Nose: Initially very spicy yuzu and tangerine aromas, followed by vanilla, marzipan and a delicate hint of flowers (roses, geraniums) followed by pepper, mint and herbs
Palate: a rich and round palate that initially follows the aromas on the nose. There are also hints of candied citrus fruits (yuzus, tangerines, limes) and waxy impressions of tropical fruits, along with almonds, plums, toffee, nutmeg and tea
Finish: the finish is very strong long and enthusiastic with hints of citrus fruits, herbs and vanilla as well as sweet spiced pastries
Bumbu Crème is a perfect blend of Bumbu Rum, select spices, and rich, decadent, real dairy cream. It’s an irresistible creation that is perfect chill straight, on the rocks, or in a cocktail. Bumbu Crème shares the same heritage that has made Bumbu the world’s favorite craft rum maker.
Gabriel Boudier Crème de Melons Verts is a green melon liqueur. Crafted with melons from Honduras and China, which are macerated in the finest alcohol at the House of Gabriel Boudier.
Gabriel Boudier Passion Fruit Liqueur is a fresh and popular liqueur, especially during the warmer months. This fruity, tropical liqueur has bold passion fruit aromas with notes of mango, lychee and peaches.
RumChata is a rather sweet liqueur made with a combination of five-time-distilled Caribbean rum, dairy cream from Wisconsin and a mix of spice. Serve over ice, in a cocktail or even in a coffee...
An intense aroma of ripe pear, a touch of honey and a whiff of menthol. The texture is rich, showing subtle fresh pear flavour, with good intensity and depth. The finish is long, with just a little heat to remind you of the spirit.
Pisco ABA is produced with Muscat grapes from the Elqui Valley. Grapes are first vinified and then carefully distilled in small traditional stills to produce a clear, crystal eau-de-vie, infused with the softness and fragrance of the Muscat grapes.
Our Akashi-Tai Yuzu liqueur uses an exceptionally high quantity of fresh yuzu from the Hyogo prefecture, which is pressed on arrival to preserve the clear aroma of the rare citrus fruit highly prized in Japan. It offers a touch of originality to the most refined cocktails and can be drunk neat or on ice as an aperitif or after dinner.
Supple and fruity, with refreshing aromas of grapefruit, it offers intense citrusy flavours and a sweetness that is perfectly balanced by the tanginess of the yuzu. The finale is invigoratingly cooling and aromatic.
Gabriel Boudier Turmeric Liqueur was created by English mixologist and bartender Xander Driver. Entering his recipe into the 2023 Gabriel Boudier Wizard Award, his original liqueur recipe impressed the judges the most.
A French aperitif created by the House of Landier. The cellar master drew inspiration from his childhood in the Charente countryside to create a product influenced by Pineau des Charentes and vermouth. Based on natural plants and infused in a liqueur made of grape must, vodka and cognac.
An exquisite blend of Chase's award winning vodka with Elderflower. Drink chilled alone, Over ice with soda, splash it in your fizz or mix it up with gin and sauvignon blanc. Every fridge should have a bottle.
A fairly strong raspberry eau-de-vie from Nusbaumer, which also includes supporting sour notes from wild raspberry seeds used in the maceration. This distillation uses 8kg of fruit per litre of alcohol.
Nusbaumer are an independent, family-owned artisanal distillery in heart of the Alsace. Founded by Jos Nusbaumer in 1947, the distillery is located in Stiege, a small town in the Vosge valleys, to the south-west of Strasbourg. There are several factors that make Stiege an ideal place to distil fruit spirits; there’s exceptional mountain spring water, high altitude allowing lower distillation pressure leading to richer aromas, and a microclimate with significant temperature variations that has a positive impact on fermentation, maceration and ageing.
