U.K.

Aged Grappae

Fruit Liqueurs

Cream Liqueurs

Special Liqueurs

Mini Fruits

Super Premium Vodka

Organic Yuzu Beer

Organic Ginger Beer

GIOTINO Art in a Bottle

Tastes Good, Looks Good, Feels Good Too

Presents:

Since 1949 the Marzadro Family produces Grappa in the village of Nogaredo near the feet of the ItalianAlps, a ten minute drive to Lake Garda. In 1959 the family started making liqueurs. By today the thirdgeneration of Marzadro’s are working in a company that produces 135 different articles. The distilleryreceives over 60.000 visitors per year, coming from all over the world.

The mass production of grappa starts after the Second World War when Italy is forced to export all ofits wine to pay its debts. Moral is low and the wine is gone; out of the recidu of the grapes a distillate isbeing made and the production of grappa on a large scale begins. The atmosphere changes at the endof the fifties and grappa is being looked upon as a product for peasants and which is hardly drinkable.Marzadro responds to this by having grappa aged on wood and create their first liqueur: grappa withberries in the bottle.

Blueberries in the bottle Aged Grappa

From the sixties onwards Marzadro keeps on developing its productlines and creates a number of 'classics' like the 'Marena', a red wine infused black cherry liqueur and the 'Olia del Garda', the onlyolive infused liqueur in the world. Next to the Blueberry liqueur Marzadro has created over twelve morefruit flavours like: Raspberries, Wild Strawberries, Melon, Vigs, Prunes, Honey and Apricot.

Next to extending its product lines, Marzadro also improved the quality of the alcohol. This starts withthe raw materials. Instead of saving up the residu of the winegrapes and distilling throughout the entire year, Marzadro collects the marc every night and immediately starts the distillation. The distillation itselftherefore is only taking place during the harvest season.

The distillation process also has been modernized. In the past the alcohol was still being distilled usingcoals and fire. Today the heating is regulated by using hot water, which gives a smoother alcohol.

The aging of grappa. The production of aged grappa only really takes it flight in the late fifties. There areonly 135 grappa distilleries in the world, out of which not more then ten distilleries produce aged grappa.Marzadro not only uses a lot of different grapes, out of which it creates both single-grape as blended grappa's, but it also uses different sorts of wood and barrel sizes to come to an unique selection.

Marzadro's Grappae

Le Diciotto LuneEighteen Moons:A new concept in Grappa; Diciotto Lune; ‘Eighteen Moons’A Grappa made out of five different grape varieties: Marzemino, Teroldego, Sauvignon, Moscatel and ChardonnayAged for eighteen months on: Oak, Cherry, Ash and Acacia, in different sized barrels.Smooth and complex like the finest malts.

Le GiareThree Grappae made out of a single grape variety: Chardonnay, Amarone and Gewürztraminer.Aged for thirtysix months on Oak, in barrels ofdiffering sizes. Le Giare is a grappa for a consumer that is searching for new and unique impressions in a balanced aging of the grape.

AffinaA selection of three 'vintage' grappae, Aged during a period of eight years on differentkinds of wood: Affina Oak (Grapes: Teroldego and Marzemino)Affina Cherry (Lagrein and Pinot Noir) and Affina Acacia (Müller-Thurgau and Moscato)For a demanding consumer who's always looking for new experiences in unique flavours.

The Affina selection is only available in limited quantities: per Affina only 1650 bottles will be produced per year.

Marzadro: International recognition:

Over the decades, Marzadro products have been receiving a lot of recognition in Italy. Marzadro grappaehave won dozens of regional and national awards.In 2005 Marzadro's international triumphs start taking shape by winning Gold for the Diciotto-Luneat the Internationaler Spirituosen Wettbewerb in Germany and since 2007 Gold and Silver medals havebeen won for the Giares and the Diciotto-Lune at The International Wine & Spirit Competition in London.

