Scotland

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: 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

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

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.

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.

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.

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

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