Produced in the unspoilt Northland region of New Zealand, Tahi’s Manuka Honey is 100 per cent natural – no chemicals, no pasteurising. The bees fly freely among the country’s native manuka flowers, transforming the nectar into rich, golden honey, which is then carefully collected. The result: a sweet, aromatic treat with a smooth and creamy texture.
Olive oil is the lifeblood of Tuscany’s Pruneti dynasty, which has been tending its olive groves (now some 26,000 trees) for more than 160 years. And all the qualities of the Chianti Classico terroir have been harnessed in its three Monocultivar extra-virgin olive oils: Frantoio, a robust oil with notes of rocket; the delicate and fragrant Leccino; and the spicy, peppery Moraiolo.
The predominant contributory factor to Scotch whisky’s aroma and flavour comes not from the barley or the water, but from the cask in which it is aged. The Macallan buys 65 per cent of the sherry-seasoned oak casks – the best barrels you can get – that are imported into Scotland, and that investment is seen in The Macallan 12-year-Old Sherry Oak through a deliciously smooth blend of rich dried fruits, sweet toffee and vanilla-tinged spice.