A very intense and concentrated vintage from Croft, the 1994 was awarded 96 points from Wine Spectator, making it a top scorer. Hailed as "the Best Croft since '45." Drinking at it's peak now., but will hold for another 10-15 years. The colour is deep with an opaque black/garnet core.  The nose has much more definition and vigour than the ’91 with sweet ripe black cherries, bilberry and violets. 

 "The 1994 Croft exhibits an impressive dark ruby/purple colour, and a developed, forward, more evolved style than expected. It is moderately sweet, full-bodied, expansive, pure, and rich, but made in an up-front, flattering style. Although outstanding, it is not one of the superstars of the vintage. It will easily keep for twenty-plus years." Robert Parker 90/100 1996 

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.

Plenty of rich black fruits here with hints of spice and dark chocolate. The palate mirrors the nose but adds a fresh dark raspberry fruit character. The finish is fresh inviting you back for another glass!

Sticky, sweet, and luscious. Perfect for pouring over ice cream or supping alongside sweet Christmas treats.

Hand crafted, small batch gin, that i had a hand in blending. It's a cracking London style gin- lots of juniper and lots of citrus. Distilled by the Kinrara Distillery in Aviemore, Scotland. Works great with Fever Tree original or Mediterranean tonic. These are the botanicals used Macedonian Juniper Coriander Seed Rowan Berry ( Foraged on the Estate ) Rose Hip ( Foraged on the Estate ) Liquorice Root Sweet Orange Peel Lemon Peel Pink Grapefruit Peel Orris Root Cardamom The Eclectic Gin Society is made up of UKs top Indie merchants who are the most passionate in the industry about their product. Tired of just selling Gins made by other people this crazy bunch of small merchants have come together to create a gin they really believe in and want to sell. 

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.

Founded by Chris and Andrea Mullineux in 2007, this winery is now one of the most lauded in South Africa. Named ‘Winery of the Year’ four times by the Platter Guide in 2014, 2016, 2019 and 2020, Mullineux were also Tim Atkin MW’s ‘South African Winemakers of the Year’ in 2016. They chose the town of Riebeek-Kasteel, just west of Malmesbury in the Swartland, for its old vineyards on granite and schist soils, reasoning that, with such quality fruit, they would be able to make outstanding wines. It is an understatement to say they have been proved right.

100% Chenin blnac, from 40+ year old dry land bush vines from the decomposed schist and granite of the Paardeberg. The old, bushtrained wines provide complex fruit with concentrated sugars, ideal for this pudding-wine style.

In the glass, this wine is bright yellow gold in colour with a rich, viscous appearance. On the nose, it is a complex, enticing blend of peaches, lemons and grapefruit with a hint of ginger. Sweet, but never syrupy, the intense mouth feel is balanced by a clean, fresh and very long finish. For fans of sweet Coteaux de Layon or Vouvray this is a must.

37.5cl

Appleton Estate Kingston 62 White Rum is dry and spicy with buttery, vanilla and oak notes. Distilled, blended & bottled on the Appleton Estate since 1749, this Jamaica spirit is a classic expression of the rum-maker’s art. The rum is aged for 2 years and charcoal-filtered to remove colour and impurities.

A splendid red aperitif hailing from the Bordeaux region of France, Lillet Rouge is less famous than its Blanc sister (so beloved of James Bond) and will add welcome pep to your Manhattans and Negronis.

French Aperitif made from a blend of wine, liqueurs, fruits and herbs. It originated in the French village of Podensac and has been made since the late 1800s. Lillet Blanc is made from white wine and is drier than Lillet Rouge, its red-wine counterpart. Both are classically served over ice with an orange twist.

Lillet is a blend of rigorously selected wines and fruit liqueurs, aged in oak vats for around 12 months, during which it is given the same care as the Grands Crus (great wines) of Bordeaux.

Lillet Blanc has a golden colour with candied orange, honey, pine resin, lime and fresh mint aromas. Full and rich on the palate with a lovely, long aftertaste. Always serve well chilled in a Bordeaux wine glass... zest with a slice of orange or lime. Perfect with snacks and desserts!

Lillet blanc is the key ingredient in James Bond's Martini derivative, the Vesper, a drink created in deference to the beautiful double agent in Ian Fleming's Casino Royale and reffered to as Kina Lillet.

Named after “Professor” Jerry Thomas, an iconic 19th century bartender and cocktail pioneer, Del Professore Vermouth and Spirits are produced by a collaboration between Federico Ricatto, the historic producer Carlos Quaglia and the passionate Jerry Thomas Speakeasy in Rome.

This Aperitivo liqueur is the result of a craft infusion of mandarin, lemon, gentian, rhubarb, and other spices. Its flavors and colors conjure up the ambiance of the fabulous 1950’s. Best enjoyed in a spritz with good company. The ingredients are primarily Italian in origin with the exception of certain essential fine exotic spices. Naturally colored, it releases intense aromas of fresh citrus, sage and flowers with a hint of gentian and other delicately bitter herbs. Intense with long-lasting flavours, well-balanced alcohol and a delicately bitter aftertaste. 

Named after “Professor” Jerry Thomas, an iconic 19th century bartender and cocktail pioneer, Vermouth del Professore is produced by a collaboration between Federico Ricatto, the historic producer Carlos Quaglia and the passionate Jerry Thomas Speakeasy in Rome. Del Professore Vermouth is one of few made solely from wine and ingredients produced in-house. Quaglia insists that this ensures the intensity and authenticity of the aromas within the vermouth, as they oversee the whole process from grape and herbs to the finished product.

