This cucumber flavoured organic vodka is a deliciously aromatic spirit that imparts the delicate and fresh taste of cucumber.

Essentially a Gin without the Juniper! Distilled using 14 aromatic botanicals, including caraway, cardamom, nutmeg and citrus. Lightly sweetened with raisins, vanilla and a small amount of sugar.

The world’s first Scotch whisky-based amaro. The base is a blend of 3 casks: 3-year-old North British virgin oak, Invergordon 12-year-old sherry refill and Ardmore 7-year-old bourbon 1st fill. 9 botanicals – allspice, hibiscus, coriander, lovage, kola, quassia, rhubarb, fresh lemon peel and lingonberry. No sugar – sweetened purely with a blend of blossom honey from Sussex and local urban honey from rooftop hives in Edinburgh

Clear fruitiness with butterscotch, citrus and pear. Prominent notes are liquorice and mint. The palate is fruity and slightly smoky while the aftertaste is fruity and slightly spicy.

This unique, very limited expression, which draws influence from the vibrancy of South Australian Shiraz and other uniquely Australian red wines, is red ochre in colour and a great balance of sweet and savoury on the palate.

Made from wild violet blossoms that grow in the Alps which are then added to the finest neutral spirit. It captures the delicate and elegant flavors of this fragile flower in a very impressive way.

Aromatic green coffee beans are sourced, roasted and cold-pressed in the distillery, and added to a base of F&S organic gin, complimenting its key botanicals of Juniper, Angelica and Coriander. an absolute cracker of a gin, best enjoyed neat over ice.

A desire to create the ultimate gin for juniper lovers took us on a mission to distil a 'Very Junipery Over Proof Gin'. When increasing the flavor profile in a gin (in this case, juniper), it is essential to match it with a rise in ABV. At 57.7% ABV this juniper-forward navy strength gin uses double the amount of juniper berries as their London Dry Gin, and undergoes a three-part juniper-infusion process, including a three day maceration.