The white rum Havana Club 3 is an essential ingredient for your classic Cuban cocktail recipes. 100% made and aged in Cuba from local sugarcane molasses, it combines the fresh, green notes of sugarcane with the fruity notes of Caribbean rum.
Havana Club International S.A., 37,5%
The premium golden rum Havana Club Especial is characterized by its smooth and well-rounded taste profile. It is perfectly balanced and combines the lightness of flavor usually typical of white rums with the fruity complexity that is associated with more aged rum types.
Havana Club International S.A., 37,5%
A masterpiece of Cuban rum-making, Havana Club 15 Year Old is a bold, full-bodied rum with a rich, mahogany colour. The palate offers notes of dried fruits, prunes and raisins, alongside spicy oak and rich tobacco. The finish is full of complex vanilla, cocoa and coffee flavours that linger delightfully.
Havana Club International S.A., 37,5%
Smooth and medium bodied, Captain Morgan’s Spiced Gold gets its distinct richness and amber color from blending aged dark rum and spices.
Captain Morgan, 35%
A darker, bolder spiced rum, crafted with black strap rum for a deliciously smooth finish. A special dark, spiced version of Captain Morgan, made with Caribbean rums, spices and natural flavourings, and matured in oak.
Captain Morgan, 40%
The stunning special release from Zacapa. This Guatemalan classic won Gold at the International Rum Festival, and won the Platinum award in the Super-Premium category in 2002. This is an incredible extra old rum, which picks up awards wherever it goes. Zacapa XO is a unique balance of complex aromas and flavors resulting from the exclusive blend of reserve rums. We hand select rums aged between 6 and 25 years in the “Sistema Solera.” Older and younger rums are then blended as they age in a sequence of barrels that previously stored robust American whiskeys, delicate Sherries, fine Pedro Ximénez wines and finished in French oak casks which previously aged Cognac.
Ron Zacapa, 40%
An elegant and complex sipping rum, carefully crafted from the purest of sugar cane honeys. It is delicately distilled in ancient copper pot stills and aged in small oak casks for up to twelve years. Sweet toffee fudge and a seductive and elegant finish.
Diplomático Ron, 40%
Redbreast fans, say hello to the oldest permanent expression in the Redbreast family, at 27 years old! The single pot still Irish whiskey has been triple distilled, and then matured in a brilliant combination of bourbon, sherry and ruby Port casks. As you’d expect, it’s a suitably complex whiskey, packed full of spices, dark jammy fruit and mature wood.
Midleton Distillery, County Cork, 54,6%
18 year old whiskey from the world-famous Jameson, built around a blend of two pot-still whiskeys alongside a portion of single grain whiskey. It’s initially aged in ex-bourbon and ex-Oloroso sherry casks, then moved over to first-fill ex-bourbon barrels for a finishing period before bottling.
Jameson Distillery, County Cork, 46%
Blended whiskey triple distilled to give it its signature smoothness. Aged in oak casks for a minimum of 4 years.
Jameson Distillery, County Cork, 40%
It is a triple distilled blend of all three types of Irish whiskey; golden grain, malt and pure pot still whiskey. It is characterised by its high content pot still whiskey finished in old oloroso sherry casks. A medium bodied whiskey, with distinctive sherry notes and pleasantly spicy creamy pot still whiskey flavours nicely balanced. Named after the phoenix which graces the town’s coat of arms, this is a warming and spicy whiskey.
Tullamore D.E.W. Distillery, County Offaly, 55%
Redbreast is a beautifully balanced single pot still Irish whiskey, with a warm, generous texture, rich, sweet flavours and a spicy kick. In the view of many connoisseurs, the finest Irish whiskey available.
Midleton Distillery, County Cork, 40%
A blend of single malt and grain whiskeys matured exclusively in bourbon casks (a high proportion of which are first-fill) and bottled without chill filtration. Velvety texture and sweet flavours including spiced pears and vanilla.
Roe & Co Distillery, Dublin, 45%
A triple distilled blended Irish Whiskey made, unusually, with all three styles of Irish whiskey: single pot still, single malt and grain. Sweet and of medium-body with toffee and cereals, a rosewater note with a little butterscotch and vanilla. The finish is spicy and dry with a little black pepper and oak.
