Now ten years old this tiny property just less than a kilometre from Chateau d’Yqyem produces wines with a deep honeycomb richness. Sweet and luscious, brimming with dried stone fruits, marmalade and honeysuckle. 70cl

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

Founded in 2006, Aviation gin takes its name from the Aviation cocktail, which was created in the 1900s. The gin takes a Dutch style rye spirit base combined with with juniper, lavender, anise, sarsaparilla, orange peel and cardamom, and the botanicals are steeped in grain spirit for 48 hours before they are redistilled. A pretty intriguing tipple, with a very handsome Gatsby-esque bottle. 

A collaboration between craft distiller, Portland’s House Spirits, and acclaimed bartender Ryan Magarian- Aviation American Gin has been created specifically with cocktails in mind. A pioneer of the ‘New Western Dry’ style of gin now gaining popularity, Aviation American Gin has a unique recipe, focussing on a ‘Botanical Democracy’ rather than the standard, dictatorial influence of juniper. 

Something different from Bache Gabrielsen – a Cognac aged in Tennessee oak barrels, in addition to the more usual French casks. The American oak adds rich notes of coconut and pineapple to accompany the traditional French-cask flavours of vanilla, roasted nuts and chocolate.

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.

An absolute classic French vermouth aperitif. Like Lillet Blanc, the main grape variety in Lillet Rosé is Sémillon. These wines are combined with natural liqueurs, handcrafted in Podensac from sweet and bitter oranges and berries. It is this meticulously balanced blend that gives Lillet Rosé its delicate aromas.

Light aromas of fresh berries, orange blossom and grapefruit. Fresh, lively and fruity on the palate with balanced structure and great freshness. Enjoy before Duck a l'Orange or something equally French and delicious. 

Apertivo Berto from Quaglia in Italy is a classic aperitif. Made by infusing spirit with orange peel, rhubarb and gentian, this is light and fresh and a superb cocktail ingredient. The nose offers sweet syrup with bitter orange peel, floral notes and fleshy peach and apricot tones. Initially light and sweet on the palate, with weighty fruit, herbs and spice slowly building. Bittersweet finish, with lingering spice and dark, woody notes.

Campari - an absolute classic from Italy.

Campari Bitter is one of the best known and most successful bitter liqueurs worldwide. The half-bitter liqueurs known in Italy as Amaro were used, originally, because of their digestive effect and were sold exclusively in pharmacies. However, as people began to appreciate and enjoy them more, other entrepreneurs began to produce the bitter for their own drinking purposes. Gaspare Campari was one of them and in 1862 presented his "Bitter all'uso d'Hollandia" for the first time in his own bar in the Galleria in Milan. And so Campari Bitter was born! 86 ingredients shape its flavour, including spices, herbs, fruits and roots from around the world. 

The most popular and classic way to enjoy Campari is as an aperitif. To do so simply pour the bitter liqueur over a few ice cubes. Even in long drinks, this Italian drink always taste great. You could try it for example, combined with soda, orange juice or other mixers such as Tonic Water. The bitters taste particularly great in cocktails like a Negroni. The combination of Campari, Gin and Vermouth with an orange zest is one of the absolute classics in the cocktail world- definitely a drink that you should mix with Campari.

1 of 617 bottles, we are sure this Strathmill is going to sell pretty quickly! At 11 years old, you can see that the 19 month finish in a 1st fill Oloroso sherry butt has made a big impact on the colour of this dram. Expect big, fruity treacly notes from this one. A rare treat and one for the connoisseur.

A UK exclusive from the folks at James Eadie. This 11 year old Caol Ila has been aged in bourbon casks, before being finished for 8 months in a Palo Cortado sherry cask. 1 of 315 bottles, James Eadie are starting to get a bit of a following for their flavour heavy cask finishes.

The nose shows polished coins, salted almonds, burnt rubber, toffee and ash. On the palate, toffee pennies, with smoky, subtle BBQ tones. Wisps of smoke, hops and steam engines linger on a long and developing finish.

Teaninich is a full bodied spirit, and what better way to try one of the heavier spirits, than to try it at a younger age, from bourbon and refill casks. James Eadie have been bottling a few of these lesser known malts recently, and at pretty fair prices!

Wood shavings, bananas and grassy herbal notes on the nose. Savoury at first, then wafer and biscuit, with some sweetness and subtle tar notes. Quite buttery and then lots of citrus fruits on the finish.

Named for the iconic Sainte Marie lighthouse at the southern entrance to the Old Port of Marseille, this rosé gin from Salcombe is inspired by the flavours of the south of France. Distilled with Macedonian juniper, lemon verbena, rose petals, pink peppercorns and orange blossom among its botanicals, this delicately pink gin offers notes of fresh lemon peel, garden herbs, red fruits, white flowers and subtle, peppery spice.

