Pazo coffee liqueur made from bagasse from the different varieties grown in the DO. Ribeiro and macerated with coffee.

Natural intense coffee flavour. Perfect to accompany desserts.

A Spanish liqueur made with citrus and vanilla. It is actually made with 43 different ingredients, which is where the name comes from, including Cuarenta Y Tres - which is 43 in Spanish. The history of the drink dates back to Roman times. It is said that after the Roman Empire conquered Quart Hadas in the South East of Spain, they found a delicious drink made from citrus and various herbs.

Pomace brandy white Pazo, “Chaff” the grapes of different varieties grown in the DO. Ribeiro, served by the glass is a perfect companion of good espresso, is recommended to be served very cold.

From Spain, launched in 1977, the gin used to have a pronounced juniper taste according to their website. As times and tastes have altered, the gin has changed and is now produced from 100% grain neutral spirit which combines juniper and a further nine botanicals which are triple distilled to give it a refined and modern appeal.

The botanicals used to make Tann’s are juniper berries, coriander seeds, cucumber, rose petals, cardamom, mandarin peel, orange blossom, lemon peel, liquorice root, and raspberry. This drinks quite soft and sweet and probably should be avoided by those who prefer classic London Dry's.

Lepanto Solera Gran Reserve, produced by Gonzalez Byass, possesses a great deal of character within it stylish bottle. The brandy itself is produced exclusively using Palomino grapes and is aged for years in Fino casks within a Solera system, where it develops a rich, unctuous profile that ripples with ripe berries, baking spices and indulgent oak.

From Galicia is North West Spain, this highly original Gin will delight and intrigue. Very perfumed and aromatic .Botanicals include the usual Juniper, cardomom and bay leaves to the more exotic hibiscus, verbena herb, eucalyptus leaves and tea. This has a pronounced sweetness and makes good long drink in the summer.

Spain, home of the proper Gin & Tonic brings us Gin Mare, the Mediterranean Gin infused with basil,rosemary and thyme along with the customary botanicals. Unique however is the addition of the Arbequina olive. This is a point of difference. Mellow and intriguing.

Matured in oak wood casks using the traditional aging system of Criaderas and Solera until a velvety texture and intense aromas are revealed.

The influence of the time spent in old Pedro Ximenez casks is evident in this brandy. Lepanto PX shows a dark amber colour with mahogany tones. On the nose, beautiful rich aromas of raisins and figs and notes of oak from the time spent in cask. On the palate, smooth and elegant with a sweet sensation from the Pedro
Ximenez.

Bright orange zest with plenty of toasted oak, vanilla, warming winter spices and slight tobacco.

Very smooth and spicy indeed!

This bourbon gives a palate of fresh fruit, spices, eucalyptus and ginger cake. The finish features more spices, fresh oak with a hint of smoke, and a final flash of peach cheesecake. A delicate and circumspect Bourbon compared to some of its more redneck cousins. Very drinkable.

Woodford Reserve has a uniquely rich, smooth and balanced flavour . . . resulting in a whiskey of exceptional depth and character, suiting the palates of a range of drinkers whether served neat or over ice. This medium-bodied Bourbon's nose is sweet and of citrus, tastes of smokey oak, vanilla and cinnamon and finishes long, round and spicy but mellow

Micro distilleries in the USA are producing some fabulous gins. This originates from Washington Island, Wisconsin and is distilled from red winter wheat. Full flavoured at 47%, a little more tonic maybe required.

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.