Produced using Koagane-Sengan sweet potatoes (specially harvested in the Kagoshima prefecture), clean premium seawater, and black koji, the Hamada Kaido Imo Shochu is a top quality imo shochu. A clean iconic shochu aftertaste with a mild taste of sweet potatoe. 

Best enjoyed with meat dishes such as wagyu or angus beef. 

Produced using Koagane-Sengan sweet potatoes (specially harvested in the Kagoshima prefecture), clean premium seawater, and black koji, the Hamada Kaido Imo Shochu is a top quality imo shochu. A clean iconic shochu aftertaste with a mild taste of sweet potatoe. 

Best enjoyed with meat dishes such as wagyu or angus beef. 

The biggest of all Belgian beers, Quadrupels follow the monastic tradition of naming beers by their alcoholic strength. Fourfold is characterised by intense caramel, dark sugar and malty sweet flavours supported by raisin, date and fig notes.

This beer is can-conditioned, naturally carbonated via a refermentation in the can. This is the traditional method used for Belgian-style beers and allows the beer to further develop during extended cellaring.

10.5% ABV

Best Before: 2029/07/01

Doubt is always lurking around the corner. We get that at Duivelsbier. Our beer embodies absolute exuberance, perfectly pairing with those moments when you do choose to take the plunge. Upstream, perhaps even against one?s better judgment? Who?s to say? But on occasion, you are granted a free pass. Some might think that?s kind of diabolical, yet above all, it?s what makes us human

8% ABV

Kasteel Rubus Framboise is a full-bodied beer with a delicately pearling light pink head. While the ripe raspberries tickle all the senses, a slightly malty undertone appears in the nose. The flavour is a perfect balance of sweet ripe fruits and slightly bitter undertones

7% ABV

Best Before: 2026/02/28

Bacchus Flemish Old Brown surprises with a taste reminiscent of wine and offers a beautiful balance between sweet and sour. This beer impresses through both its sourness and the slight touch of caramel brought by the roasted malt. However, its sourness is less pronounced than the sourness of other Flemish red-brown beers. Therefore, Bacchus Flemish Old Brown is a very refreshing beer with a pleasant aftertaste. A beer full of character and history!

4.5% ABV

Best Before: 2027/01/21

A subtle blend of unique taste of Blanche de Namur, which our brewers have added raspberry juice

3.4% ABV

Best Before: 2025/08/26

Blonden Os is a top-fermenting artisanal beer, historically brewed at the Bourgogne Des Flandres Brewery in Bruges. Its simplicity ans its natural elegance are evocative of these wonderful beers from another time.

6.5% ABV

Best Before: 2025/10/14

Grape varieties: Gamay

Winemaking: Hand harvesting on very demanding terroirs offering highest potential regarding the preservation of fresh fruit aromas, Beaujolais features. Our winemakers aim the perfect balance between jammy fruit and tannic structure. Semi-carbonic maceration – alcoholic fermentation with daily rack and return – malolactic fermentation – blending and fining.

Soil: Granite, sand and silica.
Climate: Continental climate with cold and dry winters and hot and sunny summers.
Aging: Ageing in vats.

Tasting notes:
Beautiful ruby red colour of good intensity. Elegant, with fresh fig and ripe red berry aromas (black cherry, wild strawberry), as well as delicate spicy notes. Nice structure on the palate with a long liquorice finish.

Food matches: Cold meats, grilled poultry and cheese.
Best served between 14°C and 16°C / 57+F and 60°F.

Grape varieties: Merlot, Cabernet Sauvignon, Cabernet Franc

Winemaking: Cabernet and Merlot grapes are vinified and aged separately in French and American oak barrels, before being finished.
Controlled extraction – 3 weeks maceration with daily pumping over

Soil: Combination of clay, limestone and gravels.
Climate: Oceanic and mild climate.
Aging: Aged in oak for 6 months.

Tasting notes: Intense and brilliant red color. Expressive nose of small black fruits (blackberry, blueberry) with delicate roasted notes (cocoa). Fruit driven on the palate, supported by present and well-integrated tannins. A long and spicy aftertaste.

TASTING NOTE
This is a highly concentrated Pinot Noir from low yielding vines. This single vineyard wine displays rich dark fruit aromas of cherries and plums together with smoky and earthy undertones. Full bodied with immense depth of fruit flavours layered with forest floor complexity and great tannin structure. The densely layered palate of this wine shows all the complexity and richness of flavours making it ripe yet elegant wine with great structure and a juicy finish.

WINEMAKING
Ripe fruit was hand harvested and completely destemmed, but not crushed, with the aim of achieving a significant percentage of intact berries in the ferment. Grapes were put on cold soak for 4-5 days prior to undergoing wild fermentation. The wine remained on skins post fermentation to optimise tannin extraction whilst locking in the deep, ruby colour. This wine was drained and pressed and then aged in old French barriques for nine months during which time it underwent a complete malolactic fermentation. In pursuit of the highest quality this wine has not been fined.

FOOD MATCHING
Serve alongside a roasted beef or lamb and dark rich gravy and mushrooms. These dishes will complement the rich flavours and complexity of this wine.

CELLARING POTENTIAL
Crafted to be enjoyed within 3-5 years of vintage date.

TASTING NOTE
Bright, varietal, smooth textured aromas of peach and apple, grapefruit and light vanilla barrel spice quality. Equally bright and fruity on the palate with flavours that mirror the bouquet, a fine barrel texture with a cashew nut quality, plenty of acidity and fine wood tannins. A light lees quality layers in extra mouthfeel highlighting the peach and vanilla qualities.

WINEMAKING
This is a combination of 30% barrel-fermented and 70% stainless steel fermented wine. The barrel-fermented portion is made from grapes that were hand-harvested and gently whole bunch pressed to old French oak barrels for fermentation with a mix of wild and selected yeast strains with the aim to preserve the aromatic and fruit flavours from the vineyard. Wine was barrel-aged for 10 months on lees to build mouthfeel and texture. The stainless steel fermented portion was made of grapes that were machine harvested and field destemmed before being gently pressed to stainless steel holding tanks for fermentation at cool temperatures with selected yeast strains.

FOOD MATCHING
Pairs well with diversity of foods. Smoked fish and seafood are a great choice to match together with different poultry and pork dishes.

CELLARING POTENTIAL
Crafted to be enjoyed within 3-5 years of vintage date.

Our smooth and elegant Cotswolds Reserve Single Malt Whisky is hand crafted in small batches using 100% locally grown, floor malted Cotswold barley. This expression showcases the influence of our first-fill ex-Bourbon casks which provide classic notes of vanilla, honey, butterscotch and a hint of coconut, resulting in a truly smooth and well-balanced dram. A touch of whisky from our wonderful STR ex-red wine casks has been blended in to enhance the richness, fruitiness and sweetness of this remarkable whisky.

Nose: Light caramel, apple and vanilla with a touch of chocolate
Palate: Toasted cereal with a sweet malt character
Finish: A lingering finish with warm notes of wood tannin

This whisky is part of Cotswolds 'Cask Expressions Collection'. It has been maturing in first fill bourbon barrels. This whisky has notes of creamy honey, vanilla and gentle fruits with a sweet and rounded finish.