An Dúlamán contains five seaweeds including Sweet Kombu, Dulse, Pepper Dulse, Dulaman and superfood Carrageen Moss, bringing an authentic and innovative “umami” twist to the gin category. Bottling at 43.2% is the best ABV at which delicate and complex flavours can be savoured.
The palate has incredibly bright and soft juniper to the fore and as it subsides An Dúlamán’s complexity is revealed in rich umami, brisk salt and then a buttery oyster smoothness with hints of chestnut and firm tannin. Given time, sweet notes of Turkish delight ebb to a comforting warmth.
A deep red liqueur. Bitter aromas with notes of orange zest finely balanced with vanilla, cardamom and ginger root. The palate is balanced with spiced notes leaving an engaging bitter sweet finish.
For a Mezcal to be classed as an Anejo, it must be aged for 12 months in barrels before bottling. Ilegal tends to age theirs for a total of 13 months which helps it to develop beautiful honey-like characteristics that make it a very delectable spirit that one would expect from a longer aged Mezcal. This ageing process helps to show off the quality of the casks which have been used and really show off its character, making it perfect to be enjoyed one sip at a time.
Ketel One Botanical Cucumber & Mint is for those who appreciate crisp cucumbers and light tones of fresh garden mint. Each botanical essence is individually and naturally obtained through innovative extraction methods and distillation processes for the freshest, cleanest, most crisp taste possible.
Distilled from dried, bitter Curaçao oranges and sweet oranges. It's crystal clear, it's strong, amazingly aromatic, full of delicious citrus and slightly sweet
Bosford Rose gin is wonderfully balanced with juniper, coriander, angelica, lemon peel and orange peel and made with natural strawberry and raspberry flavours.
The new gluten-free premium Rose edition is first distilled using all the botanicals of Bosford London Dry Gin original recipe.
Tastes kinda like it sounds. Expect big pineapple flavours, transporting you to a faraway land. Then, boom - the flavour journey starts all over again as mango joins the flavour fray.
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