2012 2011IWSC - International Wine & Spirit Competition IWSC - International Wine & Spirit Competition:Grappa: Le Giare 'Amarone' Grappa: Le Giare 'Amarone' Grappa: Le Giare 'Chardonnay' Grappa: Le Giare 'Chardonnay' Grappa: Le Giare 'Gewürztraminer' Grappa: Le Giare 'Gewürztraminer' Grappa: Le Diciotto Lune Grappa: Le Diciotto Lune

2010 2007IWSC - International Wine & Spirit Competition: The International Wine & Spirit Competition 2007:Grappa: Le Giare 'Amarone' Grappa: Le Diciotto Lune

Grappa: Pellerossa 2006 ISW – Internationaler Spirituosen Wettbewerb:ISW – Internationaler Spirituosen Wettbewerb: Grappa: Le Diciotto Lune Grappa: Le Diciotto Lune Grappa: Grappa di Chardonnay

2005ISW – Internationaler Spirituosen Wettbewerb:Grappa: Le Diciotto Lune

LIQUEURS

Pellerossa (30%)

A perfect balance of full bodied flavours

A Liqueur made on a bases of 12 yearsold rum

A soft aroma of spicesand a touch of honey

Marena (18%) Meli Verdi (21%)

A red wine infusion Green Apples

Juice of black cherries A fresh liqueur

Serve chilled Typically Trentino

FRUIT LIQUEURS

Since 1959 the Marzadro Family produces fruit liqueurs out of only natural ingredients. There are 12 flavours: Blueberry, Peach, Forestfruits, Wild strawberries, Melon, Raspberry, Limoncino, Pear, Apricot, Prune, Vig en Licorice. All fruitliqueurs contain 21% of alcohol, except for the Limoncello which contains 30% of alcohol.

CREAM LIQUEURS & SPECIALTIES

Marzadro Cream Liqueurs in the flavours: Lemon, Cream, Coffee, Hazelnut en Strawberry (17%)

Specialties of Lake Garda: Anise Liqueur (50%), Olia del Garda (40%) en Camomile Liqueur (35%)

Eleven steps to a Great Vodka

1. Quality of the grainStandard grain based vodka is made from corn grains. These grains give a much harsher distillate

than the sweet rye grains from the Wielkopolska fields in Poland, which Pravda uses for its vodka.

The distillate from sweet rye, which is expensive to produce, delivers the smoothest alcohol for

the world's finest vodka.

2. Mountain spring waterThe water used to make Pravda Vodka comes from natural springs in the Carpathian Mountains.

These springs are surrounded by a forest which extends for nine miles. Visitors are not permitted

so the water stays untouched and clean.

3. Water purificationNo demineralization, the water stays full of minerals and is gently filtered through sand and stone. In this way only the heavy heavy minerals get filtered out, leaving pure water full of character. This round and soft water makes out for 60% of the vodka, perfect to blend with the smoothest alcohol.

4. Distilled five timesThe spirits for Pravda Vodka are distilled in extremely tall columns. After the traditional three column process, the distillate

is brought down with another 40% in two high columns, eliminating impurities in the alcohol.

5. Magical distillationAfter the five column distillation the alcohol is purified one more time in a copper still.

This ´magical´ distillation works through reaction with the copper and the very last impurities

left in the alcohol. Now you have the most pure alcohol in the world.

6. BlendingWhen water and alcohol are mixed to fast, a thermo-dynamic reaction breaks down the molecules in the water and atthe same time it also harshens the alcohol. So it takes two weeks to softly blend the water with the alcohol, another step towards the world's finest vodka.

The Carpethian Mountains The Rye fields of Wielkopolska

Eleven steps to a Great Vodka

7. Charcoal filtrationThe special charcoal Pravda uses is made from birchwood, grown in the forests of France and particularly well suited to take

out any impurities out of the water and alcohol mixture.

8. Double washing of the bottlesThe bottles are washed twice before filling. First there is a hot wash with pure water and then

there is a cool wash with vodka. The bottles are totally sterile before filling them.

