Colour: Vibrant straw-gold

Nose: Tempting sherry-sweet malty tones combine with delicate smokiness, releasing subtle spices. Warming the glass reveals honey, vanilla and pear drops.

Flavour: Delicately light, with a mouth-watering combination of maltiness, smokiness and sherry sweetness. Hints of dried fruit, vanilla, cinnamon and cloves tempt the taste buds further.

Finish: Long, smooth and spicy, with a delicious, yet delicate, lingering smokiness.

Comment: Gloriously smooth, yet with the depth and finish you would normally only expect of a much older dram. A wonderfully sherried whisky, and an excellent aperitif.

A light, nutty blended whisky from renowned bottlers and blenders, Douglas Laing. King of Scots is very malty and great value for money.

We infuse the freshly-picked fruit into our classic Edinburgh Gin along with sugar, leaving the berries to macerate for a month to extract maximum flavour.

Add to fizz to make a new style of kir royale!

Spring-crop rhubarb and Oriental ginger marry to create a liqueur that promises lively sweetness, sharpness and spice on the nose and palate with a lingering warm finish.

Sugar puffs with full cream milk on the nose, this has elements of grapefruit juice, pineapple and honey as well. The palate is sweet with a balance of vanilla, dried apricot, and white chocolate. The finish is smooth with the oak drying spices kicking in to give a medium length finish

This is the entry level expression from the Antiquary blended Scotch whisky range, owned by the Tomatin distillery after their acquisition of J. W. Hardie in 1997. A light, malty blend, with notes of dried fruit, marmalade, vanilla cream and a touch of heather honey.

The bold flavours of Canmore Original Single Malt reflect the life of King Malcolm III. A reassuringly complex and smooth Scotch. The search for the classic single malt can end now with this easy-going, easy-drinking whisky.

Porter's Gin from Aberdeen is made with juniper, angelica, almond, coriander, liquorice, lemon, orange, buddha’s hand, pink peppercorn, orris root, cassia bark and cinnamon. It's named after Professor Andrew Porter from Aberdeen University who sourced the team's rotary evaporator, used to cold distill some of the more delicate botanicals (including citrus) under vacuum whilst others go into a traditional copper pot still.

A new concept that takes the whisky itself on a journey from its birthplace Scotland to the warm and humid plains of Jerez where it ages in Pedro Ximenez casks

The Botanist is back with a brand new bottle! Made by the geniuses at the Bruichladdich distillery, the Islay gin is jam packed with a tasty selection of botanicals big enough to make any botanist swoon.

Just in case you were curious about what goes into the gin, the new bottle features the names of all the botanicals etched into the glass. 22 of the 31 botanicals are native to Islay, including wild Islay Juniper, giving us a real taste of the island that's neither a peated nor unpeated whisky.

Since its launch in 2006 this very successful gin from Glenfiddich producer William Grant has won many fans. It's smart packaging with rose petal and cucumber infusion with the customary botanicals holds great appeal to many.

Big Peat is a marriage of Single Malt Scotch Whiskies only from the island of Islay. With Caol Ila spirit bringing sweetness, Bowmore the perfect balance, Ardbeg a medicinal, earthy quality and Port Ellen, a degree of elegance, Big Peat represents all that is Islay in a bottle.

NOSE: A delightful blend of wood and chocolate with hints of sherry. Add a little bit of water to get the fragrance of sweet apple and warming spice.

PALATE: Warm and comforting earthy notes with a juicy fruit taste.

FINISH: Medium to long.

NOSE Wave-soaked rocks and fresh, salty oceans
PALATE Sweet peat paralleled with smoke, honey, damp ash and late pepper
FINISH A long finish that replicates all that has gone before

Epicurean blended malt is made using a selection of single malt Scotch whiskies from Lowland distilleries which have all been aged for at least 12 years.
Nose: Honeydew melon, mixed peels and a whiff of summer meadows.

Palate: Peach, pear and more citrus, with hints of biscuit dough and caraway in support.

Finish: Subtly sweet with brown sugar and white grape.

Thick and mouth-coating with baking spice and sweet malt. Wonderfully long and warming - more spice plus a creamy cereal quality.

The palate is mouth-coating and sweet with a peppery warmth developing to a beachy and maritime character. The finish brings vanilla and oak with puffs of smoke and a-biscuit-y sweetness.