Amber colour appearance. The scent is that of absinthe, citrus, gentian, vanilla, cloves, mace. The taste on the palate is a balance of classic vermouth bitterness and sweetness, refreshing notes of orange and cinnamon, and a delicate finish of cinchona and gentian.

Ideal to be enjoyed as an Italian-style aperitif. The best serving temperature is 6 ° C in a small tulip-type glass.

Speyside Single Malt

Sweet cereal on the nose, with golden syrup, honeyed orchard fruit, and brown sugar. Smoooth and creamy palate; notes of apple crumble and custard balanced by peppery oak.

Glenlossie is mainly used in blending, and is rarely seen as a single malt. This particular bottling was aged first fill bourbon casks and recharred casks. The Blue Boar on the bottle refers to Jame Eadie, who owned the Blue Boar pub in 1891 as part of his brewery and whisky blending business.

Sipsmith is well known for producing premium gins with brilliant character and exceptional quality for over 200 years in London. 

This lively expression has zesty orange peel at its heart, bursting with citrus. This recipe has floral citrus and light warming aromas on the nose with notes of sharp citrus fruit and a hint of sweet marmalade.

Serve as a twist on a classic G&T or even as a base for an espresso martini.

Made with freshly peeled lemons, dried lemon peels and lemon verbena, not to mention other botanicals such as juniper, vanilla pods and ground almond, this is a zingy gin with unmistakable notes of lemon drizzle cake. This lemony gin was originally only sent out as part of Sipsmith's quarterly Sipping Service, but proved so popular that it's now part of their regular range.

Try topping this gin with prosecco and a fresh lemon twist for a citrusy variation on the French 75.

Eight Lands Organic Speyside Gin, made with Speyside spring water and purely organic ingredients, is distilled in a beautiful alembic head pot still. Eleven botanicals give this juniper-led London Dry gin its unique flavour, including sorrel and cowberries, which grow wild on the Glenrinnes Estate. A classic nose with plenty of coriander, angelica, and citrus. On the palate a little violet and faint red berry note stars next, along with some black pepper and spice. A powerful, warming gin with earthy citrus notes. A good choice for cocktails, long, icy combinations of gin and mixers.

Cotswolds Single Malt Whisky is the first whisky ever distilled in the Cotswolds. Made using 100% locally grown, floor-malted barley and mature the whisky in first-fill ex-Bourbon barrels and reconditioned red wine casks. Rich, fruity and sippable with notes of honey, Seville orange marmalade and dark red fruits.

Non-chill filtered. Natural colouring. 

All bottles come with a presentation box.

Created by former British racing driver Hamish Gordon, The Driver’s Tipple is described as a distinctively British alternative to gin, uncompromising in taste, just without the effects of alcohol.

This exciting new premium drink brand is distilled in London with all the flavours of a classic London Dry gin, made from classic gin botanicals including prominent notes of juniper with ginger, angelica, cardamom, grapefruit and coriander.

Created by former British racing driver Hamish Gordon, The Driver’s Tipple is described as a distinctively British alternative to gin, uncompromising in taste, just without the effects of alcohol.

This exciting new premium drink brand is distilled in London with all the flavours of a classic London Dry gin, made from classic gin botanicals including prominent notes of juniper with ginger, angelica, cardamom, grapefruit and coriander.

An ideal complement to Prosecco, less expensive Champagnes, cocktails and desserts, Chase Elderflower Liqueur has a flavour that evokes English summer days. It’s made by macerating the freshest blooms of the elderflower in smooth Chase Vodka.

70cl

20% abv

Warner's has forayed into the world of non-alcoholic spirits! This is its Juniper Double Dry expression, so you can probably guess which spirit this might be used in place of. As well as juniper, there's also cinnamon, cardamom, lemon verbena and lemon thyme alongside rose and lavender. It's herbaceous, spiced and zesty, and is a winner with Mediterranean tonic.

This XO Armagnac from Goudoulin is a complex, rich brandy. It's also extremely good value for money.

The nose is rich and very fruity, with plenty of raisins and zesty citrus. The palate is sweet and well polished, leading into a creamy, chocolatey finish. Armagnacs from the Domaine de Bigor began to be commercialised under the Veuve Goudoulin brand in the 1930s. Since then they have built up a reputation for complex, well balanced brandies.

Cachaça 51 is one of Brazil's most common cachaça brands and, like all cachaça, is distilled from fermented raw sugarcane juice. Cachaca 51, made from one of the finest cane harvests in Brazil, is probably one of the most popular cachacas in the world. Ideally used in cocktails, especially Caipirinhas - mix fresh lime wedges, sugar, ice and Cachaca 51.

Christmas wouldn't be Christmas without these wonderful baubles! Great presents. All filled with 6 different flavours of Pickerings Gin. Christmas Clementine, festive Cranberry, Spiced Pear & Cinnamon, Figgy Pudding, Plum and Ginger and last but not least Brussels Sprout!

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

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.

Start Point is a gin from Salcombe in Devon in a London Dry style. The botanicals include Macedonian juniper, English coriander, grapefruit, lemon and lime peels, and 10 exotic botanicals. Cut with Dartmoor water, this is rich and full-bodied with notes of citrus, spice and a touch of sweetness.

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.

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.

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.