Osmosis water bottled at home

Osmosis water bottled at home

Aquarius is a soft drink that became the official beverage of the 1992 Barcelona Olympic of the 1992 Olympic Games in Barcelona

In May 1886, in Atlanta, pharmacist John Stith Pemberton began marketing a syrup designed to combat digestion problems and provide energy.

There is another historical version of the origin of the drink, which was discovered in 1885 in a Valencian liquor factory in Spain. In 1953 Coca-Cola bought the rights to the initial product from the Valencian factory.

Fanta was created in 1940 by the operations manager Max Keith of the German subsidiary of Coca-Cola GmbH located in Germany during the Second World War.

The orange drink known today went on sale in 1955, initially produced with oranges from Naples.

A mixture of vegetable oils with spring water and quinine from the “fever trees” of the Congo.

Soft drink with ginger, sugar and lime

The refreshing tea drink became fashionable during Prohibition as an alternative to alcohol.

Freshly squeezed fresh juice

Nespresso Leggero Pro or Nesperesso Intenso Pro

Nespresso Descaffeinato Pro

Nespresso Leggero Pro or Nesperesso Intenso Pro or Descaffeinato Pro, ice

Nespresso Leggero Pro or Nesperesso Intenso Pro or Descaffeinato Pro, milk

Nespresso Leggero Pro or Nesperesso Intenso Pro or Descaffeinato Pro, milk

Nespresso Descaffeinato Pro, milk

Nespresso Intenso Pro or Descafeinado Pro, milk, cocoa powder

Nespresso Leggero Pro or Descaffeinato Pro, brandy

Black tea with theine, bergamot aroma and a mild fruity flavour.

100% organic chamomile with floral aroma

Organic Chun Mee green tea and mint with fresh mint aroma

40% chamomile, rooibos, Goji berries, cocoa, fennel, lemongrass, lemon balm, papaya, sultanas, passionflower, rose petals, sunflower petals and jasmine petals

100% Rooibos Kromland (Aspalathus Limearis), theine-free with sweet taste

45% Organic apple, organic hibiscus, organic cinnamon, organic rose hip, natural strawberry aroma

95% organic peppermint (Mentha Piperina) and organic pennyroyal (Mentha Polegium)

English breakfast, Assam black tea (80%) and OP black tea (20%)

Pai Mu Tan white tea, apple, cinnamon, orange, hibiscus, mint, sunflower petals, rose petals, vanilla flavouring, jasmine petals, natural mandarin flavouring

Ambar 0,0 Toast uses a variety of malts that give it its personal flavour, body and aroma. An original blend that fills the beer with aromatic nuances, structures its firmness and its great aftertaste.

At 4.8% alcohol, Ámbar 1900 breaks the canons of what is expected of an ale. Moderately bitter, it is very smooth on the palate and full of fresh fruit and freshly baked malt. Thus, 1900 is a sophisticated, subtle and nuanced beer.

Ambar especial is an amber-coloured, medium roasted pilsner lager. With 5.2 degrees of alcohol and a selected variety of barley, the roasting of the malts gives it a sweet taste that balances the bitterness of the hops.

Three malts, double fermentation period and slow maturation in the cellar. This is Ámbar Export, a beer made without haste. With 7 degrees of alcohol, Ámbar Export is an exceptional toasted beer, reddish, rich in aromatic nuances and with a dense creamy head. More body, more flavour and more character for a beer that is enjoyable.

Beer with lemon. That was the challenge, to achieve a balanced blend that combined our usual Ambar Special with lemon juice while maintaining all the essence of the beer and the freshness of the fruit. An ideal beer alternative with 2.5% alcohol by volume.

Ambar suitable for Coeliacs is one of the first gluten-free beers in Spain. It maintains the same flavour, body and aroma as your usual Ambar.

Its origins date back to 1860 in Novara, in the Piedmont region. The ingredients include herbs, spices, grated fruit and peel, including quinine, rhubarb or bitter orange, grapefruit and ginger. The colour, according to the myth, was obtained from turtle shells, although nowadays cochineal is the colouring agent used in the liqueurs to obtain the red colour.

Created in 1885 by Eduard Cointreau, it is a distillate of fresh and dried sweet and dried orange peel.

Made from Garnacha Blanca and Macabeo from Terra Alta. A vermouth that is based on the oldest recipes and recovers the traditional intensity of the early 20th century. Great herbaceous power, subtle distinctive bitterness, long and pleasant unctuousness.

Light balsamic touches that provide a pleasant and very particular aromatic structure.

The base is a white wine that is distilled at a low temperature and then stored in oak casks where it acquires its characteristic bouquet and colour, among other characteristics. It is a gran reserva brandy, a classic Malaga brandy.

It is a Brandy de Jerez, aged for an average of 15 years in casks previously filled with Oloroso and Pedro Ximénez. Round, clean, elegant and vinous aroma.

The production is carried out in the traditional way by soleras, the oldest ones are 10 years old.

It is an Irish cream (Irish whiskey and cream). It was the first liqueur to combine cream and alcohol in a sufficiently stable form to be marketable.

Created with some of the innumerable aromatic plants from our nearest mountains, macerated in marc, and then formed into a fine cream.

It is a sweet-tasting liqueur made from roasted wild hazelnuts steeped in alcohol along with berries and spices. It is named after the monk who lived in a hermitage in Piedmont and who invented it around 1600 along with many other drinks.

