Blandy's Duke of Clarence is fined and does not require decanting. It is a superb accompaniment to dessert dishes, especially fruit, cakes, chocolate puddings and soft cheeses. It has been bottled when ready for drinkingand will keep for several months after opening.

Marsala is made on the Italian island of Sicily, around the coastal town of Marsala. It is made from the local grape varieties Catarratto, Grillo and Inzolia, fermented to dryness like sherry, then fortified. LABELS MAY VARY.

A dry, sercial-style Madeira from highly regarded producer Henriques & Henriques. This is aged for five years and is light, fruity and nutty.

A medium-rich, boal-style Madeira from highly regarded producer Henriques & Henriques. This is aged for five years and is rich with notes of figs and honey.

A medium-rich, boal-style Madeira from highly regarded producer Henriques & Henriques. This is aged for five years and is rich with notes of figs and honey.

Harvest Fruits Mulled Wine blends the finest ingredients to give a rich fruity character with warming spicy notes.. A rich fruity blend of warming, spicy notes. Harvest Fruits .

The Holy Island of Lindisfarne brings us more than religious piety, Lindisfarne Mead is a classic, traditional drink which is enjoyed in households around the country. Using honey which is sourced from around the world Lindisfarne Mead is a velvety smooth fortified wine which uses the natural water from an artesian well to develop its flavour. Herbs and fermented grape juice bring out the flavour and altogether a sweet, light flavour is created.

Stone's Original Green Ginger Wine is still made to the same recipe by blending the finest quality raisins and pure ground ginger and is enjoyed in so many ways by millions of consumers each year. Many enjoy Stone's on its own or over ice, but it is most famously drunk as a 'Whisky Mac' when mixed with whisky. The warmth of Stone's is a perfect complement to the smooth taste of the whisky. This perennial 'Winter Warmer' is the perfect way to relax on the long dark evenings.

What do you get when you make a plum liqueur with Sake? You get Umeshu! Using Ginjo grade Sake, plum and sugar, Akashi-Tai make an properly classic Umeshu that can be enjoyed hot (like Sake regularly is) or cold as part of a dessert. Once it's opened, you're going to want to keep the bottle in a refrigerator.