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Spirits

  • 6 O'Clock gin is made by Bramley and Gage - top English liqueur producers, and the gin itself is made with just 7 botanicals including elderflowers and citrus pee
  • For their Sloe Gin, which uses a proportion of handpicked sloes from near the distillery in Gloucester, Bramley & Gage follow the tries and tested method of using a high sloe to gin ratio, moderate sugar and plenty of time
  • Have you been waiting for a gin where an appropriate garnish would be a slice of buttered toast? Well, here you go - Orange Marmalade Gin from Aber Falls in Abergwyngregyn, Wales. I mean, obviously there are many uses for a gin that packs such a hefty orange flavour profile, but come on. Toast garnish. It's the future
  • Ancho Reyes is a chilli-infused liqueur from Mexico. First created in 1927, ancho chillis are macerated in cane spirit for six months, producing a fiery drink that can be used to spice up classic cocktails, including Margaritas
  • 23 different rums from seven different countries (Trinidad, Jamaica, Guyana, Barbados, Indonesia, Panama and Guatemala), have been blended together under the watchful eye of master blender Arnaud de Trabuc. Banks 7 is named in tribute to the seven unique styles of rum used to create this stunning drink
  • Banks 5 Island is a blend of five rums from distilleries in Trinidad, Barbados, Trinidad and Guyana. They add a little Batavia Arrack from Java and the result is a beautiful cocktail rum. Highly recommended
  • This is the Navy-Strength edition of the famous Bathtub Gin from Ableforth's. As well as boasting a higher ABV than the original Bathtub Gin, this edition also has a bigger botanical punch thanks to the 'bashing up' (technical term) of the botanicals to release more flavour. The story goes that the term Navy-Strength was the result of the British Navy demanding gin to be bottled at 57% abv so that if it was accidentally splashed on gunpowder, the powder would still ignite. It was more likely that it was a weight-saving measure but that's not as fun now is it? As well as being named Best Compound Gin three years in a row at the World Gin Awards, Bathtub Gin - Navy-Strength was awarded the IWSC Trophy for Contemporary Gin in 2017!
  • Beefeater London Dry Gin was first made in 1820 by James Burroughs. It is still, to this day, made to the same recipe. Great in a martini, this is a spiced, fruity gin
  • A gin from Ballyvolane House named after Bertha, a Droimeann cow from Kerry said to have been the oldest in the world when she died aged 48 in 1993. The gin uses whey alcohol from Irish dairies as its base with locally foraged botanicals. The concept originates from Ballyvolane being the Gaelic for 'the place of springing heifers' and botanicals include juniper, coriander, bitter orange, grapefruit, sweet orange, lemon, lime, liquorice, orris, angelica, cinnamon, cardamom, cloves, cumin, almond, elderflower, and sweet woodruff
  • Boe Violet

    £26.47
    A vibrant variation on the Boë Gin recipe, which has been infused with violets! Surely an excellent tipple for the summer months, this will go well in a classic G&T and likely make some dynamically colourful cocktails too
  • Bumbu

    £34.61
    A spiced rum drink based on 16th and 17th century 'bumbo' recipes, Caribbean spices are added with no artificial flavourings or colours at all
  • Superbly bright, effortlessly cool and very popular with cocktail lovers. We're of course talking about Dorothy Parker, the legendary writer, poet and satirist, as well as talking about the New York Distilling Company's Dorothy Parker Gin! A spectacular American gin, made with traditional and contemporary botanicals including juniper, elderberries, citrus, cinnamon, and Hibiscus Petals. Simply marvellous in G&Ts, martinis, aviations and all manner of gin-based cocktails...
  • An award winning rum; this took a silver at the 2006 and 2007 International Wine and Spirits Competitions. This also attained a Gold at the International Review of Spirits. A great mixing rum, very crisp and fresh
  • The Elephant Gin herd has a new member - Elephant Sloe Gin! A variant on the gin's recipe, with sloe berries macerated in the mix to give it the classic dark hue and rich, juicy flavour profile, this is perfect as a warming holiday treat or in a refreshing cocktail in the summer. As with their classic gin, 15% of the German company's profits go to two African elephant foundations to support the preservation of the wildlife!
  • Forest Gin

