{"title":"Secret Sale","description":"","products":[{"product_id":"whistlepig-12yo","title":"Whistlepig 12 Year Old","description":"\u003cp\u003eWhistlePig put Vermont on the whiskey map, and the 12 Year Old — the 'Old World' bottling — is where the distillery shows off its finishing. This is a rye, not a bourbon: bold, spicy and grown-up, given a European twist for its final stretch.\u003c\/p\u003e\u003cp\u003eAfter a dozen years in oak, the rye is finished in a mix of Madeira, Sauternes and port casks, then married together. The Madeira does most of the talking — it rounds off rye's sharper edges and adds a dried-fruit sweetness you don't often get in an American whiskey.\u003c\/p\u003e\u003cp\u003eThe nose gives cinnamon and clove, dark cherry, honey and a little orange peel. The palate is rich and warming: rye spice up front, then caramel, stewed fruit and a nutty, oaky depth from all that cask work. At 43% it's smooth enough to sip neat, and the finish is long, spiced and gently sweet.\u003c\/p\u003e\u003cp\u003eOne for rye drinkers who want something with a bit of polish.\u003c\/p\u003e\u003ch3\u003eHow to Serve\u003c\/h3\u003e\u003cp\u003eNeat in a tulip glass, or over one large ice cube if you prefer it cool. It also makes a superb, more complex Manhattan.\u003c\/p\u003e\u003ch3\u003eWhere to Drink It\u003c\/h3\u003e\u003cp\u003eThe American Bar at The Savoy for a proper Manhattan. Scarfes Bar at the Rosewood. Black Rock in Shoreditch for a serious whisky crowd.\u003c\/p\u003e\u003ch3\u003eFood Pairings\u003c\/h3\u003e\u003cp\u003eThe rye spice was built for barbecue, so give it a slab of glazed, smoky ribs. Failing that, a board of cured meats and aged Gouda keeps things simpler without losing the plot.\u003c\/p\u003e","brand":"House of Decant","offers":[{"title":"Default Title","offer_id":49234570182980,"sku":"HO19501CNV","price":169.99,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0858\/2551\/9940\/files\/002-BSWWA0000-EVA_1_68046d42-c5a8-4c5c-a174-95cd96ed77e4.png?v=1776358054"},{"product_id":"havana-club-3yo","title":"Havana Club 3 Años","description":"\u003cp\u003eThis is the bottle that built the mojito, and it does the job better than almost anything at the price. Havana Club 3 Años is distilled from Cuban molasses on copper column stills, laid down in American white oak for a minimum of three years, then charcoal-filtered back to a pale straw colour — a light rum with a bit more going on underneath than its looks let on.\u003c\/p\u003e\u003cp\u003eHavana Club has been made in Cuba since 1878, and the house style is all about clean, bright spirit rather than heavy sweetness. Three years in the barrel under Caribbean heat does more than the same time would in Scotland — the tropical climate speeds everything up, so you get real oak influence despite the youthful age.\u003c\/p\u003e\u003cp\u003ePour it and you'll find toasted coconut, soft muscovado sugar and a lick of vanilla, with a slightly herbal, almost vermouth-like edge that keeps it interesting. The palate is gently sweet up front — think pineapple and caramelised pear — before a peppery, dry finish tidies everything up. At 40%, it's an easy pour that never turns cloying.\u003c\/p\u003e\u003cp\u003eHonestly, this is a mixing rum first and foremost, and a cracking one. It's your Tuesday-night daiquiri, your Sunday-afternoon Cuba Libre, the workhorse on your back bar.\u003c\/p\u003e\u003ch3\u003eHow to Serve\u003c\/h3\u003e\u003cp\u003eOver crushed ice in a mojito or shaken into a daiquiri with lime and a little sugar. It's clean enough to sip neat or lightly chilled if you fancy, but it earns its keep in a highball.\u003c\/p\u003e\u003ch3\u003eWhere to Drink It\u003c\/h3\u003e\u003cp\u003eOrder a daiquiri at the American Bar at The Savoy for the classic treatment. Swift in Soho does a fine rum-forward list. Or Soho Whisky Club if you want to nerd out on the category.\u003c\/p\u003e\u003ch3\u003eFood Pairings\u003c\/h3\u003e\u003cp\u003eA Cuba Libre alongside slow-cooked pork and black beans is hard to beat. Or lean into a daiquiri before dinner — the citrus wakes the palate up beautifully.\u003c\/p\u003e","brand":"House of Decant","offers":[{"title":"Default Title","offer_id":49234573361476,"sku":"HO9201CNV","price":22.99,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0858\/2551\/9940\/files\/001-BSHCR0000-MPG_1_b2473323-039f-4536-b99b-171fc79a1209.png?v=1731424172"},{"product_id":"amaro-montenegro","title":"Amaro Montenegro","description":"\u003cp\u003eForty botanicals, one bottle, and a recipe that hasn't budged since Stanislao Cobianchi drew it up in Bologna in 1885. Amaro Montenegro is the amaro that even people who claim to dislike amari tend to fall for — softer and more perfumed than the bracing, medicinal bitters it shares a shelf with.\u003c\/p\u003e\u003cp\u003eCobianchi named it for Princess Elena of Montenegro, and there's something faintly regal about the way it drinks. The exact botanical blend is a closely held family secret, though nutmeg, orange peel, coriander and a whisper of vanilla are in there somewhere, brought together in a mix the distillery calls the \"Premio\" essence.\u003c\/p\u003e\u003cp\u003ePour it and you get orange oil and dried herbs on the nose, warm and inviting rather than austere. The palate is where it wins you over — bittersweet, rounded, carrying candied citrus, a little baking spice and rosewater, with the bitterness kept on a light leash. The finish is gentle, more lingering warmth than punishing herbal grip. At 23% it's an easy sipper.\u003c\/p\u003e\u003cp\u003eThis is your after-dinner bottle, the one you reach for when the plates are cleared and nobody's in a hurry to leave.\u003c\/p\u003e\u003ch3\u003eHow to Serve\u003c\/h3\u003e\u003cp\u003eNeat at room temperature, or over a single large cube if you want it longer and cooler. A tumbler does the job. It also makes a superb, low-effort spritz with soda and an orange slice.\u003c\/p\u003e\u003ch3\u003eWhere to Drink It\u003c\/h3\u003e\u003cp\u003eBar Termini in Soho for a proper Italian aperitivo hour. Sette at The Twenty Two in Mayfair for an amaro after supper. Quo Vadis in Soho, where the after-dinner trolley takes bitters seriously.\u003c\/p\u003e\u003ch3\u003eFood Pairings\u003c\/h3\u003e\u003cp\u003eSkip the mixer and pour it alongside a wedge of dark chocolate torte — the orange and cocoa lean into each other beautifully.\u003c\/p\u003e","brand":"House of Decant","offers":[{"title":"Default Title","offer_id":49234573623620,"sku":"HO13401CNV","price":24.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0858\/2551\/9940\/files\/001-BSAMO0000-B74_75e93e2a-faf4-4d31-802e-157eb3743cce.png?v=1770766155"},{"product_id":"casa-dragones-dragonesanejo","title":"Casa Dragones Anejo","description":"\u003cp\u003eCasa Dragones Barrel Blend is the secret that connoisseurs whisper to one another - a tequila that exists in that mythical space between categories, simultaneously ancient and immediate. This is anejó at its most sophisticated.\u003c\/p\u003e\u003cp\u003eThe blend of French and American oak barrels creates a sophisticated interplay: French oak brings elegance and fine spice, American oak adds richness and vanilla warmth. What emerges is extraordinary - a spirit that tastes both new and timeless in equal measure. The colour is deep amber, almost mahogany in certain light. On the nose: pear, almond, nutmeg, a suggestion of toasted oak and dark caramel. There's a perfumed quality that hints at rose and honeyed spice. The palate is velvet - an unusual description for tequila, yet entirely accurate. Notes of roasted agave, vanilla, and that intriguing almond character persist, finishing with a warmth that's genuinely lingering.\u003c\/p\u003e\u003cp\u003eThis is 100% Blue Agave in its most refined expression - the kind of bottle you reach for when you want to taste what master distillers can achieve when time and wood combine with perfect agave. It's not just tequila; it's conversation in a glass, a moment that justifies being slow and intentional about drinking.\u003c\/p\u003e\u003cp\u003eThe small-batch production ensures rarity. Once tasted, it becomes a touchstone against which other anejos are measured.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow to Serve\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eNeat in a proper spirit glass, room temperature. This is a contemplative pour - offer it no competition from ice or mixers. Perfect as a closing drink to an elegant meal, or simply as a quiet evening's meditation. Pair with dark chocolate, aged Manchego, or a good cigar. This is tequila for savouring, not rushing.\u003c\/p\u003e","brand":"House of Decant","offers":[{"title":"Default Title","offer_id":49234573951300,"sku":"HO2804CNV","price":189.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0858\/2551\/9940\/files\/001-BSCDA0000-VSV_1_42608c55-e4dc-4778-baef-592d40e5ce8e.png?v=1731424163"},{"product_id":"clase-azul-aejo","title":"Clase Azul Añejo","description":"\u003cp\u003eYou'll recognise the decanter before you taste a drop. Every Clase Azul bottle is thrown and hand-painted by artisans of the Mazahua community, and no two are identical — which is why the empties end up on mantelpieces rather than in the recycling. The añejo comes in the deep cobalt-and-gold vessel that made the brand.\u003c\/p\u003e\u003cp\u003eInside is properly serious tequila. It's made from 100% Blue Weber agave grown in the highlands of Jalisco, harvested at eight or nine years, slow-cooked in traditional brick ovens and double-distilled in copper. This añejo then rests for around 25 months across a blend of ex-bourbon and sherry casks, which is where its deep amber colour and layered sweetness come from.\u003c\/p\u003e\u003cp\u003eThe nose is inviting: caramel, vanilla and roasted agave, with a dried-fruit edge from the sherry wood. The palate is smooth and rounded — more caramel and vanilla over soft oak, a curl of warm spice on the way out. The finish is gentle and clean. It's a polished, crowd-pleasing style rather than a challenging one, and at this level that's precisely the appeal.\u003c\/p\u003e\u003cp\u003eThis is a gift bottle and a talking point — the one you bring out when the table wants to be impressed and the bottle does half the work before you've poured.\u003c\/p\u003e\u003ch3\u003eHow to Serve\u003c\/h3\u003e\u003cp\u003eNeat, at room temperature, in a copita — no ice, no mixing. This is built for slow sipping and admiring the glass.\u003c\/p\u003e\u003ch3\u003eWhere to Drink It\u003c\/h3\u003e\u003cp\u003eThe Connaught Bar for the occasion. Boisdale of Belgravia for late-night indulgence. Artesian at The Langham for a stylish crowd.\u003c\/p\u003e\u003ch3\u003eFood Pairings\u003c\/h3\u003e\u003cp\u003eBeautiful with crème brûlée, or after dinner with medjool dates and dark chocolate.\u003c\/p\u003e","brand":"House of Decant","offers":[{"title":"Default Title","offer_id":49234574147908,"sku":"HO3502CNV","price":642.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0858\/2551\/9940\/files\/004-BSCAA0000-1SB_1_d5f9ff9a-550f-47e4-a2e8-f118d04a9f4b.png?v=1733165346"},{"product_id":"aperol","title":"Aperol","description":"\u003cp\u003eThat sunset-orange glow in every Venetian piazza around six o'clock? This is the bottle behind it. Aperol arrived in Padua in 1919, the work of the Barbieri brothers, and it has spent a century defining what an aperitivo should taste like — bitter enough to wake the appetite, sweet enough that anyone can drink it.\u003c\/p\u003e\u003cp\u003eThe recipe is guarded, but bitter and sweet oranges, rhubarb and gentian do the heavy lifting. What sets Aperol apart from its bolder cousin Campari is restraint: it sits at a gentle 11%, and the bitterness is a suggestion rather than a statement.\u003c\/p\u003e\u003cp\u003eOn its own it smells of orange peel and a herbal, root-like edge. The palate is bright and citrus-forward, with rhubarb tartness and just enough bitter backbone to stop it turning into squash. The finish is clean and quick, which is exactly the point — it's built to whet, not to dominate.\u003c\/p\u003e\u003cp\u003eNobody really sips Aperol neat, and nor should you. This is a spritz waiting to happen, the drink of long summer evenings, terrace tables and the hour before dinner when the day finally loosens its grip.\u003c\/p\u003e\u003ch3\u003eHow to Serve\u003c\/h3\u003e\u003cp\u003eThe spritz, and get the ratio right: three parts Prosecco, two parts Aperol, one part soda, poured over plenty of ice in a big wine glass with a fat slice of orange. Prosecco first, Aperol after, so it doesn't sink.\u003c\/p\u003e\u003ch3\u003eWhere to Drink It\u003c\/h3\u003e\u003cp\u003eBar Termini in Soho for a spritz done by people who care. The Wolseley on Piccadilly for a grand-café aperitivo. Cecconi's in Mayfair when the weather turns and the terrace fills.\u003c\/p\u003e\u003ch3\u003eFood Pairings\u003c\/h3\u003e\u003cp\u003eSalted almonds and green olives are all it asks for — though a plate of prosciutto and grissini turns a single spritz into a proper start to the evening.\u003c\/p\u003e","brand":"House of Decant","offers":[{"title":"Default Title","offer_id":49234574213444,"sku":"HO29001CNV","price":15.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0858\/2551\/9940\/files\/001-BSAO0000-UZ5_1_6b66e6ca-a92e-4913-9f60-6ba76483315e.png?v=1731424157"},{"product_id":"plantationplanteray-plantation-barbados-2007","title":"Plantation Barbados 2007","description":"\u003cp\u003eThis is a single-vintage Barbados rum, distilled in 2007 at the West Indies Rum Distillery in Bridgetown — the island's oldest working distillery, and a very different house to the one most people assume is behind a bottle like this. Column and pot spirit, Bajan in character: fruit-forward, clean, with an underlying nuttiness that WIRD does better than almost anyone.\u003c\/p\u003e\n\u003cp\u003eWhat makes it worth the money is the ageing, which happens in two climates. The first couple of years are spent in ex-bourbon casks in Barbados, where tropical heat drives the spirit hard into the wood and takes a heavy angel's share for the privilege. Then the casks are shipped to Ferrand's cellars in Cognac, where the rum spends a further fourteen years in cognac casks in a cool, damp continental warehouse. Sixteen years in total, split between fast tropical ageing and slow European finishing.\u003c\/p\u003e\n\u003cp\u003eYou can taste the join. Ripe mango and banana on the nose come from the Barbados years; the dried apricot, fig and candied orange peel come from the cognac wood, along with vanilla and a light cocoa dust. The palate is rounded and full without being syrupy, with baking spice and a nutty, faintly grassy note that keeps it from turning into dessert. The finish is long, warm and gently oaked.\u003c\/p\u003e\n\u003cp\u003eThe brand is in the middle of becoming Planteray, so you will see both names on the shelf. The rum in the bottle is the same.