RATED 95 WINE ENTHUSIAST : 'The bold, fruit aroma suggests fresh-cut apples and honeysuckle, while the silky palate offers deep, bold flavor. Look for dark honey and clove, edging into tea, oak and cocoa midpalate. Apple freshness brightens the dry finish. An ice cube is the only adornment needed for this well-structured, tasty sipper.'

RATED 96 WHISKEY ADVOCATE: 'Bushmills’ sumptuous magnum opus spins aromas of sultana, brown sugar, walnut oil, date slice, chocolate-covered cranberries, leather gloves, and a hint of espresso. The dark, crepuscular mystique continues in the syrupy mouthfeel redolent of forest honey, banana bread, nuts, browned butter, sultana, date, and blackberry. Utterly beguiling, the Madeira finish works wonders here, right through to the last moments of the smooth, sweet finish. A must-try for all.'

RATED 92 WINE ENTHUSIAST : 'Named for the gunpowder tea that’s part of the botanical mix, this bone-dry gin offers juniper, anise, caraway and lime peel on the nose. The palate opens with grapefruit, finishing long and astringent on pink peppercorn, caraway and a flicker of alcohol heat. Mix into martinis.' Gunpowder tea is a Chinese green tea that has been slowly dried, the delicate leaves then carefully rolled into shiny pellets. The flavor is bold and bright with a slight spicy freshness. PJ combines this flavor with exotic botanicals such as Meadowsweet from Drumshanbo, Juniper Berries from Macedonia, Cardamom from India, Star Anise from China, Kaffir lime from Cambodia, Oriental grapefruit from Indonesia and Anjelica root from Germany.

This handcrafted Irish cheese has been lovingly made by Pat and Ann O'Farrell since 1988, on their farm situated on the eastern edge of the famous West Cork peninsula. Pasteurized of milk from cows who graze on clover and grass pastures with limestone soils, this is firm but becomes creamy in the mouth with herbs and spices including a subtle note of garlic.

This lovely mini-Tipperary Brie made by 4th generation farmers is handmade from pasteurized cow’s milk from Cooleeney Farm's own herd. It has a wonderful white, mild rind with a soft light yellow paste inside, which is simultaneously creamy and chalky, smooth and tangy. Butter and sweet grasses dominate the flavor. The rennet is vegetarian and the farm suggests serving this cheese with sparkling wine. On purchasing your cheese ensure to keep it refrigerated until you plan to use it and then allow it to come to room temperature for at least one hour before eating so as to enjoy its full flavor. Keep it well wrapped in its paper that is specially designed to allow it to breathe properly.