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.
An incredibly flavoursome gin with prominent
notes of Salty Samphire, Floral Lavender,
Peppery Spice and Fresh Citrus throughout.
Floral with hints of fresh sea air from foraged
Rock Samphire and Lavender.
Herbaceous notes from sage leaves develop
into floral lavender and salty sea air that
continues from nose to pallet.
Herbaceous and salty undertones linger with
a warming pepper spice.
It starts with a pastry profile on vanilla, caramel, almond, apricot and coconut and caramel, evolving on rose, orange blossom and nutmeg.
Rich and round and full, it follows the nose with a creamy texture reminding white chocolate with baked pear,
vanilla, roasted chestnut, honey and cinnamon.
Very long and creamy with notes of figs, plum, bergamot, nutmeg, licorice and vanilla.
Cu Bocan is a lightly peated single malt from Tomatin distillery in Inverness first introduced in 2013. This 12-year-old expression was finished in a mix of rum casks from Guyana and Barbados, contributing depth and notes of warm spices to the whisky. The result is a malt that offers fresh notes of brine, grilled pineapple, ginger and milk chocolate throughout the palate.
Were 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.
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-distilled at our bespoke distillery in the heart of historic Kings 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.
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.
Montelobos Ensamble is approximately 53% agave Cupreata and 35% maguey Espadin (agave Angustifolia) along with the tails from Montelobos Tobala. This mezcal is produced in Puebla using cultivated agaves. Montelobos Mezcal founder, Iván Saldaña, met the Alva family in Puebla who has been growing agaves for over 15 years.
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 Saldañas 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.
The 47 comes from the number of botanicals and it's bottled at a healthy 47%. In 2011 Monkey 47 won the World Spirits Award Gold in the Gin category and Gold for best in class for the Gin Worldwide at the International Wine and Spirits Competition London
Edition 14.3 of Bruichladdichs 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.
Reddish bronze colour like the rising sun.
Pungent and herbal, with hints of incense and toffee, along with a curious herbal top-note, like saddle-soap or beeswax, followed by wood resin and a touch of cedar wood.
A peppery mouthfeel leads into the flavour of chewy oak, fennel or vetiver root, ground white pepper, tangy oranges, bitter cherries, almond and wood resin.
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.
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 Daiquiris, or delicious mixed with ginger beer and a wedge of lime. Awesome just doesnt do it justice.
Serve chilled or warm. Harmonious balance between the sweet approach & dry finish. Mouth coating yet never cloying: plum with marzipan and white flowers. Dried fruit develops as it's warmed. Clean, fresh, fragrant and in bottles that are much too small.
Named for the year it was casked, Angostura 1919® is a light golden rum aged in charred, used bourbon oak casks and distilled in Angosturas multi-column continuous still. It was produced using the unique blending techniques developed by the Fernandes family in the 1800s, 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.
Very distinctively oily, with touches of extra virgin olive oil, sweet briar wood, aromatic herbs (coriander & sage) and a suggestion of smoked lemon peel. A splash of water releases more oiliness, like linseed oil, a gentle waxiness, and a burst of perfumed, aromatic carbolic soap, and finally, a whiff of crème brulee
A soft, oily, mouthcoating texture leads into a rich, sweet, smoky palate, with hints of oak moss, treacle, aniseed lozenges and a lovely, sweet, woody/balsamic flavour. This is then followed by smoked apricots and eucalyptus oil
Finally comes a lingering, sweet/smoky aftertaste, with a touch of cumin, cardamon and the merest hint of coconut
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 family owned firm has been producing calvados from the top cru, Pays d'Auge, for 5 generations. This Vieux calvados has been aged for at least 8 years, initially in 30 - 40 hl oak barrels but subsequently in smaller, 15 - 20 hl ones. It has a wonderful appley flavour and can be drunk as an aperitif (straight on ice or in a cocktail) or as a digestif served at room temperature to allow enough time to air.
Smooth, a mix of apple and wood. It is fresh with minerals and a slightly peppery taste.
A celebratory release from Citadelle Gin, produced in honour of its 25th anniversary! Juniper Décadence is a homage to the juniper trees grown in Charentes, having been aged in casks made from juniper wood. The gin itself features the signature 19 botanical recipe from Citadelle, and spends a month in those casks, developing a very subtle smokiness alongside the bright, herbaceous gin notes.
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.
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.
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.