Midleton Distillery, County Cork, 40%
Triple distilled blended whiskey aged in Oloroso sherry and old Bourbon oak casks. The ‘D.E.W.’ in Tullamore D.E.W. comes from the initials of a General Manager at the Tullamore distillery in the later 19th Century, named Daniel E. Williams. Good body with notes of sherried peels and spice, granary toast with butter and honey, grains and vanilla cream.
Tullamore D.E.W. Distillery, County Offaly, 40%
A unique collaboration between the Bodegas Lustau and the Midleton Distillery, Redbreast Lustau Edition is made from a mash of malted and unmalted barley and then triple distilled in copper pot stills. Having spent its final maturation journey in casks seasoned with the finest Oloroso Sherry in the Bodegas Lustau, the result is the ultimate sherried style of Redbreast.
Nose: Rich infusion of dark fruits, prunes, dates and figs with liquorice, marzipan, toasted oak and aromatic spices.
Taste: Silky smooth Pot Still; assertive spices balanced with richness of the sherry finish and contribution of fresh Spanish Oak.
Finish: Endless. Sweetness and assorted spices endure while Oloroso Sherry and Spanish Oak have the last word.
Midleton Distillery, County Cork, 46%
A blend of Bushmills triple distilled 6-7 year old malt whiskey and a younger, lighter grain whiskey. Most of the maturation is done in ex-bourbon casks along with a small amount of sherry casks. This has a smooth yet full and creamy texture with some nice flavours of vanilla, fruits and some sublte chocolate notes.
The Old Bushmills Distillery, County Antrim, 40%
The ‘deluxe’ blend with more depth, flavour, richness but also some woody hints when compared to the standard blends . Vatted from approximately 80% malt whiskey matured in former Oloroso Sherry casks and 20% batch-distilled grain whiskey some of which is aged for as long as 18 years. A very high proportion of ex-sherry casks are used for the maturation giving the whiskey its signature dark colour and some delicious flavours of dried fruits, roasted nuts and caramel toffees.
The Old Bushmills Distillery, County Antrim, 40%
Triple distilled from 100% malted barley and matured at least 10 years in both bourbon and sherry casks. The sherry cask influence is very subtle, and the overall taste is quite light and delicate. This is more about good bourbon casks maturation and it has a creamy, yet light mouth feel along with some crisp barley, warm vanilla, honey and gentle pepper and spice flavours.
The Old Bushmills Distillery, County Antrim, 40%
As a double distilled, single malt, Tyrconnell occupies a territory all its own. Matured in ex-Bourbon barrels, it is as soft and elegant as ever. Aromas of roasted nuts, nougat, and mild oak precede a palate that is honeyed and rich in texture. The finish brings forth the malt component, allowing a keen graininess to move to the forefront.
Cooley Distillery, County Louth, 43%
Thought peat was all about Islay? Drink again. All Islay fans owe it to themselves to check out Connemara. Inspired by Ireland’s ancient distilling traditions, Connemara’s smooth sweet malt taste and complex peat flavours makes it a truly unique Irish whiskey. An aroma of sweet barley with wafts of peaty smoke, kippers and well baked apple crumble. Tastes of lightly honey sweet, subdued clean rather than sooty smoke with peaty vegetal notes, sweet barley water, light spice and vanilla oak.
Cooley Distillery, County Louth, 40%
A traditional Dublin recipe, where the sweet biscuit element of the malted barley blends effortlessly with the spice and cream elements of the unmalted spring barley.It’s made from 50% malted and 50% un-malted barley, a rather historic and traditional Dublin mash bill, bottled without any chill-filtration or additional colouring. The use of a wooden wash back gives our pot still whiskey its fruity and light floral nose. Triple distilled in our Dublin distillery, our Pot Stills preserve the grain and fermentation elements during the distillation allowing us to maintain that spicy and creamy mouth feel.Maturation in American Virgin Oak, Ex-Bourbon and Ex-Sherry Barrels imparts different flavours from each leaving us with a unique spice, cream and muscovado sweetness.