A season essential! A hipflask of sloe gin is perfect for cold winter walks and shoot days. This is made by the lovely Wiltshire Liqueur Company who source their fruit and spirit locally.

Perfect for drowning the Christmas pud (or your sorrows!). No frills but perfectly decent brandy for needs of the season ahead!

Rounded and generous on the nose, with a light, balanced, vinous touch. Woody aromas of vanilla and old Port cask. Smooth and full bodied on the palate. From an initial unctuousness, there appears a fresh, soft fruit, finishing with a light, acidic, woody note. Good structure and a perfect balance between fruit and alcohol.

Made with high quality wines from Quinta de Ervamoira by blending of wines from harvests from different years, averaging 10 years.

The new wines give it the vigour and freshness and the older wines, complexity and pedigree.

Ready to drink. Serve chilled, as an aperitif or with desserts around dried fruit and orange, or egg-based puddings such as Portuguese custard tarts.

El Espolon reveals the essence of Mexico. At its core is the spirit of the iconic rooster, a symbol synonymous with Mexico's proud history. This tequila is a tribute to the Mexican artists who inspired the world with their true portrayals of the rich, storied culture of Mexico. El Espolon takes you to where people celebrate everyday life - it pours you into the heart of real Mexico. 

Rich, golden hue. Spicy on the nose with a hint of caramel fudge. Bold, round palate. Medium to full-bodied with rich roasted agave, sweet tropical fruit, vanilla and brown spices, with a long spicy finish. 
Aged 6 months in American oak barrels. 
Alcohol Vol 40%

70cl

This handsome bottle is part of Quaglia's delicious Mr. Quail & J.T. series of bottled cocktails! This here is the Negroni, with a tasty trio of red vermouth, dry gin and fragrant bitter. Before bottling it was left to age in an old oak barrel, allowing the spirits to rest and mellow. Make sure you don't skip on the ice and orange peel for this one!

Organic rum made from the finest Cuban Molasses and rested in reclaimed oak barrels on Gower and infused with orange, vanilla, spices and foraged gorse flower. 

A delicious Welsh gin from The Gower Gin Company, made using a combination of eight botanicals - including juniper, lemon, pink grapefruit, bronze fennel and green fennel. A good balance of savoury and citrus sweetness.

Sweet Malbec! Aromas of deep black plums scented with a hint of lavender and violets on the nose that leads to a luscious sweet and spicy palate, surprisingly clean and fresh with a dark chocolate finish. Not syrupy, but luscious and comforting. For Malbec fans this is the ultimate wine to finish a meal. The perfect wine for any kind of chocolate dessert. Also delicious with Summer Pudding.

50cl bottle

The ‘Faraon’ is the head of an Andalusian gypsy family. Oloroso Seco Faraon is aged oxidatively for several years in butts of American oak. Matured in casks of American oak in a “solera” or fractional blending system in the coastal town of Sanlúcar de Barrameda. The maturation is an oxidative process; no flor grows since the wine is fortified after vinification. Then follows an average of seven years of ageing in cask, to give a dry, complex wine.

Nutty, rich aromas of pecans and walnuts, plus dried fruits, leather and exotic spices. Full rich smooth flavour, yet dry and smooth. Excellent with nuts in particular, but suits all pre-dinner nibbles. Similarly usperb on it’s own. Do not over chill in order to appreciate the more delicate flavours.

Deep amber red golden (with a slight pink hue) sparkling with a copper glow. Good intensity and complexity green apples, toffee aromatic dry with a hint of sea air.

Medium bodied and smooth on the palate, redolent of honey and cream, faintly salty with a slight sherry note and a long lasting, warm finish. Matured wholly in air-dried, hand-selected ex-bourbon casks

Gold medal in 2006 International Spirits and Wine Competition (IWSC) and 2006 San Francisco World Spirit Competition.  Double gold medal by 2007 in San Francisco World Spirit Competition.

2015 Silver Medal Winner - International Wine & Spirits Competition

Between the 18th and the 19th century Old Tom Gin started being produced as a dryer alternative to the Dutch Genever. Subsaquently dryer meant higher in alcohol which might explain its early nickname "mothers ruin". Although not known as the most palatable in taste back then, this important evolution paved the way for even dryer styles such as the London Dry Gin which is the style we have all come to know and love.This important flavour bridge therefore would not have been possible without the Old Tom Gin. To make the Berto Old Tom Gin the botanicals are vacuum-distilled. Separately, vanilla and cocoa are infused with sugar, this sweet infusion is then added to the blend in keeping with the traditional Old Tom style. 

