Pure, unadulterated lemon without the bitter aftertaste. Gentle sweetness for
balance. Made using hand-peeled Amalfi lemons for a truly authentic flavour.
Delicious served very cold on its own.
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 “collector’s item”
The gin was distilled using the company’s 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.
This is a 12 year old unpeated expression of Arran Single Malt. It was initially matured for 6 years in first and second fill bourbon barrels and then transferred to first fill Spanish red wine casks and matured in our dunnage warehouse number .
Distilled and matured at Lochranza.
Colour: Rich, ruby amber.
Nose: Bright with caramelised fruit and hazelnuts. Slight note of salted caramel and zesty grapefruit rind.
Palate: Full bodied and plenty of complex mouthfeel. Oak forward with dark red berries and creamy vanilla. A little ginger, sweet spice and aniseed.
Finish: Long, complex and mouthwatering. Vanilla and toasted oak lingers with a real sweet candy side. Delightful!
A small batch of four standard barrels from Glencadam Distillery have been used to create this Highland Single Malt, distilled in 2011 and aged for eleven years. With its new make character boasting fragrant floral notes and orchard fruits, Glencadam is a delicously silky and moreish dram, increasingly popular as a distinguished single malt.
Batch Strength No. 008 encapsulates our unwavering commitment to crafting exclusively sherry-matured whisky, presenting a captivating deep natural copper hue and a complex flavour profile. With each Oloroso sherry cask carefully hand-selected, this expression delivers an exquisite and nuanced flavour, leaving a memorable and gratifying finish that embodies the essence of Speyside.
Mossburn's Cask Collaboration Series kicks off in style with this 12-year-old Speyside blended malt Scotch whisky, finished in rum casks from legendary Barbados distillery, Foursquare! Expect plenty of tropical, fruity tang and buttery oaken vanilla to accompany the nutty malt and toffee at its core.
Only 1200 bottles in the UK
Nose – Peach, pear and tangerine. A rich fruit cocktail.
Palate – Rich, round and plummy. Lovely juicy blackurrant notes. Lime and chocolate. A little meaty and a touch of oak char. Overall: A cracking whisky. The Malaga wine cask adds some excellent dark fruit character, but the slightly meaty, charred whisky notes make for a balanced dram. One of the favourites at a recent staff tasting.
The youngest age-statement release in the Port Askaig range of single malts from undisclosed Islay distilleries, this eight-year-old whisky is warming and smoky with notes of limestone, liquorice and dark peat.
With a smooth and creamy sweetness, hints of fruit, malty honeyed spiciness and soft vanilla, the crisp Deanston 12 year whisky finishes with a satisfying tingle of cloves.
Aromas: Sweet Sherry aromas with underlying
citrus, ginger and oak notes, accompanied
by a touch of smoke.
Palate: Sweet initially with cracked black pepper,
Seville orange and raspberry flavours lead
to baked apple and subtle spice.
Finish: Charred oak and soft smoke.
Full bodied and robust. The sherry and the oak fight for your attention yet neither are overpowering.
An intense finish, long lasting dry and malty. A beautiful dark chocolate taste at the back of your mouth to complete the 25 years old.
Stewed fruits, Seville orange and chewy toffee with some warm gingerbread spiciness emerge first, with hints of peaches and cream and caramelised apple underneath. A little earthy clove and black peppercorn add depth among burnt sugar and some tropical fruit.
Released in 2014, this no-age statement Taketsuru bottling is a blend of malts aged 10 years on average in different types of oak casks. A high percentage of Miyagikyo malt gives a fresh fruity character, joined by mature aromas from an important sherry cask influence.
Smooth and silky, having been matured in traditional Scotch whisky, ex-bourbon and ex-Spanish sherry casks. A rich, fruity aroma is the prelude to sweet flavours of ripe apples, pears and a subtle hint of nut before the long, pleasantly oily finish.
The Nikka Coffey Malt is the result of a unique distillation process in “Coffey” type column stills, which are normally used for grain whisky production. This rare 100% malt bottling offers a surprisingly rich texture.
