"Westmalle Tripel is a clear, golden yellow Trappist beer that undergoes a secondary fermentation in the bottle (9.5% alcohol). It is a complex beer with a fruity aroma and a nice nuanced hop scent. It is soft and creamy in the mouth, with a bitter touch carried by the fruity aroma. An exceptional beer, with a great deal of finesse and elegance. And with a splendid long aftertaste. The Westmalle Tripel is indeed called the 'mother of all tripels.' This type of beer was first brewed in Westmalle abbey in 1934 when the new brewing hall came into use. The current formula has stayed practically unchanged since 1956, thus more than 50 years." —brewer

"This unique Spanish brandy is aged, like a sherry, in a solera made from casks that previously held fine Pedro Ximinez and Oloroso sherries, imparting an incredible richness & complexity to the spirit." —producer

"Expressive aromas of licorice, cinnamon and black pepper, with a subtle touch of cask aging adding complexity to ripe, concentrated fruit. Fresh and supple, with polished tannins, balanced structure, and lingering balsamic notes on the finish." —winemaker

"Scents of bright blueberry backed by powerful, aromatic secondary notes of earth & spice. On the palate, flavors of robust plum, blackberry, coffee and vanilla." —winemaker