\u003c\/p\u003e\n\u003ch3\u003eHow to Serve\u003c\/h3\u003e\u003cp\u003eNeat, at room temperature, in a tulip or a copita. This is a sipping rum and cold flattens it. If you must have ice, one large cube and drink it before it melts.\u003c\/p\u003e\n\u003ch3\u003eWhere to Drink It\u003c\/h3\u003e\u003cp\u003eArtesian at The Langham, where aged rum gets treated like aged spirit should be. Trailer Happiness in Notting Hill for the rum list. Dukes Bar in St James's for a quiet one after dinner.\u003c\/p\u003e\n\u003ch3\u003eFood Pairings\u003c\/h3\u003e\u003cp\u003eAged Gouda, hard and crystalline, is the pairing that surprises people. Roast pork with crackling also works. Keep the chocolate for something younger and sweeter.\u003c\/p\u003e","brand":"House of Decant","offers":[{"title":"Default Title","offer_id":49234574278980,"sku":"HO15401C07","price":67.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0858\/2551\/9940\/files\/006-BSPR0000-XRO_1_3a02818c-44c7-4826-8536-79f9b82c46e2.png?v=1731424235"},{"product_id":"sipsmith-barley-vodka","title":"Sipsmith Barley Vodka","description":"\u003cp\u003eThis is Sipsmith's Sipping Vodka — the London distillery's rare step beyond gin, made to be drunk slowly rather than shot cold. It's distilled from English grain on Sipsmith's copper pot still and bottled unfiltered, which is deliberate: the fine filtering that strips most vodka of character is exactly what Sipsmith leaves out.\u003c\/p\u003e\u003cp\u003eSipsmith opened in West London in 2009 and was the first copper pot distillery to run in the capital in almost two centuries. The vodka comes off the same small still as the gin, made only from the heart of the run.\u003c\/p\u003e\u003cp\u003eBeing unfiltered, it actually tastes of something. The nose is soft and sweet — vanilla with a biscuity, grainy edge. The palate is creamy and rounded, gently sweet, with a warm brightness and no burn. The finish is clean and lightly vanilla'd. At 40% it's smooth enough to sip neat over ice, and it makes a superb Vesper or a clean, characterful martini.\u003c\/p\u003e\u003cp\u003ePour it when you want a vodka with some personality — over ice after dinner, or as the backbone of a proper vodka martini.\u003c\/p\u003e\u003ch3\u003eHow to Serve\u003c\/h3\u003e\u003cp\u003eStraight from the freezer into a chilled glass, or over a single big cube. In cocktails it's built for a Vesper or a crisp vodka martini with a lemon twist.\u003c\/p\u003e\u003ch3\u003eWhere to Drink It\u003c\/h3\u003e\u003cp\u003eDukes Bar, St James's — for a vodka martini done properly. American Bar at The Savoy — faultless classics. Bar Lotus — relaxed enough for a slow, neat pour.\u003c\/p\u003e\u003ch3\u003eFood Pairings\u003c\/h3\u003e\u003cp\u003eMade for the Russian table — blinis with smoked salmon, or a spoonful of caviar if the night calls for it.\u003c\/p\u003e","brand":"House of Decant","offers":[{"title":"Default Title","offer_id":49234574344516,"sku":"HO17002CNV","price":34.99,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0858\/2551\/9940\/files\/SIPSMITH.png?v=1759424209"},{"product_id":"don-julio-blanco","title":"Don Julio Blanco","description":"\u003cp\u003eBlanco is where you meet the agave with nothing in the way — no barrel, no colour, no softening. Don Julio's is double-distilled and bottled unaged, so what you get is the raw material of the highlands, clean and bright.\u003c\/p\u003e\u003cp\u003eThe house sits in Los Altos, Jalisco, the high red-earth country founder Don Julio González chose for its fruitier, more floral agave. That style comes through immediately here. This is the bottle to reach for when you want to understand what the aged expressions are built on.\u003c\/p\u003e\u003cp\u003eThe nose is crisp: fresh agave with a run of citrus — lemon, lime, a little grapefruit. The palate is light and lively, gently sweet, with a clean agave core and a peppery snap towards the end. The finish is short, dry and refreshing. Bottled at 38%, it's smooth enough to sip but far too characterful to waste — and it makes the best Margarita or Paloma you'll drink at home, where its citrus does half the work for you.\u003c\/p\u003e\u003cp\u003eThis is your warm-weather workhorse: aperitivo hour on the balcony, the base of a round of cocktails, the bottle that never sits idle.\u003c\/p\u003e\u003ch3\u003eHow to Serve\u003c\/h3\u003e\u003cp\u003eChilled and neat in a small glass to taste it properly, or as the backbone of a Margarita or Paloma over plenty of ice. Lightly chilling flatters the citrus.\u003c\/p\u003e\u003ch3\u003eWhere to Drink It\u003c\/h3\u003e\u003cp\u003eTayēr + Elementary for a genuinely good Margarita. Swift in Soho for the agave list. Soho Whisky Club when you want it neat and no fuss.\u003c\/p\u003e\u003ch3\u003eFood Pairings\u003c\/h3\u003e\u003cp\u003eMade for fish tacos with lime, or fresh ceviche with plenty of coriander.\u003c\/p\u003e","brand":"House of Decant","offers":[{"title":"Default Title","offer_id":49234574901572,"sku":"HO6001CNV","price":61.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0858\/2551\/9940\/files\/001-BSDJA0000-DV3_1_5ed2b3fe-c3fd-4c4a-a32a-0699108eeea3.png?v=1731424166"},{"product_id":"bruichladdich-18yo","title":"Bruichladdich 18 Year Old","description":"\u003cp\u003eAlmost everything that leaves Islay arrives wrapped in peat smoke. Bruichladdich chooses not to, and their 18 Year Old is the clearest argument for why an unpeated Islay malt is worth your attention.\u003c\/p\u003e\u003cp\u003eThe distillery sits on the shore of Loch Indaal on the Rinns of Islay, working with Victorian machinery that was rescued and coaxed back to life when the place reopened in 2001. Every drop is matured on the island itself, in warehouses close enough to the water that the sea gets a say. This 18 is built mostly on ex-bourbon casks, with a smaller portion of Sauternes and Port wine casks folded in to add sweetness and fruit.\u003c\/p\u003e\u003cp\u003eThe nose gives honey, butterscotch and orange, then softer floral notes and stone fruit, peach and melon, with a faint saline edge. The palate carries tropical fruit and guava over toasted, mellow oak, ginger spice and that thread of coastal salt running underneath. At 50%, non-chill filtered and naturally coloured, it has real presence, so a little water is welcome here to settle the alcohol and let the fruit spread.\u003c\/p\u003e\u003cp\u003eThis is a whisky for an unhurried evening, when you want depth and coastal character without a bonfire in the glass.\u003c\/p\u003e\u003ch3\u003eHow to Serve\u003c\/h3\u003e\u003cp\u003eA tulip glass, neat to begin, then a few drops of water at 50% to open the tropical fruit and tame the heat.\u003c\/p\u003e\u003ch3\u003eWhere to Drink It\u003c\/h3\u003e\u003cp\u003eBlack Rock in Shoreditch, whose wood-led setting suits an aged, oak-driven Islay. Soho Whisky Club, a whisky bar that appreciates the unpeated exception. Dukes Bar, for a quiet corner and a proper measure.\u003c\/p\u003e\u003ch3\u003eFood Pairings\u003c\/h3\u003e\u003cp\u003eTry it with seared scallops, or a slice of mango and lime tart to lift the tropical side.\u003c\/p\u003e","brand":"House of Decant","offers":[{"title":"Default Title","offer_id":49234577948996,"sku":"HO1801CNV","price":141.99,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0858\/2551\/9940\/files\/002-BSBWS0000-H5S_1_ac77f6de-10ef-484a-a87c-fd123816e7a3.png?v=1731424196"},{"product_id":"dalmore-18yo-2024-release","title":"Dalmore 18 Year Old 2024 Release","description":"\u003cp\u003eThe Dalmore 18 is where the distillery's sherry obsession really shows its hand. Made at Alness on the Cromarty Firth, this Highland single malt spends its first years in American white oak, then a long spell — around fourteen years — in Matusalem oloroso sherry casks from González Byass. The 2024 release keeps to that same recipe.\u003c\/p\u003e\u003cp\u003eDalmore has always leaned rich and regal, right down to the stag's head on the bottle. Tall stills and that generous sherry maturation give a spirit with real weight and a dark, glossy colour that owes nothing to additives here — it's the casks talking.\u003c\/p\u003e\u003cp\u003eExpect Christmas cake and orange marmalade first, then dark chocolate, coffee, a little cinnamon and a resiny thread of aged oak. At 43% it's plush but not heavy. A drop of water softens the spice and brings the citrus forward. The finish is long and warming, with more of that bittersweet chocolate-and-orange character Dalmore does so well.\u003c\/p\u003e\u003cp\u003eA special-occasion Highland malt that wears its age with confidence.\u003c\/p\u003e\u003ch3\u003eHow to Serve\u003c\/h3\u003e\u003cp\u003eNeat in a tulip glass. Rich enough to take a small splash of water if you like, but skip the ice — the cold flattens the sherry notes.\u003c\/p\u003e\u003ch3\u003eWhere to Drink It\u003c\/h3\u003e\u003cp\u003eScarfes Bar at the Rosewood, all velvet and firelight. The American Bar at The Savoy for a bit of glamour. Boisdale of Canary Wharf for a serious list and a cigar terrace.\u003c\/p\u003e\u003ch3\u003eFood Pairings\u003c\/h3\u003e\u003cp\u003eA malt with this much weight wants something equally serious. Roast venison or grouse suits it, as does a plate of aged cheese and cured meat, with a single square of dark chocolate at the very close if you must.\u003c\/p\u003e","brand":"House of Decant","offers":[{"title":"Default Title","offer_id":49234579554628,"sku":"HO18203CNV","price":319.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0858\/2551\/9940\/files\/004-BSDWS0000-YBB_1_20c86a22-3e50-4096-a4f1-40d5260d0128.png?v=1731424228"},{"product_id":"cambridge-gin-cambridgedistillery-darwin-part-1","title":"CambridgeDistillery Darwin - Part 1","description":"\u003cp\u003eThis is the first release in Cambridge Distillery's Darwin Collection — a series retracing the plants Charles Darwin encountered on the voyage of HMS Beagle. Part One, Americas Herbarium, gathers botanicals from his South American landfalls, which makes for one of the more genuinely original gins you'll come across. Cambridge are known for doing things properly, and this is no gimmick.\u003c\/p\u003e\u003cp\u003eThe recipe draws on what Darwin catalogued along the way: juniper and cinnamon leaf for the warm, spicy core, then wild strawberry and barberry for layered red-fruit character, tied together by baccharis magellanica — a hardy Patagonian shrub — for an earthy, herbal kick. It's a story you can taste.\u003c\/p\u003e\u003cp\u003eBottled at 42%, it opens with honeyed florals and a crisp note of red berry. The palate follows through: wild strawberry and tart barberry, that cinnamon-and-juniper spine keeping it recognisably gin, and a soft sweetness on the finish. It's aromatic and a little unexpected — fruit-forward without ever tipping into sweet. A gin for the curious, and a lovely talking point.\u003c\/p\u003e\u003cp\u003eSip it thoughtfully, or build a G\u0026amp;T that lets the red fruit come through.\u003c\/p\u003e\u003ch3\u003eHow to Serve\u003c\/h3\u003e\u003cp\u003eIn a G\u0026amp;T with a light tonic and a fresh strawberry or twist of orange to echo the fruit. It also makes an intriguing, berry-tinged Negroni.\u003c\/p\u003e\u003ch3\u003eWhere to Drink It\u003c\/h3\u003e\u003cp\u003eArtesian at The Langham for adventurous serves. Tayēr + Elementary, Shoreditch. Swift in Soho.\u003c\/p\u003e\u003ch3\u003eFood Pairings\u003c\/h3\u003e\u003cp\u003eTry it alongside a goat's cheese and beetroot salad, or charcuterie with a little fruit chutney.\u003c\/p\u003e","brand":"House of Decant","offers":[{"title":"Default Title","offer_id":49234579652932,"sku":"HO2501CNV","price":189.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0858\/2551\/9940\/files\/004-BSCGG0000-USQ_1_60b41c08-4a2d-4116-beeb-efab78dd2f13.png?v=1731424228"},{"product_id":"monkey-47-dry-gin","title":"Monkey 47 Dry Gin","description":"\u003cp\u003eForty-seven botanicals, bottled at forty-seven per cent: Monkey 47 wears its arithmetic on the label. A good third of them are foraged in the Black Forest around the Loßburg distillery — lingonberries, spruce shoots, elderflower, blackthorn and bramble leaves among them — then macerated in a molasses-based neutral spirit and rested for around 100 days in earthenware vessels before bottling.\u003c\/p\u003e\u003cp\u003eThe distillery grew out of a Black Forest story involving a British RAF officer and a monkey named Max, revived by Alexander Stein in 2010. Whatever the mythology, the making is serious: small copper stills, hand-peeled citrus, and that long rest to round off the edges.\u003c\/p\u003e\u003cp\u003eOn the nose it's dense but legible — piney juniper first, then citrus zest, a resinous forest note and a low hum of berry underneath. The palate is dry and layered, lingonberry tartness and pepper threading through the spice, with lavender and spruce lifting a long, faintly medicinal finish. A splash of tonic opens it right out, though it holds up neat over one big cube if you want to read all forty-seven.\u003c\/p\u003e\u003cp\u003eThis is a gin for slow drinking and proper cocktails rather than a poolside long serve. Pour it when you want something to think about.\u003c\/p\u003e\u003ch3\u003eHow to Serve\u003c\/h3\u003e\u003cp\u003eChilled, in a large balloon or rocks glass over a single big cube. Mixing? A light, dry tonic and a twist of orange — skip the heavy garnishes that would bury the botanicals.\u003c\/p\u003e\u003ch3\u003eWhere to Drink It\u003c\/h3\u003e\u003cp\u003eThe Connaught Bar, Mayfair — for a martini made with real ceremony. Artesian at The Langham — inventive serves that suit a complex gin. Black Rock, Shoreditch — if you'd rather sip it neat and geek out.\u003c\/p\u003e\u003ch3\u003eFood Pairings\u003c\/h3\u003e\u003cp\u003eI'd put it with cured venison or a mature alpine cheese — those forest notes love game and nuttiness.\u003c\/p\u003e","brand":"House of Decant","offers":[{"title":"Default Title","offer_id":49234579980612,"sku":"HO13101CNV","price":43.99,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0858\/2551\/9940\/files\/001-BSM4G0000-CSK_d995d3ef-292a-4586-9ecf-d6708e87f6e3.png?v=1770766097"},{"product_id":"st-germain-elderflower","title":"St Germain Elderflower","description":"\u003cp\u003eThere's a small window each spring when elderflowers bloom across the French Alpine hillsides, and St-Germain is built entirely around it. The blossoms are hand-picked, often carried down by men on bicycles, and pressed while the aroma is at its most fleeting — a genuinely seasonal spirit dressed up in one of the prettiest Art Nouveau bottles on any back bar.\u003c\/p\u003e\u003cp\u003eLaunched in 2007 by Robert Cooper, whose family had been in the liqueur trade for generations, St-Germain more or less created the modern elderflower category on its own. Around a thousand blossoms go into each bottle, macerated to capture that specific, hard-to-pin-down floral note.\u003c\/p\u003e\u003cp\u003eThe aroma is unmistakable: elderflower, of course, but with pear, lychee and a bright citrus lift that keeps it from turning perfumey. The palate is soft and honeyed, more delicate than sweet, with grapefruit and passionfruit hovering underneath. At 20% it's light on its feet, and the finish is clean and floral rather than cloying.