Spirits

The Marula fruit is only hand harvested when the fruit is perfectly ripe and yellow. The mash from the fruit then travels 2000kms to the cellar in Stellenbosch, where the fruit is made into wine, double distilled and matured in oak casks for two years before being blended with fresh cream. The cream liqueur appears light brown with opulent notes of toffee, ginger, cinnamon and floral on the nose. On the palate sweet cinnamon, fetching butterscotch and underlining ginger ...

Asbach brandy was founded in 1892 by Hugo Asbach, located in Germany's Rheingau region. With the fruit parcel sourced from the Charente region in France, the brandy is double distilled in copper stills, the first stage the raw spirit is produced and the 2nd stage the fine spirit is distilled. Oak Limousin casks are used holding 300 Litres for 24-36 Months, 4 to 5 times longer than the prescribed 6 months. The brandy appears topaz in colour with sweet honey and somewhat floral on the nose.

Calvados Boulard was established in 1825 and is located in the Lower-Normandy, just north of Lisieux, appellation Pays d'Auge. The Grand Solage uses up to 120 different apple varieties, located from different apple orchards within Pays d'Auge. An apple cider is first produced, which is then double distilled over an open flame and then aged for between 2-5 years in French oak casks, yielding a calvados with depth and richness. The Grand Solage appears golden copper with opulent green fruit and sweet vanilla ...

Calvados Boulard was established in 1825 and is located in the Lower-Normandy, just north of Lisieux, appellation Pays d'Auge. With the fruit parcels located from Apple orchards within the Appellation, the Hors d'Age is a blend of various Pays d'Auge Calvados Varieties, which have been aged in French oak casks for between 10 to 20 years. The calvados appears shiny amber with hints of copper, green fruit accompanied by savoury vanilla, with dried fruits are vibrant on the nose.

The Distillers No.3 is a limited edition rum, released to celebrate Bundaberg Distillery’s 125th Anniversary. The fermented molasses goes through two distillations, firstly in column stills and then in pot stills. The double distilled rum is then triple filtered using three different processes, charcoal filtering-removes the impurities, Chill filtering-removes the fatty solids and Polish filtering-smoothing the rum. The rum is then blended with Bundaberg distillers Cut reserve blend of white rum and further aged ...

The Bundaberg distillery is located in Bundaberg region, central Queensland and was established in 1888. Bundaberg is one of the largest sugarcane producing regions in Australia and where Bundy Sugar Mill resides next door to the Bundy distillery. The fermented molasses goes through two distillations, firstly in column stills and then in pot stills. The distilled rum is transferred to large wooden Vats made from oak, holding 75,000 litres in each, where it spends the next 2 years before bottling.

The world famous Heering cherry liqueur was established in 1818 by Peter f Heering and is best known as the original cherry brandy liqueur. The process of production is maceration, where natural cultivated Danish cherries (Stevens Cherries) are macerated with brandy and spices. The infused produce is then cask matured for up to 5 years, with natural beetroot and dry sugar added during the ageing process. The finished product contains only natural ingredients, no additives or artificial colouring ...

The farm is in Lakeland, County Cavan, approximately one hour north of Dublin and contains Lakeland cream, the finest Irish single malt whiskey, mellow bourbon vanilla from Madagascar, cocoa from Cote d'lvoire and rich white chocolate from Belgium. The Liqueur is natural with no artificial colouring or additives. Coole Swan’s signature appearance is characterised by a delicate cream hue, imparted by the white chocolate and single malt whiskey that we personally selected to create the blend.

The name ‘Coole Swan' is derived from a poem by ‘William Butler Yeats' called “The wild swans at Coole”. The bottle is based on a ninetieth century milk bottle. The cream liqueur is a blend of Cavan Lakeland cream, Irish single malt whiskey, mellow bourbon vanilla from Madagascar, cocoa from Cote d'lvoire and rich white chocolate from Belgium. All blended together in the cool early hours of the morning and quickly bottled when it is at its freshest. The Liqueur is natural with no artificial colouring or additives.

Dingle vodka (DDV) uses a fine grain neutral spirit sourced from Sweden, without a column still, the distillery must source the neutral spirit from elsewhere. The spirit is distilled in a small batch, 500 litre, copper pot still known as Oisin, distilled five times the finished spirit is cut with water drawn from the distilleries own well, 240 feet below. The finished product is then charcoal filtered, cleansing the spirit before being number by batch.

