Mille Roses 2019 Magnum is the large-format release of the estate’s organic Margaux AOC, made from 55% Cabernet Sauvignon and 45% Merlot. The larger bottle gives this modest-production wine more time and steadier development than the standard format — and at this scale of production, the magnum is the collector's format.

WINEMAKING: the wine follows the same cellar work as the standard bottling: stainless-steel fermentation, three to five weeks of maceration, 12 months in French oak barriques with one third new wood, and malolactic fermentation in barrel.

FOOD PAIRING: open for a shared meal and decant briefly. Duck breast, veal, beef, mushroom dishes and mature cheeses work well, especially after a few years of bottle age.

Château Mille Roses 2019 is an organic Margaux AOC from 55% Cabernet Sauvignon and 45% Merlot. It is a small-estate wine with clear red and black fruit, supple tannins and a fresh frame rather than a heavy grand château style. The 2019 vintage gives an accessible, polished Margaux expression for drinking from 2026 to 2030.

WINEMAKING: stainless-steel fermentation with a maceration of three to five weeks, followed by 12 months in French oak barriques, one third new. Malolactic fermentation was carried out in barrel for roundness and integration.

FOOD PAIRING: serve after a short decant. Duck breast, grilled veal, entrecôte, roast vegetables, mushroom risotto and semi-hard cheeses fit the wine's supple frame.

Château Durfort-Vivens 2019 is built from 90% Cabernet Sauvignon and 10% Merlot. It favours lift, floral detail and firm graphite-like tannins over weight, with cherry, tobacco, liquorice and plum carried by a fresh saline line.

WINEMAKING: aged 18 months in 70% French oak barrels and 30% terracotta amphora, preserving fruit clarity while adding structure.

FOOD PAIRING: decant and serve in a Bordeaux glass. Lamb rack, veal with morels, mushroom tart or aged sheep's cheese fit the wine's Cabernet frame.

Pape-Clément 2019 Magnum is the large-format release of the château’s Pessac-Léognan Cru Classé de Graves. The blend is the same as the standard bottle: 54% Merlot, 44% Cabernet Sauvignon, 1.5% Petit Verdot and 0.5% Cabernet Franc.

WINEMAKING: ageing lasted 18 months, with 90% in French oak barrels and 10% in wooden foudres. Magnum format slows oxygen exchange and gives this structured Graves wine a longer, steadier path in the cellar.

FOOD PAIRING: decant before serving at the table. Roast beef, lamb shoulder, venison, truffled poultry and aged hard cheeses suit the scale of the bottle and the firm Pessac-Léognan frame.

The 2019 is a Pessac-Léognan Cru Classé de Graves from 54% Merlot, 44% Cabernet Sauvignon, 1.5% Petit Verdot and 0.5% Cabernet Franc — drawn from the best part of the harvest and carrying the darker, more polished side of the appellation.

WINEMAKING: the wine was aged for 18 months, with 90% in French oak barrels and 10% in wooden foudres. That combination gives the vintage structure and breadth while avoiding a purely barrel-driven reading of the fruit.

FOOD PAIRING: decant for two hours when young and serve in a large Bordeaux glass. Rib of beef, lamb shoulder, venison, truffled poultry and aged hard cheeses match its density and Graves frame.

Chateau Clinet 2019 is a Pomerol red wine from Bordeaux, shaped by ripe Merlot fruit, polished tannins and the depth of a warm, balanced vintage.

WINEMAKING: the wine is blended from 80% Merlot and 20% Cabernet Sauvignon, aged 16-20 months in French oak, of which 75% are new casks. Oak ageing supports the dark fruit, cedar and spice while keeping the Pomerol profile clear.

FOOD PAIRING: serve in a Bordeaux glass with beef fillet, duck breast, lamb, mushroom dishes or mature hard cheese. Drink now with decanting or cellar 15 to 25 years.

Château Moulin de Cadet 2019 is a Saint-Émilion Grand Cru Classé from 100% Merlot grown on the limestone plateau. The vintage gives the estate’s small scale a clear voice: dark fruit, fine tannin and a compact, polished frame without excess weight.

WINEMAKING: the wine was aged for 12 to 18 months in French oak, around half new, after parcel selection from this tiny vineyard. The organic and biodynamic work matters here because the wine is built less on volume than on precision and texture.

FOOD PAIRING: serve in a Bordeaux glass after a short decant. It works well with duck confit, veal chop, roast chicken with mushrooms, lentils with smoked bacon or a firm, mature cheese.

Clos Fourtet 2019 is a Saint-Émilion Premier Grand Cru Classé B from 90% Merlot, 7% Cabernet Sauvignon and 3% Cabernet Franc. The estate’s technical sheet records harvest from 24 September to 10 October and a wine shaped by deep colour, freshness and chalky structure.

WINEMAKING: whole, uncrushed berries were fermented in small temperature-controlled stainless-steel vats, with extraction by manual pigeage. Ageing ran for 14 to 18 months: 50% new French oak, 48% one-year barrels and 2% terracotta amphora, adding precision without turning the wine into an oak exercise.

