Hoxton Pink Gin is created using natural and ethically sourced
ingredients such as juniper, Gunpowder tea, rosehip, grapefruit,
liquorice, chamomile, elderflower and orris.
Clear pink colour with a tint of orange. On the nose, there’s a lovely
mixture of the floral character of roses backed by the firm tannin of
tea. In the mouth it is just off-dry, with a lovely balance between the
sweetness and rose perfume on one hand, with the sharpness of
citrus and the grip of tannin from the Gunpowder tea.
Villa Ascenti Gin is truly unique, offering smoothness, vibrancy and ultimate freshness.
Distilled with only natural, 100% Italian ingredients.
Our heart is made using signature distillates and botanicals from Piemonte.
Mint and thyme are vibrant and refreshing on the nose, as is the spice from Tuscan Juniper berries.
A hint of Moscato grapes is present in the aroma, but its true impact comes to life on the palate. Enhanced through copper pot distillation, the smooth, fruity flavour of this distillate rounds off zesty Juniper notes to create a velvety, slightly sweet gin.
Each botanical and distillate has been carefully selected to create a harmonious gin with a long, fresh herbal finish.
McQueen & the Violet Fog Gin is made in small batches in a single copper pot still over in the hills of Jundiaí, Brazil. It contains 21 botanicals, and the first 15 are macerated in a sugarcane spirit. Then, six additional botanicals are vapour infused into the gin through a copper basket, including handpicked Indian basil leaves, Portuguese rosemary, Mediterranean fennel seed, calamansi from the South Pacific, Vietnamese star anise and locally grown Brazilian acai.
Golden yellow in colour. Aromas of spice dominate, with cloves, juniper and a touch of aniseed backed up by a floral note. In the mouth, it is initially sweet, though this is well balanced by, and then overtaken by, the sharper clove and juniper element, with star anise and mint evident especially in the long mouth-filling finish.
Maison Briottet maintains a very high level of quality. It is the selection of the ripest fruit from the most suitable cultivars that provides for the finest flavours; therefore contracting the right growers to produce the correct fruit is the first step on the ladder. Subsequently, properly observed maceration with very pure neutral alcohol, and blending with the correct proportion of sugars to achieve the balance between fruit flavour, sweetness, acidity and alcohol create these excellent crèmes and liqueurs. Briottet Liqueur de Mangue is made by macerating the sweet flesh of the mango in alcohol prior to sweetening with sugar to make the final mango liqueur.
Nomad Outland Whisky is a bright, topaz coloured whisky, born from a collaboration between Gonzalez Byass and renowned whisky distiller Richard Paterson. 26 malts and six grains are expertly blended together in Scotland, resulting in inviting aromas with malty fragrance, reminiscent of oak and sherry due to its ageing in American oak barrels. The whisky is then transported to the Gonzalez Byass Bodega in Jerez, where it is finished in Pedro Ximenez sherry barrels.