The Teeling Whiskey Co, Dublin, 46%
Crafted over at The Shed Distillery, you’ll find malted Irish barley, unmalted Irish barley and Irish Barra oats in this one. It’s triple distilled before being matured in a combination of Kentucky bourbon and Oloroso sherry casks, making for a glorious balance of cream and spice. It offers aromas of vanilla, dried fruit, sweet spices and white pepper on the nose, complemented on the palate by notes of toasted oak, green apples, figs and sherry.
The Shed Distillery, Drumshanbo, 43%
This Core Single Malt release has been years in the making and comprises of malt whiskey that has been matured in ex-Bourbon, and PX sherry casks. 39% Bourbon, 61% PX Sherry.
Bottled at 46.3% and non-chill filtered. This is a very interesting whiskey in which the component casks come to the fore at different stages.
The Dingle Distillery, 46,3%
Dingle Distillery’s highly anticipated Sixth Single Malt release is upon us. The sixth release comprises of malt whiskey that has been matured exclusively in Tawny Port Casks. This will be the first such release from Dingle.This cask strength release has been bottled at 60.4%. Fully matured exclusively in Tawny Port Casks, Batch 6 is a great example of the interaction between Single Malt spirit and Fortified wine. A whiskey with multiple layers of sweetness and a well-balanced depth of flavour.
The Dingle Distillery, 60,4%
Jameson Cold Brew is a meeting of Arabica beans from Brazil and Colombia with triple-distilled Jameson Irish Whiskey. You may know the Irish Coffee, but this is different. Jameson Cold Brew is best served chilled, over ice, with cola and a twist of orange.
Jameson Distillery, County Cork, 30%
Triple distilled, twice charred, Irish Whiskey
Charring is an age-old method for invigorating barrels to intensify the taste. Jameson Black Barrel is our tribute to our coopers, who painstakingly give their bourbon barrels an additional charring to reveal their untold richness and complexity. Because every barrel contains secrets; the trick is coaxing them out.
A special pot still whiskey-heavy version of Jameson. Black Barrel has lots of first-fill bourbon and sherry casks in the mix, giving it a much richer flavour than regular Jameson, with a strong sherried note.
A blend of multiple types of malt and grain. Created to deliver full flavors and richness of whisky “from barrels” which only blenders can sniff and taste. Full-bodied and punchy. There is plenty of winter spice and toffee, a little caramel and vanilla and a good mouthful of fruit.
The Nikka Whisky Distilling Co, Tokio, 51,4%
Hatozaki Pure Malt, made with 100% malt whiskies, including stocks distilled in Japan as well as imported malt whiskies. This one features spirits drawn from a trio of casks – bourbon, sherry and Mizunara-oak casks. It’s named after the nearby Hatozaki lighthouse, which is the oldest stone lighthouse in Japan.
The Kaikyo Distillery, 46%
Harmony – a rather apt word to describe this well-balanced Japanese blended whisky from the Hibiki range. Hibiki Japanese Harmony is made with malt whiskies from the Yamazaki and Hakushu distilleries, as well as grain whisky from the Chita distillery. The whiskies are drawn from 5 different types of cask, including American white oak casks, Sherry casks and Mizunara oak casks. The blend itself was crafted by the Suntory Whisky blending team, led by Master Blender Shingo Torii. An elegant expression, with wafts of honey, orange, a herbaceous touch or two and light oak. Presented in the brand’s trademark 24-faceted bottle representing the Japanese seasons, this is light, approachable and moreish with enticing notes of orange peel and white chocolate.
Suntory whisky, Osaka, 43%
A classic Island whisky from the Isle of Skye. Aged for a minimum of 10 years in American oak casks, this welcome member of Diageo’s Classic Malts series has been recognised numerous times for its excellence. Immensely satisfying stuff, with whiffs of warm peat blending with coastal air, balanced by orchard fruit and juicy barley. A spectacular after dinner dram.
Talisker, Isle of Skye, 45,8%
The fantastic and always popular single malt Aberlour 12 Year Old, matured in both traditional oak and sherry casks.
