Owned by Ian Macleod distillers, Glengoyne is the most southerly of the Highland malts and proclaims no peat is used in the making of its whisky. Using the low yielding, but high quality Golden Promise barley, Glengoyne has a pure malty flavour which is mellow and pleasingly subtle when compared to the more robust northern Highland malts and the smokey southern coast Islay malts. Matured in refill hogshead, this 10 Year old Glengoyne exudes warm buttery pastry and caramel popcorn with a hint of lemon zest and creamy butterscotch on the finish.

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!

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

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.

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.

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.

Award winning Boë Scottish Gin is infused with violets to create Boë Violet Gin. The addition of violets creates a stylish gin with a light, delicate taste and beautiful colour and aroma.

Highland Single Malt Scotch Whisky. Unchillfiltered, aged for 10 years

Nose: Opens with a buttery sweet quality layered with vanilla in a home-baking style.

Palate: Smooth, fresh & sweet with ripe fruit developing to spiced oranges.

Finish: Medium-long, with spices more apparent now, running to ginger and pink pepper.

Independently owned, the distillery first opened in 1949 near Blackford in Perthshire but was mothballed between 1995 and 2011
This is an independent bottling of 414 bottles from a single refill Hogshead by Douglas Laing (Cask DL12131).

Nose: Gristy sweetness running to fresh vanilla pod and a warm, home baking quality.

Pallet: A sea-salty / maritime character that quickly develops to butterscotch and fruit salad.

Finish: Long with more of that vanilla cream style, golden syrup and hot cross buns.

Nose: Sugary boiled sweets with creamy custard and milk chocolate covered ice cream.

Pallet: Beautifully balanced with gentle spice, light cocoa and runny Scottish honey.

Finish: Medium-long with nutmeg, strawberry, peppermint and crème brulee.

Nose: Big, full and gristy sweet with just a touch of citrus zest

Palate: A lemon sherbet character with tangerines and warming vanilla’d oak

Finish: Lingers sweetly – creamy cereal, peach crumble and orange peel.

Nose: Honey sweet initially, warming to a cereal and spice backdrop.

Pallet: Still as sweet, mouthcoatingly so, plus mixed spices aplenty

Finish: More spices to the fore now, really cough drop in style

Nose: Candied citrus peels developing to cut grass plus a sweet / creamy gristy quality.

Pallet: Stewed rhubarb with ginger and custard alongside spiced oak.

Finish: Long... fresh, tangy green fruits, apple crumble with a touch of vanilla and allspice.

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.