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Hendrick’s Gin reimagined with additional extracts of Quinine, Wormwood and Lotus Blossom. Deeply and dazzlingly complex, Orbium combines surprising sweetness with a distinct lingering finish that spirals from zesty to floral, moving onto an altogether unexpected alluringly bitter climax.
Orbium was designed by Master Distiller Ms. Lesley Gracie (the original creator of Hendrick’s!) to taste delectable in all signature Hendrick’s cocktails, yet it truly comes to live when nestled in a Hendrick’s Orbium Martini.
This 15 Year Old single malt is encased in a specially-commissioned, crimson glass decanter, as an ode to the battle of fire and ice that signified Ragnarök, the end of the old word and the beginning of the new in Norse mythology.
Entirely matured in refill Port seasoned casks – a first for Highland Park – the result is a vibrant whisky with the natural hue of glowing flames. Damsons, cinnamon, dried fruit, and chocolate dance on the tongue, before sizzling to an intense fruity finish.
We’ve been crafting our award-winning whisky at the Highland Park Distillery in Kirkwall, Orkney, since 1798. Age, experience and respect for tradition may define our whisky, but it’s Orkney that sets it apart. Something magic happens here and the result is the wild harmony of flavours found in our whisky.
It’s true, bringing an extraordinary and exceptionally balanced 25 Year Old whisky to life isn’t easy. But then again, nothing worthwhile ever is. All those years of ageing in a combination of first-fill sherry seasoned European and American oak casks, and bourbon casks, in our temperate Orkney climate, has resulted in a whisky with immense depth and vibrant sweetness. This full-bodied single malt has a rich and nutty spiciness, balanced out with sweet dried fruits, toffee and fudge. It’s been named ‘Best spirit in the world’ by famed whisky writer Paul Pacult in the Spirit Journal. We’re proud of every bottle of whisky we put our name on. But we have to admit this one, with an ABV of 45.7%, is quite special indeed.
The remarkable complexity of our 25 y/o single malt whisky owes a great deal to its maturation in a high proportion of the finest quality first-fill Sherry seasoned European oak casks. The casks impart an astonishing flavour to the whisky as it matures – at once dark and full bodied with a rich and nutty spiciness, yet brimming with sweet dried fruits, cinder toffee and soft fudge. 25 years encased in oak has not only created a whisky with impressive depths, but time has delivered a vibrant sweetness too. Renowned whisky writer F. Paul Pacult named it Best Spirit in the World in the 2013 Spirit Journal – an accolade of which we are particularly (but typically quietly) proud.
A much sought-after single malt with the massive peat-smoke that’s typical of southern Islay – but also offering richness and a dryness that turns it into a truly interesting dram. The 16 year old has become a benchmark Islay dram from the Lagavulin distillery. This is one of the smokiest noses from Islay. It’s big, very, very concentrated, and redolent of iodine, sweet spices, good, mature sherry and creamy vanilla. Stunning. The palate is Very thick and rich. A massive mouthful of malt and sherry with good fruity sweetness, but also a wonderful sweetness. Big, powerful peat and oak.
The herbs are very up front with this one. Peppermint, pine and pleasant grassy notes. Cucumber and melon round out the nose. All the notes on the nose swim effortlessly through the palate, the mint developing sweeter notes as it goes on. Citrus zest also pops in to say hello. A waft of smoke appears during the long finish.
Talisker Storm was 1st released in early 2013 as a no age statement whisky, which was matured in specifically selected refill and toasted American oak casks. An intense and vibrant dram, the Storm offers up plenty of distillery character alongside some smokier depth and complexity. With a classic Talisker profile, a depth of beautiful flavours and a very reasonable price point, this is an ideal single malt for those thinking of exploring the island whisky category.
Spicy, mellow smoke with honeyed sweet maltiness and hints of pepper on the nose. The first taste is rich & sweetly mellow followed by a spicy heat with elegant balance of sweet, smoke & salt, and a clean, warm finish.
