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.
A cherry brandy from Miclo, selected from their finest maturing spirit. This is a genuine cherry brandy, that is to say the distillate of cherries rather than liqueurs. Miclo's Grande Réserve range are aged for three to four years before bottling.
Juniper, Grapefruit skins and Rhubarb infused in Italian grain spirit for 36 hours gives orange colour. Blended with second distillate made in our vacuum still of Juniper, Coriander, Lemon Peel, Orange Peel, Angelica, Orris Root. Distilled in stainless steel vacuum still for 5 hours.
Indulge yourself in the freshness of quality peppermint from Piedmont, Italy, in a unique infusion of herbs and spices. Pour it over ice and be ready to be seduced.
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 dark liqueur made originally in Jamaica using Jamaican coffee beans. The main flavour ingredients are coffee beans, Jamaican rum, vanilla, and sugar, blended to an alcoholic content of 20%.
Aperol is a low-strength aperitif made since 1919 to a secret recipe including both rhubarb and orange along with a wide assortment of herbs and roots. Immensely popular in Italy, its home country.
A great amaretto liqueur from Bepi Tosolini, formally known as Amaretto Mascarada, with a strong almond flavour. Interestingly, Amaretto is made with apricot pits, not almonds
Flavoured with hazelnuts which are toasted and distilled with neutral alcohol before infusion with cacao beans, coffee, vanilla, berries, rhubarb root, sweet orange flowers and other natural flavours. Oak aged prior to sweetening and bottling.
Juniper, Coriander and five other botanicals. It is blended with pure spring water from the nearby Monviso mountain - the highest altitude source of any spring in Italy.
While the exact recipe is a secret, we do know that Fernet-Branca contains aloe ferox (also known as bitter aloe), gentian (a bittering agent), chamomile, angelica, quinine, colombo root, chinese rhubarb, myrrh, peppermint, saffron, and ireos.
Punt e Mes has a golden, orange colour with topaz tones and aromas reminiscent of herbs, with hints of quina, toffee and cloves. Pleasantly soft in taste, marked by captivating accents of zesty orange.
Distinctive notes of bitter orange, aromatic sea buckthorn, pearls of heather and rowanberries come alive in this fantastic gin made at the Benromach distillery.
Made using Sicilian blood oranges. Brilliantly bright and juicy. A hint of vanilla and pink grapefruit in the palate help balance this gin and give complexity. Refreshing.
Made in Piedmont, the main botanical is lemon peel from the Italian coastline. Skins from the salt-sprayed citrus are used to infuse the gin, along with juniper and five other top secret botanicals. Then it’s distilled in a stainless steel vacuum still.
Made in Piedmont, the main botanical is lemon peel from the Italian coastline. Skins from the salt-sprayed citrus are used to infuse the gin, along with juniper and five other top secret botanicals. Then it’s distilled in a stainless steel vacuum still.
