Nose: Expect ripe bananas, walnuts, hints of citrus and a home-baking quality

Palate: Perfectlymoreish with golden syrup sponge pudding, ginger spices and a vanilla quality

Finish: Long, with red apples, burnt sugar, banoffee pie and sugared almonds

Nose: Sweet lemon, Madeira cake, milk chocolate and green apple

Palate: Fresh malted barley, runny honey, icing sugar and nutmeg

Finish: Ginger biscuits, vanilla ice cream, golden syrup and more light spice

Nose: Rye bread in the oven with classic herbaceous spice in tow. Creamy vanilla plays its part on the nose too.
Palate: Zesty tropical fruit (think starfruit and mango), pine, cedar and honey'd porridge.
Finish: A subtle salinity lasts.

Nose: Complex, Richly spice, tannic and gingered with red
jammy fruit and cream

Palate: Combine the above with mouthcoating barley
sugar, vanilla, oak and honey

Finish: Loads more honey, grist and buttered homemade,
lightly burnt fruit scones

Nose: Anticipate a rich malted barley depth with gentle oak on the nose.

Palate: Mouth-coating and syrupy influences of honey and buttercream with baking spice and dried apricots

Finish: Long, warming finish of home baking and buttery oat biscuits

Ex-Bourbon, Virgin and Ex-Sherry Oak Casks

Nose: Mellow, carrying sweetened buttercream, barley sugar and maple syrup

Palate: Cough-drop spices show ahead of clean juicy barley, butterscotch and vanilla

Finish: Fantastic fumes form a smoky amalgam with all the flavours above

NOSE: Sherry trifle at Christmas, candied cherries and other dark fruits.

PALATE: Rich and creamy with an oily feel. Warming chocolate and fruit finish.

FINISH: Spicy and lingering.

Nose: Perfectly peated with gentle smoke and toasted oak whilst carrying a warming spice

Palate: More of the peat smoke moving towards a fruity ensemble of dark dried fruits

Finish: Long with a moreish smoke quality, kiln dried barley and apricot compote.

Nose: Initially spicy developing to a milky, cereal style with a fruity freshness

Palate: Oily and mouth-coating – salted caramel, black pepper and honey’d barley.

Finish: Long with charred oak and damp earth balanced by honeycomb sweetness

Nose
A smoky sweetness with coastal sea air and charred wood

Palate
A caramel sweetness for sure running to bacon crisps, seaweed and peppercorns

Finish
Long… maritime with seashells, bonfire embers and gentle spice

Nose: Stewing fruits with a spiced wood quality give way to a gentle smokiness

Palate: Sticky plum jam with juicy barley developing to peat smoke with a cinnamon warmth

Finish: Lingers wonderfully with a marmalade tang plus charred oak and creamy toffee

Gonzalez Byass has relaunched a historic brand of vermouth, La Copa. Based on the original 19th-century recipe, this is made using a blend of eight-year-old oloroso and Pedro Ximénez sherries. Flavoured with botanical including wormwood, clove, orange peel, nutmeg, angelica and quinine, this is a sweeter style of vermouth that works well in cocktails.

Soberano is an easy drinking Spanish brandy that has been aged in American oak casks for a prolonged period during which time it attains its spicy smooth taste and delicate rich nutty caramel aromas alongside a full bodied long finish. Excellent on its own and it is amazing with mixers like cola

Atamán vermouth, produced primarily using Manzanillas from the historic Angioletti and El Toro wineries that are located in Sanlúcar’s upper quarter. Inspired by the old Atamán reserves: quinquina wines and old Vermouths that have been stored in Bodegas Barbadillo for decades. Atamán is a brand of Vermouth that was registered by Bodegas Barbadillo in January 1943. We often find ourselves asking why it was that Manuel Barbadillo gave it this name. We don’t have an answer to this question, but what we do know is that this Caucasian gentleman, a general in the Cossack armies has re-emerged today, abounding with character and with wormwood, quassia, bitter orange, rosemary and elderberry aromas.

Limoncello made in Spain with the Italian Amalfi lemon to a traditional recipe.