The Bushmills 2000 Port Cask Finish sees Bushmills acclaimed single malt aged exclusively in first fill ruby port casks, for the full maturation period of over 21 years. The ruby port delivers a fresh fruit flavour profile which perfectly compliments the classic Bushmills style of fresh, fruity distillate. The result is highly unusual and complex single malt expression.
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.
Welcome to tropical banana deliciousness in a rum. As you taste, youll detect sweet vanilla and banana aromas, followed by gentle waves of caramel and honey. Just imagine how good a Banana Daiquiri is going to taste, or add lemonade or mango juice over ice with a slice of pineapple for something simple and refreshing. Its rum; its banana its awesome.
Refreshing and citrusy with a warming
blend of spices that give way to a dry juniper
Pine Needles with floral pink pepper extends
into aromatic sweetness.
Bold dry Juniper throughout with warming
spice and fresh citrus.
Citrus and spices give way to earthy notes
and a continued dry Juniper Finish.
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.
Hand-distilled at our bespoke distillery in the heart of historic Kings 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
It was created using botanicals that were foraged locally in the spring and summer of 2021 in a bid to capture the essence of the shifting English seasons. Billed as a collectors item
The gin was distilled using the companys novo-dimensional distillation system, in which nine variables including temperature, pressure and time can be adjusted for the distillation of each botanical. These separate distillates are then blended together to create the final spirit.
With botanicals include lemon balm, hawthorn blossom, nettles and cow parsley flowers, Cambridge Distillery says the gin is elegant with citrus and herbaceous notes. It recommends serving chilled, over ice, or in an extra-dry martini.
Chateau Pellehaut was named Best Brand Producer in the world 2020 by the International Wine and Spirits Challenge. The fruit of the Armagnac takes center stage here, melding wonderfully with the small hint of vanilla from the wood. It's all distilled from Folle Blanche fruit and it's soft, round and aromatic, but it still has that little bit of rustic brandy flavour typical of old-school Armagnac.
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.
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.
By the end of the 20th century, Caperitif had become a ghost ingredient in classic cocktail recipes. What was this mysterious Cape Aperitif that was referenced in that classic cocktail bible from the late 1800s, the Savoy Cocktail Book? This question asked by an adventurous Danish mixologist lead to a meeting with a maverick South African winemaker and the rebirth of South Africas once-famous vermouth. Caperitif is handcrafted by infusing Chenin Blanc with the flavours and aromas of some 35 natural botanicals, many of which are unique to the insane biodiversity of the Cape Floral Kingdom.