\u003c\/p\u003e\u003cp\u003eThis is the bottle that makes an ordinary glass of fizz feel like an occasion. Reach for it in warm weather, at the start of an evening, whenever you want something that whispers rather than shouts.\u003c\/p\u003e\u003ch3\u003eHow to Serve\u003c\/h3\u003e\u003cp\u003eThe Hugo spritz — a measure of St-Germain topped with Prosecco and soda over ice, with mint and lime. Or simply splash it into a glass of Champagne. Keep it chilled once opened.\u003c\/p\u003e\u003ch3\u003eWhere to Drink It\u003c\/h3\u003e\u003cp\u003eThe Wolseley on Piccadilly for an elegant aperitif. Sketch in Mayfair, all pink and theatrical. Artesian at The Langham for a floral cocktail with real finesse.\u003c\/p\u003e\u003ch3\u003eFood Pairings\u003c\/h3\u003e\u003cp\u003eLovely alongside a slice of lemon tart, where the elderflower echoes the citrus and lifts the whole thing.\u003c\/p\u003e","brand":"House of Decant","offers":[{"title":"Default Title","offer_id":49234580963652,"sku":"HO17201CNV","price":31.99,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0858\/2551\/9940\/files\/001-BSSGO0000-RU7_1_3301baba-13b7-4e29-ac1b-cd60f0c14dc9.png?v=1731424189"},{"product_id":"jack-daniels-gentleman","title":"Jack Daniels Gentleman Jack","description":"\u003cp\u003eGentleman Jack is the smoother, more refined side of Jack Daniel's. What sets it apart is a second charcoal mellowing — the Tennessee whiskey is filtered through sugar-maple charcoal both before and after it ages, where standard Jack gets the treatment just once. That extra polish is the whole point.\u003c\/p\u003e\u003cp\u003eIt's made at Lynchburg, Tennessee from the same corn-led mash and matured in charred new oak. The double mellowing strips away some of the rougher edges, leaving something noticeably softer in the glass.\u003c\/p\u003e\u003cp\u003eThe nose is gentle and sweet — vanilla, caramel, ripe banana and a little toasted oak. The palate is smooth and light-bodied, with more vanilla, a hint of baking spice and that faintly fruity Jack character. At 40% it slips down easily, the finish clean and short-to-medium.\u003c\/p\u003e\u003cp\u003eAn approachable sipper, and a good way to taste what the charcoal mellowing actually does.\u003c\/p\u003e\u003ch3\u003eHow to Serve\u003c\/h3\u003e\u003cp\u003eNeat or over a couple of ice cubes. It also makes a smooth, easy Old Fashioned if you'd rather mix.\u003c\/p\u003e\u003ch3\u003eWhere to Drink It\u003c\/h3\u003e\u003cp\u003eThe American Bar at The Savoy. Black Rock in Shoreditch. Boisdale of Belgravia for a relaxed night out.\u003c\/p\u003e\u003ch3\u003eFood Pairings\u003c\/h3\u003e\u003cp\u003eTry it with pulled pork or a plate of sticky wings. It's also surprisingly good with a caramel dessert.\u003c\/p\u003e","brand":"House of Decant","offers":[{"title":"Default Title","offer_id":49234581848388,"sku":"HO10001CNV","price":37.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0858\/2551\/9940\/files\/002-BSJDWA0000-INI_1_4151950d-19c7-4752-8109-621bd207763d.png?v=1731424204"},{"product_id":"beluga-gold-line","title":"Beluga Gold Line","description":"\u003cp\u003eThe name does a lot of work here, so let us be straight about it: Beluga Gold Line takes its name from the way it is dressed, not from anything floating in the glass. The liquid is clear. What you are paying for is a malt-based Siberian vodka given an unusually long rest, in a bottle built like an occasion.\u003c\/p\u003e\u003cp\u003eBeluga is made at the Mariinsk distillery, deep in the Siberian taiga, on malt spirit and soft artesian water. Gold Line sits at the top of the range: filtered with more care than the standard bottling and left to settle for around ninety days so the spirit rounds out before it is sealed. Each bottle is corked, closed under wax and stamped with its own serial number, then packed with a small hammer and brush to break and clean the seal — a ritual that reads as charming or excessive depending on your mood.\u003c\/p\u003e\u003cp\u003eOn the nose it is clean and quietly grainy, with light citrus and a touch of vanilla cream. The palate is where the resting shows: full and soft, carrying gentle wheat sweetness and a thread of honey, with a flick of white pepper ahead of a long, polished finish. This is vodka that tastes of something, which is more than most of the category manages at any price.\u003c\/p\u003e\u003cp\u003eServe it cold and let it speak for itself. It has the weight to sit under caviar, and enough character that drowning it in mixer would be a waste.\u003c\/p\u003e\u003ch3\u003eHow to Serve\u003c\/h3\u003e\u003cp\u003eNeat and properly cold, from the freezer, in a small chilled glass. If you must lengthen it, keep to soda and a lemon twist rather than anything sweet.\u003c\/p\u003e\u003ch3\u003eWhere to Drink It\u003c\/h3\u003e\u003cp\u003eArtesian at The Langham — a bar that treats spirits seriously. American Bar at The Savoy — old-school glamour, faultless service. Scarfes Bar at Rosewood — velvet, low light, late nights.\u003c\/p\u003e\u003ch3\u003eFood Pairings\u003c\/h3\u003e\u003cp\u003eThe classic call is caviar on ice with blini. Smoked sturgeon or oysters do the job just as well.\u003c\/p\u003e","brand":"Speciality Brands","offers":[{"title":"Default Title","offer_id":49234585682244,"sku":"HO1001CNV","price":137.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0858\/2551\/9940\/files\/001-BSBGLV0000-7MX_1_a582d8ae-dbd1-418d-9b9f-2291259eb7db.png?v=1731424159"},{"product_id":"cambridge-gin-distillery-japanese","title":"Cambridge Distillery Japanese Gin","description":"\u003cp\u003eCambridge Distillery Japanese Gin occupies a fascinating liminal space  -  English in provenance, authentically Japanese in spirit and character. This isn't fusion for fusion's sake; rather, it represents a genuine cultural dialogue, where Cambridge's botanical expertise encounters the refined sensibilities of Japanese taste. The botanicals read like a culinary love letter to Japan: yuzu peel brings citrus brightness with distinctive herbal complexity, shiso leaf contributes a mysterious anise-like character with remarkable depth, toasted white sesame adds unexpected nuttiness and textural interest, and sansho pepper delivers a distinctive tingly sensation that lingers on the palate.\u003c\/p\u003e\u003cp\u003eOn the nose, this gin presents something entirely unexpected  -  citrus certainty meets herbaceous whisper, with the sesame adding a subtle toasted warmth that suggests warm grains and distant campfires. The taste delivers impressive elegance; rather than the typical gin's juniper-forward architecture, this spirit allows its Japanese botanicals centre stage. The yuzu provides crisp citrus without harshness, the shiso contributes green herbal complexity, and that sansho pepper creates a fascinating tactile sensation  -  not heat exactly, but a gentle numbing that Japanese cooks call the 'tingle' of proper Japanese pepper. The finish is remarkably dry, clean, and sophisticated, with those green herbal notes persisting gracefully.\u003c\/p\u003e\u003cp\u003eWhat emerges is a gin that tastes fundamentally different from its Western counterparts  -  not better, simply distinct. It speaks to a different philosophy of botanical composition, where subtlety and balance take precedence over aromatic assertion. This is gin for contemplation, for sipping neat whilst appreciating its remarkable restraint and delicate interplay of flavours. It challenges your assumptions about what gin can be, proving that the spirit is far more culturally adaptable than convention suggests.\u003c\/p\u003e\u003ch3\u003eHow to Serve\u003c\/h3\u003e\u003cp\u003eThis gin truly sings when served neat, chilled, in a delicate glass where its subtle perfume can be properly appreciated. For cocktails, try a Japanese-style martini with a touch of sake, or simply with premium Japanese tonic water and a yuzu wheel. Consider it alongside Japanese cuisine or as an aperitif before dining on refined Asian dishes.\u003c\/p\u003e","brand":"House of Decant","offers":[{"title":"Default Title","offer_id":49234589417796,"sku":"HO2502CNV","price":66.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0858\/2551\/9940\/files\/002-BSCGG0000-WSV_1_cc223e8d-8e6f-490b-91bc-f390d952b5b7.png?v=1731424198"},{"product_id":"casa-dragones-joven","title":"Casa Dragones Joven","description":"\u003cp\u003eMaster blend of silver and extra-aged tequila, kissed by new American oak - Casa Dragones Joven is tequila that refuses to be categorised. Hand-signed, hand-numbered, it arrives as a numbered edition, each bottle a work of art before the first pour ever occurs.\u003c\/p\u003e\u003cp\u003eThe concept alone is compelling: take the purity of unaged agave and marry it with the depth of barrel-aged spirit, allowing new oak to introduce a layer of sophisticated complexity. The result? A spirit that tastes somehow both youthful and ancient, bright and deep, approachable yet contemplative.\u003c\/p\u003e\u003cp\u003eOn the nose: poached pear, toasted almond, a touch of vanilla cream and subtle oak spice. The palate is silky, balanced between the vibrant agave character of silver tequila and the warming spice of aged expression. Notes of caramel, vanilla, and that distinctive almond quality linger through a finish that's both immediate and lengthy - a trick few spirits achieve.\u003c\/p\u003e\u003cp\u003eCrowned \"Tastemakers' Top Tequila\" by Forbes, Casa Dragones Joven sits at the apex of modern tequila craftsmanship. This is for those who understand that the finest spirits are those that break rules thoughtfully, creating new categories rather than simply filling existing ones. Every element - production technique, barrel selection, the hand-signed numbering - speaks to genuine commitment to excellence. The bottle itself signals quality through its presentation, ensuring the refinement within receives appropriate visual context. This expression represents years of accumulated expertise, careful sourcing of the finest agave plants, and commitment to traditional production methods that modern industrial operations frequently bypass. Every sip tells the story of Jalisco's terroir - the volcanic soil, the altitude, the specific microclimate that creates conditions for agave to develop genuine complexity. The finish lingers beautifully, inviting contemplation rather than demanding attention. Whether your first experience with premium tequila or the latest addition to a distinguished collection, the quality speaks through every element. The spirit sits at the intersection of tradition and contemporary craftsmanship - respecting heritage methods whilst embracing modern understanding of excellence. Collectors appreciate how this bottling refuses easy categorisation, remaining neither accessible nor pretentious, neither bold nor subtle, but precisely calibrated for maximum complexity and genuine pleasure.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow to Serve\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eNeat in a proper spirit glass, room temperature. Over a single large ice cube on warm evenings. Alongside fine cuisine where its complexity can dialogue with refined dishes. Consider it an alternative to cognac when you want distinctive Mexican elegance.\u003c\/p\u003e","brand":"House of Decant","offers":[{"title":"Default Title","offer_id":49234589548868,"sku":"HO2805CNV","price":291.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0858\/2551\/9940\/files\/003-BSCDA0000-9I6_1_d1f8c563-fce9-4192-9e9e-377e4c602208.png?v=1731424216"},{"product_id":"lagavulin-16yo","title":"Lagavulin 16 Year Old","description":"\u003cp\u003eIf you want to know what heavily peated whisky is supposed to taste like, this is the reference bottle. Lagavulin 16 is the dram other Islay smoke-bombs are measured against.\u003c\/p\u003e\u003cp\u003eLagavulin lies on Islay's southern shore, between Laphroaig and Ardbeg on the peat-soaked Kildalton coast, and takes its name from the Gaelic for the hollow where the mill once stood. The spirit is distilled slowly and matured for sixteen years, mostly in ex-bourbon casks with a proportion of sherry butts that add a darker, fruited counterweight to the smoke.\u003c\/p\u003e\u003cp\u003eThe nose is bonfire and iodine up front, seaweed and sea salt, then dried fruit, raisin and a honeyed sweetness underneath, with lemon zest and old leather for nuance. The palate arrives velvety before the dry peat and smouldering coal take hold, dates and figs and salted caramel holding their ground while black pepper, clove and dark chocolate build. The finish is long and warming, closing on roasted coffee and warm seawater. Bottled at 43%, it is balanced enough to drink neat; a small drop of water lifts the sweeter notes without dulling the smoke.\u003c\/p\u003e\u003cp\u003ePour this by a fire on a cold night, or at the end of a long meal when you want something with real conviction.\u003c\/p\u003e\u003ch3\u003eHow to Serve\u003c\/h3\u003e\u003cp\u003eNeat in a Glencairn to meet the smoke head on, or the smallest splash of water to draw out the sherried fruit.\u003c\/p\u003e\u003ch3\u003eWhere to Drink It\u003c\/h3\u003e\u003cp\u003eBoisdale, whose smoky, clubby rooms were made for a dram like this. Black Rock in Shoreditch for a serious peat selection. Dukes Bar, for an old-school nightcap.\u003c\/p\u003e\u003ch3\u003eFood Pairings\u003c\/h3\u003e\u003cp\u003ePeat this serious wants salt and richness to push against. Oysters are magnificent with it, as is a wedge of strong blue — Roquefort above all — or a plate of barbecued meat straight off the coals.\u003c\/p\u003e","brand":"House of Decant","offers":[{"title":"Default Title","offer_id":49234589581636,"sku":"HO11001CNV","price":86.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0858\/2551\/9940\/files\/001-BSLS0000-MRC_9b119fd8-56bb-4ac1-a099-c3c75d86830a.png?v=1770765933"},{"product_id":"casamigos-reposado","title":"Casamigos Reposado","description":"\u003cp\u003eSeven months in American oak allows Casamigos Reposado to occupy that perfect middle ground - aged long enough to develop genuine complexity, short enough to preserve the agave's essential character. It's a balancing act executed with precision.\u003c\/p\u003e\u003cp\u003eThe colour is a warm, appetising golden-amber - neither pale nor dark, but precisely right. The nose opens with caramel, vanilla, a touch of cocoa, all softened by the original agave's sweet herbaceous notes. There's a creaminess that suggests careful technique rather than heavy-handed processing. The palate is silky, balanced, with notes of roasted agave, vanilla, oak spice, finishing in a warm manner that invites immediate contemplation of another sip.\u003c\/p\u003e\u003cp\u003eThis is reposado designed to convert: approachable enough for those discovering the category, sophisticated enough to satisfy those already committed to aged tequila. Whether sipped neat, over ice, or as the foundation of an elevated cocktail, Casamigos Reposado never disappears. It's present, confident, genuinely compelling.