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This is a traditional 26% ABV Sloe Gin but with a bit of a spicy twist. We macerate the Sloes for a minimum of 6 months in a combination of all our gins to give it subtle underlying spices and flavours. We don’t over sugar it so you can still taste predominantly Sloes. This gin is great for any time of the year – warm and spicy in the winter time when you are out and about in the countryside or just out walking the dog and need a nip of something sweet.

An award winning 42% ABV contemporary London dry gin with signature botanicals of Pink Peppercorns, Pink Hibiscus and Cardamon with a hint of Lemon Citrus. Serving Suggestion: Serve with a regular tonic with a garnish of either Pink Peppercorns or a Pink Hibiscus flower.

Handcrafted with great skill and care on the family farm in Dacre in Nidderdale, North Yorkshire, using local botanicals and their own natural spring water from the farm to create an artisan gin of unique stature. A traditional smooth gin with a base of Juniper, Coriander and Angelica Root with signature botanicals of sweet Hawthorn berries, Bilberries, peaty, earthy Bog Myrtle and garden Thyme with a hint of lemon citrus. Serving suggestion: A regular tonic with a garnish of Juniper berries and a sprig of woody garden Thyme.

Craft distilled on Falls Farm, Harrington, Northants, using Queen Victoria's own personal Rhubarb Crop.

Released in partnership with the Royal Horticultural Society to protect our pollinators, Warner's Honeybee Gin is crafted with 28 botanicals, including lavender, rose and a dollop of honey from our farm’s own beehives. Every bottle of Honeybee Gin has a dollop of honey from our own beehives on Falls Farm. For a perfect G&T, serve our Honeybee Gin with Fever-Tree Mediterranean tonic water, garnish with a slice of lemon or fresh sage leaves, then raise a glass with us: to craft, to the land, to laughter, and loved ones.

Up-front juniper with more delicate aromas of elderflower bubbling through. Deliciously smooth and round on the palate – warm cassia notes soothed with dandelion. Pink grapefruit adds an underlying sweetness and lingering citrus finish. Balanced yet distinctively unique.

There is an initial burst of citrus, that gives way to juniper before a very light anise. The mid palate is led by chervil, sweet cicely and green tea and, in fabulous Yorkshire style, a finish of candied rhubarb.

Slingsby Gooseberry gin is crafted using the world-famous Harrogate aquifer water, pure single grain spirit and locally sourced botanicals synonymous with the restorative nature of the town. Yorkshire gooseberries bring an unmistakable tangy sharpness, tempered with a fruity sweetness whilst retaining the classic citrus notes of our classic award-winning London Dry Gin.

Made with locally sourced botanicals and Harrogate aquifer water Initial sweetness of rhubarb and raspberry followed by the bitter tang of the pink grapefruit citrus base A tart rhubarb finish rounds off the drink leaving an unforgettable flavour on the pallet.

Our story started in one of England’s last wild sanctuaries in the remote moors of Northumberland, the whipping winds amongst the age of juniper bushes at Hepple, and our pursuit of a gin to make the perfect dry martini. The only way to capture the wild heart of this juniper was to completely rethink how the gin was made. Thus our Triple Technique was born.

Light, floral, and fruity with notes of summer berries, vanilla ice cream, orange chocolate, and toasted oak. Filey Bay STR Finish is totally different from anything we’ve released so far. It takes the citrus and caramel flavours from the bourbon casks and weaves them with the red fruits of the Rioja barriques, creating a complex whisky with spice and depth that’s also light and floral. The initials STR in the name refer to "shaved, toasted and re-charred" casks.

Soft, spicy and warming with notes of honeycomb, orange marmalade, dried fruits and cocoa.

Golden suomi barley and pure glacial spring water give the vodka a dry, light and smooth taste with a gentle aroma.

Giffard have been making liqueurs since 1885 and aim to make quality products with genuine flavour via macerating the fruit in the alcohol. Made from all natural fruit maceration, natural flavours and 100% sugar cane. There are no added preservatives, artificial flavours or colouring.

Based on a secret 1813 recipe, Noilly Prat is beautifully crafted in the South of France. Delicious served chilled on its own with a twist of lemon, it is the perfect vermouth for a classic and contemporary mixology.

If you're partial to a Grasshopper, Créme de Menthe should always be in your back bar. Giffard's Créme de Menthe is a vivid, minty liqueur that packs quite a peppermint punch. Speaking of, a peppermint punch sounds pretty good right about now...

Dominant tones range from fresh to gilded straw, then honey, with the gold becoming more intense with age. These are followed by hues of apple green, silver or gold. Pineau are limpid and of great brilliance. Aromas of white and yellow fruit, honey and acacia blossom. Ageing in wooden barrels gives notes of "rancio": ripe and dried fruit, hazelnut, grilled almond, vanilla and buttered toast.

Made from Red Wine, Herbs and Fruit - this vermouth-style aperitif is sweeter than many others, making it a superb choice for the Classic Martinez Cocktail, or great drunk neat, chilled, in a wine glass.

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 pastis Ricard was created by Paul Ricard, in Marseilles in 1932. Our pride is, as always, in giving pleasure. Ricard was born in sunny Marseille back in 1932. To reveal the delicacy of the anise, the fresh taste of the liquorice and the subtle Provence herbs