The cellar master, Alexander Gabriel, has the the great pleasure to open for the very first time his private collection of exceptional cognacs. Premier Cru single cask 100% Grande Champagne, unique in the world! These preciously guarded treasures rest under the vaults of the Chais Paradis, in the underground passages of Mademoiselle's 19th-centuary manor. These forever inimitable vintages, from the oldest to the most recent, are made from Ugni Blanc, Folle Blanche, and Colombard grapes. Although it is impossible to reproduce them, they all have one thing in common: each of them bears witness to the extraordinary character of Grande Champagne and to the savoir-faire of the Cognac region perfected over the centuries. These extraordinary cognacs are not blended and are bottled at their natural alcohol content right out of the barrel, without filtration.
Nose
Rich, woody and spicy on cloves, cinnamon and pepper with tar and smoky molasses with roasted chestnut,
berries and thyme honey.
Palate
Round and fruitier on orange, peach and plum with maple syrup and leather.
Montelobos Pechuga is made with agave Espadin. Before the third and final distillation, a turkey breast is suspended in the still and local fruits and spices are added to the distillate. Traditionally, a Pechuga mezcal like this is drunken at celebrations like weddings, quinceañeras, or other celebratory events.
Made with 100% Blue Weber agave in Atotonilco El Alto, Jalisco, by fourth generation tequileros The Vazquez Family, Cazcabel Añejo tequila has a rich flavour profile and super premium quality at a premium price.
The classic aromatic bitters. A bouquet of herbs, spices and fruits on the nose and palate. A key ingredient in cocktails, Angostura also works to flavour foods.
Distilled & Matured at Lagg Distillery
Matured initially in Bourbon Barrels then finished for approx. 6 months
in Oloroso Sherry Hogsheads sourced from producer Miguel Martin.
55% Vol
Non chill filtered
Natural Colour
Made with loads of passion! This rum has sweet tropical passion fruit aromas with hints of mango. Dead Man’s Fingers Passionfruit Rum makes a great twist on a Pornstar Martini or simply pair with lemonade for a refreshing serve!
A Blended Scotch Whisky from Adelphi, perhaps better known as an independent bottler. However, this blend of grain and malt whisky is from its private stock which is kept in a solera system. Though excactly where the whisky hails from is kept rather hush hush, we suspect it contains spirit from all over the shop, from Islay, Speyside and Campbeltown.
Rich dark and seductive. Remarkable flavours of stewed fruits and all-spice marry together with classical aged Oloroso and toasted walnut bread and chocolate orange.
Jung & Wulff Barbados is an 86-proof, full-bodied, buttery, aged rum that exemplifies its Barbados terroir. Highly acclaimed, it is widely enjoyed in cocktails, neat, or on the rocks. Early on the palate is a range of tastes from dark chocolate, to dried fruits, to burnt sugar. Creamy and robust, it is more bittersweet than sweet, deeply cocoa-like and deliciously rich. It is a powerful yet elegant rum true to the character of Barbados.
Resolute flavours of fine Oloroso sherry and bitter chocolate sauce, which has been spread liberally over homemade plum pudding. This is all infused with fabulous spicy notes - cinnamon, allspice and nutmeg. Full bodied with smooth tannins.
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.
Based on an original absinthe recipe from back before it was banned in France in 1915. Pernod opened the first absinthe distillery in 1805, so they know their stuff.
Aromas of blackberries, orange, toasted oak, vanilla and cinnamon fill the nose, complemented by notes of creamy milk chocolate, sherry-soaked fruit, rich nuttiness, cloves, nutmeg and sea salt throughout the palate, with hints of cherries and oak spice lingering in the finish.
Canerock is a fantastic drink created by the team at Maison Ferrand, using aged Jamaican rums at its core, including a generous helping of high-ester rums. Alongside these rums, the team infuses the likes of Madagascan vanilla pod, Jamaican ginger, and Caribbean coconut into the spirit, and a portion is given some extra time in Pedro Ximénez sherry casks to allow its flavour profile to develop further. An impressive expression indeed, more than suitable for sipping neat, but will also be excellent for upgrading your rum cocktails.
Nose
Sweet ripe peaches, toffee and raisins
Palate
Soft welcoming mouth feel with an explosion of rich
tropical fruits and creamy butter notes
Finish
Long enduring finish of caramelised crème brulee
Resolute flavours of fine Oloroso sherry and bitter chocolate sauce, which has been spread liberally over homemade plum pudding. This is all infused with fabulous spicy notes - cinnamon, allspice and nutmeg. Full bodied with smooth tannins.
Nose : Intense and complex on cappuccino, hazelnut, lemongrass, strawberry and tonka bean.
Palate : Delicate and sweet on dulce de lecce, pistachio, dark chocolate, prune, tropical fruit, raspberry and pepper.
For this release we’ve used a luxurious combination of the finest PEDRO XIMÉNEZ + JAMAICAN RUM CASKS for maturing this expression, which combined with our subtly smoky spirit, has resulted in a whisky rich with the flavours of Toasted Jamaica ginger cake, Bonfire Toffee, spiced plum jam, Amaretto cherries and Daim bar.
The third of four annual seasonal releases that evoke the farming year - although 2024 is the final year of this range - Fallow sees the heavy influence of first-fill Oloroso Sherry casks. Whereas the First Crop used just Pedro Ximenez Sherry and the Second Crop used both PX and Oloroso casks, the use of solely Oloroso barrels produces a rich, intense colour and a profile of stewed prunes with a hint of coffee. It's got a real dark fruitcake feel and would be a perfect Christmas whisky!
Fee Brothers Plum Bitters is a fruity blend of plum and spices, reminiscent of the flavor of British plum pudding. Add a few dashes to recipes to create new depths of flavor.
Planteray Cut & Dry is made with natural Barbadian Coconuts in the most artisanal way: cut by hand, dried in the Barbadian sun to concentrate the oils and infused in our delicious Barbadian rum.
A mellow, aromatic dry gin from Booth's that has been aged in casks that previously held Pedro Ximenez sherry. The palate offers notes of rosemary, grapefruit, camphor, lemon, chamomile and soft oak spice that linger in the finish.
Booth's was originally established in 1740 by the eponymous family who founded the first distillery in London. Their distinctively golden gin - instantly recognisable thanks to the octagonal bottles it was presented in - was discontinued in the 1970s, an event much lamented by gin connoisseurs.
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.