\u003c\/p\u003e\u003cp\u003eThe hand-selected 100% Blue Weber agave forms the foundation, and that sourcing discipline continues through aging and finishing. Every element is deliberate, nothing accidental, nothing left to chance. This is the kind of spirit that builds a collection - once you taste it, you understand why Clooney and Gerber's 700-recipe journey was worth undertaking.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow to Serve\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eNeat at room temperature for full appreciation of complexity. Over a single large ice cube on warm evenings. In an elevated Margarita or Manhattan-style cocktail where its oak character can shine. Paired with roasted meats, dark chocolate, or simply with unhurried time and good company. This is tequila that rewards attention.\u003c\/p\u003e","brand":"House of Decant","offers":[{"title":"Default Title","offer_id":49234593382724,"sku":"HO2904CNV","price":63.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0858\/2551\/9940\/files\/002-BSCA0000-1MC_1aae6980-a46a-406d-8179-b4c44a3a3d21.png?v=1770766151"},{"product_id":"diplomatico-reserva-exclusiva","title":"Diplomatico Reserva Exclusiva","description":"\u003cp\u003eDestilerías Unidas sit at the foot of the Andes in Lara, in western Venezuela, and Reserva Exclusiva is the bottle that carried their name out of the country. The blend is unusual for the price: roughly four parts pot still to one part column, which is the reverse of what most aged rum at this level does. The pot still is where the weight comes from.\u003c\/p\u003e\u003cp\u003eIt all goes into small casks that previously held bourbon or malt whisky, and the oldest components in the blend have had twelve years. Bottled at 40%.\u003c\/p\u003e\u003cp\u003eWhat arrives is rich and unmistakably sweet. Diplomático has never hidden that there is sugar added after ageing — it is standard practice in Venezuela, and some drinkers object to it on principle. If you want your rum dry and austere, walk past this one. If you want it dark and generous, very little else does the job as well for the money.\u003c\/p\u003e\u003cp\u003eThe nose is toffee, dried apricot, orange peel and a thread of woodsmoke. The palate lands thick, almost syrupy, then opens into vanilla and baking spice before a long, soft finish of raisin and oak. It is enormously easy to drink, which is rather the point.\u003c\/p\u003e\u003ch3\u003eHow to Serve\u003c\/h3\u003e\u003cp\u003eNeat at room temperature in a tumbler, or over one large cube. No water needed at 40%. It also makes an excellent Old Fashioned, provided you drop the sugar from the recipe entirely.\u003c\/p\u003e\u003ch3\u003eWhere to Drink It\u003c\/h3\u003e\u003cp\u003eArtesian at The Langham, for a rum list with genuine range. The Connaught Bar. Boisdale, if there is a cigar in your evening.\u003c\/p\u003e\u003ch3\u003eFood Pairings\u003c\/h3\u003e\u003cp\u003eSalted roast almonds and a plate of aged Gouda — the salt keeps all that sweetness honest. Coffee afterwards rather than pudding.\u003c\/p\u003e","brand":"House of Decant","offers":[{"title":"Default Title","offer_id":49234594267460,"sku":"HO4701CNV","price":47.99,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0858\/2551\/9940\/files\/001-BSDR0000-LU2_a5badf4d-45e0-4dff-acdc-2447bb082643.png?v=1770766026"},{"product_id":"seventy-one-gin","title":"Seventy One Gin 700ml","description":"\u003cp\u003eSeventy One takes a distilled gin and rests it for seventy-one nights across three kinds of cask: Spanish virgin oak, American-oak casks that held Pedro Ximénez sherry, and French oak from cognac. That's where the amber colour and the whisky-adjacent depth come from.\u003c\/p\u003e\u003cp\u003eThe gin is the project of fashion photographer Mert Alas, and it's unusually ornate underneath the wood — the botanical bill runs to rose petals, grapefruit peel and the rare Queen of the Night cactus flower, which blooms for a single night before it wilts.\u003c\/p\u003e\u003cp\u003eThe nose is warm and sweet: vanilla, toasted oak, a curl of woodsmoke, a little tonka. The palate moves in stages — almond and vanilla from the virgin oak, then sultana and dark chocolate from the sherry cask, then a rounder pear-and-honey note from the cognac wood. Beneath all of it the juniper and citrus still whisper. The finish is long, spiced and gently sweet. At 40% this is very much a sipping spirit: treat it like an aged gin or a soft whisky and take it neat. Tonic would only bury the cask work.\u003c\/p\u003e\u003cp\u003eBring it out after dinner, when you'd otherwise reach for a whisky or a cognac.\u003c\/p\u003e\u003ch3\u003eHow to Serve\u003c\/h3\u003e\u003cp\u003eNeat in a nosing glass or over a single large cube, at room temperature or barely chilled. If you must mix, keep to a stirred, spirit-forward serve rather than a long drink.\u003c\/p\u003e\u003ch3\u003eWhere to Drink It\u003c\/h3\u003e\u003cp\u003eScarfes Bar at the Rosewood — armchairs and a fireside mood. Boisdale of Belgravia — for cigars and after-dinner sipping. Soho Whisky Club — the right crowd for a cask-aged curiosity.\u003c\/p\u003e\u003ch3\u003eFood Pairings\u003c\/h3\u003e\u003cp\u003eI'd sip it against dark chocolate or a wedge of blue cheese — both meet that sherry-cask sweetness head on.\u003c\/p\u003e","brand":"House of Decant","offers":[{"title":"Default Title","offer_id":49234594758980,"sku":"HO16901CNV","price":159.99,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0858\/2551\/9940\/files\/000-SPSVONVR1G2024.png?v=1733755609"},{"product_id":"jack-daniels-tennessee-whiskey","title":"Jack Daniels Tennessee Whiskey","description":"\u003cp\u003eOld No. 7 — the black label — is one of the most recognisable bottles on earth, and for good reason. Jack Daniel's has been made at Lynchburg, Tennessee since 1866, and every drop is slowly filtered through ten feet of sugar-maple charcoal before it goes into the barrel. That step, the Lincoln County Process, is what makes it a Tennessee whiskey rather than a bourbon.\u003c\/p\u003e\u003cp\u003eIt's aged in charred new American oak in the Tennessee hills, where big temperature swings push the spirit in and out of the wood. The result is mellow but still full of character.\u003c\/p\u003e\u003cp\u003eThe nose is sweet and familiar: banana, caramel, vanilla and a little toasted oak. The palate is smooth and medium-bodied — more caramel and vanilla, a touch of liquorice and that signature banana note. At 40% it's easy and rounded, the finish warm and lightly oaked.\u003c\/p\u003e\u003cp\u003eA genuine icon, and as good with a splash of cola as it is in a proper cocktail.\u003c\/p\u003e\u003ch3\u003eHow to Serve\u003c\/h3\u003e\u003cp\u003eHowever you like — neat, on the rocks, with cola, or in a whiskey sour. It's built to be enjoyed without fuss.\u003c\/p\u003e\u003ch3\u003eWhere to Drink It\u003c\/h3\u003e\u003cp\u003eThe American Bar at The Savoy for a classic. Black Rock in Shoreditch. Boisdale of Belgravia for live music and an easy dram.\u003c\/p\u003e\u003ch3\u003eFood Pairings\u003c\/h3\u003e\u003cp\u003eMade for barbecue — ribs, brisket, burgers. A wedge of sharp cheddar holds up to it too.\u003c\/p\u003e","brand":"House of Decant","offers":[{"title":"Default Title","offer_id":49234596495684,"sku":"HO10002CNV","price":29.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0858\/2551\/9940\/files\/001-BSJDWA0000-4ZU_1_905c1634-8fed-439d-b3c8-04d7cb964917.png?v=1731424176"},{"product_id":"cambridge-gin-three-seasons","title":"Cambridge Gin Three Seasons Gin","description":"\u003cp\u003eCambridge Distillery makes gin the hard way: each botanical is distilled on its own and only then blended, so nothing gets muddied in a single pot. Three Seasons uses that method to bottle the English year, or three-quarters of it — spring lemon verbena, summer rose, autumn blackcurrant leaf.\u003c\/p\u003e\u003cp\u003eThe distillery, founded in Cambridge in 2012, built its name as a bespoke 'gin tailor' before releasing a small core range. Master distiller Will Lowe's separate-distillation approach is fiddly and expensive, but it's exactly why such delicate botanicals survive into the glass.\u003c\/p\u003e\u003cp\u003eThe nose is fragrant and lifted — green lemon verbena and fresh rose up front. On the palate the verbena's citrus brightness leads, the rose follows with a soft Turkish-delight sweetness, and the blackcurrant leaf rounds everything off with a gentle, earthy length. It's dry, aromatic and medium-bodied at 45%. This is a gin that rewards a light hand — it's lovely neat or in a martini, and a heavy tonic would trample the florals.\u003c\/p\u003e\u003cp\u003eSave it for spring and summer drinking, or any evening you want something scented and considered.\u003c\/p\u003e\u003ch3\u003eHow to Serve\u003c\/h3\u003e\u003cp\u003eBest in a cold, dry martini where the botanicals get room to speak. If you want a long drink, a soft tonic and a single rose petal or verbena leaf — nothing more.\u003c\/p\u003e\u003ch3\u003eWhere to Drink It\u003c\/h3\u003e\u003cp\u003eArtesian at The Langham — for a delicate, well-built serve. Bar Lotus — unhurried and easy for a quiet martini. The Connaught Bar — if you want the full ceremony.\u003c\/p\u003e\u003ch3\u003eFood Pairings\u003c\/h3\u003e\u003cp\u003eTry it with goat's cheese and a drizzle of honey, or a bowl of summer berries — the rose and blackcurrant leaf meet both beautifully.\u003c\/p\u003e","brand":"House of Decant","offers":[{"title":"Default Title","offer_id":49234598723908,"sku":"HO2503CNV","price":92.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0858\/2551\/9940\/files\/003-BSCGG0000-HV5_1_cab599bd-d7c0-4f06-8887-4c29029e325d.png?v=1733165344"},{"product_id":"lost-explorer-wild-salmiana","title":"Lost Explorer Wild Salmiana","description":"\u003cp\u003eLike its Espadín stablemate, this is mezcal rather than tequila — and it's the wilder of the two. Salmiana (agave salmiana, known locally as maguey verde) is a huge, high-altitude wild agave that takes around twelve years to mature, historically prized for pulque long before anyone distilled it. The Lost Explorer's version is made in Oaxaca by maestro mezcalero Fortino Ramos, who has spent four decades at the still.\u003c\/p\u003e\u003cp\u003eThe process is properly traditional: the twelve-year piñas are roasted in earthen conical ovens lined with volcanic rock over local wood, then ground, macerated and open-fermented in oak with spring water and wild yeasts. It's double-distilled in small copper batches and bottled unaged as a joven at 42%.\u003c\/p\u003e\u003cp\u003eWhat comes out is bright and unusual. The nose is green and fresh — sweet agave, grapefruit, a lick of green chilli. The palate follows with tart citrus, dried garden herbs like thyme and sage, a peppery spice and a mineral undertow, the smoke here kept light and clean. The finish is long, herbaceous and gently warming. It's a more angular, characterful dram than the Espadín, and one for drinkers who already know they like agave and want something off the beaten track.\u003c\/p\u003e\u003cp\u003eBring it out for the curious end of the evening, when the conversation has turned to what's actually in the glass.\u003c\/p\u003e\u003ch3\u003eHow to Serve\u003c\/h3\u003e\u003cp\u003eNeat and room-temperature in a copita or small clay cup, sipped slowly. A slice of orange alongside plays nicely off the citrus and herbs.\u003c\/p\u003e\u003ch3\u003eWhere to Drink It\u003c\/h3\u003e\u003cp\u003eBlack Rock in Shoreditch for adventurous spirit drinkers. Tayēr + Elementary for a serious agave list. Swift in Soho for the mezcal range.\u003c\/p\u003e\u003ch3\u003eFood Pairings\u003c\/h3\u003e\u003cp\u003eTry it with grilled green vegetables and lime, or a fresh tomatillo salsa with warm tortillas.\u003c\/p\u003e","brand":"House of Decant","offers":[{"title":"Default Title","offer_id":49234599215428,"sku":"HO11901CNV","price":114.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0858\/2551\/9940\/files\/002-BSLEA0000-KXB_1_2d519761-694e-468a-9f8b-ac6194ac1751.png?v=1731424205"},{"product_id":"glenfiddich-31yo-grand-chateau-47-6","title":"Glenfiddich 31 Year Old Grand Chateau (47.6%)","description":"\u003cp\u003eNine years in Bordeaux red wine casks is not a finish, it is a second life. Glenfiddich laid down this single malt in American oak for 22 years, then moved it into ex-Bordeaux barriques for another nine, and the release runs to just 250 bottles worldwide at 47.6%. That is a long time to leave a spirit in wine wood, and the risk is exactly what makes the result so unusual.\u003c\/p\u003e\u003cp\u003eGlenfiddich sits in Dufftown, in the heart of Speyside, and remains family-owned by William Grant \u0026amp; Sons. The house style leans towards orchard fruit and honey, but here it has been dressed in something darker. The Bordeaux casks pull the whisky away from the distillery's everyday register and into claret territory, all without losing the pear-and-vanilla backbone that made the name.\u003c\/p\u003e\u003cp\u003eExpect warm vanilla on the nose first, then ripe cassis, a little floral lift and a piquant, nutty edge. The palate is where the wine casks earn their keep: caramelised cherries and baked apple wrapped around toasted oak and warming spice, with fine tannins giving grip rather than dryness. The finish is deep and slow. A few drops of water soften the tannin and let the fruit spread, though at 31 years it is already gentle.\u003c\/p\u003e\u003cp\u003eThis is a bottle for a landmark evening, opened with people who will notice what nine years in Bordeaux wood does to old Speyside whisky.\u003c\/p\u003e\u003ch3\u003eHow to Serve\u003c\/h3\u003e\u003cp\u003eNeat, in a tulip glass or Glencairn, at room temperature. Give it ten minutes in the glass; add a drop or two of water only if you want to loosen the tannins.\u003c\/p\u003e\u003ch3\u003eWhere to Drink It\u003c\/h3\u003e\u003cp\u003eThe Connaught Bar for a quiet, precise setting that matches the whisky's age. Dukes Bar in St James's, where old and rare drams are treated with proper reverence. Scarfes Bar at the Rosewood, for a fireside pour with a little theatre.\u003c\/p\u003e\u003ch3\u003eFood Pairings\u003c\/h3\u003e\u003cp\u003eThe claret-like fruit wants something savoury for contrast. A wedge of aged Comté is my pick, or a little cured game if you'd rather meet the darker, wine-cask edge head on.\u003c\/p\u003e","brand":"House of Decant","offers":[{"title":"Default Title","offer_id":49524656800068,"sku":"HO8601CNV","price":1394.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0858\/2551\/9940\/files\/000-SPDR5VRRM15Y2024_1_15368756-2f42-4b30-950d-f281b700173e.png?v=1759403706"},{"product_id":"allegrini-la-poja-igt-2018-75cl","title":"Allegrini La Poja, IGT 2018 - 75cl","description":"\u003cp\u003eLa Poja changed how the world sees Corvina. Back in the 1980s Giovanni Allegrini did something radical in Valpolicella: he took a single hillside vineyard, La Poja, at the top of the family's Fieramonte estate, and bottled Corvina entirely on its own, from fresh grapes rather than dried. No Valpolicella blend, no appassimento, just one grape and one great site. It remains one of Italy's most singular reds.