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.

Hailing from Northumberland, Hepple Gin is crafted using a rather intricate production method, which includes pot stills, vacuum distillation and a super-critical CO2 extraction process! Using a selection of botanicals at various stages of the process, including Italian, Macedonian, and locally picked juniper, alongside Amalfi lemon and lovage, all resulting in this fascinating tipple!

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.

Benromach 10 year old bottled at a significantly higher strength - 100° Proof (more commonly known as 57% ABV these days). Intense and flavourful, with a good whack of smoke and Sherried malt at its core, this ought to be an excellent choice for winter evenings. Dark chocolate with vanilla cream at its core. Dates, banana and peat smoke creeping in. Dark fruits and smoky embers. Oaky hints on the mid-palate give it yet more character and smoke persists on the long finish.

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.

Our favourite Gin discovered on holiday at St Mary's on the Isles of Scilly. Lovely balance of piney juniper, piquancy of cardamon, with a hint of orange, herbal lime leaf and warm familiar notes of cassia. Serve a large measure of Island Gin over ice, garnished with a fresh kaffir leaf and a dried orange slice, with two measures of tonic.