Light initially, with fruit notes, nutty flavours and a sweetness from slight hints of vanilla and caramel. Becomes more full-bodied in its finish, as rich dried fruit attempts to dominate the palate. Made on Islay.
Cotswolds Cream Liqueur is made by mixing new make single malt spirit with fresh Irish cream creating a wonderful rich liqueur. Best consumed chilled, over ice or in coffee.
Dense, rich, with notes of baked apples and tarte tatin, the nose evolves towards a subtle rancio.
Gold Medal San Francisco World Spirits Competition 2019
MacNair's Exploration Rum from The Glenallachie Distillers Company.
Initially matured in American oak in the tropical Panamanian climate the spirit was then transferred to The GlenAllachie Distillery in Speyside. Once expertly blended, the rum underwent secondary maturation in Red Wine, Virgin oak and ex-Bourbon casks.
The taste of pineapple, mango and peaches followed by treacle, coconut and orange zest.
A round aniseed front palate, finishing with fresh, spicy notes (liquorice, lemon balm, mint), giving this absinthe great length of flavour. Comes in box with spoon.
A truly versatile rum elevates familiar flavours with less conventional ingredients, to create a drink that is mellow, moreish, and refined. Notes of delicate chocolate, warm burnt orange and fragrant hints of vanilla with a long, buttery finish.
Reminiscent of a traditional orange marmalade. Pure, natural orange made with
both sweet naval and bitter Seville oranges. Perfect with soda or lemonade for a long,
refreshing drink. Ideal in a Breakfast Martini.
Nose: Vibrant, fresh cut grass softened by creamy vanilla and orchard fruits. Fresh flowers and a promise of sweetness.
Palate: Creamy malt and sweet, dried fruit. A touch of oak alongside subtle toasted baking spices.
Finish: Sustained, mellow warmth, ripe fruits and honey with a hint of smoke. Baked apricots and butterscotch.
The Benromach 15 Year Old is matured in a selection of bourbon and Sherry casks, resulting in an intense but balanced flavour profile. There's big spices (think ginger, mint and a little sprinkle of cinnamon), there's juicy fruit (plum and clementine), there's a touch of smoky charred oak - all well placed and in harmony with each other.
A nose with tempting sherry-sweet malty tones combine with delicate smokiness, releasing subtle spices. Warming the glass reveals honey, vanilla and pear drops. Delicately light on the palate, with a mouth-watering combination of maltines
Rich, creamy, silky-smooth. Warm, rich oak and sherry sweetness, full mouth feel, raisins and soft fruits. Spicy with medium length and a dry finish. IWSC Gold 2012
After a series of small batch releases, the team at Ardnamurchan are now satisfied they can make a 'core' release at a consistent level to now do away with the codes that were featured on previous releases.
So moving forward we will have AD/ as an ongoing release, with a brilliant balance of soft, slightly sweet smoke, bracing sea air and rich, full fruity notes. For such complexity to be present in what is still relatively young spirit is a stunning achievement, and the team should feel so proud of what that are producing.
The Ardnamurchan Distillery is the most Westerly distillery on the mainland of Scotland, sitting on a remote fifty square mile penisula with a single track road being the only access.
As well as boasting a higher ABV than our original spirit, St. Giles Divers’ Edition is created using a distinctive blend of 10 carefully selected botanicals, including Norfolk samphire, cubeb berries, sea kelp and liquorice root.
Made from bitter blue oranges from the island of Curacao. Really? No. It's made from Laraha Fruit, which is like an orange, but smaller and with little to no sweetness. The spirit is dyed blue before bottling. No idea why.
Bold raspberry balanced by light, fragrant hibiscus. Full, rounded fruit, light zest with
a delicate, slightly sweet finish. Perfect with light tonic or lemonade. Add to a glass of
fizz with a handful of fresh raspberries for a delicious, simple cocktail.
Gabriel Boudier Apricot Brandy is created from fully ripe apricots, which are carefully selected for their aromatic properties, are macerated in brandy. The apricot flavoured spirit is then removed and a small dose of sugar added. The liqueur which results has a perfect taste of apricots.
