Nothing summons a dinner party crowd quite like a chilled bowl of caviar, and the delicate, pearly white eggs of the albino starlet sturgeon (Acipenser ruthenus) are sure to delight. Historically, almas caviar – almas meaning 'diamond' in Russian – was reserved for royalty. Farmed in the pristine, pollutant-free waters of Northern Europe, the soft and silky roe combines buttery richness with intense flavours of the sea and can now be savoured at home.
Dom Pérignon Magnum Collections
Made only in the finest vintages, when the weather gods align to produce the perfect balance of heat and humidity for its pinot noir and chardonnay grapes to reach optimum maturity, Dom Pérignon is the non-pareil of Champagnes. The house’s Plénitude releases are even rarer – brought to market only after extended ageing; yielding the creamy, toasted brioche-tinged flavours that come only with cellar age.
Now, cellar master Richard Geoffroy has assembled a one-off release of two three-bottle collections, both spanning an ultra-rare Triple Plénitude, all in magnum format. The first features the 2006, the P2 1998 and the P3 1966; the second takes in the 2005, the P2 1993 and the P3 1983. Both are presented in a bespoke wooden box signed by Geoffroy.
Created by Paul-Émile Rémy Martin in 1874, Louis XIII is a blend of 1,200 of the oldest and greatest eaux de vie, selected by successive generations of cellar masters and crafted by their predecessors. The hand-blown crystal decanter in which it is housed is finished with a 20 karat gold neck collar and topped by a solid crystal stopper. Now a collector’s piece, The Legacy edition is, for the first time, etched with the signatures of four generations of Louis XIII cellar masters.
Two thousand feet up on the windward slope of the dormant volcano of Mauna Kea in Hawaii grows some of the most deliciously honeyed, delicately spiced tea in the world. Cultivated on a five-acre family farm, bathed in soft mists and bursts of sun, the plants take on the qualities of the mineral-rich volcanic terroir. The leaves are then hand-picked and hand-rolled before being pan-fired in 1kg batches. With such a labour-intensive production, only 12kgs of tea are produced each year, so when you sip a cup brewed from these exclusive Hawaiian leaves, it truly is a moment to savour.
Penfolds Bin 620
One of Australia’s most celebrated wineries, Penfolds only releases its Special Bin cuvées in the very best vintages. The last time it produced a Bin 620 Coonawarra Cabernet Shiraz was in 1966. Now, a special two-bottle release of the 2008 Bin 620 is presented in a Tasmanian oak box accompanied with a letter from Penfolds chief winemaker Peter Gago. An exceptionally long-lived wine, it boasts a beguiling combination of earthy, truffle aromas over notes of cassis and blackberries, with the complex, layered fruit densely packed on a long, spicy finish.
A Colheita port, produced from a single vintage, is barrel-aged for between seven and 50 years before release. In very rare cases, Colheitas boast a distinctive aromatic complexity that continues to increase with age. Now Kopke, the oldest port house, has drawn on its library stock to produce just two such bottles of its 1900 Colheita. Sourced from three carefully selected casks, both boast a hand-painted label and a bespoke back label bearing the signature of the master blender.