COLOR: Crystal Clear AROMA: Fragrant herbal and fruit, with hints of smoke. FLAVOR: Notes of smoke and black pepper lead to long silky finish. RESTS: Up to 2 months. HERITAGE: Produced in Oaxaca by a 4th generation family of Mezcaleros.

Nose – Vibrant notes of juicy raisins and sweet malt. Aromas of shortbread and strawberry jam. Palate – Espresso, chocolate cherries and oak infused honey. A subtle spin on our signature waxy character. Finish – Candied fruit with a shake of cinnamon and chocolate creaminess.

We’re in touch with our dark side, deeply in touch with our dark side. And it was just a matter of time until we got round to crafting a black rum with notes of molasses and more than a hint of dark runny caramel. It makes an intense Zombie and a bold and delicious Mai Tai; alternatively, pour over ice, add ginger beer and a lime wedge and prepare to be thoroughly satisfied. Darkly satisfied but satisfied all the same.

The Glenturret 10 Years Old Peat Smoked brings together the two-spirit styles of the distillery, matured in both first fill and second fill European and American oak casks. The resulting complex whisky commands a higher strength of 50% ABV. Smoking embers on an open beach fire. A pinch of sea salt. Darker smokiness shows in glimpses. Soft warm spices and vibrant citrus fruits flicker in the flames.

A glorious and classic Lagavulin, with an intensity, saltiness and sweetness that balance perfectly as perfumed wood smoke rises to envelop them all; absolutely delicious.

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

Well pronounced nose with melon, lemon, bitter orange, green grass and sage. A nice balance of minerals, lemon and bitter orange flavours to give a long lasting finish.

Made using high quality rice that has been lightly milled to remove 40% of the rice's outer layer. Lighter in style than other sake, this has a crisp, dry and easy to drink style. A discrete nose with lime, lemon and straw. Dry palate with hints of citrus

This 100% proof bourbon uses a mixture of 78% Corn, 10% Rye, 12% Malted Barley in the mash and is aged in a federal warehouse for 4 years to create this well crafted liquid.

This richly rewarding Singleton has shimmering aromas of fruit and marzipan, while its sweet, luscious, rounded flavours seduce with their easy charm.

Fantastic presentation and holder of more medals than Joseph Stalin. Has won countless times at serious blind-tastings.

Hand-distilled at our bespoke distillery in the heart of historic King’s Lynn, WhataHoot Raspberry & Pink Peppercorn Gin is a full strength gin. Garnish with fresh or dried raspberries and a few pink peppercorns. Made with real fruit.

It’s the final three years spent in Oloroso sherry casks that gives Bowmore 15 Year Old the rich, deep colour and robust warming finish.

From American Bourbon to Spanish Oloroso Sherry - and finally Pedro Ximenez Sherry casks - this is a rich, complex whisky with toffee and sherry flavours.

Zesty lime, a rounded sweet hint of caramel and you have a wonderfully balanced rum that will take your cocktails up a couple of notches. Think turbocharged Mojitos and Daiquiri’s, or delicious mixed with ginger beer and a wedge of lime. ‘Awesome’ just doesn’t do it justice.

The distillers have used olive oil and olive leaf botanicals in addition to the base of Four Pillars Rare Dry Gin. The result is a super dry elegant that is a match made in heaven for a Martini, and is equally delicious in a gin and tonic.

Juicy raspberries and brambles, sherry, creamy malt and a note of light peat. World Whisky Awards Best Speyside 12yo and under. A fantastic indie distillery.

Distilled from fresh sugar cane juice, the result is Sagatiba Pura, a premium cachaca with a pure, clean spirit, smooth taste and a soft, crystal clean aroma.

Named for the year it was casked, Angostura 1919® is a light golden rum aged in charred, used bourbon oak casks and distilled in Angostura’s multi-column continuous still. It was produced using the unique blending techniques developed by the Fernandes family in the 1800’s, the same blend which was salvaged from charred casks from the fire in 1932. An amazing blend of rums aged between 5 and 14 years, Angostura 1919® is a true Trinidadian rum, oaky on the palate, with exotic spices, vanilla, a hint of honey and dried fruits. A luxury sipping rum that matches beautifully with desserts and chocolate.

Gordon's gin is one of the top ten-selling spirits in the world, and has been made to the same recipe since the late 18th Century.

Octomore 13.3 demonstrates the phenomenal force of flavour when combining super-heavy peat with the variable harvests gathered from the island of Islay, on one singular farm. Raised by friend and farmer James Brown, just two miles south of the distillery, this crop of Concerto barley was distilled in 2016 from the 2015 growing season, has been patiently coaxed through our Victorian distillery before being filled into first fill ex-American oak casks and second fill European oak casks. Working with Islay barley is always a privilege. The ability to present it in a single estate, single vintage, single malt is perhaps even more poetic. From year to year, Head Distiller Adam Hannett works with the base spirit bestowed upon him by the grower, together with natural factors; the changing climate and weather system, agronomic yield decided by marauding deer and hungry geese, and the terroir of the field itself. This particular Octomore Islay barley has been matured in a foundational parcel of first fill ex-American whiskey barrels and a supplementary selection of second fill European oak casks, hailing from the Rivesaltes region of France and the Ribera del Duero region of Spain. This European oak gives more subtle structure to the spirit, while the American oak allows the spirit to take centre stage. Expect vanilla and brown sugar, counterbalanced with fresh and round green fruit notes. The smoke is, as ever, gentle and dry, building to a long finish with hints of creosote and sea spray.

Using different aged liquids ranging from 7 to 21 years and by maturing the liquid in small batches in five unique casks, they have created a whisky that is rich and complex.

Triple distilled and matured in American bourbon oak for over eighteen years. A refreshing Lowland single malt whisky with the added infusion of ripe citrus and green tea and the warmth of toasted almonds.

This is a rich and full flavoured whisky with absolutely no rough edges. There's some smoke but it's well integrated and doesn't jump out.

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.

This is the honey… Monin Miel has an incredibly genuine, delicious honey flavour, but it's not quite as thick as actual honey - thus it's far easier to use for cocktail making, when thick honey just solidifies in an ice-filled cocktail shaker. Try shaking up a cocktail with two shots of rye whisky, a hint of grapefruit juice, some Monin Honey syrup and serve it over crushed ice (it's known as a Brown Derby).

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

Beefeater with Japanese SNech and Chinese Green tea among the botanicals used. The botanicals are steeped in the spirit for 24 hours, hence the name.

Characteristic taste of gum and orange blossom

Sweet, fruity cherries run through and through this deep and rich gin, with a slight citrus tang and a velvety texture. Nose Dark, Deep, Rich Cherry through and through. Palate Sweet fruity Cherry with a touch of spice from Nutmeg and Cassia. Finish Stoned fruits, Bananas and Custard Apples give a velvety rich finish with subtle notes of cacao.

An original Oban from non-traditional casks that has a great deal to say for itself as it skilfully entwines the lighter and darker traits of this famous bridge between the Highland and Island styles of single malt.

A grain whisky that’s only a pot still away from being a single malt A grain whisky made only from malt? That’s also smoky? The majority of Experimental Grain Whisky is comprised of grains from the Cameronbridge and North British distilleries. They bring notes of fudge, vanilla and set honey. On top of this the younger whisky from Loch Lomond layers impressions of pine forests and patchouli oil.

This lovely, mature old single vintage Lagavulin, our first 26 year-old Special Release, perfectly expresses the rich first-fill Pedro Ximenez/Oloroso cask style and is quite delicious, sure in the knowledge that its balance and smooth tastes have been shaped and respected by the decades. 7,542 numbered bottles.