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The traditional Apertivo originates from Italy but this one is brought to us by the Sazerac team from New Orleans! This is juicy and zesty . A full flavoured apertif with notes of bitter lemon running throughout.
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Physic Gin is the first gin made for the University of Oxford thanks to a 25 year licence – and the first of its kind granted by the University, allowing spirits to be made with the revered Oxford brand, by The Oxford Artisan Distillery (TOAD).
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The gin itself is different, perfecting its balance of botanicals and tweaking it to the contemporary palate. The result is a spectacularly smooth, refreshing and flavoursome gin. Fresh, light and bold flavours of citrus and juniper give way to intense warming spice of cardamom, coriander seed and clove.
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An Amer from French producers Picon. Amer is French aperitif which is usually flavoured with Bitter Orange and Gentian Root. Usually drunk at the beginning of a meal to help stimulate the appetite.
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Picon is a flavoured bitters drunk as an apéritif, which traditionally accompanies beer in the east and north of France. Its bittersweet flavour is made from a base of fresh lemons which are dried and mixed with a solution of alcohol. Picon also contains gentian and quinquina in equal measures. It's meant to be mixed with beer (or drunk with beer as a chaser.)
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Picon is a flavoured bitters drunk as an apéritif, which traditionally accompanies beer in the east and north of France. Its bittersweet flavour is made from a base of fresh oranges which are dried and mixed with a solution of alcohol. Picon also contains gentian and quinquina in equal measures. It's meant to be mixed with beer (or drunk with beer as a chaser.)
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Picon Club is darker and noticeably more intense on the flavour front, displaying a heady combination between Empyreumatic (burnt her) and Torrefied (roasted wood) characters with heavy orange peel on the finish.
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Ancestrale is one of the oldest blends of Cognac found on the market. This true rarity is made from four vintages from the late 1920s, 1930s, 1940s and 1950s. These ultra-old vintages are called bonificateurs, or concentrated Cognac used to make a blend taste rich and complex, are usually used sparingly, befitting their rarity.
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1840 *** Cognac offers ripe, juicy grapes to the nose, accented with meadow flowers, notes of acacia tree blossom and a bracing hint of cedar. On the palate, it's warm with fruit notes yet still very clean. The finish shows lots of honey and spice – Excellent, Highly Recommended!
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An amber, almost golden yellow color. The subtle vanilla nose develops floral notes of rose and violet. Fruity plum and apricot aromas, move towards notes of sweet apple and pear pastries. Pierre Ferrand Ambre is fresh and well-balanced on the palate. A Gold Medal Winner!
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Brilliant, more deeply hued golden yellow. A vanilla nose dominated by notes of dried rose petal and apricot jam, then candied fruit. A finish of walnut, cinnamon and licorice. A rich and elegant cognac. One of the more multilayered finishes in the cognac category!
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A deep mahogany color. The nose opens on scents of jasmine tea, honeysuckle and walnut, followed by oaky vanilla, chocolate and a hint of curry. The bouquet expands on notes of candied fruit, saffron spices, ginger and honey mingled with nutmeg and cedar wood. Pierre Ferrand Sélection des Anges offers concentrated flavor leading into a very long finish.
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Botanicals from the Trentino woods and water from the Dolomites are used. The juniper is fine and fragrant to the bouquet which manages to combine in an excellent way with the other fifteen different natural herbs selected to give a good balance to the product. Dry and clean, excellent balance, these are the hallmarks of the master distillers.
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Clear in colour. An intense, complex floral aroma on the bouquet, with a hint of camomile on the palate.
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Amber colour with fresh, fruity and spicy aromas followed by a vanilla and oak flavours on the palate.
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Delicate, clear, clean fruit flavor. Spicy and complex notes. Intensive palate. Long on the finish, very pleasant without being overloaded.
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The Nosiola grape is native to the Trentino. This Grappa is from the pomace of sweet white wine grape Nosiola. A delicate aroma, fruity, floral, a lot of spice, complex, with a nice long finish.
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Delicate, fragrant aroma containing raspberries and blackberries.
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A delicate aromatic bouquet, delicate, roses and a spicy finish.
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Lots of raspberry aromas on the bouquet, with hints of freshness and scents of juniper coming through. A sharp beginning on the palate, with a bold yet warm offering of raspberry that slowly mellows. A slight spice finish develops and lingers.
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Clean, with a slightly smoky nose and hints of anice, leather and root vegetable; dry, quite smooth on the palate with light earth, faintly herbal and peppery flavours.
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Plymouth Original Strength is a unique style of gin that by law can only be produced in Plymouth, South West England. Since 1793 it has been distilled from a unique blend of seven botanicals, soft Dartmoor water and pure grain alcohol at the historic Black Friars Distillery – the oldest working distillery in England.
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At a hefty strength of 57% abv, Navy Strength offers a more intense and rich taste to the Original Strength. The fragrant and aromatic botanicals are amplified at this stronger strength, whilst retaining the smooth and soft character that Plymouth Gin is so renowned for.
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Purplish red in colour Plymouth Sloe Gin has intense sharp fruit flavours with a hint of almond and is perfect in signature drinks like the Sloe Gin Fizz and the Sloe Motion.
