Spirits

Nose: Opens with a crisp green apple, sweet Speyside barley, new leather and freshly cut wood. Palate: Lashings of syrup, full bodied with gingerbread and more of the toasted barley. Finish: Citrus sweet, with orange, thick Madagascar Bourbon vanilla and toasted biscuits.

Nose: Opens creamy and buttery, yet piquant – running to a milk on cereal natural make up. Palate: Rich, round and still creamy, bringing in dark sugar and some late flamed orange pith. Finish: Wonderfully aromatic and mellow showing more citrus, barley and sticky dark fruit

Nose: Palate: Finish:

Nose: Custard Cream biscuits, dried lemon and grapefruit peel, a hint of salted peanuts. Palate: Soft oak and smoke appears up front, followed by citrus once again and sultanas. Finish: Almond pastries, coriander and caramel.

Nose: Apple turnovers, cinnamon rolls and blueberry muffins - smells like a bakery, essentially. Palate: Subtly grassy elements, with vanilla and chewy toffee in support. Finish: Banana fritters with diced almonds.

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: 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

103 is obtained from selected distillates of agricultural origin, and from a process of production and ageing characterised by the use of American oak barrels that previously contained Fino sherries, giving this spirit its particularly golden colour.

Leopold's has been around since 2002, well established among the US micro distilleries. The botanicals are distilled separately for balance, and distinction of flavours. Smooth and dry.

VBS Smoked Corn Whiskey is as American as it gets: bold and beautiful and just a little dangerous. A campfire in a glass. Distilled from 80% corn and 20% wheat, grown in New York State and smoked right at the distillery using American hardwood and aged in used bourbon casks for 2 years.