Cooley Distillery is the only independently Irish-owned whiskey distillery in Ireland. It was founded in 1987 when John Teeling bought the former state-owned alcohol plant on the Cooley Peninsula and converted it into two distilleries - a pot still and a patent still operation. The company takes it name from the location of the distillery at the foothills of the Cooley Mountains in County Louth. Acquisitions included the assets of the old A.A. Watt Distillery in Co.Derry (established in 1762) and John Locke and Co.of Kilbeggan (established in 1757); the latter is the oldest licensed distillery in the world.
The company now produces three styles of single malt whiskey, several blends and a small batch single grain. Distillation continues to take place at the Cooley Distillery with the cooperage and ageing cellars in the John Locke’s Distillery in Kilbeggan.
Connemara is a wild, mountainous region on the west coast of Ireland with majestic mountains, lakes, streams, glens and rain-soaked peat bogs creating a landscape of unique natural beauty. The bogs are major fuel sources to the region and have played an important role throughout Irish history, cottage distillers used the bog peat to dry the cereal.

 Connemara Peated Single Malt Irish Whiskey is a tribute to this region and to its grassroots culture. Its complex characters and peaty taste revive a tradition that in recent years has been forgotten by Irish distillers throughout the country.
Connemara’s strength is the balance of peat with sweet malt and oak. Double distillation retains the flavours which are in perfect balance with the phenol levels of 15 parts per million - far less than the 50 parts per million for most heavily peated whiskies.

Connemara is also available in

12 Years Old,

 Single Cask

and Cask Strength.

OFFLEY PORTO WINE

A brand with a prestigious heritage in the making of great ports, OFFLEY today adjusts yesterday’s experience to tomorrows challenges. OFFLEY makes ports of all four main categories : white,rose, ruby and tawny, as well as Late Bottled Vintage Port and classic Vintage Port.

OFFLEY’S history goes back to 1737, the year in which the Englishman William Offley founded the company to which he gave his own name. It is however from the 19th century onwards that the company acquired a new dynamism. In 1831, Joseph James Forrester, a newphew of the founder, joined the company. An academic and an artist, James Forrester was the first person to map the River Douro and its region, as well as to draw maps that became works of reference. He also undertook numerous wine-growing studies and left important graphical works - paintings, drawings and sketches - in which he shows all his passion for the Douro. James Forrester’s contribution to the development of the region where Port Wine is made, as well as to its trade, earned him the title of Baron given to him by the King of Portugal.

OFFLEY WHITE is a rich White Porto wine, full of freshness and youth, created for the enjoyment of many consumers worldwide by Offley, the prestigious brand that combines modernity with almost three centuries of experience.
TASTING NOTES: OFFLEY WHITE PORTO has an attractive yellow-straw hue and an intense aroma dominated by floral,apricot and peach, marmalade and dry fruit notes. The aging in oak wood has ennobled it, increasing its richness and complexity. In the mouth, the balance between acidity and sweetness stands out, culminating in a lingering and elegant finish.
SERVING SUGGESTIONS: OFFLEY WHITE PORTO should be served chilled (about 10C -12C) with dry fruit or salted almonds,appetisers and varied starters. It is surprising also when served with fresh desserts (for instance, vanilla ice-cream with tropical fruits…) or in the Offley Tonic version (in a tall glass serve 1/2 of Offley White Porto, 1/2 of Tonic Water, ice and lemon). OFFLEY WHITE PORTO is ready for drinking and does not require decanting.

OFFLEY ROSE is a young rose Porto wine, a fresh and light new flavour proposed by Offley. This new OFFLEY ROSE combines the freshness and delicacy sought in a rose wine with the elegance and charisma normally associated with Porto wine. OFFLEY ROSE is a versatile wine that takes Porto wine category into yet unexplored areas.
TASTING NOTES: OFFLEY ROSE has a light hue,with shades of violet and a fine bouquet of tropical fruits and exotic wood. In the mouth is quite balanced and fresh,with a flavour of tropical fruits and a long and elegant finish.
SERVING SUGGESTIONS: OFFLEY ROSE PORTO is ready for drinking and does not require decanting.It should be served in a large glass, chilled or on the rocks, it makes an excellent aperitif. It may also be enjoyed in cocktails or with tonic water, ice and lemon in a long drink glass.

