Filou is a strong blonde beer that is re-fermented in the bottle. Filou is brewed with Belgian and Czech aromatic hops. Therefore this blonde beer offers mild fruitiness and subtle hop bitterness. Filou can be a real rascal, but always without any bad intentions. A friendly beer for everyone

8.5% ABV

Best Before: 2026/09/01

Gentse Strop is a top-fermented blond Belgian Special Ale, re-fermented in the bottle (6.9% alc vol), to give a deliciously hoppy beer with a subtle fruity aroma.

6.9% ABV

Best Before: 2027/01/18

PALM Ale has long been one of Europes top-selling specialty beers. Made with English hops, French Barley, and Belgian yeast, PALM represents the best of European beer-making traditions. Its the roasted Champagne Malt which gives PALM its amber colour, but without being heavy.

5.2% ABV

Best Before: 2025/10/30

Unfiltered Vicaris Generaal is a red-brown warm-fermented beer with a beautiful tinted head, unfiltered in both bottle and keg. Generaal will mature in the bottle and is for the experienced beer lover. Generaal has a marked bitterness obtained by using roasted malt and hops. It is not a sweet beer.

8.5% ABV

The Kaapzicht (Cape View) Wine Estate covers 174 hectares in the Bottelary Ward in the world-famous Stellenbosch district of South Africa. The vineyards stretch over predominantly north-facing slopes on fertile granite soils with a climate that favours the cultivation of quality wine grapes.

This wine is made using fruit from old bush vines planted in weathered granite topsoil and crumbly clay sub-soil, with a yield of up to 4 tons per hectare. Some of the fruit coming from a vineyard planted in 1947 (second oldest Chenin in the country).

Made reductively. Grapes were harvested during early morning hours in cool temperatures and were given ± 8-10 hours skin contact. Enzymes were used to help extract flavours while on the skins. Wine lay on the lees for 3 months before being racked, cleaned & bottled.

Tasting Notes
Ripe quince, pineapple and stone fruit with some interesting savoury undertones. Lightly textured palate, with a hint of sweetness and balancing crunchy acid, results in a brisk finish.

AltaCima 6.330
Blend Composition: 72,6% Cabernet Sauvignon; 11,2% Carmenere; 9,1% Syrah; 7,1% Petit Verdot
Appellation: Lontue Valley
Harvest period or Harvest date: Between the end of April and beginning of May
Laboratory analysis :
Alcohol: 13,8%
Residual Sugar: 1,84
Total Acidity : 5,29 gr/lt. (tartaric acid)
pH: 3,6

Winemaking:
Fermentation: In stainless steel tanks. Two days of cold pre-fermentation maceration at 5º and 6ºC; nine days of alcoholic fermentation with temperatures between 28º and 30ºC which decrease towards the end of the process. 16 days of post-fermentation maceration at 22ºC. Total skin/wine contact time: 27 days.
Ageing process: 40% of the wine is aged in new French oak barrels for about 11 months, 30% is aged in two- to three year-old French oak barrels and the rest is aged in stainless steel tanks.
Filtration Procedure: : It is an unfiltered wine and has natural tartaric stability. It may present a fine sediment.  Decanting suggested.

Tasting notes: Our 6.330 blend 2008 harvest has an intense and deep red colour. Complex to the nose, this wine combines fruity aromas such as cranberry, cassis and plum with sweet spices such as vanilla and finishing with some toasted notes. In the mouth, it is full-bodied with an intensely fruity flavour and a long persistence.

Date of bottling: 2013 (Batch production)
Ideal consumption period: 2013 - 2021
Ideal temperature for consumption: 18ºC

Food pairing: Our Alta Cima 6.330 blend Premium Reserve is an excellent choice for intensely spiced cuisine. Ideal with all kinds of red meats, pâté, lamb and game. When pairing it with cheeses, select dry and/or strong-flavoured versions.

Antigua Bodega Stagnari is one of the oldest wineries in Uruguay, having held vineyards since the mid 1920s. Owned by the Stagnari family since then, the winery is now making some of the most exciting wines to come out of South America.

Violet blue in the glass with aromas of raspberries, blackberries, strawberries, plums and pepper. In the mouth it presents a real fruit explosion, because this Marselan is a wine of great volume, spectacular, dense and extremely juicy with a slight sweetness. Very typical of the variety with beautiful tannins.

Belasco de Baquedano is a leading winery located in the Mendoza region of Argentina. The winery is lucky enough to have very old vines of original Malbec vines first planted in 1910 - these old vines are the secret to Belasco De Baquedano's success. The old vines consistently produce wines that are full-bodied, juicy and complex with layers of flavour development.

100% Malbec from vines that are over 100 years old.  6 months in oak barrels.

This blend boasts an elegant aromas and flavors of plums, cherry, and violet flowers. It is ripe with strawberries and dark fruit. This full-bodied red finishes with well integrated tannins and moderate oak.

This blend can pair with a handful of dishes but a few we highly recommend trying are: baked ham with a honey, Dijon and thyme glaze or an old fashioned meat loaf.

A European-inspired gem! Crisp, clean and refreshing- just as a good lager should be.

4.5% ABV

A very special Pinot Noir with layers of complexity, a silky texture and delicate concentrated red fruit, earth and spice flavours. This lovely wine is made in miniscule quantities from this country's smallest wine region, the Waitaki Valley, where the Clos Caroline Vineyard is situated. This stunning vineyard site is walled with (and full of) limestone; that mercurial rock that makes for extremely healthy Pinot Noir vines. 

This wine is a must try for Pinot Noir devotees. 

Raspberry, rose, Pink Lady Apple and hibiscus - a softly scented gin that is sure to entrance those who like their gin floral, fruity and prettily pink.

"Amaro Montenegro is a traditional amaro distilled in Bologna, Italy. It is made using over 40 herbs, including vanilla and orange peels, bottled at 23%vol. The amaro was first produced by Stanislao Cobianchi in the late 19th century and is named after Princess Elena of Montenegro"

23% ABV

Etsu Yuzu Gin has been macerated for seven days using traditional botanicals such as Japanese Yuzu, juniper berries, liquorice root, angelica, coriander and matcha. Etsu Double Yuzu Gin is fresh with citrus notes, using natural ingredients, giving this gin a unique and light finish.

Etsu Double Orange and Etsu Double Yuzu Gin are distilled at the Akita Distillery, in the Akita prefecture of Japan in the Honshu Island. Akita Prefecture is located on the coast of the Sea of Japan and extends east to the ?u Mountains, the longest mountain range in Japan. It is these mountains that Etsu Double Orange and Etsu Double Yuzu take their fresh and light aromas from.

Etsu Double Orange Gin and Etsu Double Yuzu have been macerated for seven days using traditional botanicals. After maceration, only the gin is distilled without the botanicals, which allows the oils to infuse. Only after the distillation process is fresh water from the mountain source added, which gives these gin their fresh taste.