Dutch courage! And incidentally where the saying comes from, as the Dutch were the first to make a 'Gin' style spirit, (known as Geneva in Holland). From the A. van Wees range of Dutch Genever comes a great Geneva expression, which spends over a year maturing in oak casks before it's bottled. Lots of tasty, bread-y malt wine notes throughout.

From the Doghouse Distillery in London comes Renegade Gin, a particularly punchy expression that'll stand out wonderfully in cocktails and mixed drinks (the bottle ought to stand out well on your back-bar, too). The folks behind Renegade Gin are very 'hands-on' with the production, taking it from grain to bottle themselves - a noble pursuit!

Tasting Notes
Mint and cardamom, with pine freshness from the juniper underpinning the flavour profile.

An exceptional dark color with blue tones. It presents a complex ensemble of aromas that combines red fruit compote, ripe plum and small-berried fruits with notes of dark chocolate and pepper. Elegant and well-structured on the palate, extremely full-bodied and full of fruit flavors, a good concentration and firm tannins that will give it great aging potential. A seductive, warm finish that is long-lasting and velvety.

91 Points Wine Enthusiast 
“Herbal scents accent the nose of this Port, which otherwise shows pleasant plum and cocoa aromas. More plum on the palate, joined by black cherries and spice. It’s lush and intense, turning a little tart on the finish. Tannins are supple and not overly prominent, even at this young age.” W.E. – November 2008

91 Points Robert Parker’s Wine Advocate
“Seductive, sexy, accessible. Dense with jammy red & black fruits, smoke, earth, licorice. Sweet, layered, full-bodied. Drinking wonderfully now but will continue to develop for a few years yet” Nov 2019

Del Professore's Bitter embodies the spirit of the italian herbalist tradition. A classic blend of wheat alcohol, herbs and spices, matured in oak barrels. Made with locally grown ingredients this has notes of juniper, rhubarb and cinnamon, plus hints of balsamic and pepper. Superb as an after-dinner drink and known for its stomach settliing qualities. 100% natural. 

25% ABV

70cl

Long summer days call for a delicious aperitif before your evening meal, and Piedmont's Antica Distilleria Quaglia have just the thing to make it with. Aperitivo del Professore boasts oodles of locally sourced herbs and spices are all native and seasonal. This has notes of rhubarb, mandarin, lemon and gentian. An Italian classic.

Established in 1850, Henriques & henriques are one of the most respected producers of Madeira in the world. A rich history goes into this exquisite wine from the this remote island off Portugal. Dark amber dark in colour with greenish nuances. Full bodied and soft, with a sweet palate of raisins, honey, walnuts and pecans from a minimum 10 years ageing in barrel. A fresh and rich wine that offers a prolonged and enjoyable palate experience. A taste of history.

20% abv

Rum exclusively from the pot still rums, aged twelve months in barrels.

Soft nose, becoming powerful with aeration with dominant cooked fruit, blond tobacco and honey.  Aromas of great intensity and diversity on the palate: dry and stewed fruit, butterscotch, acacia honey, tan, tanned leather, sandalwood.  Undeniably one of the classics.

Luxardo have been making Limoncello since 1821, using only Italian lemons.

Serve neat from the freezer over crushed ice, or with tonic, sparkling wine, in iced tea or over vanilla gelato or sorbet. Limonocello as it should be.

From Australia's Barossa Valley, this deep, rich, and sticky Muscat wine is simply divine. Full of rum, raisin, and date aromas, opulent with exotic spice and toasted nuts. Serve alongside a dried fruit and cheeseboard, or with Middle Eastern inspired desserts - a nod to the grapes origin.

To briefly sum it up it, this is truly artisanal Sauternes—made by hardworking farmers who are willing to sacrifice quantity for excellence. For example, the rigorous sorting to select the best fruit means making up to seven passes through the vineyards, picking berry by berry. The yields come out to around ten hectoliters per hectare—compare that to Château d’Yquem. Or you can forget the details and simply stick your nose into a glass of this divine nectar to comprehend our excitement.This stands shoulder to shoulder with the best Sauternes money can buy.

This release from the Keepr's team is made using a classic London Dry Gin recipe and is then infused with Raw Cotswold Honey from Oxfordshire.

This is a small batch Gin which is produced in batches of 300-500, with each batch being made with honey from a different hive, that can be traced by the bottle to see which hive the batch is from.

The result is a Gin which is packed full of Sweet Honey notes throughout, with hints of Spiced Juniper and Toffee, finished off with a Vanilla Undertone. Try neat on the rocks.