It is a liqueur created in 1880 by Alexandre Marnier-Lapostolle. It is made from a mixture of cognac and distilled essence of bitter orange.

Made from the renowned Bomba rice variety grown in the rice fields of the Ebro Delta.

In 1755, Marie Brizard founded the company of the same name in Bordeaux, a manufacturer of anisette (aniseed and eleven flavourings). A recipe that a West Indian sailor revealed to Marie when she had looked after him.

It is a distillate of Garnacha. Distillation is carried out in a copper still.

This is a pacharán that tries to make the most of the fruit. A traditional maceration of four months.

Made from the peels of lemons from the Sorrento peninsula in Italy. These peels are macerated with alcohol and after a few days, the liquid is filtered several times and mixed with water and sugar to give the final touch.

Very smooth gin, with a very marked floral aroma that totally camouflages the juniper. This gin is made from the Ugni Blanc grape. Once the alcohol of the gin is obtained, the spirit is mixed with the grape flower.

Distilled in Ayrshire (Scotland) by a master distiller. The particularity that makes Hendrick’s gin unique is that it uses two separately distilled gins. Once the two gins are fused, cucumber and rose essence are added before the water is added and bottled.

Mare is a Mediterranean gin flavoured with four main botanicals: basil, thyme, rosemary and, most unusual of all, Arbequina olive. It is made in a small village on the Costa Dorada, in an old 18th century hermitage.

Monkey 47, a premium gin recognised in 2017 as the best gin in the world It is a distillation of 47 botanicals from the Black Forest.

Made with fourteen botanicals from different parts of Galicia. Each of its ingredients is macerated separately with distilled albariño grapes. They are thread of sage, laurel, caralleira herb, lemon verbena, eucalyptus, lemon peel, cardamom, juniper, quinine, ginger, hibiscus, liquorice and liquorice.

It is dry with a hint of herbs from the five ingredients used in its preparation: juniper berries, bitter orange peel, angelica root, coriander and cardamom.

With a smooth, velvety and balanced taste, made with fresh citrus fruits. To which camomile flower is added.

Made in Tortosa with the maceration of coriander, lemon, orange, cinnamon, angelica root, and many others. The last step is distillation to obtain a crystalline, aromatic eau-de-vie full of exceptional nuances.

It is a premium rum that is produced from the finest molasses using the original Cuban recipe and blended using the Solera process. On the palate, it is sweet and full-bodied, with toasty and vanilla flavours with an air of dulce de leche, a touch of oak and the occasional hint of plum.

It is produced and bottled in San Diego, in the Dominican Republic. It is an intense and aromatic rum on the nose, on a background of integrated and clean wood. Hints of bergamot, fresh fruit and vanilla. Smooth, fleshy and warm, with a pleasant texture and creamy on the palate, with a touch of caramelised banana and vanilla.

Classified as “the best rum in the world”. It is the only aged rum made entirely using the ancient Solera method, an artisanal process in oak casks traditionally reserved for Spanish sherry and brandy.

It is produced from sugar cane and pure spring water from the ancient mountains of Quetzaltenango. Rums between 6 and 23 years old are used in the blend. On the palate you can taste a touch of oak, vanilla, nuts and some liquorice.

It is the best-selling ultra-premium tequila in the birthplace of tequila. It is made from Weber tequilana agave grown in the highlands of Jalisco, Mexico.

Made from 100% blue agave sourced from Mexico

It is produced from Mauzac Blanc grapes from the Gaillac region of France, and Ugni Blanc from the Cognac region.

Born in the state of Tennessee, it gives off a powerful, sweet aroma of oak and cocoa that, as it enters the palate, begins a festival of sweet, bitter flavours with a touch of acidity.

It is the perfect whisky for lovers of intense peaty aromas and strong sensations. Very thick and rich on the palate. A massive mouthful of malt and sherry with a good fruity sweetness. Big, powerful peat and oak.

Premium Malt Whisky from Scotland

It has matured for at least 12 years in American and European oak casks. On the palate it is characteristically sweet, with hints of caramel, cream, malt and a touch of oak. Finishes long, smooth and soft.

On the palate, it is a smooth and elegant whisky with smoky notes that do not hide the rest of the nuances. Pleasant fruity notes are perceived, accompanied by a touch of honey, bittersweet nuts, with a spicy touch, leaving a medium-long finish, with a touch of citrus accompanying the smoky notes.

The aromas are smoky, with notes that evoke the sea and its breeze and, of course, toasted oak. Finally, it is smooth on the palate, very pleasant.

Saboga, an ancestral fish already spoken of by the Romans. This first edition was made from casks from old gran reserva brandy soleras.

Rum, lime juice, spearmint, soda

Lime juice, spearmint, soda

Campari, Sweet Vermouth, Soda

Gin, Red Vermouth, Campari

Red wine, brandy, peach, apple, orange juice, cinnamon, soda, sugar

Cava, peach, orange, orange juice, lemon juice, brandy, Cointreau

Vodka, tomato juice, tabasco, lemon, Perrins sauce, pepper, celery

Syrup, lemon, brown sugar

Gin, Vermouth Dry, Olive

White rum, lemon juice, sugar syrup

Tequila, Countreau, lime juice