Booze

Established in 1836 by Edmond Briottet and located in Dijon, France, Briottet s Creme d Abricot is made with ripe, velvety yellow-orange apricots which are macerated in sugar neutral alcohol to release their sun-drenched flavour

A fresh and fruity raspberry liqueur from Dijon producer Edmond Briottet, Creme de Framboise is made by macerated the fresh fruit in alcohol. The result is a fresh-tasting, aromatic and utterly delicious liqueur.

The strawberry-ness is subtle and there is a note of poppy seed. Like all Briottet liqueurs it s very natural tasting, sweet but not overly. So interesting. There s nothing artificial about the flavour.

The No.3 Demerara is made with real Mauritian sugar. Try using it in place of simple syrup in a Mint Julep to carry the flavours even further.

Sherbet has been a popular cocktail ingredient since the 19th century; the perfect blend of sharp and sweet, created to bring balance to your mixed drinks without any fuss. Grapefruit Sherbet is a great ingredient for bringing a fresh citrus punch to cocktails, bringing together a natural pink grapefruit flavour and aroma with aromatic zest followed by sharp juice. Use it in place of fresh grapefruit juice and simple syrup to balance mixed drinks.

A shrub is a traditional vinegar based syrup dating back to the 15th century. Our Raspberry Shrub is a twist on a classic raspberry syrup; bright fresh raspberry notes and made them sharper still with the addition of vinegar. This syrup makes many great pick-me-ups and its sharpness pairs particularly well with bourbon.

With notes of vanilla, red fruits, toffee, cocoa and natural oak spice, Brugal 1888 issmooth, full of flavour and perfectly balanced. A must-try rum for the curious drinker.

This deep amber whiskey has a complex aroma of vanilla, mint and molasses. Pleasantly sweet to the taste with notes of brown sugar and spice that give way to oak, toffee, dark fruit and anise. This whiskey finishes long and smooth with serious depth.

Medium amber in color, with gentle spiciness and sweet oak aromas. Mid-palate is smooth, with tones of maple, oak, and nutmeg. Finish is long, dry and satiny with a light toffee flavor.

Bumbu Rum is a celebration of the Caribbean, from its sugarcane sourced from sustainable farms across the region down to its sensational taste a sweet tropical blend of caramelised bananas and warm spice.

This unique spirit has an intense smokiness reminiscent of a peated whisky, followed by sweet hints of apple, molasses and burned treacle.

Swathes of sweet vanilla, dark molasses, toasted coconut and aromatic allspice with a fiery kick of Birds Eye Chilli and hand roasted ginger. Smooth and rounded but with a spike of real heat.

Nose: Powerful, fine, fresh and very complex for a Calvados of only this age, fruit at first then floral. The aromas of green apple and citrus predominate, with hints of cherry and floral notes. Mouth: Fresh attack, supple and round in the mouth, consistent, shows long and intense in retro-olfaction.

Brilliantly clear with a vibrant, Campari Red colour. Appealingly complex, with herbal, orange and floral notes. Pleasantly bitter with a velvety aftertaste. Intense notes of orange, herbs and wood.

Herbaceous quinine bitterness combined with effervescence work with blood orange zest, grapefruit, rich cherry and a whiff of vanilla.

Dusty rye spices are present, and an apparent corn flavour, vanillas, spices, and hints of caramel round out the malted barley or brown sugar flavour profile of a Canadian whisky and also make it more appealing. The taste itself makes it almost caramel-flavoured from all these combinations, very neatly easy to sip.

Lemon peels at the harbour. Good body, oily, tar, elegant smoke.Hints of boiled sweets. Long finish, peppery, spicy warmth, smoke.

Captain Morgan Dark Rum bursts with toffee, rich caramel, sweet dark brown sugar and ripe banana flavours. Enjoy legendary full-bodied flavour in a tall glass over ice, served with cola or fiery ginger ale for a delicious Captain Dark & Ginger.

Fruity esters kick things off, with brown sugar caramelising in a pan, earthy vanilla pod and a handful of cinnamon sticks following on. Green apple, stem ginger and buttery biscuits. Dry spices linger on the finish, with a final hint of banana fritter.

Nice gentle aroma with sweet and spiced tones. Taste is surprisingly on dry side, light with vanilla, cinamon and clove. Aftertaste is average long ending in bitter and fruit end.

Bitter-sweet, very slightly syrupy. The dried fruits found on the nose with Christmas spices and a distinct Christmas cake flavour.

It leaves an aftertaste of white turmeric, very similar to a delicate ginger infusion, which is followed by long notes of bitterness from myrrh and gentian. Delicate hints of cinchona create a pleasantly pungent finish.

Notes of cherry stones macerated in eau-de-vie. Open, pleasant and ample nose. In the mouth, the first wave is fruity with plenty of finesse. The fruit dominates the richness.

The nose is very expressive and upheld by a relatively ripe fruitness. Very exotic notes. The mouth is mellow, with a generous texture underlined with a good fruitness at the end. The retro-olfaction is in phase with the nose.

The nose is fresh and pure. Great aromatic fruity intensity underlined by hints of bitter orange peel. In the mouth, the first wave is generous, fruity and fresh. Remarkable feeling of biting into an orange.