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The botanicals used to create our wonderful gin are: Juniper, angelica, almond, coriander, liquorice, lemon, orange, buddha’s hand, pink peppercorn, orris root, cassia bark and cinnamon. The resulting gin has a bold juniper body and unique citrus profile.
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A traditional London Dry Gin, No.171 hits you with the juniper before settling in with bitter citrus flavours and the delicate, sweet touch of liquorice. The handmade, beautifully labelled bottle is made in small batches by the eighth-generation distiller Charles Maxwell.
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Distinctively different, decidedly smooth, deliciously moreish; a lavender explosion – it’s strong, herbal and savoury, though this leads to juniper and a waxy lemon peel, the latter circling back to dominate after the tilia flower brings its honeyed sweetness. This is a smooth, full bodied and bold gin and certainly worth trying for those with a penchant for floral forward gins.
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Citrus Orange and Lemon to explode out of the glass, the toasted, nutty almond flavour and smoothness to fully evolve, and the subtle bitterness and woody character of the Gentian root to really add another dimension, finishing smooth and dry – leaving your taste buds wanting more!
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Fresh and crisp taste, with touches of salt, cucumber and citrus that lead to a cool, herbaceous finish.
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Introducing Prairie Organic Gin. An enjoyable herbal blend made with time and care. With a hint of juniper and a delicate finish, this is gin that’s light, refreshing and everything you want from organic.
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Hints of melon and pear on the bouquet, creamy on the palate, bright and smooth at the finish.
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Aromas of black pepper and cardamom. Palate entry taste shows minor league cereal grain spice (rye) and a welcome flash of spirity warmth; at midpalate, this vodka displays some grip and character in the forms of oily texture and the piquant, spicy graininess. Aftertaste hangs its hat on the spicy, rye-grain flavor that dominates at the tail end.
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It might come as a surprise to find out that a certain spirit more usually distilled in the UK is causing a disturbance on the Buenos Aires cocktail scene.
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The Procera Gin is proudly distilled in small batches of around 200 bottles or so, by the godfather of the African craft distilling movement, Roger Jorgensen, using a Mueller Pot Still. An award-winning sipping gin… it’s just so good. Each bottle holds a quantity equivalent to about 20 average shots.
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The gin itself bursts with juniper and citrus and has a viscous oily quality that I can only assume comes from it being created using its traditional cold-compounding method. It's bold, aromatic and extremely smooth, so much so that you'd get away with drinking it neat.
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The amount of additional botanicals added to this navy-strength version is much greater than the increase in concentration however, with each botanical also having been crushed by hand prior to maceration, guaranteeing an appropriately punchy offering! As a result, this gin is bursting with flavour.
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Sweet on the nose from the liquorice root. Sugary mouth feel and a lingering finish. It has a slightly earthy warmth but the sugary element seems to bring out the citrussy, juniper note.
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Puerto de Indias gin is crafted using olive wood-fired copper stills, originating from when the distillery was founded in 1880. Using natural water from their own spring, this gin is distilled with the finest quality botanicals including jasmine and vanilla to create its signature soft profile. Capturing the perfumed essence of springtime in sunny Andalusia, this all-natural aromatic dry gin is filled with an elegant bouquet of orange blossom, citrus, jasmine and vanilla.
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The production begins with a twice distilled neutral spirit base. Ripe strawberries from the nearby Huelva region are macerated before being distilled. This process removes the colour however retains the natural flavours and aroma of the berry fruit. Each of the gin’s other botanicals which includes juniper and orange peel are then separately distilled on the estate’s original 1880s olive wood-fired copper still and blended along with the strawberry distillate. Lastly, a small amount of the macerated strawberries are added to the gin for its natural pink colour.
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Our distillers developed a unique way to make vodka – pot-distilled malted barley spirit, re-distilled in a Carterhead and steamed through charcoal. It’s the only vodka in the world made this way.
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Balanced and rounded Pisco, soft on the palate, the smells and aromas are perceived without edges that unbalance the ensemble.
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The finest wheat, grown on quintessentially estate here in the ancient Wiltshire landscape. That’s at the heart of the unique flavour profile of the single estate vodka. Every bottle’s heritage is traceable back to its single field of origin. It’s crafted vodka with an English accent.
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Coeur de Cognac channels its inner apricot. Whether it’s the shape of the bottle, the soft amber tone of the spirit or the flavour of the drink itself, apricot is involved on every level of Remy Coeur.
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The highest quality Cognac on the market today, Louis XIII de Rémy Martin Grande Champagne Cognac, has been carefully tended by three generations of Rémy Martin cellar masters to result in a magical combination of savoir-faire, art and patience. Undoubtedly the world’s finest, this exceptional Cognac has always been a favourite in the world of politics, fashion, and art.
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Honored by King Louis XV, of France in 1738, this superb Cognac is one of most enticing products in the spirit world; caramel, butterscotch, sweet oak, ripe fruit; has it all!
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The taste of excellence. Enjoy the true pleasure of its supreme richness. A myriad of floral, fruity and spicy aromas.
