founded in 1867, a succession of four generations have created armagnac for the house of esquerre bonoure (rewarded by numerous awards throughout their history)

in cask the tannins impart their calming influence on the turbulent youth of the uncoloured eau de vie, in addition to lending it colour and flavour.

the colour can range from pale straw to rich amber and the oak and brandy react together throughout the ageing process developing the complex flavours and aromas of the finished product.

part of the alcohol evaporates naturally during the long years in cask, we call this "la part des anges"(angel's share) .

hailed by gordon ramsay as "the bentley of chocolates", l'artisan du chocolat produces some of the best chocolates around. chocolatier gerald coleman is an inspiration - passionate hands-on and enthusiastic, and these subtle and refined champagne truffles and liquid salted caramels from his signature collection are to die for. as heston blumenthal puts it "gerard's chocolates are so delicious, how anyone can resist them is beyond me!"

"quickly bring me a beaker of wine so that I may whet my mind and say something clever"
aristophanes

your message handwritten on a tag attached to a mini whisk keyring - click on 'view packaging' to see