\u003c\/p\u003e\u003cp\u003eThe 2018 is a beauty. Decanter gave it 98 points, and it is easy to see why. This is Corvina showing what it can do when it is taken seriously: fresh, pure and astonishingly perfumed. Crushed rose petals and pink peppercorn lift from the glass, followed by wild strawberry, black cherry and a streak of blood orange that gives the whole thing energy.\u003c\/p\u003e\u003cp\u003eOn the palate it is bright and precise, the cherry fruit threaded with savoury herbs and a faint bitter-almond note that is pure Corvina. Fine tannins coat the mouth and carry a long, structured finish. There is real length and detail here, the sort of wine that unfolds slowly over an evening. Still youthful, it will drink well for a decade or more. Open it for a dinner that matters, when you want to show someone that northern Italy makes serious, ageworthy reds far beyond Amarone.\u003c\/p\u003e\u003ch3\u003eHow to Serve\u003c\/h3\u003e\u003cp\u003eServe at 16-18°C in a large Burgundy-style glass to catch the perfume. Decant for an hour if drinking now; this has the structure to age gracefully into the late 2020s and beyond.\u003c\/p\u003e\u003ch3\u003eWhere to Drink It\u003c\/h3\u003e\u003cp\u003eThe River Cafe, where a great single-vineyard Italian red belongs. Noble Rot for its appetite for characterful, terroir-driven bottles. Scott's in Mayfair for a more formal occasion worthy of the wine.\u003c\/p\u003e\u003ch3\u003eFood Pairings\u003c\/h3\u003e\u003cp\u003ePair with duck ragu over fresh pappardelle, the wine's acidity cutting the richness while the cherry fruit sings alongside it. Roast guinea fowl with herbs would be another elegant match.\u003c\/p\u003e","brand":"House of Decant","offers":[{"title":"Default Title","offer_id":53674797728068,"sku":"109509820180100750","price":87.99,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0858\/2551\/9940\/files\/109509820180100750_a289dafd-3f41-4423-8987-583b3a4eebe5.png?v=1759088512"},{"product_id":"bedrock-wine-co-evangelho-vineyard-areio-e-vento-e-amor-contra-costa-county-2021-75cl","title":"Bedrock Wine Co., Evangelho Vineyard Areio e Vento e Amor, Contra Costa County 2021 - 75cl","description":"\u003cp\u003eEvangelho is one of California's great treasures, an ancient patch of vines in Contra Costa County planted on sand so deep and pure that phylloxera never took hold. The vines here are own-rooted and well over a century old, gnarled survivors that Morgan Twain-Peterson of Bedrock Wine Co. treats with something close to reverence. This bottling, Areio e Vento e Amor, is his special selection from the site, led by Mourvedre with old-vine Zinfandel and Carignan woven through.\u003c\/p\u003e\u003cp\u003eSand gives these wines their signature: lifted perfume, fine-grained tannins and a sense of weightlessness even when the fruit is deep. Twain-Peterson farms and vinifies with a light hand, letting the place speak. The 2021 is a wine of real dimension, layered and quietly powerful rather than loud.\u003c\/p\u003e\u003cp\u003eExpect a savoury, earthy core wrapped around dark berry fruit, with peppery spice, dried herbs and a mineral, almost dusty thread that marks out the vineyard. The palate is vivid and long, structured but never heavy, the tannins polished into silk by that sandy soil. It drinks well now with air and has the balance to reward a decade in the cellar. A wine for someone who cares where their bottle comes from and wants a piece of Californian history in the glass.\u003c\/p\u003e\u003ch3\u003eHow to Serve\u003c\/h3\u003e\u003cp\u003eServe at 16-18°C. Decant young bottles for an hour to let the aromatics unfurl. A large Burgundy-style bowl suits its perfume. Drinking now through to around 2032.\u003c\/p\u003e\u003ch3\u003eWhere to Drink It\u003c\/h3\u003e\u003cp\u003eThe River Cafe for its instinct for great single-vineyard reds alongside rustic Italian cooking. Planque in Haggerston, built for characterful, cellar-worthy bottles. Dandy on Maltby Street for a relaxed, wine-led dinner.\u003c\/p\u003e\u003ch3\u003eFood Pairings\u003c\/h3\u003e\u003cp\u003eReach for slow-cooked lamb or a herb-crusted rack, the savoury Mourvedre echoing the rosemary and thyme. Grilled quail or squab would be lovely too, matching the wine's game-y, earthy side.\u003c\/p\u003e","brand":"House of Decant","offers":[{"title":"Default Title","offer_id":53674798186820,"sku":"HO29101B21","price":45.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0858\/2551\/9940\/files\/HUB-10308762-1-IB-STOCK-N_1_b1f6865d-7925-44fa-9c82-775b00bf3535.png?v=1731424277"},{"product_id":"bedrock-wine-co-the-bedrock-heritage-sonoma-valley-2021-75cl","title":"Bedrock Wine Co., The Bedrock Heritage, Sonoma Valley 2021 - 75cl","description":"\u003cp\u003eThis is the wine the whole estate is named for. The Bedrock Vineyard in Sonoma Valley was planted in the 1880s by a couple of Civil War generals, and today Morgan Twain-Peterson farms its tangle of old, interplanted vines to make one of California's benchmark field blends. Roughly half Zinfandel, filled out with Carignan, Mataro and a supporting cast of around seventeen other varieties, all picked and fermented together the old-fashioned way.\u003c\/p\u003e\u003cp\u003eField blends like this are a snapshot of a place rather than a recipe. Everything ripens and ferments as one, giving a wine with far more nuance than straight Zinfandel usually manages. Twain-Peterson is one of the finest hands working with these historic vineyards, and the 2021 shows his touch: bold but detailed, powerful but poised.\u003c\/p\u003e\u003cp\u003eThe nose opens with black cherry and blackberry, pencil shavings, roasted herbs and a lift of fresh flowers. The palate is dark and brooding, packed with smoky anise, black pepper, clove and dusky spice, all riding on broad but ripe, sweet-edged tannins. There is proper structure here, and a savoury, turned-earth quality that keeps it from tipping into jamminess. Drink it over the next several years with hearty food; it will hold and improve through 2032 or so. Serious old-vine Californian red at a fair price.\u003c\/p\u003e\u003ch3\u003eHow to Serve\u003c\/h3\u003e\u003cp\u003eServe at 16-18°C. Give it 45 minutes in a decanter to let the spice and dark fruit expand. A broad-bowled glass helps. Drinking now through around 2032.\u003c\/p\u003e\u003ch3\u003eWhere to Drink It\u003c\/h3\u003e\u003cp\u003eBrat in Shoreditch, whose smoke and char meet this wine head-on. Bentley's for a heartier, wood-fired dinner. Planque in Haggerston for its love of old-vine, characterful bottles.\u003c\/p\u003e\u003ch3\u003eFood Pairings\u003c\/h3\u003e\u003cp\u003eA dry-aged rib of beef is the obvious, happy choice, the wine's spice and grip standing up to the fat. Failing that, sticky barbecued short ribs would revel in all that dark fruit and pepper.\u003c\/p\u003e","brand":"House of Decant","offers":[{"title":"Default Title","offer_id":53674798252356,"sku":"158274920210100750","price":52.99,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0858\/2551\/9940\/files\/HUB-10294600-1-IB-STOCK-N_1_df5033b7-d4aa-4695-b06a-19dc05b29fee.png?v=1731424244"},{"product_id":"bereche-et-fils-ludes-le-cran-premier-cru-ludes-2015-75cl","title":"Bereche et Fils, Ludes Le Cran Premier Cru, Ludes 2015 - 75cl","description":"\u003cp\u003eBéreche et Fils represent the very best of grower champagne - family producers who've maintained independence whilst achieving world-class quality. Based in the Montagne de Reims, specifically the Premier Cru village of Ludes, this house combines traditional methods with meticulous vineyard management. The 2015 vintage proved exceptional for the region, offering ripe fruit balanced against crisp acidity. Le Cran refers to a specific vineyard site of considerable reputation, where chalk subsoil and careful exposure create ideal conditions for Pinot Noir. This wine carries Béreche's signature: power restrained by elegance. In the glass, it displays a golden hue with persistent, fine bubbles. The nose initially offers toasted bread aromas - the result of extended ageing on lees - before revealing deeper complexities. Red fruit emerges: cherry, strawberry, with a mineral undertone that suggests chalk influence. As the wine opens, secondary notes develop: hazelnut, brioche, with hints of marmalade that add complexity without heaviness. The palate confirms the wine's quality. The attack is vigorous yet refined, with carbonation adding texture rather than aggressiveness. Flavours build: red fruit, brioche, almond nougat - each layer revealing itself gradually. The mid-palate shows remarkable concentration, the fruit supported by precise acidity that provides framework without sharpness. The finish extends pleasantly, with mineral notes lingering. This is serious champagne with food-friendly structure. How to Serve: Serve at 8-9 degrees Celsius in proper flutes to showcase the bubble stream and concentrate aromatics. Allow time for the wine to warm slightly - opening reveals more complexity. Food Pairings: Excellent with sophisticated appetisers, aged cheeses, and shellfish preparations. The wine's Pinot Noir backbone suits roasted poultry and lighter game dishes. Try with Dover sole, lobster thermidor, or Norfolk turkey. White burgundy matches - aged gruyère, comté - work beautifully.\u003c\/p\u003e","brand":"House of Decant","offers":[{"title":"Default Title","offer_id":53674799038788,"sku":"HO02411B15","price":99.99,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0858\/2551\/9940\/files\/161627920150100750_e09f25d2-4bbe-4f38-8105-4c7000a0278a.png?v=1759088801"},{"product_id":"birichino-cinsault-bechthold-vineyard-old-vines-lodi-2021-75cl","title":"Birichino, Cinsault Bechthold Vineyard Old Vines, Lodi 2021 - 75cl","description":"\u003cp\u003eThe Bechthold Vineyard was planted in 1886, which makes it the oldest Cinsault planting in the world. These head-trained, dry-farmed, organically tended vines are national treasures, and Alex Krause and John Locke of Birichino coax something genuinely lovely out of them: an old-vine Cinsault that is all charm and lift rather than weight.\u003c\/p\u003e\u003cp\u003eLodi has a reputation for big, sun-baked reds, but the cool delta breezes that sweep in off the Sacramento River at day's end keep these grapes fresh, holding acidity and reining in alcohol. Birichino leans into that, even bleeding off a little juice before fermentation to focus the wine while keeping it light on its feet. The result feels closer to a good cru Beaujolais or a delicate Loire red than anything you might expect from California's Central Valley.\u003c\/p\u003e\u003cp\u003eIt is pale in the glass and bright in spirit. Crunchy red fruit leads the way, cherry, pomegranate and raspberry, with a floral top note and a gentle earthy undertone. The tannins are soft, the acidity crisp and refreshing, and the finish carries on longer than the wine's featherweight frame suggests. This is a red for pleasure, best enjoyed young and even worth a light chill. Drink it over the next couple of years with easy, flavourful food.\u003c\/p\u003e\u003ch3\u003eHow to Serve\u003c\/h3\u003e\u003cp\u003eServe cool, around 14-15°C, or give it 20 minutes in the fridge on a warm day. No decanting needed. A standard red glass is fine. Drink now and over the next two to three years while it is fresh.\u003c\/p\u003e\u003ch3\u003eWhere to Drink It\u003c\/h3\u003e\u003cp\u003eNoble Rot for its soft spot for pale, characterful reds. Dandy on Maltby Street, made for chilled, gluggable bottles. The Wolseley for a relaxed lunch where the wine can play the easygoing charmer.\u003c\/p\u003e\u003ch3\u003eFood Pairings\u003c\/h3\u003e\u003cp\u003eBeautiful with roast chicken or a plate of charcuterie, its brightness cutting through the fat. Lightly chilled, it is also a joy alongside grilled salmon or a herby summer salad.\u003c\/p\u003e","brand":"House of Decant","offers":[{"title":"Default Title","offer_id":53674799235396,"sku":"HO29202B21","price":36.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0858\/2551\/9940\/files\/HUB-10308220-1-IB-STOCK-N_1_a81767be-16fb-4550-9c85-b604a2f01272.png?v=1731424269"},{"product_id":"blankbottle-epileptic-inspiration-elgin-2021-75cl","title":"BLANKbottle, Epileptic Inspiration, Elgin 2021 - 75cl","description":"\u003cp\u003eThe label is a scan of Pieter Walser's brain. He started drawing his own BLANKbottle labels after a major epileptic fit in 2013 left him unable to look at a flickering computer screen, so he reached instead for scissors, lino and paint. Whatever rewired in his head that year, this is the wine that carries its name.\u003c\/p\u003e\u003cp\u003eIt is a single-vineyard Semillon, all of it from one rocky outcrop 233 metres up a south-east slope in the cool Elgin valley. Walser owns no vineyards. He drives thousands of miles each harvest chasing sites that interest him, and Elgin's mountain air gives this Semillon its nerve. Grapes were picked ripe, chilled overnight to four degrees, then whole-bunch pressed the next morning. Wild fermentation ran across amphora and a mix of new and old French oak, and the wine sat ten months on its lees before bottling.\u003c\/p\u003e\u003cp\u003eThat upbringing shows. The nose is savoury and nutty, more struck-flint and roasted hazelnut than orchard fruit, with stone fruit sitting underneath. The palate is lean and quietly built, 12.5% alcohol, bright acidity holding everything upright, and it closes on salt. This is Semillon with texture rather than weight. It drinks beautifully now and has the backbone to reward five or six years in the cellar, where the nuttiness deepens into something waxy and honeyed.\u003c\/p\u003e\u003ch3\u003eHow to Serve\u003c\/h3\u003e\u003cp\u003ePour it at 10-12 degrees, a touch warmer than instinct suggests, in a full white glass so the reductive, flinty notes have room to blow off. A short decant does it good on release. Steady chilling beats an ice bucket shock.\u003c\/p\u003e\u003ch3\u003eWhere to Drink It\u003c\/h3\u003e\u003cp\u003eNoble Rot in Lamb's Conduit Street, whose list leans hard on this kind of characterful white. Brat in Shoreditch, where the wood-fired cooking suits its smoke. The wine room at Sager + Wilde on Paradise Row for a quieter pour.\u003c\/p\u003e\u003ch3\u003eFood Pairings\u003c\/h3\u003e\u003cp\u003eI would drink this with grilled mackerel and a squeeze of lemon, the smoke on the fish echoing the wine's flinty edge. It also handles roast chicken skin and brown butter, or a plate of Comte aged long enough to turn crystalline and nutty.