Tempus Fugit Sprits Creme De Cacao
CRÈME DE CACAO As dictated in 19th century recipes, this liqueur uses cacao from Venezuela and vanilla from Mexico. The raw cacao is distilled and the distillate is then macerated with additional cacao and crushed whole vanilla bean. The process naturally colours the Crème de Cacao a medium brown. The finish is quite aromatic and round with intense, dusty-pure cacao flavours and light wisps of vanilla.
Tempus Fugit Spirits Creme De Menthe Glaciale
CRÈME DE MENTHE GLACIALEA true historic crème de menthe is quite a complex spirit and cannot be made correctly with just mint alone. A selection of botanicals is macerated and then fully distilled and the finished distillate is reduced with spring water and cane sugar. It is silky in the mouth, crisp, yet complex, something that definitely cannot be said for today's industrialized crème de menthes.
Tempus Fugit Spirits Gran Classico Bitter
GRAN CLASSICO BITTER Made from a maceration of 25 aromatic herbs and roots including wormwood, gentian, bitter orange peel, rhubarb, and hyssop. No additional colouring is added. Gran Classico Bitter stands alone on ice or with soda water, but has amazing range as a modifier for many recipes and spirits. It offers a more complex, non-red alternative Bitter ingredient for the Negroni.
Tempus Fugit Spirits Creme De Noyaux
CRÈME DE NOYAUX Made by distilling apricot and cherry pit kernels, combined with bitter almonds and other botanicals, to create a complex, nutty, pit fruit-sweet aroma and flavour, with a slight touch of balancing bitterness on the finish. Its garnet-red colour comes from the addition of the natural colouring cochineal, following historic directives. This liqueur is a perfect addition in many classic cocktails or equally as versatile in dashes, in the fashion of a cocktail bitters.
Kilchoman Machir Bay
MACHIR BAY
Named after the most spectacular beach on Islay, Machir Bay is the flagship of the Kilchoman range. Machir Bay is a unique and complex combination of ex-bourbon barrels and Oloroso sherry butts. Machir Bay was first launched in 2012 when it won the prestigious IWSC 2012 Gold Award and more recenty in 2016 it was awarded best Islay Single Malt at the IWC. “Machir Bay has a beautiful balance of vanilla, smokey butterscotch and rich fruitiness each contributing in complexity and combining to create a truly unique Islay dram” John MacLellan, Distillery Manager
Mukai Shuzo Ine Mankai Red Sake
Mukai Shuzo Ine Mankai Red Sake
Style: Junmai Genshu
Serve: Chilled
Kuniko Mukai constantly experiments with unusual rice and yeast combinations producing new and unique types of Sake, most of which are made in minuscule amounts. Ine Mankai, the result of one of these innovations, utilises an ancient variety of red rice in part of its fermentation. In Japan, red rice has been cultivated and used for traditional celebrations in provincial villages and towns for centuries, but it is extremely rare to see red rice used commercially.
Ine Mankai is a rose petal coloured Sake with high levels of sweetness balanced by high levels of acidity, which makes this a Sake well suited to food matching. Complex smokey cherry and vanilla aroma with a unique savoury, umami rich palate with sweet and tart cherry and pomegranate flavours.
Junmai = Pure Rice Sake
Genshu = Undiluted
Rice type: Gohyakumangoku & Murasaki red rice
Rice polishing: 70%
Alcohol: 14.1%
Yeast Strain: #701
Mioya Shuzo Sake
MIOYA SHUZO - ISHIKAWA
CLASSIFICATION:
Junmai • Pure Rice Sake
Ginjo • Rice polished to 60% or less
Muroka • No charcoal filtration
Nama • Unpasteurised
Genshu • Undiluted
Nigori • Cloudy
This is a lightly sparkling version of Nigori Sake [cloudy Sake]. The finest part of the sediment is retained to present a flavourful expression of Nigori, with afresh floral aroma and delicate spritz on the palate. A great aperitif!
YEAR: 2016
RICE TYPE: Gohyakumangoku (Kōji), Notohikari (Kake)
RICE POLISHING: 60% & 55%
ALCOHOL: 17.6%
YEAST STRAIN: #9
SERVE: Chilled
*Koji = rice used for creating the Koji. *Kake = rice used in the main fermentation
SIZE: 720ml
FujIIchi Shuzo Sake
FUJIICHI SHUZO - AICHI
CLASSIFICATION:
Junmai • Pure Rice Sake
Muroka • No charcoal filtration
Nama • Unpasteurised
Genshu • Undiluted
Established in 1870, Fujiichi Shuzō is located in Aichi prefecture. The current Tōji [Master brewer] is Katsuaki Yamamoto. Yamamoto-san created the ‘Kikutaka’ brand only in 2012 and has already established himself as a young Sake brewer to watch. His focus is on creating Sake with a lot of umami and a lot of acidity. The ‘Kanazawa Kōbo’ is made with an original yeast strain from Kanazawa. Incredibly vibrant Sake, with a savoury kombu/dashi-like character. Full-bodied, the palate lingers with a bright complex finish.
YEAR: 2016
RICE TYPE: Oyama Nishiki & Yumeginka
RICE POLISHING: 70% & 60%
ALCOHOL: 16%
YEAST STRAIN: Kanazawa
SERVE: Chilled
SIZE: 1800ml
Chiyo Shuzo Sake
CHIYO SHUZO - NARA
CLASSIFICATION:
Junmai • Pure Rice Sake
Kimoto • Traditional yeast starter method
Muroka • No charcoal filtration
Nama • Unpasteurised
Genshu • Undiluted
Due to its cult status locally, all of the sake Chiyo makes sells out very quickly, The Shinomine Kimoto represents an elegant example of this traditional ferment [Kimoto]. With a fragrant & fruity aroma the palate is complex with a vibrant freshness and refined acidity.
YEAR: 2016
RICE TYPE: Yamada Nishiki
RICE POLISHING: 60% [Koji] 77% [Kake]
ALCOHOL: 17.5%
YEAST STRAIN: #9
SERVE: Chilled
*Koji = rice used for creating the Koji. *Kake = rice used in the main fermentation
SIZE: 720ml & 1800ml