Hendrick’s is something of a household name. Perhaps you've heard of it? This terrific Scottish gin is made using two different stills - the Bennett stillsteeps its botanicals overnight before distillation, while the Carter-Head has its botanicals in a basket up in the still neck, steaming them gently. It features the likes of juniper, cubeb berries, elderflower, chamomile, angelica, lemon peel, orange peel, coriander, yarrow and orris, alongside an infusion of cucumber and rose petal. If you're making a G&T with this, it just has to be garnished with a ribbon of cucumber.

Nose: Big, creamy aromas right off the bat, with a little zesty citrus, juniper, rose petal jelly and cucumber.

Palate: Astoundingly fresh notes of cucumber with juniper, oak, a touch more citrus and vanilla. Creamy and savoury.

Finish: A long, refreshing, floral finish.

During his time in Scotland, Charles Edward Stuart would carry with him a mysterious draught, from which he would drink a few drops every day. Nobody knew for certain what this formula was; only that it had been created by the Royal Apothecary. The apothecary would have imbued the drink with protective properties. He must have chosen Cloves - a dried flower bud of an Indonesian tree. This aromatic spice is still used for its powerful analgesic properties. Only the most prized spices would have been used. Many are convinced that saffron was the main ingredient. Not only was it renowned for its medical and sedative properties, but it would also have given the drink its rich golden colour. The secret selection of herbs, spices and Scottish heather honey is then infused by hand into the Scotch whisky base. Malts from the Speyside andHighland regions, renowned for their softness and smoothness, are used to complement the herbs and spices of the elixir. A unique highland spirit royal in appearance, exquisite in taste and deliciously potent. Source: drambuie.com 

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Fireball Cinnamon Whiskey is the number-one whiskey in Idaho

Alba Pura Tequila Blanco is sourced 1500m above sea level, in the small town of Magdalena in the highland region of Jalisco, Mexico. This mountainous wonderland is the perfect setting for blue agave to flourish, with a Mediterranean climate laden with red clay, mineral rich soil and high elevations. 

The Alba Pura Tequila Blanco is a smooth and slightly sweeter finish with fruit characteristics typical in tequilas of this region. Alba Pure Blanco is a margarita's best friend. Upfront agave aromas with fresh and sharp floral notes.

The Alba Blanco Tequila is sourced 1500m above sea level, in the small town of Magdalena in the highland region of Jalisco, Mexico. This mountainous wonderland is the perfect setting for blue agave to flourish, with a Mediterranean climate laden with red clay, mineral rich soil and high elevations. 

The Alba Dorado tequila has a smooth and slightly sweeter finish with fruit characters typical in tequilas of this region. Alba Pure Dorado is a soft golden colour. Perfect for sipping or making cocktails. Soft, round caramel notes with a hint of dried herbs and honey.

A mixologist favorite, Cruzan^? Black Strap Rum features robust licorice and molasses flavors that add an exotic element to your tropical favorites. Its most popular pairings include flavors such as lemon, lime, ginger and pineapple.

Good for Tiki style drinks.

Belvedere Vodka is the first super-premium vodka, created from 600 years of Polish vodka-making tradition. Crafted using 100% Polska rye and water from its own natural well, Belvedere is all natural, contains zero additives or sugar, is certified Kosher by the Orthodox Union, and is produced in accordance with the legal requirements of Polish Vodka. Its taste profile is structured, elegant and balanced, with a subtle sweetness, velvety rich mouthfeel and smooth, clean finish.

El Jimador - Young and fresh, el Jimador Silver tequila steps up with truly authentic character. It’s made with 100% hand-harvested blue Weber agave and double distilled with sparkling clarity. We’ve perfected the skills to produce a spirit so rich in flavor that every sip comes to life. Crisp and buzzing with citrus flavors, take a sip or shake it up.

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Ouzo by METAXA includes rare botanicals, including some absent from ordinary ouzo, such as Masticha

To be enjoyed, to be savored. A palate pleasing shock to the system. Your taste's savior. 

LOOKS: Bright. Crystalline. 

SMELLS: Classic juniper, in an instant. Subtle floral hints of lavender & orange blossom follow close by. Deeper earthy tones of cinnamon bark & nutmeg arrive next, but be prepared for a fresh burst of multiple citrus to linger longer. 

TASTES: Full frontal assault to the palate, a juniper & orange zest mixture. Closely followed by sweet lemon, taking over your entire palate. Minimum heat, minimum burn. Frontal palate flavours dominate, with small floral notes on the back palate. Jasmine and lavender, quite delicious. 

FINISH: A warming numbness with continued juniper. Surprisingly long finish, coming back with waves of orange & mixed floral notes. Dry Gin, at its prime. 

Source: roguesocietygin.com 

Koakoa - This Limoncello is koakoas signature offering.  We select the best quality New Zealand fruit and handcraft a liqueur which is described as bright, zesty citrus with a hint of sherbet lemons and bonbons.  It has a soft, creamy lemon start with a flash of citrus blossom and lemon meringue pie.

Metaxa is a Greek distilled spirit invented by Spyros Metaxas in 1888. It is a blend of brandy and wine made from sun-dried Savatiano, Sultana and Black Corinth grape varieties. It is then blended with an aged Muscat wine from the Greek islands of Samos and Lemnos.The seven star is more flavoursome and complex. It is exported to over 60 countries.source: wikipedia.org

A fine drop with depth in every detail. Crafted by Bec Kay and her team at The Bond Store  for the Friends of the Wellington Botanic Garden.  Key botanicals include kawakawa leaf, and from the  Botanic Garden, a hint of rosehip. The result is a dry  and crisp London gin that reflects the complexity  and beauty of a garden. 

Best served with pure tonic.