Ramsbury Gin is a rare thing, one of the few single estate gins made in the UK. Ramsbury believe that you can't make great gin without first making great vodka. Ramsbury Gin starts its journey on the estate as Horatio wheat. It is then distilled through their 43 plate copper still, creating a base spirit that gives the gin an incredibly smooth texture.  

Floral tones and crisp quince fades into more savoury juniper, with a refreshing finish and a touch of spice. Smoothness abounds and this single estate spirit sits at the sweeter end of London Dry Gin.

Taste a piece of history! Revived by the great-great-grandson of the original James eadie, this blend brings together the single malts of the range into a wonderfully full and expressive whisky that surpasses the sum of its parts. Regular award winner.

Nose: Raisins drizzled with spiced rum and Sherry, a hint of grassy peat, oily walnut.

Palate: Mexican chocolate, ripe red berries, brown sugar, another waft of soft peat smoke.

Finish: Juicy apricot and pear notes last on the finish.

Distilled with nine botanicals, Cotswolds Dry Gin is a London Dry with an aromatic twist. Juniper, coriander seed, angelica root, local lavender, bay leaf, hand-peeled fresh lime and pink grapefruit zest, cardamom and black peppercorn are distilled in a copper pot still, resulting in a rich and robust, award-winning gin.

Cotswolds Distillery does not remove the essential oils in their gin as these create a rich flavour and mouthfeel. As a result, the gin forms a unique pearlescent cloud when ice or tonic is added, and it tastes delicious!

A much overlooked category, Manzanilla sherry has so much to offer and is the perfect aperitif. Totally bone dry, with its distinctive savoury character of green olive, salted almonds, seaside freshness and tang; in fact, the perfect partner to all those things, whether or not you have a beachside seat.

75cl

One of the UK's only single estate English vodkas, Ramsbury Vodka is distilled, blended and bottled in a historic Wiltshire countryside belonging to the renowned Ramsbury Estate. An ancient aquifer influences the locally sourced wheat and water to create an enigmatic and refined edition.

Each bottle possesses a distinguished aesthetic and takes effort to note the provenance and variety of the wheat used. A very dignified affair.

Angostura Bitters was created in 1824 as a medicine, but as people kept taking it, they became intoxicated with its unique flavour and aroma. Now you will be able to find it behind almost every bar in the world, as it is an essential for many cocktails. Essential in an Old fashioned. Product of Trnidad & Tobago.

BOTANICALS

''We work with nine carefully chosen ingredients, each lending their own individual characteristics, and all sourced with our usual attention to detail.

Sugar Kelp plays the starring role, bringing a complex, maritime edge to proceedings and we work with local diver and seaweed expert Lewis Mackenzie to gather this magical seaweed from our local sea-lochs in a sustainable harvest.

Lewis picks the gold-green fronds from hidden underwater forests by hand in the springtime before taking them to be dried locally.

When there is no 'r' in the month, the kelp is left to recover and grow, ensuring this vital local habitat for sealife is not harmed.''

HOW ITS MADE

''We make every drop of our award-winning Isle of Harris Gin here in the small village of Tarbert.

Our local distillers create this first offering from our island distillery in a small copper gin still which sits alongside her larger whisky-making sisters in the distillery's bright Spirit Hall.

We've nicknamed our gin still 'The Dotach' in honour of a similarly small and feisty local woman who is fondly remembered here in Harris from days gone by.

We use Sugar Kelp seaweed, gathered sustainably by hand from local sea-lochs, as our key botanical to express our island's unique maritime nature.

The spirit is softened by the fresh, low-mineral rainwaters which flow from the nearby source stream of Abhainn Cnoc a ’Charrain.

We bottle Isle of Harris Gin by hand here at the distillery too, before applying the labels and closing each one with a natural cork and wood stopper.

Finally, we apply a paper seal bearing our distillery's geographical coordinates to every single bottle by hand, your guarantee of a truly Outer Hebridean gin, made in the Isle of Harris and nowhere else.''

Traditionally described as the 'Rolls Royce of Gins', the use of cassia bark, cinnamon and liquorice adds to Tanqueray's much-vaunted dryness. Complexity and smoothness are the results of undergoing four distillations.