OFFLEY RUBY is a young red Porto wine, an accessible classic created for the satisfaction of the many that enjoy this style by Offley.
TASTING NOTES: OFFLEY RUBY PORTO has an attractive and well defined red-ruby hue and lively aroma reminiscent of red fruit with some more complex notes arising from its aging in oak wood.In the mouth, it has a fine balance between sweetness and mature tannins, it is well structured and it has a long finish. Its elegance and liveliness make it the ideal option for those who enjoy young and accessible Porto wines.
SERVING SUGGESTIONS: OFFLEY RUBY PORTO is a versatile wine that goes very well with cheese and assorted desserts, including fresh fruit tarts.Served on its own, chilled or with ice, it is also a surprising option as an aperitif or evening drink.

OFFLEY TAWNY is an elegant red Porto wine, a tawny wine with a classic style, both with maturity and freshness, created for the satisfaction of the many that enjoy this style.
TASTING NOTES: OFFLEY TAWNY has an attractive red-tawny hue, typical of an older wine, a delicate aroma reminiscent of ripe red fruit and enhanced by dry fruit notes that provide it with an added complexity. In the mouth, there is a fine balance between soft tannins and natural sweetness which combine harmoniously towards an elegant and fine finish.
SERVING SUGGESTIONS: OFFLEY TAWNY PORTO is a very versatile and attractive wine, ideal with traditional desserts, from creme caramel to apple, almond and cream tarts.Served chilled it is an excellent aperitif and goes well with some salted starters.

OFFLEY LATE BOTTLED VINTAGE 2004 is a top quality wine of single fine year, bottled between the 4th and 6th year following harvest in the traditional L.B.V. style.
TASTING NOTES: OFFLEY LATE BOTTLED VINTAGE 2004 shows a very deep, intense ruby red colour and full aromatic concentration. Its aromas are very elegant and complex with predominance of full ripe red black fruit as well as balsamic aromas and cinnamon. In the mouth, it has a very good balance between acidity and tannins that give great harmony and the complexity typical of the Offley style. This is a wine which can be enjoyed young and will age well for some years.
SERVING SUGGESTIONS: OFFLEY LATE BOTTLED VINTAGE 2004 is a classic and powerful Porto wine ideal to serve at the end of a good meal, on its own, with cheese or intense desserts like chocolate. Serve in a good sized glass, slightly cold fo fuller appreciation. OFFLEY LATE BOTTLED VINTAGE 2004 may require decanting, following some years of ageing in bottle.

    
HAPPY OFFLEY PORTO WINE DAYS

Graham D

Domaine Dupont is situated in the heart of the Pays d’Auge Calvados. This is a region which has long been considered as to adding a little extra to the finesse and delicacy of the calvados because it only permits the use of apples and insists on double pot distillation.

In 1980 Etienne Dupont took over from his father and has worked hard to improve the orchards and distillation methods.The orchard is now a mixture of old taller trees as well as small standard trees. Varieties such as Saint Martin, Doux Normandie and Noel des Champs have been specially cultivated to provide the maximum aromatic qualities from their small fruits.

Etienne studied the methods of distillation from Cognac. These techniques and his inherited knowledge combine to produce a spirit that represents the flavour and ripeness of the apple alongside the mellowness and warmth of a well aged spirit. He has also experimented with ageing in different cask sizes and oak types to ensure that the flavour extracted through distillation is further enhanced during maceration.

Domaine Dupont uses three types of apples in a set formula : 30% sweet, 30% bitter and 40% are apples with high acidity, this gives the correct balance of flavour.The apples are cropped manually and stored in open wooden crates to allow them to rest and mature for up to a month before fermentation.

We list these fine calvados from this prestigious producer.

Calvados Pays d’Auge VSOP
Aged for around six years in 400 litre oak casks. This oak comes from the Loire Valley and is lightly toasted to help the capture the subtle vanilla aroma.The nose has fine oaky spice , touch of vanilla and balsam with an abundance of fresh apple and touch of butterscotch on the palate finishing with a little kick from the spirit.

Calvados Hors d’Auge
This is aged for 12 years. A fresh and elegant nose with intense vanilla apple, some floral notes of jasmine and rose and touches of sturdy oak and dried fruit. A smooth palate with good persistence, fine fruit with complex oaky flavour showing baked apples, vanilla, spiced fruit and good structure with a long finish and some mouth-tingling grip. 

Calvados Vintage 1989 Half Bottle
A nose of dried fruits, apple and vanilla, preserved oranges and a little hint of rosewater. These aromas come back on the palate, baked apples and tarte tartin, a touch of raisins and spice with some classic oak structure and a fine layered finish.

