From time to time we all have need of spiritual sustenance. Dan’s mad, cargo cult worship of the most outre rums is well documented and my occasionally melancholic disposition draws me to malt whisky and gin like a
moth to a flame.
Sprits
When I was planning this venture, the plan was to get a small list of essential items while we focused on the wines and then gradually build the spirits list. As it happened, the essential list grew. And grew. And… well you get the idea. We’re still only at the tip of a massive iceberg but I have to say that the distilled gorgeousness on offer is ridiculously good. Some highlights to note include the fantastic Martin Millers and Sipsmith gins (Sipsmiths is made in a glorified shed in Hammersmith and tastes amazing), Highland Park 18 year old (a whisky that I feel is the epitome of what a malt should be), Nicuarguan rums, amazing Armagnacs from Chateau de Laubade, Tequila made from 100% pure agave juice and many other excellent things. The range is a movable feast so if there is a spirit you have to have or you need a brandy from 1951 then come and speak to us and we’ll track it down for you.
This wine needs more oomph, pass the brandy…
Fortified Wines
I ought to mention port, sherry and the other fortified wines while I’m at it, and let me make one thing very clear from the start – these are not solely the preserve of retired colonels and vicars (although they’re very welcome in my shop, what with the cathedral and barracks and all). I love these things: in my opinion tawny port is an exquisitely sensuous delight whilst a wild, salty manzanilla really gets me going before dinner. Again, we’ve picked out some superb examples from around the world including a black, sticky Pedro Ximinez sherry that I first encountered over a year ago and can still faintly taste even now… Although that stuff’s like treacle (in a very, very sexy way) there are many other dessert wines to be found on our shelves from the light and delicate heights of frizzante Moscatos to the rich, compelling depths of the nobly rotten Tokajis. In a (chocolate covered) nutshell, we have something to suit any sweet tooth.
