Montelobos Joven is an artisanal Mezcal made in Santiago Matatlán produced with 100% organically certified agave Espadín. This Mezcal is crafted by biologist and distiller Iván Saldaña and mezcalero Don Abel Lopez. It is made according to Saldaña’s vision and passion for agave and artisanal mezcal with respect for traditional production methods, sustainability, and the quality of life in the communities and families who have produced mezcal for generations.
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.
The house of Cognac, Cognac Ferrand is at the origin of this fascinating brand that is Plantation Rum. Maison Ferrand originally maintained privileged relationships with the best distilleries in the Caribbean to which it sells barrels that have contained its Cognac. The barrels of the Ferrand house are very popular with some rum producers who use them to refine their product. During these exchanges, Alexandre Gabriel had the opportunity to discover very old batches with an aromatic richness and a diversity of extraordinary aromas.
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.
Nose: fresh and intense, it opens with notes of juniper and citrus fruits (yuzu and orange peels, candied lemon), complemented by flowers (violet) and fennel with the soft spices and licorice.
Mouth: very delicate and with a beautiful freshness, it follows the floral profile of the nose but on a spicier and fruitier expression with tangerine, melon and cubeb. It evolves with notes of angelica, nutmeg, orris root and star anise.
Finish: very long, floral and fruity, on citrus fruits, almonds, cumin, savory and grains of paradise.
Edition 14.1 of Bruichladdich’s Octomore series was made with barley grown on the Scottish mainland and malted to 128.ppm creating a heavily peated single malt. This whisky was matured for five years in first-fill ex-American whiskey casks, imparting aromas of smoked caramel, roasted almonds and barbecue pork on the nose, with bright citrus notes, smoked heather and ground coffee on the palate.
After five aged years in first fill ex-American oak casks, Adam has offered a unique twist in this 13.1, having gathered and recasked the spirit in 2021 into yet more fresh, first fill ex-American oak casks. This final injection of flavour, taken from the interaction between the spirit and the oak offers additional flavours of dark toffee, coconut and vanilla.
Our seasonal small batch releases showcase the signature Lochlea style in four
different ways each year. As a working farm, these expressions tie-in to reflect
the farming calendar. In our ‘Fallow Edition’ (Second Crop), we’ve chosen a
combination of Oloroso and Pedro Ximenez Sherry casks to create a beautifully
rich, autumnal dram that has a very different flavour profile to ‘Fallow Edition’
(First Crop). The Oloroso butts give rich notes of manuka honey and golden
syrup, whilst the introduction of the PX casks provides warming layers of
sweetly spiced ginger candy and ground coffee beans.
The third in a new set of four limited editions, ‘Fallow Edition’ (Second Crop)
reflects the season of autumn on the farm, when the fields are left fallow to
rest after a busy harvest.
‘The Original’ is our classic single malt that truly champions our peated pursuit. Made with mainland peat from St. Fergus, the flavour contribution is sweeter than that anticipated of coastal peat. With an extended fermentation time of 160 hours, nearly triple the industry average, the whisky boasts flavour
rich, complex character. Aged in a combination of first-fill Bourbon barrels, American virgin oak casks and Rye barrels, the spirit clocks in at 35 PPM.
NOTES
First-fill Bourbon barrels, American virgin oak casks and Rye barrels
NOSE: Baking spices, burnt honey and roasted coffee beans, leading to hazelnuts, smoked almonds and butterscotch.
TASTE: Wisps of sweet peat, with rich
chocolate and heather honey, followed by
cinnamon, ginger and oak-smoked sugar.
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.
A limited-release 18-year-old single malt from Tamdhu distillery that has been matured in a combination of European oak and American oak oloroso sherry casks. Aromas of cherries, plums, orange zest, honey-baked oats and hazelnut milk chocolate fill the nose, complemented by notes of crunchy apple, dried fruit, ginger, cinnamon, vanilla and sherry throughout the palate.
Hand-distilled at our bespoke distillery in the heart of historic King’s Lynn, WhataHoot Tawny Orange Gin is a full-strength hand distilled premium gin, blending a secret recipe of botanicals balanced with the zestiest oranges.
Distilled and bottled by WhataHoot, our Tawny Orange Gin is a delicious gin with a zingy twist. Made with real fruit.
Nose
Delicate and rich, nutmeg, honey,
vanilla, mandarin, coconut, Brazil
nuts and coffee with light floral
notes.
Palate
Spicy and woody profile with notes of
peanuts, tobacco, almond, oak,
pepper with crème brûlée, pineapple
and dried banana.
Finish
Long and dry on hazelnut, leather,
mango, orange, banana and cloves.
Berry-laced cereal pops right out, mild proof and oak with plenty of vanilla and cereal grains lightly toasted. Not as sweet as on the nose, turning a bit darker into a malt syrup-like depth. Mouthfeel is deceptively heavy, piquant across the whole tongue with baking spices laying thickly on the front half. Coating, silky, and warming. Begs you to keep sipping.
The front palate has a really prominent peppery tingle, and that sweet cinnamon is still there too front and center. The nose agrees with the palate for the most part; there are lots of classic bourbon notes with a slightly tannic oak and vanilla being most prominent. There’s a little bit of cherry in there too. The heat is very manageable for a 120 proofer with a nice mouthfeel to boot.
Sweet Oak and Vanilla
It has an intense Sherry nose with heaps of stewed apple, pear and delightful vanilla pod aromas . . . delicious toasted malt aromas develop and complement an underlying menthol edge.
A viscous mouthfeel bursts forth to introduce a sparkling array of salty, sweet, and savoury flavours. Peat smoke, eucalyptus oil, minty chocolate and toffee mingle with smoked pecans, creosote, and tar. Subtle sweet pear crumble and fudge lurk in the background.