One of the lighter, most elegant whiskies making this a good blend from the top draw. There are some unmistakable notes of toffee-apple, peat and oak.

A family business since 1702.

This VSOP remained on average 7 years in barrels in the humid cellars of Segonzac. Pablo (the Grandson of Pierre) waited patiently, letting the air and wood work. With a beautiful golden yellow colour, it rewards the time to let your glass air a few minutes before enjoying it. 

On the nose, the alcohol is discreet and gives way to  light  notes of apricot fruit, sultana, baking spice and polished wood. Older than a classic VSOP, on the palate, it retains vigour and volume, aromas of vanilla, honey and cedar. Rich and mellow with hints of cinnamon and spices. A connoisseur Cognac to be savoured.

70cl

Burgundy is famed for its fine wine rather than its Malt Whisky. But that might be about to change. What this region of France has made into an art form is long maturation, cask selection and refined flavours. Enter Michel Couvreur.

This Overaged Malt Whisky is a blend of some 50 different single malts matured for between 12 and 27 years in Sherry casks. The barrels are predominantly Oloroso with some Pedro Ximénez thrown in for good measure. Some of the Sherries were half a century old, and these casks were then filled with whisky while still slightly wet, further heightening the rich Sherry influence. The final whisky is a crazy melange of flavours and origins. There’s very Scottish notes of heather, marmalade, shortbread and peat smoke; something almost French Brandy-esque with its toasted nuts, toffee, tobacco, honey and dried flowers; and then finally there’s a big hit of sweet Sherry with Christmas cake, Armagnac-soaked dried fruit and that wonderfully oily and viscous texture. It’s remarkable stuff.

Based in Bouze-lès-Beaune, Michel Couvreur sources exceptional whisky from Scotland, then matures it in handpicked barrels of equally exceptional quality deep down in cellars beneath a château in Burgundy. 

Michel Couvreur began ageing whisky in 1978. His belief was that there’s more to whisky than terroir and the distiller’s hand. It was his opinion that it is all about maturation. And considering that whisky doesn’t truly become whisky until it has been aged in oak casks, he might well have been right. Michel Couvreur dynamited his own cellar in Burgundy, in which to mature his whisky. He set up a branch of the business in Old Meldrum, a village that is also home to Glen Garioch, and even dabbled in a little distilling at Edradour. When Michel Couvreur passed away at the age of 85, the business was handed over to his son. The quality remains impeccable, each bottle lovingly reduced in strength with imported Scottish water, hand labelled, hand corked and then hand waxed. And when it comes to that seal, please note that this is whisky from wine country, so please open with a corkscrew.

Domaine L’Ancienne Cure Jour de Fruit Monbazillac  is a wonderfully rich sweet wine made from low yields of late-harvested, botrytised, Semillon (90%) and Muscadelle (10%).  It has flavours of marzipan, orange peel and spices. Christian Roche has emerged in the last five years as one of the best growers in this appellation. A wonderful alternative to Sauternes, and better for youthful drinking.

Best drunk as an apéritif (with Roquefort), with foie-gras, melon, or with cakes and desserts.

37.5cl bottle.

Malfy Gin is made in Turin using lemons grown in Siciliy and on the Amalfi coast, as well as botanicals including juniper, coriander, angelica and cassia bark. The result is a refreshing gin that is perfectly suited to tonic, as well as making a fruity Negroni or Martini.

A wonderful Fino Sherry from the Solera Familiar range at Lustau. The nose is laced with scents of the sea and profound "flor" aromas. Clean and fresh, with a slight taste of tangy yeast. While most Fino Sherry is aged in Jerez, the Fino Del Puerto is aged in the cool and humid air of El Puerto de Santa Maria.

Emilio Lustau has a long history of sherry production dating back to 1896 and is the only winery in the Sherry Triangle that produces wine in its three main towns: Jerez de la Frontera, El Puerto de Santa María and Sanlúcar de Barrameda. Year in and year out, these Sherries receive high plaudits from critics and awarding bodies alike. The current cellar master has won 'Best Fortified Wine Maker' by the IWC for the last three years in a row.