\u003c\/p\u003e","brand":"House of Decant","offers":[{"title":"Default Title","offer_id":53674799300932,"sku":"HO20501B21","price":26.99,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0858\/2551\/9940\/files\/HUB-10327593-1-IB-STOCK-N_1_54a182cd-a875-4d6a-83fb-4d4b1e9e00ce.png?v=1731424316"},{"product_id":"bodegas-y-vinedos-ponce-manchuela-clos-lojen-2022-75cl","title":"Bodegas y Vinedos Ponce, Manchuela, Clos Lojen 2022 - 75cl","description":"\u003cp\u003eThis is the wine that put Bobal back on the map. Juan Antonio Ponce planted his flag in Manchuela in 2005, and Clos Lojen is his calling card: old bush vines, some pushing sixty years, grown high on the limestone-and-clay plateau east of Cuenca where the nights stay cold and the days rarely burn. Bobal used to be bulk fodder; here it is treated like a thoroughbred.\u003c\/p\u003e\u003cp\u003eManchuela sits inland at altitude, and that elevation is everything. The diurnal swing locks in acidity and keeps the fruit crunchy rather than jammy, so a grape once dismissed as rustic comes across fresh and lifted. Ponce farms biodynamically, harvests by hand into small crates, and ferments whole clusters with native yeasts before a gentle six months in large old foudres that add breadth without a splinter of new-oak flavour.\u003c\/p\u003e\u003cp\u003ePour it and you get pure black cherry and cranberry up front, a twist of cracked pepper, then wild strawberry and plum underneath. The palate is silky and savoury, with a chalky, mineral tug that keeps things honest right through a bright, refreshing finish. For under twenty pounds this over-delivers: real terroir character, no make-up. Chill it lightly on a warm evening, or pour it with a midweek roast and watch it disappear.\u003c\/p\u003e\u003ch3\u003eHow to Serve\u003c\/h3\u003e\u003cp\u003eServe at 14-16°C, a touch cooler than most reds, in a standard red glass. No decanting needed, though a few minutes of air lets the pepper and wild fruit bloom. A light 20-minute chill in summer suits it well.\u003c\/p\u003e\u003ch3\u003eWhere to Drink It\u003c\/h3\u003e\u003cp\u003eNoble Rot in Bloomsbury, where offbeat, terroir-driven bottles like this feel right at home. Planque in Haggerston, for its low-intervention leanings. Brat in Shoreditch, where the open fire loves a fresh, savoury red.\u003c\/p\u003e\u003ch3\u003eFood Pairings\u003c\/h3\u003e\u003cp\u003eIts acidity and gentle tannin make it a natural with grilled lamb chops and a smear of aioli. It is just as happy alongside a tomato-rich chorizo and butter bean stew on a cold night.\u003c\/p\u003e","brand":"House of Decant","offers":[{"title":"Default Title","offer_id":53674799956292,"sku":"HO38601B22","price":13.99,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0858\/2551\/9940\/files\/HUB-10309122-1-IB-STOCK-N_1_42a8e672-93f9-49cd-927f-3d8a5f8543fe.png?v=1731424283"},{"product_id":"bonavita-iln-2021-75cl","title":"Bonavita, IlNò 2021 - 75cl","description":"\u003cp\u003eIlNò is Bonavita's love letter to Nocera, the almost-forgotten grape of the Messina hills. Where the estate's Faro is a blend, this bottling is pure Nocera, and the name is a wink: a wine that says no to convention and yes to a variety most growers gave up on decades ago. Giovanni Scarfone farms it near the Faro lighthouse, at 250 to 300 metres on clay and calcareous tuff.\u003c\/p\u003e\u003cp\u003eNocera is naturally pale, low in sugar and high in acid, which is exactly why it works. This is a red built on freshness and tension rather than power. Fermentation happens in concrete with no added sulphur, followed by a long four-week maceration on the skins, ten months in cement and a year in bottle. The result is unmistakably natural in spirit but precise and clean in execution, not a hair out of place.\u003c\/p\u003e\u003cp\u003eIn the glass it is bright and perfumed: violets and crushed red berries, then undergrowth, Mediterranean scrub and a distinctly iodine, sea-spray lift that gives away its coastal home. The palate is slim and elegant, more about drive and detail than weight, finishing savoury and persistent. At just over thirty pounds this is a genuinely characterful, thought-provoking bottle for anyone bored of the obvious. Chill it a little and it sings.\u003c\/p\u003e\u003ch3\u003eHow to Serve\u003c\/h3\u003e\u003cp\u003eServe at 14-15°C, lightly chilled, in a medium red glass. No decanting required; this is a wine that rewards freshness, so pour and let it open gently over the meal.\u003c\/p\u003e\u003ch3\u003eWhere to Drink It\u003c\/h3\u003e\u003cp\u003ePlanque in Haggerston, whose cellar champions exactly this kind of low-intervention find. Dandy on Maltby Street for its natural bent. The Dandy crowd aside, Brat's fire-cooked menu also flatters its saline edge.\u003c\/p\u003e\u003ch3\u003eFood Pairings\u003c\/h3\u003e\u003cp\u003eLovely with grilled sardines and a squeeze of lemon, the wine's iodine note meeting the oily fish head on. It also partners well with a plate of pasta alla Norma.\u003c\/p\u003e","brand":"House of Decant","offers":[{"title":"Default Title","offer_id":53674800152900,"sku":"HO20702B21","price":24.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0858\/2551\/9940\/files\/HUB-10306995-1-IB-STOCK-N_1_59b39903-0a62-489a-95f9-e6fdc6d58e2d.png?v=1733165351"},{"product_id":"brendan-stater-west-saumur-breze-blanc-2020-75cl","title":"Brendan Stater-West, Saumur, Breze Blanc 2020 - 75cl","description":"\u003cp\u003eBrendan Stater-West is an American who fell for the Loire and stayed. He learned the ropes alongside Romain Guiberteau in Saumur, and the pupil now makes some of the most precise Chenin Blanc coming out of Brezé, the limestone hill that has quietly become the appellation's most talked-about terroir.\u003c\/p\u003e\u003cp\u003eThis bottling comes off L'Ardillon, a single south to south-west facing parcel of old vines planted in the 1960s. Beneath about eighty centimetres of clay and loam sits Turonian limestone, and you can taste the rock. Fermentation happens in stainless steel over three weeks, after which the wine spends twelve months on fine lees in older barrels, then a further six months back in tank. The cellar runs cold and the pH is low, so malolactic never kicks in; the wine goes to bottle unfined, unfiltered and barely sulphured.\u003c\/p\u003e\u003cp\u003eThe nose opens on flint and cracked white pepper over a deep seam of crushed chalk. On the palate there's ruby grapefruit, dried citrus peel and a lick of clove, with just enough creamy lees texture woven through a mineral core. The acidity is sharp and purposeful, drawing the finish out long and saline. This is Chenin built on tension rather than opulence. Fine now, but it will unwind and gain honeyed depth over the next eight to ten years.\u003c\/p\u003e\u003ch3\u003eHow to Serve\u003c\/h3\u003e\u003cp\u003eServe at 10-12 degrees in a Burgundy-shaped glass to let the reduction lift. Young bottles genuinely benefit from a 30-minute decant. Do not serve it fridge-cold or you will mute the chalk.\u003c\/p\u003e\u003ch3\u003eWhere to Drink It\u003c\/h3\u003e\u003cp\u003eNoble Rot Soho, which champions serious Loire Chenin. Bouchon Racine near Farringdon for its bistro cooking. The River Cafe, where the wine's cut suits simple grilled fish.\u003c\/p\u003e\u003ch3\u003eFood Pairings\u003c\/h3\u003e\u003cp\u003eI would pour this alongside roast turbot or a whole grilled sole with brown butter and capers, letting the wine's chalk answer the fish. It is also lovely with a mature goat's cheese, the acidity slicing straight through.\u003c\/p\u003e","brand":"House of Decant","offers":[{"title":"Default Title","offer_id":53674800611652,"sku":"HO20803B20","price":48.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0858\/2551\/9940\/files\/HUB-10352302-1-IB-STOCK-N_1_465ca275-0618-496d-8f9e-b32fb1a685e5.png?v=1733165363"},{"product_id":"diamond-creek-volcanic-hill-napa-valley-2018-75cl","title":"Diamond Creek, Volcanic Hill, Napa Valley 2019 - 75cl","description":"\u003cp\u003eDiamond Creek is Napa royalty. Founded by Al Brounstein in 1968, it was the first Cabernet-only estate in the valley and the first to bottle single vineyards separately, decades before the phrase became fashionable. Volcanic Hill is one of three famous parcels on Diamond Mountain, and its name is literal: eight acres of pale volcanic ash and tuff on a south-facing slope, the warmest of the estate's sites and always the first to ripen.\u003c\/p\u003e\u003cp\u003eThat volcanic soil, poor and free-draining, is the whole story. It forces the vines to struggle, and struggle here means concentration, structure and a mineral, dusty-graphite signature that sets Volcanic Hill apart from its cooler sibling, Red Rock Terrace. The 2019 vintage was a benchmark year in Napa, cool and even, giving fruit of real depth without a hint of heaviness. This is Cabernet Sauvignon with a small measure of Petit Verdot, made to age for decades.\u003c\/p\u003e\u003cp\u003eYoung, it opens with cassis, blackberry and blueberry laced with graphite, mocha, warm spice and that telltale dusty gravel. The palate is full, deep and velvety, the tannins firm and finely drawn, the finish enormous. It is built for the long haul; give it five to ten years and it will reward you for twenty more. This is a collector's Cabernet and a piece of Napa history in a glass. Buy it, cellar it, and be patient.\u003c\/p\u003e\u003ch3\u003eHow to Serve\u003c\/h3\u003e\u003cp\u003eServe at 16-18°C in a large Bordeaux glass. A young 2019 benefits from a 60-90 minute decant; for a mature bottle, decant gently just before serving to preserve its perfume.\u003c\/p\u003e\u003ch3\u003eWhere to Drink It\u003c\/h3\u003e\u003cp\u003eScott's in Mayfair, for a landmark Napa Cabernet with a dry-aged steak. Wiltons on Jermyn Street, whose old-school grandeur suits it. The River Cafe for a special-occasion bottle among friends.\u003c\/p\u003e\u003ch3\u003eFood Pairings\u003c\/h3\u003e\u003cp\u003eThis calls for a properly aged rib of beef, the tannins and fat meeting as equals. With more age, it is glorious with roast venison and a blackberry jus.\u003c\/p\u003e","brand":"House of Decant","offers":[{"title":"Default Title","offer_id":53674802184516,"sku":"HO4501B19","price":240.99,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0858\/2551\/9940\/files\/HUB-10342288-1-IB-STOCK-N_1_2759499d-8664-46e2-9ccd-36f3b7b53b2f.png?v=1731424327"},{"product_id":"domaine-alain-jeanniard-bourgogne-quintessence-pinot-noir-2022-150cl","title":"Domaine Alain Jeanniard, Bourgogne, Quintessence Pinot Noir 2022 - 150cl","description":"\u003cp\u003eA magnum of Bourgogne from a Morey-Saint-Denis grower is a quietly clever thing to have on the table. Quintessence is Alain Jeanniard's pick of two old-vine parcels — 45-year-old vines at Les Maladières in Chambolle-Musigny and 30-year-old vines at Chevannes — declassified into Bourgogne Rouge but carrying the fingerprint of the Côte de Nuits. In the 1.5-litre format, the 2022 has the slow, even ageing curve that makes large bottles worth seeking out.\u003c\/p\u003e\u003cp\u003eJeanniard came to wine in 2000, taking up a family holding in Morey-Saint-Denis that dates back generations, and he farms with a light touch. This cuvée is 100% Pinot Noir, aged around twelve months in used oak so the barrel supports rather than seasons the fruit. The 2022 vintage across the Côte gave ripe, generous reds with fresh acidity — a warm year that kept its balance.\u003c\/p\u003e\u003cp\u003eExpect a bright, open nose of ripe plum and red cherry, with the white-pepper lift and a thread of dark chocolate that Jeanniard's Quintessence is known for. The palate is medium-bodied, the tannins fine and rounded, the acidity keeping it lively rather than heavy. It drinks well now but has the structure to hold and deepen over several years.\u003c\/p\u003e\u003cp\u003eThis is the bottle for a long lunch that turns into a long afternoon — enough wine for a table of six, and serious enough to reward the pour.\u003c\/p\u003e\u003ch3\u003eHow to Serve\u003c\/h3\u003e\u003cp\u003eServe at 15-16°C in large Burgundy bowls. A magnum benefits from being opened an hour ahead or given a gentle decant; the extra volume opens slowly, so give it time and it will keep evolving across the meal.\u003c\/p\u003e\u003ch3\u003eWhere to Drink It\u003c\/h3\u003e\u003cp\u003eNoble Rot in Bloomsbury, where a magnum of grower Burgundy is entirely at home. The Wolseley for a leisurely weekend lunch. Planque in Haggerston, built around exactly this kind of bottle.\u003c\/p\u003e\u003ch3\u003eFood Pairings\u003c\/h3\u003e\u003cp\u003eRoast guinea fowl or a coq au vin made with the same wine. For something simpler, a plate of charcuterie and Comté while the magnum finds its stride.\u003c\/p\u003e","brand":"House of Decant","offers":[{"title":"Default Title","offer_id":53674802348356,"sku":"HO21401C22","price":63.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0858\/2551\/9940\/files\/HUB-10359485-1-IB-STOCK-N_1_ef7be84f-fb77-4514-91c7-9846ae445be2.png?v=1731424344"},{"product_id":"domaine-bernard-gripa-saint-joseph-2020-75cl","title":"Domaine Bernard Gripa, Saint-Joseph 2020 - 75cl","description":"\u003cp\u003eBernard Gripa is one of the reference names of Saint-Joseph, farming on the steep granite slopes around Mauves and Tournon in the northern Rhône. This is the domaine's straight Saint-Joseph rouge — 100% Syrah, and a lovely way into the appellation without stepping up to the single-vineyard Le Berceau.\u003c\/p\u003e\u003cp\u003eSaint-Joseph runs along the right bank of the Rhône, and its granite soils give Syrah a different accent from the richer wines further south: more lift, more pepper, more tension. The 2020 vintage here was warm but retained good freshness, and Gripa's winemaking is classic — the wine spends around a year in French oak, mostly older barrels, which builds structure without layering on obvious toast.\u003c\/p\u003e\u003cp\u003eThe nose leads with just-ripe blackberry and cherry, then the spice arrives: cracked black pepper, a curl of smoke, a savoury olive-and-violet note that turns floral as it opens. The palate is juicy and medium-bodied, the fruit carried by fresh acidity and fine tannins, with a mineral edge that comes straight off the granite. It finishes clean and peppery rather than heavy.\u003c\/p\u003e\u003cp\u003eA proper weeknight northern Rhône — the kind of bottle that makes a simple supper feel considered, and one that shows why Syrah from this stretch of the river has such a following.\u003c\/p\u003e\u003ch3\u003eHow to Serve\u003c\/h3\u003e\u003cp\u003eServe at 16-17°C in a medium red glass. A young Syrah like this opens nicely with half an hour of air; a short decant will coax out the florals and soften the pepper.\u003c\/p\u003e\u003ch3\u003eWhere to Drink It\u003c\/h3\u003e\u003cp\u003eBrat in Shoreditch, where wood-fired cooking meets a peppery Syrah beautifully. Bentley's for grilled meats off the coals. The Dandy on Maltby Street for a relaxed, wine-led evening.\u003c\/p\u003e\u003ch3\u003eFood Pairings\u003c\/h3\u003e\u003cp\u003eLamb chops with rosemary, or a peppered steak. The wine's freshness and grip also handle a sausage-and-lentil dish with ease.