Frangelico is made from toasted wild hazelnuts, found only in the Italian north, combined with cocoa, vanilla berries and a host of other natural extracts that make up its complex flavour liqueur.

Vecchia Romagna is obtained by using exclusively wines coming from the pressing of highly selected Trebbiano grapes, that grow only in Romagna, between the upper Adriatic and Po Valley.
Through extremely selective distillation, the ethyl alcohol and the noble parts of the wine are separated from the other parts - such as the tops and tails - that can harm the spirit.
The first process to ennoble and enhance the product, is followed by the long, delicate period of aging.
The spirit rests for many years in silent cellars, in valuable small oak barrels, letting time and nature merge together. Periodically, the lots are tasted to check how they are taking to
the barrel and are then transferred into older and larger casks, where the process of harmonising the aromas is completed.
Mixing with the wood’s colouring and tannin, the spirit’s aromatic substances are slowly transformed, gradually creating the unmistakable bouquet and taste of Vecchia Romagna brandy, Italy’s best selling spirit and one of the symbols which make Italy celebrated for its taste, creativity and style throughout the World.

Nose: Aromas of fresh lemon zest, Lemon Meringue pie.
Palate: Supple, fruity, full body, tangy.
Finish: Bitter sweet lemon zest and earthy pithiness.

Mint, Fennel, saffron, honey and a slight almost inky scent on the nose. The palate has flavors of mint, anise, juniper, fennel, among other herbs as well as sugar followed by a touch of heat from the alcohol. The finish leaves a lingering honey tinged saffron and juniper flavor on your tongue.

Fernet-Branca has a coffee colored tint and intensely spiced aroma. ... Although there are some fruit notes on the taste, the overwhelming notes are barks and spices. The fernet has a medium-plus fullness, a moderate sweetness and bitter finish, although there are more bitter amari and fernets out there

Vegetarian and Vegan Friendly

Wyborowa or "Wybo" for short is a genuine Polish Vodka created in 1927, based on over 600 years of Polish spirit craftmanship. The pure rye grain combined with our traditional distillation technique, perfected for close to a century, gives the vodka its smoothness.

Zubrówka is a classic Polish beverage instantly recognisable from its crisp, subtle flavour profile, the blade of bison grass in the bottle, and even the majestic bison on the label. Suitable for sipping neat, but goes very well with a selection of mixers too, particularly ginger ale.

The classic Stolichnaya Red Label vodka, filtered three times, once with quartz, then charcoal and then quartz again for a pure but original flavour profile.

A classic Russian vodka, clean and crisp with a little bit of grain flavour. Perfect for drinking straight, as is the Russian way!

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!

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.

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

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.

A new concept that takes the whisky itself on a journey from its birthplace Scotland to the warm and humid plains of Jerez where it ages in Pedro Ximenez casks

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: 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).