Also Calvados Pays d’Auge, Vintage 1989 700ml and Calvados Reserve Pays d’Auge 1500ml
 

HAPPY CALVADOS DAYS

Del

” For many cognac connoisseurs,the Ragnaud-Sabourin estate is the mecca of the whole cognac region.The family’s fruity and well-balanced brandies remain a yardstick with which to judge the best products of the Grande Champagne” , Nicholas Faith, Classic Brandy

The Ragnaud-Sabourin family owns one of the most prestigious private estates in Grande Champagne and certainly have a grand history.The estate was established in 1850 by Gaston Briand, one of the first in the region to push for an establishment of recognised crus. In 1941 a spilt took place in the Ragnaud family and one brother,Raymond Ragnaud,set off on his own. The other brother, Marcel Ragnaud,went on to develop Ragnaud-Sabourin and establish the house as one of the finest in Cognac.

Today the Domain La Voute is run by three descendants, from grandmother to granddaughter: Denise, Annie and Patricia Ragnaud-Sabourin.Together they oversee the vines, which stretch across the chalky slopes of Ambleville in the heart of Cognac’s premier cru region, Grande Champagne.They are also wholly responsible for all aspects of production and ageing, always determined to produce limited quantities of the highest quality.

All their cognacs are matured as vintages;there is no blending between years,no sweetening and no colouring. The name of each in the Alliance range illustrates the minimum age of the cognac contained in the bottle.

Our selection includes 

  XO Decanter which has an elegant finish with much finesse and just a tickle of spirit

Florilege with complex dried fruit character with a sweet spiciness and slightly dry but very long finish.

 Fontvieille No35 has a quintessential Grande Champagne cognac   nose, delicate  and elegant with a subtle  mix of oak spice and balsam, complex finish.

   Vintage 1990 , double distilled and matured in Limousin cask, rich oily unctuous notes and the famed rancio charentais clearly discernible

Alliance No20 Special Reserve has a deep, golden amber colour with spice, vanilla, citrus oil and a little  expresso coffee on the nose,light toffee undertones, oak and a dry long finish.

Others in the selection are Alliance No10 VSOP, Alliance No 4,Ragnaud-Sabourin VSOP

HAPPY COGNAC DAYS

DEL

THE HISTORY OF ABSINTHE

Absinthe takes its name from Artemisia absinthium, the botanical name for the bitter wormwood , known in french as “Grande absinthe”. This ingredient of the liquor absinthe also contains the molecule thujone, which supposedly accounts for its alleged mind altering properties. Wormwood infusions had been known as a medicine as far back as Greek times however it was not until around 1792 that the alcohol elixir was supposedly created. Pierre Ordinaire, a French Doctor living in Switzerland, distilled the wormwood plant in alcohol with anise, hyssop, lemon balm and other local herbs. According to popular legend,Ordinaire actually obtained his recipe from the local Henriod sisters, who had been making an ” elixir d’absynthe” to treat illnesses for years. The tonic, quite powerful at around 72% alcohol, was locally heralded as a medical cure-all. The recipe was in turn passed on to a Major Dubied, whose son-in -law was Henri-Louis Pernod. What ever the truth behind its origins, absinthe stopped being a local curiosity and started on its route to becoming an international phenomenon in 1797 with the foundation of their new distillery in Couvet, Switzerland. In 1805, the famous Pernod Fils distillery expanded and opened in Pontarlier, France to avoid customs taxes between Switzerland and France. By 1905, there were hundreds of distilleries in all corners of France producing absinthe, with over 40 distilleries operating across the Swiss border in the French Jura region, 22 of which were located within the town of Pontarlier, itself producing 7,000,000 litres a year from 151 stills. The success of the highly regarded Pontarlier brands brought many imitators and profiteers soon introduced cheaper, adulterated and even poisonous imitations onto the market that were in turn partially responsible for the reputation that absinthe gained for causing delirium and madness in those who drank it.

Originally, absinthe gained its popularity from its use in North Africa during the French campaignes of the 1840’s as a disease preventative and water purifier. The French soldiers brought their taste for the herbal beverage back to the cafes of Paris. Here it became a fashionable drink of the bourgeoisie, so much so that the time between 5.00pm and 7.00pm became known as “l’heure verte” (the Green Hour), and absinthe soon became the most popular aperitif in France. From the mid 19th Century onwards absinthe became associated with bohemian Paris and featured frequently in the paintings of such artists as Manet, Van Gogh and Picasso. When they were not painting it, they were drinking it in large quantities, joined by contempory poets such as Baudelaire, Rimbaud and Verlaine - who practically made a career out of it. Absinthe production grew so much that it became cheaper than wine. Between 1876 and 1900 the annual consumption in France had rocketed from 1,000,000 litres to 21,000,000 litres. It is no exaggeration to compare the impact of banning absinthe to the effect that the banning of Scotch Whisky would have on Scotland.

