This Aquavit from Aalborg was first created in 1946 to celebrate the centenary of their Taffel Akvavit. Jubiläums is flavoured with dill and coriander and it won a Gold at the 2001 International Wine and Spirit Competition.

A Rose version of the classic vermouth Lillet. This is blended with red and white Grand Cru Bordeaux wines used to make Lillet Rouge and Lillet Blanc respectively. To this Peruvian quinine is added, as well as sweet orange peels from Spain, bitter Haitian orange peel and various fruit liqueurs. A stunning vermouth with notes of lush fruits, wildflowers and red berries.

The famous fortified wine from the island of Sicily. Full intense flavour of subtle oak and dried fruit with almonds and a hint of liquorice.

Nose: Aromas of fresh lemon zest, Lemon Meringue pie.
Palate: Supple, fruity, full body, tangy.
Finish: Bitter sweet lemon zest and earthy pithiness.

Mint, Fennel, saffron, honey and a slight almost inky scent on the nose. The palate has flavors of mint, anise, juniper, fennel, among other herbs as well as sugar followed by a touch of heat from the alcohol. The finish leaves a lingering honey tinged saffron and juniper flavor on your tongue.

Vegetarian and Vegan Friendly

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

Vermouth, or "Vermut", as it is known in Spain, is often thought of only as an ingredient of mixed drinks such as Manhattans or Negronis, but it is more versatile than one might imagine. In Spain, Vermut is routinely drunk on the rocks, possibly with some soda water, and with a wedge of orange. The orange wedge is a natural complement to the citrus notes of the Vermouth. This aromatic elixir is made from Macabeu grapes, "darkened with unripe green walnuts, and macerated with local herbs", then aged in barrel for 6 months in a solera system. Not overly sweet or syrupy, it is fun in a glass as you experience pungent aromas and flavors of cola, root beer, candied fig, oranges, cloves, cinnamon, rosemary, and ginger.