Aberlour Distillery, Speyside, 40%
Meaning ‘the original’ in Gaelic, A’bunadh Alba is made in homage to Aberlour’s founder, James Fleming.
Abunadh Alba is matured in ex American Oak resulting in an aroma of ripe red apples, along with honey, vanilla and a hit of cinnamon. Abunadh Alba is bottled at cask strength resulting in a sweet whisky with a creamy texture.
Aberlour Distillery, Speyside, 62,7%
Excellent 12 year old single malt from the Glenlivet Distillery in Speyside, which enjoys its maturation in both European and American oak casks. It’s an immensely popular expression which disappeared from shelves in 2015, but has since returned! A great example of the character of Glenlivet’s whisky, boasting a bounty of orchard fruit, fragrant florals and honeyed malt notes carried on a creamy mouth feel.
The Glenlivet distillery, Speyside, 40%
The Flames of the Phoenix’ is an appropriate theme for the 2022 Special Release bottling of Lagavulin, as it was designed to be the most phenolic Lagavulin yet. Fans of the distillery will know that means a truly peaty customer, with lots of spice and power amplified by the virgin oak casks this heavily peated Lagavulin was aged in, alongside American oak refill casks.
Lagavulin, Islay, 57,3%
The Diageo Special Releases just wouldn’t be the same without some lovely old grain in there, and that’s exactly what we have here. For 2022, it’s a textbook example from Cameronbridge, aged in refill American oak cask to create something very lovely indeed. Interestingly, it’s been bottled as ‘Cameron Bridge’, a nod to the fact that until the 1870s it was spelled with two words rather than one.
Cameron Bridge, Lowland, 56,2%
Mortlach Special 2022.
This mystifying Mortlach single malt Scotch joins Diageo’s 2022 Special Releases. The cask strength expression was finished in a combination of ex-tawny Port, ex-red Muscato, and virgin oak casks, inspiring a rather spooky blood moon on the label. There’s also an owl, that looks a little menacing, perhaps ready to take on The Beast of Dufftown?
Mortlach, Speyside, 57,8%
For 2022, Diageo made its Special Releases all about interesting casks, an approach exemplified in this Glen Ord bottling. It was matured initially in refill American and European oak casks, before being treated to a period of eight years in wine-seasoned casks.
Glen Ord, Higland, 54,2%
18 year old single malt. A perfect expression of harmony, complexity and refinement HP 18yo, Viking Pride, combines honey sweetness with delicious hints of cherries wrapped in chocolate, and subtle top notes of aromatic peat smoke.
Highland Park Distillery, Orkney islands, 43%
One of the only triple-distilled single malt Scotch whiskies matured in bourbon, olorose and Pedro Ximenez sherry casks.
Beam Suntory UK, Glasgow, 43%
A rare opportunity to revisit an Ardbeg from 23 years ago and experience an exceptional example of immense character. A rare and beautiful dram bursting with vanilla cream, rich chocolate, wood smoke and a hint of spice. This superb bottling is from only a handful of casks laid down during the precarious years when the Distillery’s future hung in the balance.
Ardbeg, Islay, 46,3%
matured in a combination of American and European Sherry oak for a minimum of 12 years. This is a rich whisky which combines fruity citrus and caramel with spicy ginger and nutmeg.
The Macallan Distillers LTD. 40%
Russet in color, with rich oaky aromas. The taste is exceptionally smooth, with hints of vanilla, honey, and spice. Finish is crisp and clean, with long, lingering flavors.
90 proof (45% ABV) • 95% rye, 5% malted barley
Bulleit Distilling Co, Louisville, KY. 45%
Made with soft red winter wheat, instead of the usual rye, for a full-flavored bourbon that’s never bitter or hot. To ensure consistency, every barrel is rotated by hand and they age their bourbon to taste, not time. Each and every bottle of Maker’s is still hand-dipped in signature red wax at the distillery.
The Maker’s Mark Distillery, Kentucky, 47%
Kentucky Straight Bourbon Whiskey that dates back to 1796, when master distiller Basil Hayden used a traditional corn base, but mixed in small grains with the mash. A Kentucky straight bourbon with plenty of rye at its core – plenty spicy, well balanced with herbal notes of peppermint and a touch of fruit.