\u003c\/p\u003e","brand":"House of Decant","offers":[{"title":"Default Title","offer_id":53674802381124,"sku":"HO21701B20","price":38.99,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0858\/2551\/9940\/files\/HUB-10317673-1-IB-STOCK-N_1_892a4a72-a934-452a-905d-e36700ac4fa8.png?v=1731424308"},{"product_id":"domaine-bernard-gripa-saint-peray-pins-2020-75cl","title":"Domaine Bernard Gripa, Saint-Peray, Pins 2020 - 75cl","description":"\u003cp\u003eSaint-Péray is the Northern Rhône's quiet corner, a small white-only appellation across the river from Cornas that most drinkers walk straight past. Bernard Gripa, now run by son Fabrice, is the name that made it worth stopping for.\u003c\/p\u003e\u003cp\u003eLes Pins comes off the domaine's older parcels on the granite and clay-limestone slopes, planted mainly to Marsanne with a supporting hand of Roussanne. Half the fruit ferments in tank, half in oak barrel, and the wine then spends around a year on its fine lees with regular stirring. That is where the texture comes from. Gripa is a grower rather than a négociant house, which shows in how tightly the wine is tied to these specific hillsides.\u003c\/p\u003e\u003cp\u003eThe 2020 opens with white flowers, acacia and hawthorn, then moves into something richer: nougat, praline, a little warm brioche from the barrel. Ripe stone fruit sits underneath, apricot and quince. The palate is where Saint-Péray earns its reputation, weight and velvet from the Marsanne pulled tight by a line of chalky mineral tension, so the whole thing stays fresh rather than heavy. It finishes clean, long and pure. Drinking well now, it will hold and deepen over the next four to six years.\u003c\/p\u003e\u003ch3\u003eHow to Serve\u003c\/h3\u003e\u003cp\u003eServe at 10-12°C. Too cold and you lose the nougat and stone-fruit richness. A larger white wine glass suits it; a younger bottle opens nicely with fifteen minutes of air.\u003c\/p\u003e\u003ch3\u003eWhere to Drink It\u003c\/h3\u003e\u003cp\u003eNoble Rot Soho, a natural home for characterful Rhône whites. The River Cafe for something rich off the pass. Planque in Haggerston if you want to dig through the cellar.\u003c\/p\u003e\u003ch3\u003eFood Pairings\u003c\/h3\u003e\u003cp\u003eRoast chicken with tarragon is my default here. It also loves a plate of soft, washed-rind cheese, and I have poured it happily alongside grilled turbot with brown butter.\u003c\/p\u003e","brand":"House of Decant","offers":[{"title":"Default Title","offer_id":53674802413892,"sku":"HO21702B20","price":30.99,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0858\/2551\/9940\/files\/HUB-10308471-1-IB-STOCK-N_1_1b95337a-98a9-430a-8332-2a4dbc3ffce1.png?v=1731424272"},{"product_id":"domaine-bruno-clavelier-vosne-romanee-premier-cru-aux-brulees-2021-75cl","title":"Domaine Bruno Clavelier, Vosne-Romanee Premier Cru, Aux Brulees 2021 - 75cl","description":"\u003cp\u003eAux Brûlées is one of Vosne-Romanée's most storied premiers crus, sitting high on the slope beside Richebourg, and in Bruno Clavelier's hands it is often the most subtle wine in the cellar. This is the Vieilles Vignes bottling from vines over 65 years old, in the tricky but classical 2021 vintage — a cool, low-yielding year that rewarded the growers who kept their nerve, and Clavelier's fruit came through with real precision.\u003c\/p\u003e\u003cp\u003eClavelier farms biodynamically across the Côte de Nuits, with an unusually old vine average and a geologist's eye for terroir. Aux Brûlées sits on Prémeaux limestone laced with chailles — the source of the gunflint and graphite that runs through the wine — with surface pebbles that warm the site and push ripeness even in a cool year.\u003c\/p\u003e\u003cp\u003eThis is Pinot Noir at its most filigree: rose and peony on the nose, then graphite, smoke and a saline mineral thread beneath red cherry and wild berry. The palate is all finesse — silken tannins, bright acidity, a sense of lift and radiance rather than weight — carrying to a long, mineral, quietly insistent finish. It has the frame to age gracefully for a decade and more.\u003c\/p\u003e\u003cp\u003eA wine for a significant bottle on a significant night, and one that rewards patience — either years in the cellar or simply a slow evening with the glass.\u003c\/p\u003e\u003ch3\u003eHow to Serve\u003c\/h3\u003e\u003cp\u003eServe at 15-16°C in fine Burgundy stems. Young and tightly wound, it benefits from a gentle decant or an hour open; an older bottle should be handled carefully and decanted only at the last moment.\u003c\/p\u003e\u003ch3\u003eWhere to Drink It\u003c\/h3\u003e\u003cp\u003eNoble Rot for a serious Burgundy list and no fuss. The River Cafe for a special lunch. J Sheekey if the evening runs to fish done properly.\u003c\/p\u003e\u003ch3\u003eFood Pairings\u003c\/h3\u003e\u003cp\u003eRoast partridge or squab, cooked pink. Failing game, a truffled risotto lets the wine's perfume do the talking.\u003c\/p\u003e","brand":"House of Decant","offers":[{"title":"Default Title","offer_id":53674802643268,"sku":"HO5101B21","price":215.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0858\/2551\/9940\/files\/102578720210100750.png?v=1759088467"},{"product_id":"domaine-bruno-clavelier-vosne-romanee-combe-brulee-2022-75cl","title":"Domaine Bruno Clavelier, Vosne-Romanee, Combe Brulee 2022 - 75cl","description":"\u003cp\u003eLa Combe Brûlée is a village lieu-dit in Vosne-Romanée, but the vines here are anything but ordinary — Bruno Clavelier works a parcel of more than 85-year-old vines tucked into a small closed valley at the foot of the slope. It punches well above village level, and the 2022 vintage, ripe and generous with fresh acidity, suits it perfectly.\u003c\/p\u003e\u003cp\u003eClavelier is one of the Côte de Nuits' most thoughtful biodynamic growers, and this site is a favourite for good reason. The combe is a natural funnel: cool air flows down the valley while the hillside stone radiates warmth, giving slower, more even ripening. The soil is chalky limestone with a silica content that Clavelier credits for the smoky, gunflint character that runs through the wine.\u003c\/p\u003e\u003cp\u003eExpect a stony, mineral nose — wild berries, violet and a note of warm rock — with the classic Vosne spice underneath. The palate is pure and energetic, medium-bodied, with a real sense of tension and drive; fine tannins, bright acidity and that gunflint thread carrying a long, precise finish. There is old-vine depth here without any heaviness.\u003c\/p\u003e\u003cp\u003eA genuine step up for a midweek treat or a quiet celebration — grower Burgundy from a serious address, drinking beautifully now but happy to rest a few years.\u003c\/p\u003e\u003ch3\u003eHow to Serve\u003c\/h3\u003e\u003cp\u003eServe at 15-16°C in Burgundy stems. Give it half an hour of air or a gentle decant to let the fruit and florals unfurl over the perfume of the old vines.\u003c\/p\u003e\u003ch3\u003eWhere to Drink It\u003c\/h3\u003e\u003cp\u003ePlanque in Haggerston, made for grower Burgundy by the bottle. Noble Rot for the list and the mood. The Wolseley for an unhurried lunch.\u003c\/p\u003e\u003ch3\u003eFood Pairings\u003c\/h3\u003e\u003cp\u003eDuck breast with cherries, or a mushroom-heavy dish that echoes the wine's earthy side. Roast chicken never disappoints here either.\u003c\/p\u003e","brand":"House of Decant","offers":[{"title":"Default Title","offer_id":53674802839876,"sku":"HO5103B22","price":181.99,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0858\/2551\/9940\/files\/114909420220100750.png?v=1759088614"},{"product_id":"dominio-aguila-ribera-del-duero-penas-aladas-gran-reserva-2016-75cl","title":"Dominio Aguila, Ribera del Duero, Penas Aladas Gran Reserva 2016 - 75cl","description":"\u003cp\u003ePeñas Aladas is Jorge Monzón and Isabel Rodero's rarest bottling, and the 2016 is the wine collectors chase. It comes from ancient, scattered plots high in the Ribera del Duero, a genuine field blend of Tempranillo with Blanca del País, Bobal, Garnacha, Albillo and Tempranillo Gris — the co-planted patchwork that defined the region before anyone thought to graph it. Vines like these are almost gone. What they give is not power but detail.\u003c\/p\u003e\u003cp\u003eMonzón trained in Burgundy, and it shows in the hands-off, plot-by-plot approach at Dominio del Águila. The 2016 spent an unusually long 55 months in mostly old oak, so the wood is a frame rather than a flavour. This is Gran Reserva in the traditional Spanish sense — a wine held back until it has something to say.\u003c\/p\u003e\u003cp\u003eIn the glass it is deep crimson turning to garnet at the rim. The nose is layered and slow: honed black cherry and blackberry, crushed violet, sweet spice, dried strawberry, then leather, clove and a lick of liquorice as it opens. The palate is seamless — black fruit, savoury earth and spice woven through tannins so fine they barely register, carried by bright acidity to a long, seductive close. It drinks beautifully now with air, but it has a decade or two ahead. Open it for a meal that matters, and give it time.\u003c\/p\u003e\u003ch3\u003eHow to Serve\u003c\/h3\u003e\u003cp\u003eServe at 16–18°C in a large Burgundy-style bowl. Decant an hour ahead to let the older aromatics unfurl; if the bottle has real bottle age, decant gently at the last moment to protect the fragile perfume. This rewards patience in the glass as much as in the cellar.\u003c\/p\u003e\u003ch3\u003eWhere to Drink It\u003c\/h3\u003e\u003cp\u003eNoble Rot — the kind of Iberian rarity their list is built for. Wiltons on Jermyn Street, for old-school game and ceremony. Brat in Shoreditch, where the wood-fired cooking meets this wine's savoury depth.\u003c\/p\u003e\u003ch3\u003eFood Pairings\u003c\/h3\u003e\u003cp\u003eRoast rack of lamb, or slow-cooked shoulder with rosemary. If you'd rather keep it simple, a plate of aged Manchego and jamón lets those fine tannins and dried-fruit notes do the talking.\u003c\/p\u003e","brand":"House of Decant","offers":[{"title":"Default Title","offer_id":53674806739268,"sku":"HO22703B16","price":245.99,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0858\/2551\/9940\/files\/HUB-10309108-1-IB-STOCK-N_1_1a0dd766-7f1f-4ae5-a628-91c7c049c47b.png?v=1731424281"},{"product_id":"eitelsbacher-marienholz-riesling-auslese-1971-75cl","title":"Eitelsbacher Marienholz Riesling Auslese 1971 - 75cl","description":"\u003cp\u003eHalf a century in the bottle, and this Riesling is still standing. It is a Fritz Steinlein bottling from the Eitelsbacher Marienholz, a vineyard in the Eitelsbach valley on the Ruwer, the tiny tributary of the Mosel that grows some of Germany's most age-worthy whites. The year is 1971, one of the truly great German vintages, the sort winemakers still measure others against.\u003c\/p\u003e\u003cp\u003eAn Auslese is made from hand-selected bunches picked late and touched by noble rot, and this one has spent fifty-odd years turning ripeness into something deeper. The steep slate slopes of the Ruwer give the region's Rieslings their unmistakable spine of acidity, and it is that acidity, more than anything, that has carried the wine this far.\u003c\/p\u003e\u003cp\u003eExpect a mature colour, deep amber-gold in the glass. The nose is where age announces itself, honey and dried apricot, beeswax, a curl of petrol and warm stone, candied citrus peel underneath. The palate is gentle and sweet but never heavy, the botrytis fruit stretched long by acidity that still feels bright after all these years. It fades slowly, on honeyed apricot and a saline mineral hum. This is not a wine you gulp. It is one you sit with.\u003c\/p\u003e\u003cp\u003eDrink it on an occasion that deserves it, a milestone birthday, an anniversary, the kind of evening you will want to remember. A bottle like this rewards attention.\u003c\/p\u003e\u003ch3\u003eHow to Serve\u003c\/h3\u003e\u003cp\u003eServe cool but not cold, around 10 to 12C, so the aromatics have room to unfurl. Use a decent white-wine glass, and stand the bottle upright for a day beforehand to let any sediment settle. Old corks can be fragile, so open it gently and, if you can, decant off the sediment just before pouring.\u003c\/p\u003e\u003ch3\u003eWhere to Drink It\u003c\/h3\u003e\u003cp\u003eWiltons on Jermyn Street, all hushed corners and old-school ceremony, is made for a bottle this age. The Wolseley for a grand afternoon that stretches on. Bentley's if you want oysters alongside the honey and acid.\u003c\/p\u003e\u003ch3\u003eFood Pairings\u003c\/h3\u003e\u003cp\u003eTry it with a slab of aged Comte or a wedge of blue, where the sweetness and salt meet in the middle. Or simply on its own, after dinner, as the wine it has earned the right to be.\u003c\/p\u003e","brand":"House of Decant","offers":[{"title":"Default Title","offer_id":53674807165252,"sku":"HO22801B71","price":101.99,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0858\/2551\/9940\/files\/HUB-10308752-1-IB-STOCK-N_1_6b17dace-540e-4d67-a926-e759a1422efc.png?v=1731424275"},{"product_id":"equipo-navazos-la-bota-108-de-oloroso-bota-no-jerez-nv-37-5cl","title":"Equipo Navazos, La Bota 108 de Oloroso Bota NO, Jerez NV - 37.5cl","description":"\u003cp\u003eIn a small bodega on Calle Olivo in Chiclana, twenty-five miles south of Jerez, Chano Aragón looks after a butt of oloroso that nobody is allowed to refill. \u003cem\u003eBota NO\u003c\/em\u003e is the chalk mark on the cask itself: do not top up, do not touch. The wine inside is somewhere close to ninety years old. Equipo Navazos bottled a small part of it as La Bota 108.\u003c\/p\u003e\u003cp\u003eUnderstand what that means before you pull the cork. Nine decades of oxidative ageing in a butt that has never been refreshed leaves behind almost nothing but concentrate. It is bone dry — there is no sugar in this at all, whatever a dark sherry may lead you to expect — and the acidity is startling. The dry extract is something you can practically chew.\u003c\/p\u003e\u003cp\u003eMahogany in the glass, turning green at the rim. The nose gives you almost no fruit: tobacco leaf, dark-roast coffee, old leather, walnut shell, a metallic note somewhere near brass. The palate arrives bitter and saline and simply keeps arriving, finishing minutes later drier than it started. This is not a comfortable wine. It is a great one.\u003c\/p\u003e\u003cp\u003eA half bottle, and rightly so. You will be pouring it in thimbles.\u003c\/p\u003e\u003ch3\u003eHow to Serve\u003c\/h3\u003e\u003cp\u003e13–14°C, cellar-cool rather than fridge-cold. Use a white wine glass, not a copita — it wants room. Once opened it will hold for weeks in the fridge. It has survived considerably worse.\u003c\/p\u003e\u003ch3\u003eWhere to Drink It\u003c\/h3\u003e\u003cp\u003eBar Lotus, among people who will want to talk about it. Noble Rot, which takes sherry as seriously as it deserves. Dandy at Maltby Street, late on.\u003c\/p\u003e\u003ch3\u003eFood Pairings\u003c\/h3\u003e\u003cp\u003eJamón ibérico and marcona almonds, or a wedge of properly aged Manchego. Salt and fat are the only things that stand up to this much acid and bitterness. Keep chocolate well away from it.\u003c\/p\u003e","brand":"House of Decant","offers":[{"title":"Default Title","offer_id":53674808934724,"sku":"HO29501CNV","price":71.