England

Displaying 21-28 of 28 results.
  • Wine
  • Wine
    Palmers 200 (5% ABV)

    12 x 500ml Bottles

    Full bodied, rich and malty, with a distinctive hop character. First brewed in 1994 to celebrate 200 years of brewing at Palmers. So popular that it is now our flagship premium ale.
    Cylops information for Palmers Brewery 200
  • Wine
    A traditional cider brandy made from distilled apple cider. This 3 year old is the youngest and freshest they produce and retains a delicious apple fruit and slight floral flavour.
  • Wine
    Lovingly infused with 100% British Blackberries and a touch of Cornish Wild Flower Honey. All natural ingredients - Zero added sugar
  • Wine
    Upfront sweet fennel seed and earthy liquorice. Gentle cracked black pepper spice to follow, then top notes of fresh fennel and fragrant orange blossom.Very full bodied with a lovely creamy texture. Extremely long finish, but with a dryness to it. Lingering herbal complexity, citrus freshness and gentle sweet spice.
  • Wine
    A beautifully fresh and invigorating gin bursts with traditional botanical flavours of juniper, floral and citrus notes alongside intoxicating aromas of verbena and the freshness of orange peel, lemon and lime. Enjoy this most uplifting of gins with a fine tonic water and a slice of lemon from dusk till dawn, and with a twist of orange peel from dawn till dusk. Alternatively, the smoothness and elegance of the gin helps make for a fine dry martini
  • Wine
    Distilled from Somerset apple cider this Brandy retains some of its fresh apple aromas but has developed into a more complex and smooth cider. Complex with a velvety palate and intriguing spicy aftertaste.
  • Wine
    Salcombe Gin is produced in a 450 litre Arnold Holstein still charmingly named Provident, and made with thirteen botanicals including Macedonian juniper, fresh lemon, lime and red grapefruit peels, cardamom, liquorice, cinnamon bark, chamomile, coriander seeds and cubeb berries. The inspiration for the gin comes from the Salcombe 'fruiters' that brought exotic fruit into Devon from the Azores, West Indies and Mediterranean in the 19th century. Water sourced from Dartmoor is used to bring it down to 44%.