas Armagnac XO 10 yr 200ml Mini's

    Situated in Bas-Armagnac, vineyards are made up of Colombard, Ugni Blanc and Folle Blanche grape varieties. The distillery is to be found in the village of Lannepax, the ancestral home of the Delord family. The distillation, the most essential and fascinating stage in the production of Armagnac, takes place at the beginning of November through to the end of December. Their old Sier Armagnac alambics, that they wouldn't part with for all the gold in the world, produce less than 30 litres of eau-de-vie an hour. Delord cellars contain old treasured vintages and include more than 700 oak barrels that protect and age the Armagnac eau-de-vie dating from the 20th Century to the present day.

    Delord thanks to their vision have stored such quantities of good Armagnacs for such a long time that they have the resource to be very competitive in price for the same quality. They also concentrate on Armagnac styles, very rounded, soft and easy to drink, that they are amongst the most successful producers.

    Caramel, candy, vanilla, nut and a whole selection of tasting goodies. A rustic opening which rounds out all the way with hints of rancio that travels from fruitiness to sweetness and vice versa. A spiral of dried fruit, citrus peel, vanilla, caramel, spiced oak, grape, nutty, rancio, prunes, cinnamon.

  2. Erba Volant Vermouth di Torino 750ml
    Erba Volant Vermouth di Torino 750ml
    Very much made in the pale, bitter and dry spectrum, this vermouth is a decent step up from the more traditional and commercial 'blending' vermouths. This is made from a base white wine of Cortese and Trebbiano with alcohol, sugar, water, an alcoholic infusion of herbs and roots, cardo gobbo di Nizza Monferrato and wormwood - the plant that defines Vermouth di Torino.

    Wonderfully golden yellow in colour with amber reflections, the aromas and palate are expressive and elegant, with marked herbaceous notes of absinthe, cardo gobbo, velvety vanilla and a touch of chamomile. We think it's best served chilled on ice. 16% alc.
    Cortese, Trebbiano, Vermouth
  3. Tromba Blanco Tequila 750ml
    Tromba Blanco Tequila 750ml

    From the highest point of Los Altos, Tromba Blanco is the epitome of great highland tequila. Like all Tromba tequilas, it is made exclusively from hand-selected blue agave, and is lovingly crafted in small batches, resulting in a silky, light, sweet and refreshing tequila that is wonderfully pure and spicy.

    Signature Serve
    1oz Tromba Blanco
    3oz Grapefruit soda
    Squeeze of lime
    Cracked pepper
    Cucumber ribbons or grapefruit wedge. Build all ingredients over ice in a tall glass and charge with grapefruit soda. Garnish with a wedge of grapefruit or a cucumber ribbon and cracked pepper.

  4. La Gritona Reposado Tequila
    La Gritona Reposado Tequila

    Part of the wine team, Gabrielle has chosen a tequila that reminds us of the way tequila used to  be made, here's why:

    La Gritona is made by tequilero verteran Melly Cardenas and her team made up mostly of local women (all the men have crossed the border to find work) in the highlands of Jalisco. Made for LA based Punk guitarist Andy Coranado, this reflects a tequila that was made before the mass market took hold. There's no colouring or flavouring added, it's smooth with great depth and a lovely warming belly. Everything is thoughtfully done, nothing rushed that would compromise the quality. Even the charming green bottles are hand blown from recycled Mexican glass, just an hour's drive from the distillery. No need to mix this, serve it over a bucket of ice with a squeeze of fresh lime (and if you've got abit of lingering salt on your lips from your swim - even better). GABRIELLE POY, PWS

    'La Gritona' is Spanish for 'The Screamer'. It's an appropriate name seeing that one of the people behind this outstanding tequila is LA-based punk guitarist Andy Coronado. The other significant player is the renowned tequilero Melly Cárdenas, who fashions La Gritona at her small distillery in Valle de Guadalupe in the highlands of Jalisco. One of Mexico's few female master distillers, the fiercely independent Cárdenas--who has 20 years of quality Tequila production under her belt--shares Coronado's love of the exceptional and unconventional, and leads a team staffed by only local women.

    For a Reposado, La Gritona is light on colour and sweetness--Coronado and Cárdenas want none of the flavours that mask many commercial Reposados like vanilla, chocolate and dulce de leche. Instead this is packed with delicious, honest and savoury, roasted agave flavor, reminiscent of the old-style 'rested' Tequila, before the mass market took hold: "It's tequila like our grandparents drank," says Cárdenas. Working with 9- to 10-year-old, mature Blue Weber agave grown in the iron-rich red soil of the Jalisco highlands, every step of production after harvest takes place under Cárdenas' own roof. The agave is steam-cooked in a single, thick-walled earthen oven for 24 hours and then allowed to rest for another 24 hours before crushing. The collected liquid is naturally fermented (no additives are used to push things along) in open steel vats at a rate dictated by the ambient air temperature and the wild yeasts, usually lasting between six to nine days. The double distillation takes place in small steel stills. Those bespoke bottles by the way are made from recycled Mexican glass, hand-blown just an hour's drive from the distillery. Coronado uses any recycled clear glass he can find (mostly old Coke bottles) then chips in a few Dos Equis bottles for the green tint!

    The distilled blanco is then rested in reused American whiskey barrels for eight months before bottling. These low-impact second or third fill barrels are given only the lightest char which allows for the refreshing, sappy notes of the agave to shine through, resulting in a Tequila that sips and mixes perfectly in equal measure--it's crisp, clean and elegant and kills it in a Tommy's Margarita. BIBENDUM BAR

  5. PWS Tommy's Margarita's at Home
    PWS Tommy's Margarita's at Home
    The Tommy's Margarita was created by Julio Bermejo in the early 90's at Tomm'y Mexican Restaurant. It's as simple as can be but you better make sure you have plenty of lime because you are not going to stop at just one.

    This recipe omits the Cointreau and adds a little bitter, fresh snap with Angostura's Orange Bitters - inspired! It's also got to be Herradura agave syrup too for that authentic agave flavour that sugar syrup just doesn't quite get.

    This will fast become a favourite and it's the perfect cocktail for a big pitcher and a group of mates.

    All packs come with a recipe card. Garnish not included.
    $130.00 Regular Price $151.00
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