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Drinks Guide
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Kahlua

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Kahlua is a coffee liqueur, which originated in Mexico. It is produced by blending roasted Arabica coffee beans with other ingredients and a white cane sugar spirit base.

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Kirsch

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Kirsch is a clear liqueur distilled from cherry kernels within the fruit pip.

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Noilly Prat Dry

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This original French dry vermouth was first created by herbalist Joseph Noilly in 1813. From indigenous grape varieties of the Languedoc region in the South of France called Picpoul de Pinet and Clairette, he created wines which are then aged separately for up to a year before being transferred to smaller oak casks. The smaller oak casks are then taken outside to age for a full 12 months. After the open-air ageing the wines become dry, full bodied and amber in colour with a distinctive bouquet.

Following their year in the open air, the casks are taken inside again to rest in the cellars for several more months. Here the two wines are blended together and a “mistelle” plus tiny amounts of lemon and raspberry fruit spirits are added. The next step is a closely guarded secret. A blend of 20 different herbs and spices are added. Stirred by hand every day for 3 weeks – the resulting combination is allowed to rest for a further 6 weeks before being bottled.

In 1855, Joseph Noilly’s son Louis went into partnership with his son-in-law Claudius Prat to form the company that became known as Noilly Prat and this quintessential French vermouth began its journey to international acclaim.

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Noilly Prat Red

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Made with the same painstaking method as the original Noilly Prat Dry vermouth, the Noilly Prat Red (or sweet) style has a total of 30 different herbs and spices added to it which produce its deep red hues. Although the full list of herbs and spices are a closely guarded secret, we can reveal that these include saffron, cloves, cinnamon and caramel which contribute to its full and rich flavour and colour.

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