    £51.66
    Forest Gin is family-created small batch gin, produced by Lindsay and Karl Bond. To make it, they steep some classic gin botanicals (including organic juniper berries and coriander seeds) in organic grain spirit. They then take a pestle and mortar to bundles of botanicals which they forage from the Macclesfield Forest when they can - this includes wild bilberries, gorse flowers, raspberries and local moss, among others. This is distilled through their own copper condenser and blended with local spring water to bring it down to 42% ABV. The distinctive English Porcelain bottles feature a screen-printed design by Suzy Taylor of a weasel among the flora of the forest. Weasels are awesome. This is a fact
  • The VSOP expression from Gautier's range of Cognac. As one of the oldest Cognac houses around (they received a Royal Warrant to produce Cognac back in 1755!), you can bet they know a thing or two about crafted tasty spirits. The use eaux-de-vie from four different Crus of the region, resulting in a flavoursome VSOP
  • Launched in 2017, Gordon's Gin Pink is perfect for summer quaffs. Juniper takes a slight step back to make way for refreshing notes of strawberry, raspberry and redcurrant. The recipe was inspired by a Gordon's recipe from all the way back in the 1880s!
  • A crisp Sloe Gin from Gordon's made by steeping Sloe berries in Gordon's gin. Crisp and delicate
  • While the Harahorn Norwegian Gin is named after a mountain in Norway, it's also inspired by the story of a hare with horns. A more terrifying prospect has never crossed our minds. Despite striking fear into our hearts, this gin is rather pleasing indeed, making use of Røros juniper berries, Nordmarka blueberries, Grimstad rhubarb and bladderwrack, Oppdal angelica and Sunndal wild marjoram
  • This Havana Club has been aged for three years in bourbon casks and then filtered, hence its colour. A classic rum and a key component of good, refreshing Daiquiri (or just about any rum cocktail)
  • Hendrick’s is something of a household name. Perhaps you've heard of it? This terrific Scottish gin is made using two different stills - the Bennett stillsteeps its botanicals overnight before distillation, while the Carter-Head has its botanicals in a basket up in the still neck, steaming them gently. It features the likes of juniper, cubeb berries, elderflower, chamomile, angelica, lemon peel, orange peel, coriander, yarrow and orris, alongside an infusion of cucumber and rose petal. If you're making a G&T with this, it just has to be garnished with a ribbon of cucumber
  • Christian Drouin is a well-known and much-adored Calvados producer, but the distillers have put aside the traditional French spirit for something a little different - gin! They have create a base spirit from 30 varieties of cider apple, and have taken inspiration from the flavours frequently found in Calvados to come up with the botanical recipe, which features lemon, ginger, rose, cardamom, cinnamon, vanilla and almond
  • Malfy Gin is an Italian gin is made using a selection of six botanicals, as well as an infusion of Italian coastal lemons, including some from the Amalfi coast!
  • A variation on the Manchester Gin recipe, now featuring an infusion of scrummy raspberries! Excellent for cocktails and mixed drinks - and ought to be delicious splashed in a glass of Champagne!
  • A very intriguing gin from the McQueen range, produced in Scotland using Chipotle and smoked chilli, along with lime and Bulgarian juniper. Spice and smoke are the core of this expression, though it's well balanced with the sweetness of citrus - very interested to see the cocktails this'll inspire
  • A full bodied rum from Barbados, very enjoyable. This was awarded its 5th Gran Gold award at the Monde Selection in Brussels, as well as a trophy at the 2001 International Spirits Challenge in London
  • Nordés Atlantic Galician Gin is a rather intriguing Spanish gin made with an Albariño-grape-based spirit, rather than your more commonly seen grain-based spirit, along with 11 botanicals, including 6 local ones from Galicia such as eucalyptus, lemon verbena and samphire, which gives the gin a complex maritime quality. The result is a bold flavour profile that would befit summer drinks and cocktails. The bottle is quite stylish too - very impressive stuff!
  • Oban is made using only the finest barley, malted to the distillery's own particular specification. Partly germinated barley is gently dried in a kiln where a light peat smoke gives the malt a distinctive character and taste. The result is the smoky, malty dryness in the flavour and finish of Oban
  • Rhubarb has long been celebrated in Orkney, with recipes passed down through generations of Orcadians over the years. We love to use traditional methods and ingredients from times past.

    'Old Tom' is a style of gin, dating back to the 18th century, where the gin would be lightly sweetened, to give a smoother finish. We realised this traditional method would allow the tart rhubarb we were picking for each batch to shine to its full potential

  • Want your vodka to be filled with grace? You'll want to try the Poetic License Graceful Vodka then. Made in Sunderland, this elegant treat is produced using 100% British wheat and is distilled 7 times before being bottled (very lovingly presented, too)
  • Rock Rose

    £34.01
    Rock Rose Gin is made at the Dunnet Bay Distillery all the way up in Caithness, Scotland. This very northerly gin features an alluring botanical selection including locally harvested Rhodiola Rosea, Rowan Berries, Sea Buckthorn, Blaeberries, Verbena, Coriander Seed, Cardamom and Juniper from two different countries - Italy and Bulgaria. They use a traditional copper pot still, which of course has a name (it's Elizabeth)
  • Roku Gin

    £29.99
    The first gin from Japan's legendary Suntory - Roku Gin. This expression is made using a selection of botanicals, including six Japanese botanicals that provide a whistle-stop tour of the four seasons. These include sakura leaf and sakura flower for spring, sencha tea and gyokuro tea for summer, sansho pepper for autumn and yuzu peel for winter. Traditional gin botanicals also featured include the likes of juniper, orange peel, lemon peel, coriander and cinnamon, among others
  • Rumbullion

