Vida has an aromatic nose of tropical fruit with a hint of honey, and notes of ginger, cinnamon and a bit of tangerine, with a long, smooth finish

The aromatic and complex taste of Bombay Sapphire Gin is described as a fresh juniper flavour with an elegant, light and spicy finish

Consistently smooth taste with vanilla, dried fruit and a long, smoky finish.

Antigua’s finest, English harbour rum spends a minimum of five years in aged bourbon barrels, delivering a touch of whisky spirit to each sip. Vanilla custard and cinnamon spice are the first scents that hit you and the flavour is deep with fudge and golden syrup, with the consistency of cinnamon carrying through. Different blends are brought together to deliver the end results, English harbour rum which brings cinnamon to the centre stage and works wonderfully with your favourite ginger ale.

The original irish cream liqueur, baileys is a flavour which is known around the globe. the world's number one liqueur for good reason, baileys irish cream offers the perfect balance between specially selected irish whisky and fresh dairy cream. hints of cocoa and vanilla come through offering a sweet dessert drink which, when served with crushed ice, is one you'll want to fill up again and again. it's also a complete necessity for a classic irish coffee and a wonderful nightcap.

The result is in an aromatic, floral and well-rounded spirit, sure to go handsomely in a pisco sour.

The talents of scotland and america are combined in each bottle of glenmorangie. the finest single malt whisky of scotland is matured in american mountain oak casks, delivering the characteristic aromatic flavour of glenmorangie. a light and inviting aromas only hints at the flavour, enticing you to taste the fresh and floral flavours within. notes of vanilla balance gently alongside sweet orange and peach, the latter lingering in a satisfying aftertaste.

The Flavour: Rich and fruity black currant flavour with a sweet lingering finish. The Nose: A sweet and tangy aroma. The Colour: Deep red. The Use: Most widely used as a mix with white wine, champagne or dry vermouth. But also straight, on the rocks; excellent in cocktails or in any other mixed drink.

Rinquinquin à la pêche is made using three different types of peach - Cardinale, coronet and June gold. As if this wasn't enough peach for you, they also used the leaves from peach trees, harvests just before autumn. The leaves and peaches are all macerated separately in alcohol and white wine. Afterwards, the liquid is added to the white wine, while the solids leftover is distilled and added to the mix. Perfect for a summer aperitif, rinquinquin à la pêche goes well with tonic water or served long and over ice. The terms rinquinquin was originally a generic word. In the Provencal language, it means invigorating drink (from the verb requinquilhar: to cheer up).

EXOTIC, AROMATIC, INTENSE. A FLAVOR PACKED WITH ORIENTAL SCENTS, A BITTER, RICH IN SUBTLE FLAVORS WITH A CHARACTERISTIC BROWN COLOR. ITS AROMATIC PROFILE IS UNMISTAKABLE THANKS TO THE HERBAL NOTES OF RHUBARB.

The delicate notes of Italian wines perfectly matches the botanicals extracts including 3 different kind of artemisia and Roman Chamomille rested in Tino vat, creating a delicious, fragrant and aromatic vermouth with a gentle bitter finish.

Slightly viscous with marzipan, macaroon, Madeira, Battenberg cake, vanilla, lemon zest, toasted almonds and apricots.

Candied orange and citrus fruit are softened by notes of oak and a touch of vanilla, Warm amber in colour with a very long and intense finish on the palate.

Made as an easy-drinking whiskey for first-timers and cocktail serves. Primarily used in the club scene so far.

Delivers a rich and complex single malt characterised by spice and dried fruit flavours