So, if absinthe was so popular, why was it banned? there were a number of reasons. It got caught up in the temperance movement that was sweeping Europe at the beginning of the 20th Century and became the scapegoat for all alcohol; findings were published shwing that thujone was a neurtoxin in extremely large quantities (albiet more than was found in even 150 glasses of absinthe) which caused convulsions and death in laboratory animals. Pressure also came from the wine producers who saw its popularity as a threat to their sales, which had been badly hit by the spread of the phylloxera louse that destroyed most of France’s vineyards by 1890. Another nail was driven in the coffin with the lurid ‘Absinthe Murder’ which took place in Switzerland in 1905 when one monsieur Lanfray shot his entire family after drinking absinthe. The fact that he had also consumed several litres of wine and a considerable amount of brandy was overlooked by the prohibitionists and by 1910 absinthe was banned in Switzerland. The constant bad press came from across the Atlantic and an anti-absinthe novel titled “Wormwood, a drama of Paris” penned by Marie Corelli ( who would be considered the Belle Epoque Danielle Steele) caused a furor in the United States. Absinthe was mostly consumed in ‘cosmopolitan’ cities like San Francisco, New Orleans, Chicago and New York and the scandalous stories that spread across the American heartland prompted its banning nationwide in 1912. Finally , in 1915, absinthe was banned in France, but it took a military order to do it.

Contrary to popular belief, absinthe was never banned in the United Kingdom, Spain or Portugal.

Some of our collection of Absinthe for you to savoir

    Absinthe Brevans, Matter-Luginbuhl, Switzerland

  Absinthe Clandestine, Claude Alain Bugnon, Switzerland  

Absinthe La Coquette, Paul Devoille, France  

 Absinthe La Fee Bohemian, Czech Republic

Absinthe Montmarte, Fischer, Austria 

 

 Absinthe NV, La Fee, France 

HAPPY ABSINTHE DAYS

DEL

Wakefield Estate is a leading family-owned winery established in 1969 in the Clare Valley region of Australia. Known as Taylors Wines, (unfortunately not any relation), they are one of the most highly regarded and awarded cool climate wine producers with the Wakefield brand being exported to Europe and the UK since 1985. Wakefield owns 400 hectares of vineyards surrounding the winery, making this the largest single estate vineyard in Australia. The first Wakefield Estate wines were released over 30 years ago with the Estate Cabernet Sauvignon 1973 winning gold medals at every national wine show including the prestigious Montgomery Trophy at the Adelaide Wine Show. A  reputation was forged and continues today with vintages of the same wines winning medals at national and international shows every year. The range consistently delivers quality and appeal their classic fruit definition and enviable ability to age.

A recently released wine is a juicy medium bodied Pinot Noir from Adelaide Hills with fresh cherry flavours, spice and plum, lovely soft French oak gives some length to the finish. 

We have selected three wines from their newest Eighty Acres range. This  range was created to celebrate the heritage when in 1969 Bill Taylor first got his hands dirty planting vines on the traditional 80 acre blocks that make up the Taylor family vineyard, the first block was named “Eighty Acres”.   

Eighty Acres Chardonnay Viognier is a lovely wine, full of aromas of  apricot and spice with Clare Valley Chardonnay offering aromas of pineapple, peach, melon and citrus. The wine has a luscious, round mouthfilling palate, is medium to full bodied and a rich, almost creamy finish.

The Eighty Acres Cabernet Shiraz Merlot has a complex nose with aromas of blackcurrants, plum and mint with savoury characters of dried herbs, spice, cedar and chocolate adding to its charm. Rich in texture but with a soft, round mid palate with long elegant tannins and a velvety, persistent finish.

Our third wine is the Eighty Acres Shiraz Viognier with its overt lifted aroma of black berry fruits, plums, licorice and subtle apricots and underlying aromas of vanilla, cinnamon, dark chocolate, violets and cedar adding to the complexity. A medium bodied wine,  rich and smooth with delicious juicy flavours which last well after the wine has finished.

Another new comer with a lifted, complex aroma of subtle white peach and nectarine combined with another layer of aromas of cream and cashew nuts from barrel fermentation is Jaraman Chardonnay.  A combination of  Clare Valley grapes giving richness and weight with fleshy stone fruit flavours and the elegance and length coming from grapes grown in Adelaide Hills. A clean crisp structure with great persistence.

I have always enjoyed the flavours from Coonawarra wines and Jaraman Cabernet Sauvignon is a wine with the characteristic Coonawarra black olive/mint bouquet with a powerful, sweet and fleshy palate from the Clare Valley. a a superb richness of cedary oak and spice with blackcurrant, mint and dark chocolate characters on the nose.