Velvet texture, opulent density, giving a superior mellow sensation. - Details
Renegade is a gold medal award-winning gin made by Doghouse Distillery in Battersea. It is the only “grain to glass” gin produced in London and is deliciously herbaceous and piney, with a smooth, lingering finish.
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Starting from the base wine, which must be an excellent one. As per the 1837 recipe, we use the DOGC Asti Muscat and the DOGC Caluso Erbaluce, the latter produced in a very limited quantity, almost impossible to find. To this superb base, we add 43 botanical elements: herbs, berries, spices, flowers and fruits selected and infused in 45° alcohol for 40 days. Afterward, we lightly filter the steeping and decant it in Piedmont barrels for approximately 3 to 6 months, regularly testing for the perfect ripening of the matrix before bottling. This Vermut can be tasted similarly to Carlo Alberto’s way who sipped it straight as an aperitif, 10 minutes before meals. Otherwise, it expresses its best characters in cocktails.
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Starting from the base wine, which must be an excellent one. As per the 1837 recipe, we use the DOGC Asti Muscat and the DOGC Caluso Erbaluce, the latter produced in a very limited quantity, almost impossible to find. To this superb base, we add 43 botanical elements: herbs, berries, spices, flowers and fruits selected and infused in 45° alcohol for 40 days. Afterward, we lightly filter the steeping and decant it in Piedmont barrels for approximately 3 to 6 months, regularly testing for the perfect ripening of the matrix before bottling. This Vermut can be tasted similarly to Carlo Alberto’s way who sipped it straight as an aperitif, 10 minutes before meals. Otherwise, it expresses its best characters in cocktails.
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Starting from the base wine, which must be an excellent one. As per the 1837 recipe, we use the DOGC Asti Muscat and the DOGC Caluso Erbaluce, the latter produced in a very limited quantity, almost impossible to find. To this superb base, we add 43 botanical elements: herbs, berries, spices, flowers and fruits selected and infused in 45° alcohol for 40 days. Afterward, we lightly filter the steeping and decant it in Piedmont barrels for approximately 3 to 6 months, regularly testing for the perfect ripening of the matrix before bottling. This Vermut can be tasted similarly to Carlo Alberto’s way who sipped it straight as an aperitif, 10 minutes before meals. Otherwise, it expresses its best characters in cocktails.
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Rives Original London Dry gin is made using batch distillation using an infusion of 8 botanicals. In addition to the signature Spanish juniper favored in the traditional dry styles, they use Moroccan Coriander, Belgian Angelica, Chinese Cassia, Italian Orris, Spanish orange and lemons, and Chinese Liquorice.
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The Pink Rives Gin is made with original London Gin along with maceration of the best strawberries from the South of Spain. This is an authentic, hand crafted gin with delicious hints of strawberry. Using this new recipe, it guarantees a smooth, fresh flavour and an attractive pink colour.
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The bouquet is bright ripe berries, strawberry, orange, with some sweetened citrus in the mid-notes, and some spice hints in the lower notes. The palate is bright fruit once again: plum, grilled cherries, tart and sweet. Notes of ruby red grapefruit, leaning towards a touch of citrus on the finish with hints of nutmeg and sugar. Tart, but dry on the finish.
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A super premium gin with a unique taste, easy to drink yet powerful and complex; the result of a process in which no detail has been overlooked. Made by Rives in El Puerto de Santa María since 1980, it is the only 100% Andalucian gin made traditionally in exclusive copper stills.
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Essential oils used to flavor Roberto Cavalli Vodka Orange are extracted by applying a simple cold pressing to the peel of not fully mature sweet oranges. The operation is very similar to what we do when we manually “squeeze” an orange, breaking up all the pores and make it leak microscopic droplets of fragrant essential oils.
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A beautiful, pale light emerald in colour displaying a nose of herbs and citrus. On the palate are hints of caramel wrapped around a long, lingering, savoury flavour of rosemary and a round, full mouth-feel.
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Unique, very clean with neutral aromas and just a hint of cream and citrus rind. A round very soft attack precedes a dry clean flavour and medium-full body with delicate hints of sweet pudding and spicy notes, which converge in a long creamy mineral finish.
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18 different so-called Botanicals give a complex flavor, juniper berries from Italy create depth and warmth, the Bulgarian juniper brings delicate citrus notes. Fine scent of fresh roses, fruity berry notes of rowan berries, hawthorn berries and sea buckthorn. Long, creamy finish with delicate spice notes.
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It features blackberries and raspberries, along with it’s traditional blaeberries from the Dunnet area. It also features Vietnamese coriander and nasturtium which is grown in the distillery’s very own geodome by head gardener Hanna.
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We use the following botanicals to help give a cool, fresh taste. Just like a spring day in Caithness! Sycamore Sap: We tap a hole and the sweet, nutty sap helps to bring these flavours to our gin. Dandelion: Lovely earthy, liquorice flavours come to the fore and help balance out the sweetness. Coltsfoot: Once used in confectionary. Coltsfoot from the distillery gardens help provide more sweetness to the gin. We also increase the cardamom and water mint to help balance these ingredients and bring a freshness.