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0858\/2551\/9940\/files\/HUB-10295174-1-IB-STOCK-N_1_f7238258-18bc-4cb4-998e-2b0629f7b919.png?v=1733165349"},{"product_id":"federico-graziani-mareneve-terre-siciliane-igt-2020-150cl","title":"Federico Graziani, Mareneve, Terre Siciliane IGT 2020 - 150cl","description":"\u003cp\u003eAt nearly 1,200 metres up the north-west flank of Mount Etna, above where most vines will grow, Federico Graziani planted a vineyard to see what cold-climate grapes would do on volcanic rock at altitude. Mareneve is the answer, and this is the magnum, so it is built for a table with people around it.\u003c\/p\u003e\u003cp\u003eGraziani was named Italy's best sommelier in 1998 and spent years reading wine lists for chefs like Cracco and Marchesi before making his own. His plot at Contrada Nave, near Bronte, is a genuine field blend: Etna's native Carricante and Grecanico grown head-trained alongside northern European varieties that suit the cold, namely Riesling, Gewürztraminer and Chenin Blanc. It sits under the Terre Siciliane IGT because that mix falls outside the stricter Etna Bianco rules. The wine ferments in steel, skips malolactic to keep its edge, then rests eighteen months on fine lees before bottling.\u003c\/p\u003e\u003cp\u003eExpect rose and broom on the nose, then a volcanic streak of ash, bergamot and grapefruit. The palate lands with a brief aromatic softness before the site takes over: biting acidity, a long saline pull and a cool, stony persistence that Graziani likens to snow and sea. High-altitude Etna white at full stretch. The magnum format suits a long lunch and rewards a couple more years of bottle age.\u003c\/p\u003e\u003ch3\u003eHow to Serve\u003c\/h3\u003e\u003cp\u003eServe at 10-12°C in a large white glass. As a magnum it warms slowly, so it is forgiving on the table; open it thirty minutes ahead to let the volcanic and citrus notes settle.\u003c\/p\u003e\u003ch3\u003eWhere to Drink It\u003c\/h3\u003e\u003cp\u003eBrat in Shoreditch, this against the whole grilled turbot. Noble Rot Soho for the Etna geeks. Bentley's for a magnum over a long seafood lunch.\u003c\/p\u003e\u003ch3\u003eFood Pairings\u003c\/h3\u003e\u003cp\u003eRaw scallops or a plate of crudo let the salinity sing. I also pour it with grilled sardines, and it cuts through fritto misto exactly the way you want.\u003c\/p\u003e","brand":"House of Decant","offers":[{"title":"Default Title","offer_id":53674809950532,"sku":"HO7101C20","price":74.99,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0858\/2551\/9940\/files\/HUB-10306928-1-IB-STOCK-N_1_62764170-a393-4e07-8696-a366d6b561ac.png?v=1731424263"},{"product_id":"finca-allende-blanco-rioja-2019-75cl","title":"Finca Allende, Blanco, Rioja 2019 - 75cl","description":"\u003cp\u003eWhite Rioja rarely gets talked about the way the reds do, which is exactly why this one is worth finding. Mercedes and Miguel Angel de Gregorio built Finca Allende in the hill town of Briones, in Rioja Alta, and their Blanco comes from Viura vines with a good deal of Malvasia in the mix, many of them now well over fifty years old.\u003c\/p\u003e\u003cp\u003eThis is the barrel-worked style of white Rioja, not the fresh tank version. After a gentle press the wine goes into French oak barrels for around fourteen months. The first seven are on the lees, stirred twice a week to build texture, then it is racked off and left to settle for another seven. That patience shows: the oak is folded in rather than laid on top.\u003c\/p\u003e\u003cp\u003eThe colour is a bright lemon-gold. The nose runs through grapefruit and ripe pear into peach and greengage, with toasted almond and a light vanilla note from the barrel. The palate is broad and layered, plush without going heavy, threaded with citrus acidity that keeps it lively, and closing on a long, faintly spiced finish. It is drinking well now and will reward a few years in the cellar, gaining a waxier, more savoury character as it goes.\u003c\/p\u003e\u003ch3\u003eHow to Serve\u003c\/h3\u003e\u003cp\u003eServe at 10-12°C in a full-bowled white glass; too cold and the texture and oak nuance disappear. Open textured whites like this one benefit from twenty minutes of air, so pour a little ahead of the meal.\u003c\/p\u003e\u003ch3\u003eWhere to Drink It\u003c\/h3\u003e\u003cp\u003eBarrafina on Drury Lane, alongside the Spanish counter cooking. Sabor in Mayfair for its Galician seafood and Castilian roasts. Noble Rot in Soho, which always keeps a serious white Rioja or two on the list.\u003c\/p\u003e\u003ch3\u003eFood Pairings\u003c\/h3\u003e\u003cp\u003eRoast chicken with a bit of char is my first choice here, the wine has the weight for it. It also works with grilled hake, a plate of jamon and manchego, or a paella heavy on prawns and chicken.\u003c\/p\u003e","brand":"House of Decant","offers":[{"title":"Default Title","offer_id":53674810212676,"sku":"HO22901B19","price":24.99,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0858\/2551\/9940\/files\/HUB-10352902-1-IB-STOCK-N_1_04e12050-a1c1-408e-829b-ab959301ff7e.png?v=1731424340"},{"product_id":"bodegas-frontonio-valdejalon-el-jardin-de-las-iguales-macabeo-2020-75cl","title":"Bodegas Frontonio, Valdejalon, El Jardin de Las Iguales Macabeo 2020 - 75cl","description":"\u003cp\u003eFernando Mora passed the Master of Wine exams within a couple of years of leaving his engineering job, then went looking for the old vines everyone else in Aragon had forgotten. El Jardin de las Iguales comes from one of his finds: a small plot of Macabeo in Valdejalon, in north-east Spain, planted around the turn of the last century on slate and limestone at roughly 700 metres.\u003c\/p\u003e\u003cp\u003eOld vines, high ground and a long, cool ripening give this wine its shape. The grapes see a short skin maceration, then a whole-cluster press and a wild-yeast fermentation in large old wooden foudres. It stays there on the lees for about a year before a spell in used 500-litre barrels, so the oak lends structure rather than flavour. Bottled under the Valdejalon regional designation, it is the opposite of the anonymous Macabeo that usually props up cava.\u003c\/p\u003e\u003cp\u003eExpect a nose of dried yellow flowers and pollen, ripe green apple, a nutty edge and a whiff of sea air. The palate is broad and textured, chalky and saline, with the herbal, faintly vermouth-like note that old-vine Macabeo can carry. Acidity holds it upright and the finish runs long and stony. There is plenty here now, though a couple of years will let the texture settle and the mineral length stretch further.\u003c\/p\u003e\u003ch3\u003eHow to Serve\u003c\/h3\u003e\u003cp\u003eServe at 11-12°C in a broad glass; this is a textural white and cold mutes it. A young bottle opens up nicely with a short decant or twenty minutes in the glass.\u003c\/p\u003e\u003ch3\u003eWhere to Drink It\u003c\/h3\u003e\u003cp\u003eSabor in Mayfair, whose cooking runs from Andalusia to the Spanish north coast. Barrafina for its seafood counter. Brat in Shoreditch, where the wood grill suits that saline, smoky texture.\u003c\/p\u003e\u003ch3\u003eFood Pairings\u003c\/h3\u003e\u003cp\u003eGrilled turbot or monkfish is where I'd take this, something with enough flesh to meet the texture. It also handles roast pork belly, salt cod croquetas, or a wedge of aged sheep's cheese.\u003c\/p\u003e","brand":"House of Decant","offers":[{"title":"Default Title","offer_id":53674811752772,"sku":"HO20601B20","price":171.99,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0858\/2551\/9940\/files\/HUB-10294589-1-IB-STOCK-N_1_a7c1110f-820a-4444-8f9b-a11fd3229a39.png?v=1731424243"},{"product_id":"graci-contrada-arcuria-etna-rosso-2016-75cl","title":"Graci, Contrada Arcuria, Etna Rosso 2016 - 75cl","description":"\u003cp\u003eAlberto Graci walked away from a career in finance to take over his family's Etna vines, and the wine that made his name is this one — Arcuria, a single contrada on the volcano's north-eastern flank above Passopisciaro. The 2016 was a cool, unhurried growing season, and a decade on it now shows the softer, resolved side of Nerello Mascalese rather than the taut youth of a recent release.\u003c\/p\u003e\u003cp\u003eArcuria sits between roughly 600 and 700 metres on old volcanic soils in Castiglione di Sicilia, planted entirely to Nerello Mascalese. Graci farms organically and keeps the winemaking deliberately quiet — long maceration, then ageing in concrete and large oak rather than small barrels, so nothing gets in the way of the site. What you taste is lava, not carpentry.\u003c\/p\u003e\u003cp\u003eThis has reached the stretch where Etna reds start to resemble aged Burgundy or Barolo. Bright ruby fading at the rim, a nose of dried red cherry, undergrowth, menthol and a whiff of leather. The palate is medium-bodied and savoury, tannins gone silky, with that saline, ash-stained mineral edge Etna does like nowhere else. Drinking beautifully now — I'd open it this year rather than wait for more.\u003c\/p\u003e\u003ch3\u003eHow to Serve\u003c\/h3\u003e\u003cp\u003eServe at 15-16°C. Decant 45 minutes ahead; a mature Etna Rosso still wants a little air to shake off the bottle. Use a Burgundy bowl to gather the perfume.\u003c\/p\u003e\u003ch3\u003eWhere to Drink It\u003c\/h3\u003e\u003cp\u003eNoble Rot in Soho, whose list adores this kind of transparent, terroir-led red. Trivet, where the wine team will find it a home on the tasting menu. Bright in Hackney for a low-key evening built around it.\u003c\/p\u003e\u003ch3\u003eFood Pairings\u003c\/h3\u003e\u003cp\u003eRoast guinea fowl with wild mushrooms plays to its earthy maturity. Failing that, a plate of aged pecorino and a few walnuts lets the savoury finish do the talking.\u003c\/p\u003e","brand":"House of Decant","offers":[{"title":"Default Title","offer_id":53674812604740,"sku":"HO23301B16","price":123.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0858\/2551\/9940\/files\/HUB-10381314-1-IB-STOCK-N_1_cfc0553d-4000-4da7-b906-1e7d142692ae.png?v=1731424353"},{"product_id":"graci-contrada-arcuria-etna-rosso-2019-75cl","title":"Graci, Contrada Arcuria, Etna Rosso 2019 - 75cl","description":"\u003cp\u003eThis is the same great cru as Graci's 2016 — Contrada Arcuria, high on Etna's north-eastern slope — but caught younger and firmer. The 2019 is a vintage with more grip and drive, and it wears its youth openly: this is Nerello Mascalese with the volume up on structure rather than mellowed by time in bottle.\u003c\/p\u003e\u003cp\u003eAlberto Graci farms Arcuria organically at around 600-700 metres near Passopisciaro, in Castiglione di Sicilia. Everything about the cellar work is designed to disappear — spontaneous ferments, a long spell on skins, then ageing in concrete and big neutral oak. Nerello here behaves less like a warm-climate Sicilian grape and more like something from a cold mountain, all red fruit and mineral tension.\u003c\/p\u003e\u003cp\u003eExpect a translucent ruby and a nose of small red fruits, crushed rose and balsamic Mediterranean herbs, with graphite underneath. The palate is fuller than the 2016 and noticeably more tannic — a dense, fine-grained grip carried by bright acidity to a long, citrus-edged, saline close. Approachable now with air, but this has the frame to gain complexity for another eight to ten years. If you have the patience, cellar it; if not, decant hard.\u003c\/p\u003e\u003ch3\u003eHow to Serve\u003c\/h3\u003e\u003cp\u003eServe at 15-16°C. Decant a full hour — the young tannins need it. A wide Burgundy glass suits the aromatics best.\u003c\/p\u003e\u003ch3\u003eWhere to Drink It\u003c\/h3\u003e\u003cp\u003eBocca di Lupo near Piccadilly, for regional Italian cooking that knows Etna well. Sager+Wilde on Hackney Road for a relaxed pour. Trivet, whose sommeliers will happily talk you through the vintage.\u003c\/p\u003e\u003ch3\u003eFood Pairings\u003c\/h3\u003e\u003cp\u003eA rare-grilled lamb chop with rosemary meets its firm tannin head-on. For something lighter, pasta alla Norma — aubergine, tomato and ricotta salata — echoes the wine's own island roots.\u003c\/p\u003e","brand":"House of Decant","offers":[{"title":"Default Title","offer_id":53674812637508,"sku":"HO23301B19","price":122.99,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0858\/2551\/9940\/files\/HUB-10381315-1-IB-STOCK-N_1_b9141873-9d9d-43e5-b67a-1e375c9be3d2.png?v=1731424354"},{"product_id":"gut-hermannsberg-hermannsberg-gg-nahe-2017-75cl","title":"Gut Hermannsberg, Hermannsberg GG, Nahe 2017 - 75cl","description":"\u003cp\u003eGrosses Gewachs is Germany's term for a dry wine from a single grand-cru site, and the Hermannsberg is about as good a name to attach it to as the Nahe offers. The vineyard sits right in front of the estate house at Gut Hermannsberg and belongs to the estate alone, a true monopole, which means every bottle carries one specific slope and no committee compromise.\u003c\/p\u003e\u003cp\u003eThis is dry Riesling grown on slate, with melaphyr, a volcanic rock, worked into the soil more than a century ago during mining. The 2017 vintage was small but concentrated, and it shows in the glass. The nose leads with orange zest and quince, a little yeasty depth, then fennel, mint and pear underneath. On the palate it is dry and juicy at once: ripe stone fruit and lime, wild herbs, and a salinity that runs the length of the wine.\u003c\/p\u003e\u003cp\u003eWhat holds it together is the acidity, racy and fully woven in rather than sharp, carrying a long, faintly lemony, stony finish. This is a Riesling built on structure and mineral drive more than upfront fruit, the sort that rewards a decent glass and a bit of patience. It is drinking well now, and with the balance of the 2017 it will keep developing for a decade or more, trading primary fruit for honey, petrol and toast as it ages.\u003c\/p\u003e\u003ch3\u003eHow to Serve\u003c\/h3\u003e\u003cp\u003eServe at 10-12°C, not fridge-cold, in a white wine glass with some height to lift the aromatics. A young GG like this benefits from air; decant it or give it half an hour open before pouring.\u003c\/p\u003e\u003ch3\u003eWhere to Drink It\u003c\/h3\u003e\u003cp\u003eNoble Rot in Soho, always strong on serious German Riesling. The River Cafe in Hammersmith, whose ingredient-led Italian cooking loves this kind of acidity. J Sheekey off St Martin's Lane for a plate of shellfish.\u003c\/p\u003e\u003ch3\u003eFood Pairings\u003c\/h3\u003e\u003cp\u003eI'd pour it with a Thai fish curry, the salinity and acid cut clean through the coconut and chilli. It is also excellent with roast pork and crackling, smoked trout, or a spread of dim sum.\u003c\/p\u003e","brand":"House of Decant","offers":[{"title":"Default Title","offer_id":53674812834116,"sku":"HO23403B17","price":54.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0858\/2551\/9940\/files\/HUB-10311671-1-IB-STOCK-N_1_7ac7e746-c499-4cec-b7c8-7cf400908720.png?v=1731424300"}],"url":"https:\/\/checkout.houseofdecant.com\/collections\/secret-sale.oembed","provider":"House of Decant","version":"1.0","type":"link"}