Bulleit Rye Whiskey

Bulleit Rye is an award-winning, straight rye whiskey with a character of unparalleled spice and complexity. Released in 2011, it continues to enjoy recognition as one of the highest quality ryes available. It is made up of 95% rye, 5% malted barley. Russet in color, with rich oaky aromas. The flavor is notably smooth, with hints of vanilla, honey, and spice. Finishes crisp and clean, with long, lingering flavors.  
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Garden Shed Gin

This is a London dry style gin made in Scotland using a blend of 14 botanicals including home grown blackberries, lavender and dandelion root. All the bottles are individually numbered and for every 6 bottles sold a tree is planted and a donation is made to the bumble bee trust for every bottle sold by the distillery. The distillery's recommended serve is: Over plenty of ice with classic tonic at a ration of 3:1 and garnished with a sprig of freshly picked Rosemary and a Blackberry or two
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Glenrothes 1995 American Oak Limited Edition

The Vintage 1995 was the first ever Vintage specifically laid in cask with the intention of, when mature, bottling as The Glenrothes. However, at that stage, some of these casks were held back. The whisky was moved, filling 100 percent first-fill American Oak casks, seasoned only with Dry Oloroso Sherry.
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Hepple Gin

  The distillery says the notion of what makes a great gin lies at the core of every decision we have made at Hepple. We knew that juniper would be at the heart but only by combining both the ripe and young green stages of the berry can we reveal the full breadth of its life and flavour. Woven into this is an array of botanicals that are as lively in the bottle as they are side by side in the northerly wind. Throughout our experimentation it was imperative that we remain faithful to the extraordinary brightness of each ingredient to make this most flavourful gin. It uses an innovative three-level process for extracting botanical flavours. The heavier ones are distilled with the grain, lighter examples are vacuum distilled, and juniper flavour is extracted using carbon dioxide. The botanicals used are juniper, green juniper, douglas fir, bog myrtle, lovage, blackcurrant leaves, blackcurants, Amalfi lemon, coriander seeds, fennel seeds, liquorice, angelica and orris root.
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