They select the season’s ripest Scottish plums to macerate with fine Madagascan vanilla. This is then infused with Edinburgh Gin to produce a uniquely flavoured liqueur.
The baby Tomatin in the family, light and approachable. Unusually for an entry level malt they use a suprising amount of virgin oak in the maturation process.
A complex aroma of vanilla, mint and molasses. Pleasantly sweet to the taste, with notes of brown sugar and spice that give way to oak, toffee, dark fruit and anise. The finish is long and smooth.
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.
Nassau Valley Cask. Revealing a floral scent that develops into a unique mature nutty bouquet, with notes of deep vanilla, echoes of orange peel, nutmeg, warm coffee and cocoa.
Probably the most prestigious light Cuban rum, Havana Club 3 year old infuses an extra touch of quality into rum cocktails and is great with just about any mixer we can think of.
On the nose, warm hints of spices (cinnamon, vanilla). On the palate it is round and rich in tannins, developing towards a lush and lingering aftertaste, in which the aromatic overtones of the oak are revealed.
The initial sweet taste quickly gives way to a complex of oranges, juniper and earthy spice, with an incomparably long finish that’s dominated by the lingering flavour of Sicilian blood orange.
Lighty peated single malt whisky from a small batch vatting of american and French oak casks, predominantly STR with a significant element of ex-bourbon, chosen to promote the house style of fruit forward new make.
The essence of Rhubarb adds a tart crisp edge, to the smooth English gin base, whilst the real ginger extract warms the palette for a full bodied complex finish.
On the front of the palate a generous slug of juniper, the mid palate has a fresh citrus character from the lemon, bitter orange and coriander, which then develops into a sweet peppery finish, achieved by the use of liquorice and nutmeg.
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.
Black Cow is the world’s first pure milk vodka, made entirely from the milk of grass grazed cows and nothing else. Fresh whole milk makes an exceptionally smooth vodka with a unique creamy character.
After mellowing in a refill cask to develop the soft distillery character for a decade, a secondary maturation in a specifically chosen Amontillado cask wood ensures that all the good work continues.
To taste, there’s a juniper center stage for sure, but the citrus (lemon and orange peel) is vibrant and the peppery finish (from cassia, cinnamon and angelica) adds a distinct bite to proceedings.-Gin Foundry
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.
A luxurious handcrafted gin of exceptional quality with bright vibrant flavours of juniper followed by a herbaceous floral note from the Violet. Perfect for sipping over ice and pairing with cocktails and long drinks.
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
A timeless favourite which you should always have to hand! Great as an aperitif with a dry white wine such as Aligoté, with a sparkling wine or straight with an ice cube.
Aromatic vanilla, caramel, fresh cream and the fruity overtones of white chocolate. Fantastic if you like to stay on first name terms with your dentist.
The honey used in Cazcabel Honey is made with 100% natural honey, adding a dose of sweet nectar to the blend, balanced with the fresh, earthy and dry Blanco at its heart.Rich and sweet with beautiful notes of warm natural honey.
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.
On the nose the sensation is toffee and caramel, caused by the vanillas and tannins of the American oak, plus a dryness from the wood oil. The finish is long and alternates between this sweetness and smoke.
Aged for up to eight years in handpicked American oak casks. An elegant taste that first arrives with hints of vanilla, caramel and touches of honey. It is followed by sweet spices and rich cocoa.
Le Point, French news magazine: "A very distinct nose, bitter orange, delicate, an impression of fresh fruit, bitter but not overly bitter, a long and generous citrus fruit finish".
The first whisky ever distilled in the Cotswolds, it uses 100% locally grown, floor-malted barley and has been aged in first-fill ex-Bourbon barrels and reconditioned red wine casks. Rich, fruity and sippable.
Distilled with 13 fine botanicals hand sourced from around the world, including Macedonian juniper, English coriander seed and fresh citrus from historical trading routes once served by the famous Salcombe fruit schooners, Salcombe Gin ‘Start Point’ is exceptionally smooth with layers of complexity.
Manzana Verde Briottet, a digestive liqueur, brings out the sweet and fruity, heady strength of the wild apples picked in the Basque mountains. Tremendously fresh and long on the palate. Best served chilled, on ice, or in cocktails.
