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Xicaru Mezcal - Pechuga Mole 750ml"Xicaru Pechuga Mole is a celebration of two Oaxacan traditions: pechuga, a mezcal that is distilled with a chicken breast and traditionally reserved for special occasions, and mole negro, the iconic Oaxacan sauce. The agave Espadin used in this mezcal is cooked in an underground stone oven, tahona mashed, fermented in open air pine vats, and distilled over a wood fire. The mole negro is made from scratch over two days at the palenque, using molcajete

dry and is an ideal beverage for the summer

Pearl Barley

Region: Surray Hills

A significant portion of previous years sparkling base wines are held back in tanks and old oak vats to blend with current year sparkling base wine so that consistency across vintages is achieved plus some mature wine characters are instilled

Distilled and matured in the highlands of Scotland

Mr Black - Coffee Liqueur 500ml

bottled and allowed to ferment in bottle

is where the notes of milk chocolate

In fact the Frisia Coast is one large Viking graveyard where thousands were helped on their way to Valhalla

Contains low sulpher

"This Oude Geuze is a one-time edition created by Frank Boon and was bottled on April 29

Just a magnificent beer with unparallel malt complexity

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