Monkey Shoulder is a blend of three different Single Malts – Glenfiddich, Balvenie, and Kininvie – and is great with mixers or just on its own. Smooth, sweet, and very easy to drink. Super smooth, with zesty orange meeting mellow vanilla, honey, and spiced oak; On the palate, it offers mellow vanilla with spicy hints.
Monkey Shoulder is born of one of the oldest whisky-making Scottish families in the world, William Grant & Sons. Still family-owned today, William Grant & Sons has been distilling the finest Scotch whiskies since 1887. Early in the 2000s, the team at William Grants recognized an opportunity to bring the world of Scotch to a much bigger audience through championing cocktails and mixed drinks as a new way to enjoy Scotch. With this brief in mind, an epic blend of Scotch malt whiskies was chosen to create the perfect whisky for mixing, and as you will see from our bottle, the blend that was chosen was called batch 27.
A limited-edition single malt from Highland Park, Triskelion is a combination of casks that were hand-selected by three legendary Highland Park whisky-makers – Gordon Motion, Max McFarlane and John Ramsay – and combined three principal cask types to explore the influence of wood and cask seasoning on the flavour and character of this whisky.
First-fill sherry seasoned Spanish oak butts, first-fill sherry seasoned American oak casks and first-fill bourbon barrels and hogsheads were combined and a small number of refill casks added to provide a degree of softness to the whisky’s final flavour.
The result is a complex and full-bodied expression of Highland Park – a vibrant union of rich fruit, creamy sweetness and aromatic spice, as full of character as its three makers. Full-bodied and complex whisky with notes of Seville orange, raisins, sultanas, apricots, heather honey and aromatic peat smoke throughout the palate.
This is a wonderfully rich and complex single malt. Opening with rich and spicy aromas of crème brulee, heather honey and crumbled cinnamon, intensely fruity notes follow – fresh pineapple dressed with a scattering of sun-kissed lemon zest. There’s a hint of freshly-baked sponge cake too, warm from the oven, and you’ll find cinnamon again, but toasted shards this time. Citrus and vanilla notes linger in the aromatic waves of peat smoke.
We’ve been crafting our award-winning whisky at the Highland Park Distillery in Kirkwall, Orkney, since 1798. Age, experience and respect for tradition may define our whisky, but it’s Orkney that sets it apart. Something magic happens here and the result is the wild harmony of flavours found in our whisky.
Mount Gay Black Barrel is a blend of old rums, matured for between three and seven years, and finished in heavily-charred ex-bourbon casks for six months before bottling. Complex aromas of toasted oak, warm spices, apples and oranges fill the nose. The palate offers a balance of bold spices and juicy fruit, with hints of sweet caramel and creamy vanilla.
Paulaner’s Munich lager is celebrated as one of the most popular beers worldwide, with a recipe that has stood the test of time. A true Lager requires only four ingredients: water, barley malt, hops, and yeast. Yet, the unique taste of each beer comes down to the quality of these ingredients and the meticulous brewing process. Paulaner uses only the finest local barley malts and 100% Hallertauer Tradition hops, known for their delicate, aromatic profile. The result is a beer that starts with a strong, slightly sweet flavor reminiscent of a warm summer day, followed by a smooth, non-bitter hop finish. Perfect for pairing with meals like spicy spare ribs, this traditional Munich beer remains a favorite worldwide. Give it a try!
Packing size: Comes in a case of 24 x 500ml cans
The ‘Rarissismes’ range is a selection of the best single vintage Cognacs in the Camus’s Cellar, a pure expression of the year, coming in a very limited volume, for a guaranteed outstanding Cognac.
Marked by heavy hailstorms, followed by a very hot summer, the 1983 harvest was distilled the year of the 120th anniversary of the House of Camus. Time and expertise have done their work ever since, revealing the profound harmony of the Fins Bois with its notes of fruit, vanilla and spice. Evoking all at once the heritage and the contemporary character of the brand, this Cru Fins Bois 1983 Cognac’s style and design are gracefully discreet, allowing the antique gold robe, highlighted with amber tints of this rare Cognac.