A bitter aperitif for use in cocktails such as a Negroni, Boulevardier, Old Pal or Americano that will also work well in a spritz with wine and soda. Contratto use wormwood, orange peel, clove, cardamom, gentian, hibiscus, juniper, mint, rhubarb, sage, nettle, ginger and other botanicals for their take on this classic. 1 litre bottle

English Single-Malt Whisky, blended with Pedro Ximenez Sherry, creates a delicious and moresish tipple. The woody aromatic notes of the whisky are mellowed by rum & raisin sweetness of the sherry. Soft and sweet, with flavours that will perfectly compliment a mince pie and dollop of cream! Delicious.

Kaiyo's stock of Mizunara oak casks is its pride and joy. Known to impart a subtle and unusual collection of aromas and flavours to whisky during maturation, it's this wood which is often credited with setting Japanese whisky apart. Kaiyo doubles down on its cask maturation, sending the full casks off to sea for months at a time, allowing the natural motion to ensure constant movement, and thus contact between whisky and wood. Delicate, wheaten nose, with vanilla, ripe dried fruit and hints of cherry. Spicy and oaky on the palate, with dried orange and burnt caramel and a long, lingering finish. Utterly sublime.

Winner of the hugely prestigious The Whisky Exchange Spirit of the Year 2017. Organic blood orange, flowers, spice, berries, pine, drying resins and sweetness fill the mouth. Rich and unbelievably complex, it transcends expectations of a gin. 50cl

What a discovery! An iconic Gin distilled in London for legendary bar Cafe del Mar in Ibiza. The bar is on the western shore of the island and as such the perfect spot to watch the sunset - whilst sipping on a G&T. Relive your summer holiday with a bottle of our new favourite Gin.

Light gold in colour with a lovely fresh, expressive nose, with perfumes of white flowers, almond blossom and a touch of citrus. On the palate it has great balance between rounded, ripe fruit and a fresh, clean acidity. It is long and fragrant, with the characteristic almond pastry notes on the finish. Fresher and less heavy than Sauternes  - makes a wonderful partner to fruit-based desserts, frangipanes, and pastries. 

37.5cl bottle

Heidi Schröck took over her family winery in 1983, in the historic village of Rust situated in the province of Burgenland about 5 miles from the Hungarian border. As Heidi explains “South-facing vineyards in a softly rolling landscape form an amphitheater around Rust on Lake Neusiedl bringing forth some of the best and most tradition-rich wines in Austria. Yearly hours of sunshine that lie much higher than the Austrian average combined with sandy soils mixed with clay and high calcium content provide the ideal prerequisites for impressive, full-bodied wines.

Medium sweet with rich, ripe stone fruit, green mango, and waxy-honeyed tones but with a refreshing seam of acidity that makes the wine buoyant and light. So much complexity here, and so much quality.

37.5cl

Taylor’s Historical Collection is a series of limited editions that pay homage to the changing shape of Port bottles since the early 18th Century. The first release was a charmingly dumpy bottle lovingly named “The Onion”, the second was a flatter flagon and a bestseller at Harvey Nichols called “The Chestnut”, and the latest is “The Mallet”. This striking shape had become well established in the UK by the 1730s and shows the progression from the globular bottle (that didn’t allow cellar ageing) towards the more modern cylindrical style we’re familiar with today.

This is an exceptional Tawny Port that is ready to drink and requires no decanting. A blend of carefully curated Ports from Taylor’s extensive Tawny stocks stored at Vila Nova de Gaia, all of which have been matured for long periods in wooden barrels imparting deep, nutty flavours. The result is very Christmassy, displaying plum, fig, sultana, raisin and marzipan notes, alongside leather, coffee, butterscotch, cigar box, and woody spices. We recommend serving at around 12-16°C with a cheeseboard, dark chocolate-based desserts, or festive fare such as Christmas cake, figgy pudding, stollen and mince pies.

Taylor’s hold the Royal Warrant as one of the Suppliers of Port Wine to Her Majesty The Queen. Although steeped in history as you would expect of a family-run business established in 1692, the forward-thinkers at Taylor’s are also committed to sustainable viticulture and have installed solar panels on three of their properties.

You’re probably wondering what Floc is! It’s a very delicious aperitif made with two thirds crushed grape juice and a third Armagnac. From esteemed Armagnac producer, Veuve Goudoulin. Floc is best served chilled or served over ice which makes it a great sunny weather drink!

