Gin from Bruichladdich, containing 31 botanicals, of which 22 are native to Islay, including Mugwort, Meadow Sweet and the enigmatic Lady's Bedstraw flowers.
Walks with Darcy (the distillery dog) through the meadows surrounding their distillery inspired William and Lucy Lowe to capture the taste of the English seasons.
Using botanicals grown in and around their own home they created a recipe including juniper, fresh basil, rosemary, angelica, lemon verbena, blackcurrant leaf and rose petals, each individually distilled and expertly blended into this outstanding gin.
Bright, herbaceous, beautifully rounded and exquisitely refreshing, this gin captures the quintessential taste of the English seasons.
Wild botanical infusions of cinnamon, nutmeg, ginger, almond, coriander, cardamom, cloves, liquorice and lemon give this one-of-a-kind gin its distinctive flavour. Voted ‘double gold’ and best in class at the San Francisco spirits competition 2016.
Wild botanical infusions of cinnamon, nutmeg, ginger, almond, coriander, cardamom, cloves, liquorice and lemon give this one-of-a-kind gin its distinctive flavour. Voted ‘double gold’ and best in class at the San Francisco spirits competition 2016.
Containing a miniature of GB Gin, Pink Grapefruit & Pomelo Gin and Rhubarb and Bramley Apple Gin. Certain to excite any gin enthusiast on Christmas morning.
Made from scratch using rare varieties of apples from Chase’s 200 year old bioganic orchards. Hops, elderflower, juniper, Bramley apple and angelica are added, plus secret wild botanicals from the nearby meadow and fresh water from the farm’s well.
Cointreau is a brand of triple sec produced in Saint-Barthélemy-d'Anjou, France. It is drunk as an apéritif and digestif, and is a component of several well-known cocktails. It was originally called "Curaçao Blanco Triple Sec"
Tepextate offers a lighter body with a bright candied fruit nose of banana taffy and spun sugar. The sweetness carries into the palate with notes of passion fruit and marzipan. A light cinnamon note of canela (organic Mexican sugar) lies in the background with floral notes of honeysuckle.
Spicy floral nose of carnation, tropical aromatics of garnedia and jasmine, ripe pear, dark fig, notes of wet green hay and gentle, full-bodied palate. The long finish tastes of roasted root vegetables and umami, leaving the mouth with terracotta, a slate-minerality and a touch of salinity.
Pechuga has a nose of basil, lemon, ocean, and fruit. It is almost scotch-like in its smoky taste. And yes, in addition it is salty, very soft, and tastes a wee bit like chicken. The Pechuga production season is limited to year end
due to the special ingredients: Wild mountain apples and plums that must be in season and cannot be substituted.
Delicately distilled in ancient copper pot stills and aged in small oak casks for up to twelve years. Complex and Characterful with notes of maple syrup, orange peel, brown sugar and liquorice.
A hugely popular traditional digestif, Disaronno shows intense marzipan and Battenberg cake flavours on the palate - this is definitely for anyone with a sweet tooth.
A peculiarly sophisticated gin distilled in Scotland with the essence of Bulgarian rose petals and cucumber. Delightfully fragrant with juniper notes more delicate than most. Best served with a slice of cucumber.
