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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!

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 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. 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.

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.

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.

Ledaig is a heavily-peated single malt produced at the Tobermory distillery (in contrast with the non-peated Tobermory single malt). The two malts are produced using the same stills, wash backs, mash tuns and the same process water but the two are totally different in character due to the malted barley used.

Nose: Wonderfully fresh - citrus hard candy with a sweet nuttiness and vanilla pods. Palate: really thick and creamy - toffee, milk chocolate and spiced oak. Finish: A barley/gristy sweetness lingers with a coconut and marmalade tang.

Nose: Anticipate a rich malted barley depth with gentle oak on the nose. Palate: Mouth-coating and syrupy influences of honey and buttercream with baking spice and dried apricots Finish: Long, warming finish of home baking and buttery oat biscuits Ex-Bourbon, Virgin and Ex-Sherry Oak Casks

Nose: Expect ripe bananas, walnuts, hints of citrus and a home-baking quality Palate: Perfectlymoreish with golden syrup sponge pudding, ginger spices and a vanilla quality Finish: Long, with red apples, burnt sugar, banoffee pie and sugared almonds

Nose: Sweet lemon, Madeira cake, milk chocolate and green apple Palate: Fresh malted barley, runny honey, icing sugar and nutmeg Finish: Ginger biscuits, vanilla ice cream, golden syrup and more light spice

To honour Strathearn’s distinctive flavour profile and the time invested in crafting its rich spirit, Batch 02 has been created with the same careful cask selection as its predecessor - ex-Bourbon, Virgin Oak, and ex-Sherry Oak. However, with a greater emphasis on Bourbon cask influence and a reduced proportion of Virgin Oak, this release presents a more rounded Strathearn, enhancing its natural creaminess, freshness, and overall balance.

Nose: Rye bread in the oven with classic herbaceous spice in tow. Creamy vanilla plays its part on the nose too. Palate: Zesty tropical fruit (think starfruit and mango), pine, cedar and honey'd porridge. Finish: A subtle salinity lasts.

Nose: Complex, Richly spice, tannic and gingered with red jammy fruit and cream Palate: Combine the above with mouthcoating barley sugar, vanilla, oak and honey Finish: Loads more honey, grist and buttered homemade, lightly burnt fruit scones

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