 To help introduce our customers to the fine Clare Valley wines from Wakefield Estate, we have introduced a special offer which we hope you will find attractive and an incentive to try these superb Australian wines.

HAPPY WAKEFIELD DAYS

A wonderful refreshing Spring and Summer drink, St-Germain is made from freshly handpicked wild elderflower blossoms which produce an unique stylish creation which is so delicious to drink. It is hard to imagine with all todays technology that only 40-50 men will pick the wild blossoms in early Spring, bundle them into sacks and then bicycle down the hillside to the local market. Within a week or so  they would have picked the entirety of St Germain   blossoms for the year which  means very limited quantities .This product of nature produces a  wonderful sweet nectar which has a curious and tantalising melange of flavours with hints of citrus and tropical fruits, try it and see.

This liqueur is excellent just on its own, poured over ice, its flavour is subtle, delicate and very captivating. Savour on a warm evening just after a fine meal.

There are many other ways to enjoy this artisanal work of art, such as the exciting combination which shows off its complex fruity flavours and  almost honeyed sweetness, is to simply mix with chilled very dry white wine, such as Signature Sauvignon Blanc, its so refreshing and also just as good with sparkling Cinzano Prosecco.

St- Germain has excellent mixibility qualities and I have tried St Germain as a base to a number of cocktails especially with  sauvignon blanc,  gin,  tequila  and  champagne. Please check and see what you think.

Click on http://www.ahadleigh-wine.com/cocktail-categories/ which will take you to our specialist cocktail page where you may  select many other cocktail recipes.

Happy St-Germain Days

A PASSION FOR PINOT NOIR

Pinot Noir is one of the more difficult grapes to grow and make into a fine wine, not only must the climate and soil characteristics must be right, the winemaker or oenologist’s skills also have a major part to play as do the forces of nature.  This wine at its best will leave a lasting impression on the palate and in the memory and a desire for more My passion comes with the appealing qualities of Pinot Noir – its soft, velvety texture, almost like imagining sensual liquid silk, it is unique and definitely my first love.
Its aroma is often one of the most complex of all varietals and can be intense with a ripe-grape or black cherry aroma, frequently accented by a pronounced spiciness that suggests cinnamon, sassafras, or mint. Ripe sweet tomato is also a common description for identifying Pinot Noir. It is full-bodied and rich but not heavy, high in alcohol, yet neither acidic nor tannic, with substantial flavour despite its delicacy.

One of my favourite Pinot Noirs has to be from Hunter’s Wines, Marlborough, New Zealand. I have known Jane Hunter for over 20 years and have always followed and sold her wines. She is the most acclaimed and awarded woman in New Zealand’s wine industry and was made OBE in 1993 for her services to the wine industry, recipient of a CNZM in the 2009 New Zealand New Year Honours List and most recently  World Class New Zealand 2009 Award. Jane is acknowledged as one of the first to capture international attention for Marlborough as an influential wine growing region. Her wines have won innumerable international medals, awards and accolades.  

I have recently re-tasted Hunters Pinot Noir 2006 (16.50). This is an easy drinking wine with light, delicate cherry fruit. Savoury flavours mix with spicy characters on the palate.

Hunters Pinot Noir 2007 is wonderfully smooth and generous with ripe cherry, plum and raspberry fruit combined with a touch of sweet spice which is so characteristic of Pinot and then there is a soft clean finish. This wine will be available as from May/ June this year.

For the record, Jane Hunter also produces the following superb wines :

Sauvignon Blanc 2007 (14.57)
A classic Marlborough Sauvignon Blanc  with intense tropical/gooseberry flavours dominating the palate leaving a lingering finish

Kaho Roa Winemaker’s Selection Sauvignon Blanc 2005 (15.91)
A subtle twist of oak blended with very ripe, slightly less overt gooseberry fruit character of Marlborough Sauvignon Blanc. A very soft approachable wine

Chardonnay 2006 (15.91)
Rich and elegant with characteristically ripe fruit flavour, superbly balanced following maturation in French oak.

I can highly recommend Jane Hunter’s fine wines, they easily match other New Zealand wines that cost considerably more – I will mention no names

My perfect food match that also brings fond memories of New Zealand to mind, would be grilled snapper and Hunter’s Pinot Noir but for help in matching Pinot Noirs with food please click on www.ahadleigh-wine.com/wine-and-food/ which takes you to our websites specialist section on “MATCHING WINES WITH FOOD”, then just type in Pinot Noir in the box located under “TYPE IN WINE”

Happy Pinot Noir Days