Fermented from naturally sweet molasses, the by-product of sugarcane. The rum is double distilled in both Pot stills and Continuous stills, one adds flavour and the other elegance. The distillates are then independently aged in once-used, charred American oak bourbon barrels. The black seal rum appears dark with red tones, aromas of sweet caramel and green fruit, interwoven with warm spice and nutmeg on the nose. On the palate warm spice followed by liquorice, sweet molasses and aniseed ...

Gosling’s Gold Rum, the first new product from Gosling’s in 100 years. Fermented from molasses, the by-product of sugarcane, double distilled in both Pot stills and Continuous stills. The carefully selected distillates are then independently aged in once-used, lightly charred American oak bourbon barrels for up to 5 years. The rum is amber in colour with seasoned resinous oak, apricot, mango and spice on the nose. The palate is soft but robust with hints of citrus and subtle tropical fruit ...

Grappa by definition is an alcoholic beverage, a fragrant grape based Pomace Brandy of Italian origin. Pomace brandy is liquor distilled from the solid remains of winemaking, which can include the skins, pulp, seeds and stems of the grape. The pomace may be either fermented or semi-fermented but fermented pomace is preferred as it is dry, soft and has a higher alcohol content. The Bocchino Gran Moscato has been aged for 12 months in Slavonian oak barrels, appearing light amber with generous caramel and sultanas ...

Zubrowka also known as bison grass vodka, is a herb-flavoured vodka, distilled from rye and then flavoured with the alcoholic extract of bison grass. The Grasovka is 100% naturally flavoured with no artificial colouring or additives and contains a real blade of bison grass. The resulting spirit is clear with notes of hay and grass on the nose. The palate is sweet with warm pepper, finishing clean and spicy and mild. Gold Medal Winner at the World-Spirits Award, Austria 2014.

Domaine Hine spans 173 acres across Grande Champagne and Petite Champagne, two of the finest crus in the region. The soil is chalky which acts like a sponge absorbing and retaining the water, perfect for the grape variety Ugni Blanc. The VSOP is a blend of 20 cognacs, aged for a minimum of 4 years. The cognac is blended in large oak vats and then returned to casks for a further 6 to 9 months. Dark copper with a fragrant aroma of jasmine and acacia, interwoven with notes of stone fruit and sweet vanilla on the nose.

The Antique XO is a blend from 40 cognacs all aged for a minimum of 10 years, with 100% of the grape sourced from Grande Champagne. The distillation follows two stages, Charentaise method and the Repasse method, the distilled cognacs are then passed to oak, with Limousin and Troncais oak barrels being preferred.

The Cognac AOC is a controlled appellation of origin and is made up of six districts, which are Bois à Terroir- Bons Bois – Fins Bois –Borderies and the two most important, Grande Champagne and Petite Champagne. The Rare VSOP Cognac is a blend of over 25 cognacs aged between 6 and 12 years, with the grapes sourced from Grande Champagne and Petite Champagne. The Blend is then further aged in French oak casks for 6 to 9 months, resulting in a very fine champagne cognac.

The flavoured Vodka was first released in late 2013 and is a marriage of triple distilled neutral grain vodka, locally distilled and hand blended with a secret recipe, which includes Vanilla, Caramel and Toffee. Created by Judith Wren in the heart of the beautiful Lake District, the Spirit is gluten free, dairy free, Vegan and uses Non-Genetically Modified Organisms (GMO-Free).

Nose – Full of rich Caramel and toffee, with a warm background of vanilla.
Palate – Chilled the caramel is at the forefront with an abundance of vanilla toffee, thereafter.
​Finish – lasting sweetness to the very end, with warmth.

The 12 Year Old has been produced not using the Solera Method of production but instead has been aged solely for 12 Years in French Oak Barrels. The distillation and aging has occurred at Bermudez Rum Distillery on the Dominican Republic, Santiago. The Aged rum was then sent to Sonoma in California for bottling. This deep mahogany colored rum presents a sweet aroma balanced heavily toward cane honey, with earthy sugar cane undertones, along with a hint of vanilla, luscious toasted oak, caramel ...

The Dominican 18 Year Old Rum has been distilled at Bermudez Distillery on the Island of Hispaniola in the Caribbean. The Island is divided in two, Dominican Republic and Haiti, with the distillery located on the Dominican side. The rum has been produced from Sugarcane Molasses and aged in American Oak Bourbon Barrels for 18 Years, prior to being finished and bottled in Sonoma, California. This full-bodied rum delivers an intriguing range of aromas, from intense vanillas to faint notes of sherry and raisins–all built upon a notable ...