Umami is a spirit in a class of its own, designed for dry and savoury cocktails. Hand-picked Italian capers are distilled at low temperature, then blended with a parmesan extract and two other ingredients before being left to rest in an ex-cognac barrel.

Vanilla flavoured syrup

Characteristic taste of gum and orange blossom

Redfruits taste (raspberries, blackberries, redcurrants) with a fine vanilla touch.

This original Aperitif is crafted from selected Provence melons, picked and sliced at full maturity for an intensity of taste and optimal flavour. Enjoy it straight on ice, as a Spritz or in a variety of cocktails.

Nose: Light aromas of berries, orange blossom and grapefruit. Taste: Fresh, lively and fruity. Balanced structure.

Liqueur made from a subtle blend of fresh pineapples ripened under the Caribbean sun infusion, reinforced by a candied pineapples infusion, all enhanced by a 7-year-old Caribbean Rum and some spices.

The V.S.O.P. differentiates itself by a selection of apple ciders exclusively harvested in the Pays d’Auge region, a delimited terroir representing only 6% of the Normandy region. The typicity that the soil confers to the apple coupled with a double distillation in pot stills give the V.S.O.P. a rich and long palate.

Powerful and generous, amber-coloured with underlying mahogany shades. The nose displays deep rancio aromas of dry nuts, fig and prune. On the palate, complexity holds the power nicely in check. The finish is spicy with chocolate notes and tremendously long-lived.

Robe: copper gold Nose: pastry and freshness Bouquet: vanilla, apricot, mimosa, toasted touch, spices such as coriander Palate: a nice roundness and richness with a spicy sensation that appears in a second time, providing freshness to the finish

Family-owned for 750 years. Frapin is the top of the top of serious Cognac. As the name suggests, this particular bottling was made to be accompanied by a cigar.

FINE V.S. is a fresh and fruity Calvados. Unlike others, it is made from single continuous distillation in copper stills to concentrate the apple aromas. These are then accentuated by blending the fruitiest cuvées and ageing them in barrels made of century-old oak.

It is characterized by a perfect balance between the fruitiness of the apple and the aromas brought by over 9 years of ageing in century-old oak barrels. The double distillation confers aromatic complexity and an exceptional palate length.

Robe: shiny mahogany Nose: highly expressive and spicy Bouquet: husk of nuts, dried fruits such as grapes, candied fruits, figs, floral Palate: shows great roundness, lots of greed and a strong spicy sensation. A light side of Sichuan pepper (menthol) appears

Unique union of the single and double distillation, Mémoire X.O. is  made from calvados of at least 15 years. After being aged separately, the selected eaux-de-vie have acquired a common memory in oak barrels for long years. The cellar master has put his mastery in creating a delicate and distinguished composition with powerful notes of apple and candied fruits.

Robe: intense mahogany Nose: expression of the typical rancio of aged eaux-de-vie Bouquet: melted but present wood, vanilla, prune, nuts, fruity with cherry & coconut, spices such as cinnamon Palate: very smooth and tasty, lots of structure, well balanced, perfect alliance between wood & fruit

Peychaud’s Bitters is sweet with slight hints of cherry, clove and nutmeg on the nose.

Matured at least 12 years in oak barrels. Single distillation. Colour : Deep golden brown. Scent : Fresh hazelnut, banana and spices aromas, a perfect balance between wood and matured apple aromas. Palate : Fine and silky. Use : A smooth harmony with dessert, chocolate cream, nougat or ice-cream.

In 2020 Ch Pellehaut was named Best Brandy Producer by the IWSC Challenge. Their 20 year old XO La Fleur De l'Age has also been awarded the trophy for Best Armagnac in the 2018 IWSC Spirits Challenge. Rich and fruity with powerful flavours and this 20 year old shows the characteristic rancio associated with aged brandies.

Dense, rich, with notes of baked apples and tarte tatin, the nose evolves towards a subtle rancio. Gold Medal San Francisco World Spirits Competition 2019

This is not Cognac as you know it, this is hand-made, small batch, artisanal and utterly delicious! The grapes, 100% Ugni Blanc, all come from the 7ha estate in the Grand Champagne 1er Cru area and unlike all the big boys nothing is automated. They use 2 small, traditional copper pot stills of 18 and 25 hl to distil the wine on its fine lees and the cut is done by hand to ensure the best selection. Utterly delicious

This is not Cognac as you know it, this is hand-made, small batch, artisanal and utterly delicious! The grapes, 100% Ugni Blanc, all come from the 7ha estate in the Grand Champagne 1er Cru area and unlike all the big boys nothing is automated. They use 2 small, traditional copper pot stills of 18 and 25 hl to distil the wine on its fine lees and the cut is done by hand to ensure the best selection. Utterly delicious

On the nose, there is a distinct molasses rum character backed up by gentle banana. While on the palate the banana comes very much to the fore, and lingers on the finish with a smooth, just off-dry tropical fruit and spirit nose.

A round aniseed front palate, finishing with fresh, spicy notes (liquorice, lemon balm, mint), giving this absinthe great length of flavour. Comes in box with spoon.

Made from bitter blue oranges from the island of Curacao. Really? No. It's made from Laraha Fruit, which is like an orange, but smaller and with little to no sweetness. The spirit is dyed blue before bottling. No idea why.

An excellent Cassis from Dijon. Extraordinary colour. Most commonly used for Kirs but also works well sploshed all over a cheesecake or some ice cream.

Very intense and fruity nose, slightly acid fruit freshness. Acidulous mouth in attack bringing freshness and vivacity. Aromas evolve during the tasting: from the typical green taste of wild strawberries to the very ripe fruit taste characteristic of jam and marmalades. Very pleasant end of the mouth.

The nut of the Hazel tree, also known as a cobnut or filbert nut depending on species, hazelnut goes well with chocolate. This makes it popular in confectionery as well as a main ingredient in the chocolate spread Nutella and the vodka-based liqueur Frangelico. It is also a popular pudding flavour used in meringues and as a paste in Viennese tortes. MONIN Roasted Hazelnut bottles the intense, smoky richness of roasting with a toffee nose and sweet praline aftertaste making it the perfect complement to coffee and a stunning ingredient for creating dessert cocktails.

This limited edition Hennessy XO Cognac bottle comes with a gold coloured Hennessy XO serving tray. The colourful gift box features a design created by Julien Colombier. This self-taught Paris-based artist regularly creates installations, frescoes and packaging for couture fashion houses including Chanel, Cartier and Bulgari. He finds his greatest inspiration in Nature. His creation for Hennessy XO consists of a dreamlike tropical forest immersed in colour. Hennessy XO, the first 'eXtra Old' cognac, is powerful, masculine and generous - a genuine pleasure. It releases woody, spicy aromas. Now an established symbol of luxury, its rich character is enhanced by a distinctive decanter designed in 1947. Rich, full-bodied and complex, Hennessy X.O combines the spicy aromas of oak and leather with the sweeter essences of flowers and ripe fruit. Well-balanced, the initial flourish is dominated by the powerful suggestion of pepper and rancio, which testify to the long years it has spent being aged.

Family-owned for 750 years. Frapin is the top of the top of serious Cognac.

Chateau de Pellehaut was named Best Brand Producer in the world 2020 by the International Wine and Spirits Challenge. The fruit of the Armagnac takes center stage here, melding wonderfully with the small hint of vanilla from the wood. It's all distilled from Folle Blanche fruit and it's soft, round and aromatic, but it still has that little bit of rustic brandy flavour typical of old-school Armagnac.