Rich and lush earthy taste with a sweet peppermint and french vanilla feel; a sense of a sweet ‘cigar box’ cedary aftertaste.

Elegant and clean scent shaping an overall softening and refreshing smell; subtle lavender and coconut mouthfeel, with the unique mastic smell being prevalent. Soft and sweet feel with a microscopic suspicion of sourness. vigorous mastic aftertaste.

Deliciously smooth, with rich dried fruits and sherry, balanced with woodsmoke and spice. Described by F Paul Pacult, the renowned international whisky writer, in his book kindred spirits as 'simply the best 12-year-old single malt around'.

Luxardo's Sangue Morlacco is made with Italian marasca cherries and is aged in oak vats for two years. the perfect digestif and great in cocktails.

Intense, crystalline and clean.

MARTINI Riserva Speciale Rubino, The tannins and the red berries notes of the red wine perfectly blend with the botanicals extracts of 3 different Italian Artemisia and Red Sandalwood rested in a traditional tino vat, for a full bodied herbal and rich vermouth.

Using organic arancia Amara, organic rhubarb and organic yellow gentian, along with other fresh locally sourced ingredients, give Mondino its unique flavour.

MADE USING ONLY THE BEST DAUPHINE GREEN WALNUTS, GATHERED AT OPTIMUM MATURITY ON ST. JEANS DAY. TO ENHANCE THE FLAVOR OF THE NUTS, THE DISTILLERIES ET DOMAINES DE PROVENCE RECIPE COMBINES THEM WITH NUTMEG, CINNAMON AND CLOVES. SUBTLE TOUCHES WHICH GIVE THIS APERITIF ITS SPICY, FRUITY FLAVORS.

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).

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.

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

THIS SMALL BATCH BOURBON, HAND-CRAFTED IN CHARRED OAK BARRELS, USES A THREE-GRAIN SPIRIT RECIPE THAT INFUSES SOUTHERN TRADITION WITH THE SPICINESS OF NORTHERN RYE AND A TOUCH OF MALT FOR SMOOTHNESS. VANILLA, CARAMEL AND CLOVES GIVE A RICH AND SPICY NOSE. THE PALATE HAS SWEET TOFFEE AND CARAMEL WITH CARDAMOM AND CLOVES. THE FINISH IS LONG AND WARMING WITH A LINGERING SPICE.

Mezcal from master mezcalier Lucio Morales Lopez.

VODKA MADE WITH INGREDIENTS SOURCED LOCALLY FROM AROUND THE VILLAGE OF KOSKENKORVA, FINLAND

The distillate is allowed to mature in ash vats and then diluted and sweetened

Del maguey Vida Mezcal is 100% organic and made by hand. This extra care and attention deliver a natural flavour, unblended and surprisingly complex. Smokiness and warmth comes through in this mezcal, with peppery notes mellowed by a caramel honey depth. It’s wonderful if you’re mixing or sipping and the aroma, heavy with fruity aromatics, will draw you in on first opening. The finish is long, soft, delicate and above all else, entices you to try another sip.

Distilled and macerated real apples for a liqueur with amazing flavours

Characterised by citrus, pear and pineapple notes with a long and spicy finish, it is a very versatile liquid

A blend of subtle juniper and botanical flavours. Handpicked wild juniper berries, coriander, angelica and liquorice are blended and triple-distilled in a secret process.

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