9. Bottling equipmentThe machine pouring vodka into the bottles has a vacuum to prevent air from entering the bottles, as this would produce oxidation. The bottles are sealed with special corks so no air comes through.

10. Laboratory testingAfter the vodka is made, tests are made on each batch. Sophisticated equipment like

chromatographs are used to check the high quality of the vodka.

11. Organoleptic appraisalAfter the laboratory testing, vodka experts compare each batch of Pravda to the prior batch.

Also comparisons are being made to other vodkas. This is how Pravda maintains its double

gold standing. It is the finest vodka in the world. If one out of eight tasters thinks it´s not perfect,

the vodka is destroyed. Only a perfect batch of Pravda finds its way to the market.

Selected twice as the Best Luxury Vodka in the world by the experts of the World Beverage

Championships in San Francisco.

Day NNoocchhee

Diaz NNiigghhtt

Seleccionado dos veces como el mejor vodka de lujo en el mundo, por expertos de los

Campeonatos mundiales de Bebidas en San Francisco.

Pravda, el vodka más fino del mundo Pravda, the world´s finest vodka

2many dj´s Armin van Buuren

Voted Best Vodka in the World

Selected twice as the Best Luxury Vodka in the world by experts of the World Beverage Championships in San Francisco.

The Results:1. Pravda2. Level3. 42 Below4. Chopin5. Vox6. Turi7. Grey Goose8. Belvédère

Enjoy a Pravda Riviera Martini:

Pravda Vodka

Marzadro Raspberries

and a pinch of lime juice

Refreshing beer with green tea

IKI BEER

PO BOX 3061 • 5203 DB ‘s-HERTOGENBOSCH

WWW.IKIBEER.COM IK00

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Enyoy iKiEnyoy Life

Enyoy iKiEnyoy Life

IK0018 wt iKi Yuzu Ginger folder UK.indd 1-2 09-05-12 13:52

About iKiThe idea for iKi originated in a monastery in the Far East. In the Asian-speaking regions the word and the character iKi has 21 meanings. All these meanings stand for”living positively”. This core value is carried through into the brewing of iKi and this makes the beer so special. The beer “lives” in the bottle because it goes on fermenting after bottling. The fl avour of the beer continues to develop in the bottle. Despite the Asian appearance of iKi it is a truly Dutch idea, brewed in Belgium, and it always contains Asian ingredients. The beer is brewed as beer, but from the very begin-ning real Sencha green tea leaves are included in the brewing process. Barley malt, hops and yeast are also used to brew iKi beer. The result is a unique fl avour. You immediately taste its special qualities – it is fresher, strongly individual, less bitter and has the fi ne qualities of green tea. Because only organic ingredients are used in the brewing process, iKi is an organic beer and has SKAL certifi cation.

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iKi with green tea and yuzuThe fi rst variant of iKi is brewed with Sencha green tea leaves and the Asian citrus fruit yuzu. Characteristic of this delicious iKi combination is the fresh, light taste of the beer with food such as chicken, sushi, tapas and fi sh and chips with vinegar. iKi yuzu is a perfect aperitif that you can drink at the beach, on your balcony, in the garden, with friends or alone, whether the sun is shining or not… iKi yuzu is the perfect beer for every occasion.

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iKi with green tea and gingerThe second variant of iKi is brewed with Sencha green tea leaves and ginger. An amber-coloured beer with a rich fl avour. Perfect with meat dishes, although in Asia it is usually drunk with fi sh and vegetarian dishes. iKi ginger is a new taste to stimulate the senses. iKi ginger blends well with every cuisine but it is also excellent for cooking. We challenge you to try it!

Tip: The fl avour of iKi ginger is at its best when drunk between 6 and 8 degrees Celsius. Enjoy the moment now.

Be inspired iKi beer challenges you to create your own food or cocktail recipe. Go to www.ikibeer.com and discover the amazing recipes using iKi beer. Share your original recipe with us. Send your recipes to iKi or upload these on the web site.

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IK0018 wt iKi Yuzu Ginger folder UK.indd 3-4 09-05-12 13:52