Fresh and enjoyable with aromas and flavours of white grapes, dried fruits and acacia honey.

Made to an original Latvian recipe, Kummel Mentzendorff is a classic caraway-based liqueur now produced in France by the Loire's famous Combier distillery. Serve chilled to within an inch of its life after a hearty meal.

Bunnahabhain's Stiùireadair single malt pays homage to the distillery's shoreline on the north-east coast of Islay. They used whisky matured in first and second fill Sherry casks, with a leaning towards deliciously coastal malt.

Brine, toasted sugar and caramel-drizzled raisins on the nose. Palate shows honey-roasted nuts, cinnamon and clove, with a touch of salt sea too. The finish shows the sherry cask ageing along with citrus peels and chilli-chocolate.

GŴYR Pinwydd is a classic juniper forward London Dry with aromatic pine tips & pink peppercorns blending with fresh orange zest and cranberry.

The taste is fruity and intense and it is perfect served over ice with fresh cranberries and a twist of orange zest. It makes a wicked Negroni too!

 Pinwydd won a Bronze medal in the London Spirits Competition 2019.

‘New London Light’ (NLL) is a critically acclaimed, bold and refreshing non-alcoholic spirit with an outstanding spectrum of flavour. With its delicious full body, complex layers and thirst-quenching zest, NLL is making waves in the low and no alcohol category as it looks to set a new standard in taste.

Inspired by gin making principles, NLL unites our expertise in developing exceptional taste, with our vision to enjoy life’s adventures with flavour and complete clarity.

70cl, 0% ABV.

Stone’s very tasty and spicy original ginger wine from England, made using raisins and flavoured with ground ginger. If you’re a spicy ginger lover, then you’ll love it straight over ice. It’s a pretty versatile tipple, so for something a little different try a Whisky Mac (equal measure of whisky and Stone's Ginger Wine over ice), or for a summer cooler mix with lemonade.

A blend of long-aged XO Grande Champagne Cognacs, Delamain Pale & Dry benefits from a lengthy two-year marriage period in cask after assemblage before being bottled, resulting in a beautifully smooth roundness and flavour integration on the palate.

Aniseed, figs, apricot, cherry and honeysuckle combine in a smooth and extremely elegant cognac. Nothing less than we'd expect from this house.

A historic vermouth brand, Dolin has been made to the same recipe in the Alpine hills around Chambéry since 1821, and was awarded the only Appellation d'Origine for vermouth in 1932. The style is on the lighter and drier side, being sugared to around 130g/l.Sprightly and clean, with aromas of almonds, orange peel and a touch of wax. Rich and clean, with Christmas-cake spices, and notes of roasted nuts, lemon and grapefruit.Clean and refreshing, with a touch of sweet spice.

100% made from scratch to the Sibling quality, then infused with fresh cranberries and clementine peel. A true Winter G&T, long finish & deliciously moreish.

Intensely fruity blackcurrant liqueur, not too sweet. made in Herefordshire. A powerful yet surprisingly fresh liqueur that is perfect for the British version of a Kir Royale.

"Born in Venice in 1920" Aperitivo Select is made with a selection of 30 botanicals, and it's the star ingredient in the a Venetian Spritz - carefully mix three parts Prosecco with two parts Select and one part soda over ice, and then garnish with a green olive and a slice of orange.

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Nose - Fresh and bright grassy and fruity notes, with green and red apples, vanilla and coconut.

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Using the classic British dessert of Summer Pudding as our inspiration we have a created a Fruit Gin Liqueur to be enjoyed up and down the country, from garden parties to palaces, come rain or shine. Local Strawberries, Raspberries, Redcurrants and Blackcurrants are blended with Foxdenton's own gin to create a sumptuous ‘Best of British Summertime’ Liqueur. With each berry clearly defined on the palate and some serious Gin heft on the finish we cannot imagine a drink more suited to celebration! Chin chin!

The elegant and approachable Balblair 12 Year Old is the first whisky in the Balblair Collection and has been matured in a combination of double-fired American oak casks and ex-bourbon casks. The result is a whisky with a warm, complex character and a sweet, citrusy aroma. The palate offers notes of oranges, honey and cinnamon before a long, creamy finish with hints of vanilla and leather.