FOOD PAIRING: decant young bottles for around two hours and serve slightly cool in a large Bordeaux glass. Roast lamb, beef rib, duck breast, mushroom-rich dishes and aged Comté all suit the wine’s depth and controlled finish.

It is unclear from which distillery in Jamaica this rum comes from, but we do know that after being distilled in 2006 it was matured in Scotland in a single cask. Samaroli bottled the rum in 2020, with a run of 314 bottles at 50% ABV.

A delightful dark rum that leads to oblivion with its opulent scents of the East. Ample and complex with an aromatic concentration dominated by tropical fruit and molasses. This Demerara rum was distilled in 2003, bottled in Scotland in 2020 at 50% Vol. Limited release of only 344 bottles.

The first bottling from North British Distillery, an exceptional single cask, single grain scotch whisky matured for 58 years in a Hogshead cask, bottled at a natural cask strength of 51.6%, free of colouring or chill-filtration. V

Very limited only 222 bottles were released and they are part of the Incorporation Edition. Each bottle is presented in a handmade oak box, carefully crafted to reflect the quality, rarity and age of the whisky. Included is a stitched booklet, hand-signed and individually numbered by Alan Kilpatrick, the distillery’s Managing Director.

An excellent example of a Pittyvaich and evidence that the brand is unjustly little known. A true pleasure to smell and taste and excellent for undiluted enjoyment.

This spectacular Pittyvaich is the only one that has ever been post-aged in ex-Bourbon barrels, which have lent a sweet and full-bodied character. Pittyvaich 30 is an extremely rare bottling, only 7056 bottles are available worldwide.

A very special edition of a "ghost" malt from a distillery that has been shut down.

This is the first edition, made exclusively from American oak refill barrels. This single malt expresses the fresh, spring-like essence of The Singleton Dufftown's rather mild character.

This bottle is part of the "Rare by Nature" collection, which celebrates whiskies with distinctive maturation techniques, rare finishes, and unexpected taste profiles. This year’s cask strength releases, bring to life the unique character of each of the distilleries. The bottlings are all extremely rare limited editions.

Clean, elegant and perfectly balanced. This whisky has been produced in small batches, matured in refill casks, as well as new and ex-bourbon American oak. The ageing draws out tones of floral sweetness and spicy oak in a playful exchange between wood and whisky

This bottle is part of the "Rare by Nature" collection, which celebrates whiskies with distinctive maturation techniques, rare finishes, and unexpected taste profiles. This year’s cask strength releases, bring to life the unique character of each of the distilleries. The bottlings are all extremely rare limited editions.

A whisky with a distinctly maritime character, the first-ever bottling to have been aged in Caribbean rum casks. This edition brings out the marine notes and peppery spiciness of the Isle of Skye. Talisker 8 has the rich, dark and exotic profile of warmer climates. A drop of water softens the taste, enhances the aromas and reduces the sweet notes while bringing a hint of smoke.

Frapin Cuvee 1888 Premier Grand Cru Cognac is composed of an assemblage of old Cuvees matured at the Paradis storehouse. These cognacs have been ageing for many generations - some were distilled even before 1888 - and are a testimony to the mastery of the late and great Monsieur Pierre Frapin.

Offered in a limited series of 1888 bottles, this magnificent cognac is presented in an engraved crystal decanter, encircled by a decorative spiral in 24-carat gold.

The stunning decanter preserves the secret of a rare vintage and it was manufactured by the famous Cristalleries Royales de Champagne.

Belvedere Heritage refers to an old malting method that was used by Polish vodka makers up to the 19th century. This technique involved heating the Dankowskie rye to 176 degrees using fire kilns to release enzymes from the rye's starch. This traditional method also exposed the rich and distinctive flavours of the rye.

Grassy with fresh aromas. Belvedere's first single-estate rye vodka tells stories of the post-glacial landscape around the Polish lake Bartezek. Made from a rare type of rye called Diamond Dankowskie, grown on the shores of Lake Bartezek in Poland's Masurian Lake District.

The Single Estate Rye Series celebrates Belvedere's craftsmanship and expertise in vodka distilling, as well as their ability to create vodkas of a complex character. When tasted side by side, each vodka delivers different taste profiles, illustrating the variation of terroir on the same Dankowskie Diamond rye grown in each unique location.

Flavour your favourite barbecued dishes with delicious Cognac aromas!

Smoaker is created by grinding very old French oak barrels used during the production of cognac.

During the maturation, a certain percentage of alcohol evaporated through the wood. This is called Angels Share and it is what gives Smoaker its unique, full flavour. These Barbeque chips can be used to smoke red meats, fish and vegetables.

How to use Smoaker

1. Take 100 g of SMOAKER shavings and put them in a reusable tray.

2. Place the tray directly on the heat source until it starts to smoke.

3. Once the shavings are smoking, keep them away from direct contact with the heat source but close enough to the food for the smoke to come in contact with them.