    £33.25
    A sure-fire hit from Ableforth's, Rumbullion! is a cockle-warming spiced concoction, based on the kind of rich, full-bodied rums the seafaring fraternity would have enjoyed centuries ago. At the core of this fabulous winter warmer lies a blend of the very finest high proof Caribbean rum, to which was added creamy Madagascan vanilla and a generous helping of zesty orange peel. A secret recipe was followed, finished with a handful of cassia and cloves and just a hint of cardamom
  • A superb single estate Venezuelan rum, Santa Teresa 1796 is made using the solera method (used more famously in the production of Spanish sherry). The rums in the blend are aged for between five and 35 years, resulting in a smooth, dry and balanced spirit that is perfect for sipping
  • Scapegrace Gin comes to us all the way from New Zealand, produced in a 19th century John Dore copper pot still. Its recipe calls for a selection of of 12 botanicals, which includes juniper, coriander, nutmeg, cardamom, lemon peel, orange peel, orris, cinnamon, cassia, angelica, clove and liquorice. It comes presented in a rather striking bottle inspired by an antique genever bottle - a little nod to the spirit's long and storied history. Also, it looks awesome. Both good reasons. 'Scapegrace' is another name for a rogue or scoundrel, in case you were wondering.
  • A bright blue Portuguese gin from the Sharish range - the magnificent colour comes from extracts of a flower known as blue pea, and when you mix the gin with tonic, it turns pink! Botanicals also include juniper, coriander, angelica root, ginger, cinnamon, cardamom, lemon peel, strawberry and raspberry
  • Produced in the workshop previously used by the late, great Michael Jackson (whisky writer, not Moonwalker), this super-small-batch artisinal Gin is flavoured with restraint, making it easier for the natural quality of the spirit to shine through. Distilled in a marvellously compact pot still / column still combo named Prudence, Sipsmith epitomises distilling on a truly artisinal scale. At the time of her installation, Prudence was the first copper pot still to be brought to life in London for over 200 years
  • St. Mary's Premium Gin has its heritage firmly rooted in the tides and times of the north east coast, batch distilled in the heart of North Tyneside. Packed with secrets: juniper laced with spice of coriander, a refreshing zing from fresh grapefruit and cassis that leaves waves of lingering warmth. Using British grain spirit and natural spring water it will light up any occasion especially if you're drinking with friends, reliving old or creating new memories
  • St. Mary's Rum has its heritage firmly rooted in the tides and times of the north east coast, Using imported Caribbean Rum from Guyana and hand selected premium flavours , with notes of spice, blood orange, toffee, caramel and vanilla It will light up any occasion especially if you're drinking with friends, reliving old or creating new memories
  • St Mary's Premium Vodka has its heritage firmly rooted in the tides and times of the north east coast, batch distilled in the heart of North Tyneside. Using British grain spirit and natural spring water it will light up any occasion especially if you're drinking with friends, reliving old or creating new memories. Perfectly served 'On the Rocks'
  • Fortune favours the brave. Back in the 1830´s Charles Tanqueray wasn't afraid to mix his bold ideas. His ingenious pursuit for perfection paid off, creating Tanqueray London Dry, a perfectly balanced gin and one of the most awarded gins in the world
  • Drawing on influences from the cuisine of the Philippines, Cambodia, Vietnam and Thailand, Tarsier Gin was inspired by a backpacking trip across Southeast Asia. Over the course of two years, the citrus-forward gin was developed and hand-crafted in a 1-litre copper alembic pot still in a Manchester kitchen. The final recipe that was settled upon features a total of seven traditional gin botanicals, plus the addition of the exotic calamansi, Kampot pepper, Thai sweet basil and galangal. The gin is named after the Philippine tarsier, one of the world's smallest primates and, appropriately, one features as the wide-eyed mascot on the bottle's label. The brand believes the native of the Philippines is the perfect representative as the primate's appearance, characterised by its small stature and big eyes, reflects the way the brand wants itself to be seen: as a small batch gin with big flavour and personality. If you're wondering what would be the best way to drink this juniper-based celebration of Southeast Asia, you couldn't go wrong with a classic G&T with added lime and ginger...
  • The Kraken

    £23.62
    An excellent spiced rum, with utterly brilliant packaging! This was launched in the UK in early 2010, and it has an extraordinarily rich, spicy flavour. Named for the legendary sea monster, Kraken is a blend of Caribbean rums that should certainly suit any fans of rich, navy-style rum
  • Whilst most of Johnny Neill’s inspiration for his award-winning Gins comes from his ancestor’s intrepid exploits abroad, this Rhubarb & Ginger Gin harks from fond memories made slightly closer to home. Post-war, the Whitley Family, now settled into rural England near Daresbury, cultivated their garden with thrilling flavours, serving as inspiration for both the table and indeed their experimentation with new Gins. Johnny’s latest Gin evokes childhood memories of visiting his grandparents on their farm by taking a firm Whitley family favourite in rhubarb and placed a warm twist on this with the addition of fresh ginger
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