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.

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.

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.

Nose: Sticky toffee pudding alongside milk chocolate, malted barley and apple peel.

Pallet: Sugary biscuits, butterscotch, macadamia nuts and nutmeg.

Finish: Goes on and on with ginger snaps, ripe bananas, and a gentle, charred oak style.

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: 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.

Underrated Speyside distillery owned by the Bacardi group. Mainly used as a malt component of the Dewars blend. Overseen by the incredibly well stocked Craigellachie Hotel this is a dram of easy appeal.

Nose: Big, round and full of barley sweetness, with later honey and syrup.

Pallet: Opens with gentle spices and runs to puddings and a fudgy quality.

Finish: Indulgent with a mocha, juicy citrus and a big malty character.