Herradura Plata owes its distinctly sweet taste of agave and subtle oak notes to resting for an impressive 45 days beyond the industry standard in American White Oak barrels. The prolonged aging process creates a light straw color with a unique, robust aroma of cooked agave, vanilla and wood that leaves your mouth feeling smooth and refreshed.
Edition 14.3 of Bruichladdich’s Octomore series was made with 100% Concerto Barley from Octomore farm on Islay and matured for five years in first-fill ex-American whiskey casks and second-fill wine casks. This super heavily-peated style from Octomore has given the whisky rich aromas of burnt biscuit, plump apricots and butterscotch on the nose which leads to an earthy smokiness on the palate with notes of peat stacks, honeysuckle and toasted barley.
There are so many complex layers of flavour, and it will be different for everyone. But, our blender Shona Macleod gets a gentle peat smoke on the first sip which reminds her of island home fires burning when she was growing up. It comes along with a toasted maltiness. She can also taste homemade apple sauce and smell machair flowers, particularly white clover which springs up on our west coast every summer. Mixed spices appear, and an old-fashioned sweetness from things like candied ginger, vanilla, and honeycomb. Finally, there’s a long, clotted-cream note, mixed with a lasting sense of new leather.
It will be a lightly peated dram, at around 12-15ppm
Hand-distilled at our bespoke distillery in the heart of historic King’s Lynn, WhataHoot Signature Dry Gin is a refreshing blend of traditional botanicals including juniper, coriander and citrus, perfectly balanced with the iconic Norfolk flavours of sea-samphire and lavender for an incredibly smooth finish.
Distilled and bottled by WhataHoot, our Signature Dry Gin is a unique and refreshing dry gin with an exotic twist.
Tasting Profile: Citrus forward, moving into spice with a delicate floral finish
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.
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.
The first of an annual limited-edition release, this Islay whisky was matured in refill casks for 17 years. There are vibrant citrus notes on the nose, giving way to the inevitable smoky flavour that Islay is known for. On the palate there are notes of wildflower meadows, freshly cut grass and hints of caramel and vanilla, which lead to a long and ashy finish.
Captain Morgan Original Spiced Gold is a premium spirit drink made with the finest Caribbean Rum expertly blended with adventurous spice and natural flavours.
Easy to mix and deliciously smooth, this is the spirit for legendary times with the crew.
It‘s the complex blend of spices, maturation in charred American white oak bourbon barrels and natural fruitiness of the rum that gives our spiced spirit its rich colour and aroma. Notes of rich natural vanilla, brown sugar, dried fruit, warming spices and hints of oak come together to create a perfectly balanced spirit with a smooth finish.
From the Ardbeg Distillery to Port Ellen and beyond, follow the rocky coast and you will discover the heavenly vista of Traigh Bhan (pronounced tri-van), the beautiful beach known locally as the Singing Sands…
For this captivating place has soft white sands that sing beneath your feet, a hum that ebbs and flows with the winds and the tides. But beguiling as this place is, do not drop your guard. Bathing is ill-advised in the seemingly tame crystal waters where jagged, volcanic rocks pierce the sands along the shore.
Exceptionally rare, this small batch 19 year old Ardbeg displays notes of HERBAL PINE, bracing MINT CHOCOLATE and CITRUSY LEMON on the nose. A rich smokiness gives way to PEANUT BRITTLE and SMOKED CURRANTS, with waves of ANISEED, HAZELNUT, and PEPPER. A satisfyingly long finish brings with it notes of VANILLA FUDGE and CLOVE.
"Batch 4 is another incredible dram. Bottled under a full moon, tides have certainly shifted for this Traigh Bhan. More herbal and uniquely mentholic, this is a new take on our exquisite 19 year old series!" - Dr Bill Lumsden, Master Distiller
From Sheridan’s comes this wonderful layered coffee liqueur. Before you even take a sip, it just looks awesome. The white liqueur boasts white chocolate richness, while the black liqueur is full of warming coffee, chocolate and nutty notes. Combine them together and Sheridan's coffee liqueur makes a delightful Irish coffee, or is perfect for making other layered cocktails.
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
Hand crafted by The Sixteen Men of Tain. Who aren't all 'men', and don't get conned into late night party games with them. You won't win. Peaches and pears, malty, a touch of milk chocolate, nutty and citrussy.
Here we have the 12th batch of popular Cask Strength series from Highland based GlenDronach distillery. This distillery is well known for its richly sherried single malts and this is no exception. This final release in the series is a marriage of the finest Pedro Ximénez and Oloroso sherry casks, carefully selected by master blender Rachel Barrie to create a harmonious and indulgent flavor profile. The whisky is bottled straight from the cask without any dilution, allowing it to retain its natural strength and intensity. Presented at 58.2%abv, this release is all natural colour and non chill filtered to allow for a richer and fuller flavour profile.
Distilled, matured, married and bottled on the Isle of Harris, The Hearach Oloroso Cask Matured is bottled at 46% ABV, no colour added, and non-chill filtered with the spirit lightly peated at 12-15ppm matured in casks hand-picked for quality from the respected Bodega José y Miguel Martín in the beautiful Andalusia region in southern Spain.
Harrison Wood, blender at the Isle of Harris Distillery, describes his tasting notes of The Hearach Oloroso Cask Matured as “Initial winter aromas of cinnamon, orange peel, and cloves which remind me of Christmas at home. There are green notes of herbs and the nostalgic creaminess of white chocolate from childhood days. When sipped, I can taste walnuts and fireside wood smoke. The dram develops with a hint of thyme from my kitchen, closely followed by dried oranges. Spices then come through, like vanilla pods and a subtle sense of cloves, before a long leather and liquorice finish."