Basil Hayden’s, Kentucky, 40%
Rye-based gin with locally foraged fresh botanicals, including sea buckthorn, cranberries and birch leaves. “The World’s Best Gin for Gin & Tonic” by the International Wine & Spirit Competition 2015 and the gold medal in the San Francisco World Spirit Competition premium gin-series 2016.
Kyrö Distillery Company, Isokyrö, 46,3%
An artisanal, premium gin distilled with nine choicest hand-picked botanicals including the Arctic lingonberry. The gold medal in 2017 and 2016 as well as the prestigious “Spirit of the Year 2016” at Destille Berlin, the leading craft spirits fair and competition in Europe. “The Best Finnish Gin” in the World Gin Awards 2016
The Helsinki Distilling Co, Helsinki, 47%
Author’s distillery was established in 2019 at an old pig farm in Mäntsälä. Reader’s gin is colorless, dry, warm, lemony and rich with coriander, light juniper and berry notes. “The World’s Best Gin for Gin & Tonic” by the International Wine & Spirit Competition 2021.
Author’s Distillery, Mäntsälä, 44%
All the way from the south west coast of Ireland comes Dingle Dry Gin! It contains locally foraged botanicals, including rowan berry, fuschia, bog myrtle, hawthorn and heather, reflecting the Kerry landscape surrounding the distillery. It was also awarded the title World’s Best Gin at the 2019 World Gin Awards. Not too shabby for three spirit-loving chaps and a single pot still over in Kerry!
The Dingle Distillery, 42,5%
Bols Genever is based on the original 1820 recipe. Genever is the “mother” of all gin. Genever evolve from maltwine-spirits, and is a distinctly different drink from later styles of gin. Bols Genever has a malty & full bodied taste and is perfect for cocktails with more intense taste characteristics. “The Best Dutch Genever Award” in the World Best Gin competition 2018.
House of Bols, Amsterdam, 42%
47 hand-picked botanicals, blended with extremely soft spring water, give Monkey 47 Schwarzwald Dry Gin its unrivaled complexity and quality. Hand-crafted by a small team of expert distillers in the heart of the Black Forest, Germany, this unfiltered, small batch, ulta-premium, craft gin is bottled at 47% ABV. Monkey 47 unites great British traditions, the spices of India and the rich landscape of the Black Forest. Three months of maturation in earthenware vessels provides Monkey 47 with unparalleled suppleness and balance.
Monkey 47, Black Forest, 47%
First Japanese gin, made in Kyoto
KI NO BI (“The Beauty of the Seasons”) is inspired by tradition and is distilled, blended and bottled in Kyoto. Our gin is made in a recognisably dry style, but with a distinct Japanese accent.
KI NO BI Kyoto Dry Gin is created with Japanese botanicals such as yellow yuzu from the north of Kyoto Prefecture, akamatsu wood chips (Japanese red pine), bamboo, gyokuro tea from the Uji region and green sansh? (Japanese peppercorn) berries. KI NO BI uses a rice spirit base and pure ground water sourced from the famous sake-brewing district of Fushimi.
The Kyoto distillery, 45,7%
The first gin from Japan’s legendary Suntory – Roku Gin. This expression is made using a selection of botanicals, including six Japanese botanicals that provide a whistle-stop tour of the four seasons. These include sakura leaf and sakura flower for spring, sencha tea and gyokuro tea for summer, sansho pepper for autumn and yuzu peel for winter. Traditional gin botanicals also featured include the likes of juniper, orange peel, lemon peel, coriander and cinnamon, among others.
A gin that is a marriage of two different spirits from two rare and unusual stills: the Bennet still and the Carter-Head still. Distilled with eleven botanicals and infused with rose and cucumber.
William Grant & Sons Distillers Ltd, Girvan, 41,4%
London Dry gin distilled four times with four botanicals. Developed over 170 years ago by Charles Tanqueray, who opened a distillery in Bloomsbury, London. A dry, crisp gin with a rich juniper flavour.
Cameronbridge Distillery, Fife, 43,1%
The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.