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Large whole shell Oysters from Japan’s Sanriku Coast an area well known for producing the countries best oysters. They are are individually blast frozen pre shucked and ready to be eaten raw or cooked. Rinse them in running water to remove broken shell debris then simply thaw them in room temperature and remove the top shell before serving or cooking. Each pack contains 5 oysters.
41% ABV
…but in the late 1990s, in a pub in a small post-industrial Welsh valley town, a group of friends drank and chatted about establishing the first whisky distillery in Wales in over a century. They dreamt of creating a whisky as pure and precious as Welsh gold, represented today by Penderyn’s ‘gold seam’.
The friends had a location in the historic village of Penderyn on the southern tip of the Brecon Beacons, chosen because of the site’s own supply of fresh natural spring water. They also had a unique copper single-pot still designed by Dr David Faraday, a relative of the great 19th-century scientist Michael Faraday. Penderyn Whisky was launched on St David’s Day 2004 in the presence of HRH Prince Charles.
The still produces spirit at an industry high of 92%, which means Penderyn whiskies are fresh, fruity and flavoursome. This spirit is recognised worldwide as one of the finest single malt whiskies. The majority of our spirit goes into ex-Bourbon casks with the remainder used to craft award-winning gins, vodka, cream liqueur and rum.
With investment, inspiration, hard work, attention to detail, the finest barley, expert distillers (our distilling team are all women), and the best American oak bourbon casks, Penderyn Whisky has quickly gained a worldwide reputation winning over 50 Gold Medals en route, and our whiskies are now available in over 40 countries.
Developed in Moscow by distiller Pyotr Smirnov, Smirnoff is created using a unique process involving three distillations and ten stages of filtration to deliver smoothness and clarity. Today it is enjoyed in more than 130 countries worldwide.
The majority of renowned Japanese Wagyu brands come from Hokkaido, such as Kobe, Matsusaka and Tajima. Hokkaido has fairly low temperatures, the proper climate for raising calves. Rich in nature, Hokkaido provides fresh water and clean air.
The Wagyu calves (approximately 10 months after birth) are sent to specialized farms to be taken cared of with high quality feed and nutrients. Hokkaido Brand Wagyu lovingly fatten each calf individually at the production centers ensuring the world that the beef from Hokkaido is of the highest quality.
The Ribeye Cap is a rare cut that is considered to be the single most delectable and flavorful steak available. Also known as the deckle steak, calotte or spinalis dorsi, it is highly prized by top chefs, beef aficionados, and butchers alike.
Wagyu fat melts at a temperature of 26 degrees Celsius so to ensure the best quality please give the meat ample time to thaw in the chiller before cooking to prevent the fat from melting. To preserve the natural flavor of the Wagyu Beef please use its own fat provided in the pack to line the pan, griddle or grill you will be using. In the case of steak cuts that do not include a portion of fat in the package you may cut off a small piece of fat from the steak to use to line your cooking vessel should it be necessary.
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