The divine nectar of the Auvergne Gods which superbly blends apple and chestnut. A stunning perfume offers a merry go round of aromas from stewed apples, cinnamon, nutmeg to roast chestnut. The creamy entry leads into a sweet, concentrated profile; flavours of stewed apple, cinnamon and chestnut are delivered with an exceptionally soft, silky, very gently warming mouthfeel. The finish is clean and with appropriate acidity to avoid being overly sweet. The flavour of the apple, the mystery of the chestnut.

Pommeau de Normandie is a produced by blending young Calvados (Apple brandy) with the must of fresh apples to a strength of 17%. This blend is then wood aged for a minimum of three years, though this Le Pere Jules bottling has seen more than five years in oak. This process is not dissimilar to that of Pineau des Charentes. Served slightly chilled as an aperitif, or with cheeses.

An unusual blend of Vallée de la Durance peaches, peachtree leaves gathered in autumn, cane sugar and Lubéron white wine, RinQuinQuin is the Provençal aperitif par excellence! If you love flavoured aperitifs and are looking for a taste of Provençal sunshine, then you'll love RinQuinQuin. RinQuinQuin can also be drunk with foie gras and is a pleasantly fruity partner to your desserts. It goes particularly well with fresh fruit salad. Add tonic (1 part RinQuinQuin to 5 parts tonic) for a long refreshing summer afternoon drink. How do you drink it? The RinQuinQuin aperitif is drunk neat, cold, possibly with ice cubes. Tasting Notes: Colour: The colour of Rinquinquin is yellow with golden highlights. Its appearance is clear and brilliant. Nose: Its nose is intense on the peach flesh with a lemony, citrus note. Its freshness, from peach leaves, is given by a vegetal note. Palate: On the tongue, its peach aromas give it a very powerful sweet, fruity flavour. The taste is intense, pleasant, and rich on the peach and English candy. Rinquinquin is a light, fresh aperitif, with a round taste. Storage: Ideally away from light in a dry place with a stable temperature, between 10 and 20°C. After opening: it can be kept cold for several months. The product may show some signs of ageing or oxidation, which does not necessarily change the quality of this aperitif.   For more Aperitifs, CLICK HERE

Four simultaneous types of ageing during a minimum of 3 years: Traditional barrel 6 years, Solera barrel 5 years, Vino Santo barrel 7 years, Vat 3 years). Brilliant use of the juices on each champagne press on top of the Champagne appellation. The grape juice is “preserved” by adding a neutral champagne alcohol. The particularly complex blend of Ratafias solera aged, “vino santo” style aged, and tank aged (minimum 4 years aging) brings wonderful fruity aromas and a very distinguished wood note. Very versatile liquor with many food matches: Cheese, melon, chocolate desserts, reducing sauces for duck.

Created by Alfred Labounoux in 1885, the Salers Gentian recipe is made from gentian roots cultivated in sustainable agriculture. After distillations and macerations, the distillate is placed in oak barrels for more than 3 years. Perfect in a Negroni! Tasting Notes: Nose: Elegant and typical of gentian with notes of the soil. Palate: All the typicality of gentian on the palate.

Grosperrin Orange d'Or Liqueur 4YO (Blend of Cognac, Armagnac 1979, French Brandy, in Bourbon cask) Blaccurrant buds finish - 19th Century style A blend of rare alcohols, natural essences of bitter oranges, sugar, very old Armagnacs, French Brandy and Cognac, all aged for a minimum of 4 years in former American Bourbon barrels.

Jean Boyer is located in south west of France. The company started in 1994 to supply the 3 stars Michelin restaurants and indiependant cellars of the areas. Their Pastis Emeraude is elaborated on site according to an amazing process... the different plants macerations are rested in traditional vats for up to a year before being slowly married together. The results are stunning. To drink it in the traditional way: about 20ml of Pastis and 100ml of cold water with no or just a couple of ice cubes. One bottles makes over 30 full gallses.Perfect aperitive on a hot day, with olives and almonds, to unwind and start your evening. To be discovered and shared!

Quina Ambré immediately reveals fragrances of cocoa, vanilla and caramel. The same flavours are found on the palate in the very smooth attack. The tannins are subtle, underscored by the flavours of the orange peel. A long finish leaves a velvety feel on the palate. Tasting Notes: On the nose, the aromas are pleasantly intense and distinguished, a subtle blend of plants and spices dominated by cocoa. On the palate, huge venosity gives the attack a sensation of power perfectly balanced by sweetness and the well-structured tanning provided by the cinchona bark and Colombo. This aromatic complexity opens up into notes of orange peel, chocolate and vanilla.

Grapes: Made mainly from Merlot and Cabernet Sauvignon grapes. The pairing of red grape must with young cognac. Aged in oak barrels VIEW: Beautiful colour of ruby red. NOSE: Aromas of fruit, cherry and raspberry. TASTE: Delicious, effusive, sweet-summer in a glass. GASTRONOMY: The perfect aperitif, an addition to food, in your favourite cocktail! Partner of Charentais melon, fresh goat cheese, chocolate pie or Christmas cake.

A unique French fortified aperitif, perfect gift for the wine or spirit lover who has tried everything... This unique lot was produced in Borderies in 1979 (with a must from the 1979 harvest and cognac from 1978), the vintage has been validated by the DGCCRF. This lot aged in a small clay cellar, in an old 40 hectoliters barrel which contained more than 200 litres of lees. It continues to age in very old 350-litre cognac barrels since 2013 in our cellars in Chermignac. Fruity and elegant nose, notes of pastry. On the palate, the fruit is ripe and greedy but supported by a very great minerality. Very little sugar, and a remarkable acidity which gives this MMC an unprecedented scale.

Made from 14 different fruits, seeds, leaves and roots including gentian root, orange, manuka and kawakawa. Reid Reid bitter aperitivo is perfect in a negroni, spritz, americano or simply with tonic or soda.

Maidenii Dry Vermouth 2016 Unfiltered. Designed with the classic Martini in mind. Stir 1 part Maidenii Dry Vermouth with 3 parts gin of your choosing. Strain into a cocktail glass and garnish with an orange twist. BASE WINE Viognier KEY BOTANICALS Wormwood, strawberry gum, wattle seed, river mint, sea parsley, kaffir lime leaf, nigella seed, Japanese gentian root.