The Sloe Gin is based on Warner Edwards award-winning Harrington Dry Gin. The take the Dry Gin still at 89% abv and in this they steep beautiful sloe berries for one month. Later they add sugar and natural spring water, which ultimately results in a spicy and rich liqueur, with Read more…
Langhe is the hilly sub-region east of the Tanaro river and south of Alba, in the Cuneo province of Piedmont. The name “Langhe” is the plural form of “Langa”, a local word for a long, low-lying hill (http://www.wine-searcher.com/regions-langhe). The Red pairs excellently with meat like beef or lamb and of Read more…
ORO IBIZA is a Gin made for lovers of this Balearic Island – puristic and full of dedication to Eivissa. According the website (http://oroibiza.com), “The Spirit of Ibiza” is designed for the free spirit of the hippie movement who moved to the island in the 60s, when colourful party people Read more…
Kraken Rum is a black spiced rum from the Caribbean (Trinidad and Tobago) and aged in oak barrels for one to two years and then blended with 14 secret spices. The rum is named after a mythical giant, the sea beast Kraken. The dark rum is soft with rich flavours Read more…
Gosling’s Black Seal is a rum from the small island of Bermuda, where the sugar cane, the main component of this rum is growing. It is a balanced “Blend”-Rum, that is nuanced with butterscotch, vanilla and caramel. The rum is aged for at least 3 years and has a rich, Read more…
Below a selection of the best and most exclusive rums in the world. Explore the best rums here: https://www.rumratings.com/brands Ron Zacapa Centenario 23 Sistema Solera Zacapa Centenario 23 is a rum from Guatemala and aged between 6 and 23 years in the solera system from North American white oak. The Read more…
FlavKing defines the true character of your food. FlavKing-Spices bring new flavour in the kitchen. It fits to tofu, fish, meat, mixed vegetables or salads and it is never boring at the BBQ or in the kitchen while preparing food. Quit your job and become a five-star chef with these Read more…