To produce Laurent-Perrier's luxury cuvee, Bernard de Nonancourt decided to concentrate on two of the mainstays of Champagne's know-how: the blending of different crus (wines from separate villages) and from different harvest years.

The epitome of Champagne blending, Grand Siecle calls on wines from the finest growths and the very best harvests; years which have been declared as vintages by Laurent-Perrier. Made to be given or shared with friends and family, it is a very seductive Champagne, totally enjoyable.

The shape of the badge on the bottle dates back from Henry V and is one of the rare Pink Champagnes obtained by maceration which gives its remarkable flavour.

10 different crus originate from the most beautiful areas of Champagne; Ambonnay, Bouzy, Louvois and Tours sor Marne.

Maturation takes a minimum of four years and disgogement is carried out manually.

100% Pinot Noir, a salmony colour, frank and fresh on the nose with a large array of small red berries.

The fruit is dominant in the mouth with first impressions being very acidulous and frank and should be served at between 8-10 degrees and can accompany poultry, young cheeses and fruit desserts.

Redbreast is a very special whiskey within the Irish Distillers fortified as it's the only 12 year old Pure Pot Still available.

It was first launched in 1939 as the brand name given to the pot still whiskey supplied by Jameson to whiskey bonders before bottling at the distillery became the norm in 1968. Stocks of whiskey in bonders' stores petered out, and thus Redbreast all but disappeared until its re-launch by the distillery in the 1990s as a single pot still whiskey.

This pure pot still whiskey is matured for a minimum of 12 years in sherry casks and Bourbon barrels. Like all good pot still whiskeys, it is strongly flavoured and assertive, making it a rare treat for the connoisseur of fine old whiskey.