The nose is open and complex combining nutmeg aromas with a dash of orange zest and sweet spice, backed with subtle hints of undergrowth. The palate is balanced, rounded and dense, with a velvety-smooth finish. The hints of nutmeg and other spices are a sure sign of maturity, while the vine flower aromas add a touch of finesse and the candied citrus fruit aromas ensure that the 1983 still retains a vibrant freshness.
This is sourced from 3 small barrels, bottled under Bailiff’s supervision October 16th 2013 after 30 Years in oak, drawing a mere 693L, bringing only 990 bottles available worldwide, all numbered.
Pronounced ‘Oog-a-dal’, it’s a special vatting that marries Ardbeg’s traditional deep, smoky notes with luscious, raisiny tones of old ex-Sherry casks. Ardbeg Uigeadail was voted by the 120,000+ strong Ardbeg Committee as their favourite Ardbeg.
Rich and weighty with heady and smoky aromatics. At full strength, the initial aroma is a beguiling mix of warm Christmas cake, walnut oil and parma violets fused with fresh ocean spice, cedar and pine needles falling from the Christmas tree. A smouldering coal fire and the scent of well-oiled leather brings warmth. The sweetness of treacle toffees and chocolate-coated raisins emerge through the smoke. With water, the deep smokiness increases in intensity, reminiscent of a fired Christmas pudding.
Rich flowering currants and warm baked banana and walnut bread are served with simmering mocha espresso. Full flavoured and rich with a deep mouth-coating texture, the taste is an intriguing balance between sweet, spicy and deep smoky flavours. The flavour is initially sweet. A burst of winter spices sets off a smoky-spicy explosion countered by a sumptuous mid-palate of honey glazed smoked food and chewy treacle. Waves of deep smoky tones and rich aromas build up on the palate like a fine Montecristo cigar.
Non chill-filtered at 54.2% ABV.
Tanqueray ‘No10’ is small-batch premium Tanqueray gin named after the still No10 in which it is made. A superbly controlled explosion of botanical flavours, with much more citrus character than its Export Strength cousin. An exquisite citrus burst in every sip, best enjoyed with a premium tonic water.
The original expression of our elegant, floral spirit and the real backbone of the Glenmorangie range. A ten-year-old single malt, Glenmorangie Original is produced by marrying the delicate spirit that emerges from Scotland’s tallest stills, with first and second fill American white oak casks.
It is here, maturing for ten long years in a range of ex-Bourbon casks such as our famous slow-grown and air-dried ‘designer casks’ from Missouri, that our raw spirit develops a perfect balance between sweetness and complexity. Resulting in a mature spirit that is soft, mellow and creamy. Perfect for enjoying at any time.
Exceptional skill, decades of dedication and an inventive mind make a brilliant Malt Master. Earth and soaked wood aromas blend with deep vanilla. Flavours are sharp with spice and round with plum. A hint of toasted almonds gives way to a silky smooth finish. A complete original, from our Malt Master, Brian Kinsman. After many years ageing in oak casks, Malt Master’s Edition spends its final years in sherry casks. This layers an unmatched depth of aroma and flavour in each one of our individually crafted batches.
Damp earth and whisky-soaked wood intertwine with deep vanilla and smoky embers. Rich with complex flavours layered by double-maturation. Sherbet and zinginess slowly turn to spice. Tempting plum and cherry follow, with hints of toasted almonds andfruit cake. Silky and smooth.
Monkey 47 Barrel Cut is a limited-edition, barrel-aged version of the iconic German Monkey 47 gin—matured for around 180 days in handcrafted mulberry-wood barrels sourced from the Palatinate region of southwest Germany. These 110‑litre, new, lightly toasted barrels impart a distinctive depth to the final spirit, making each release rare and highly sought‑after.
To create Havana Club Anejo 7 Anos, it takes more than 14 years and the minimum age of any rum in the blend is 7 years. This guaranteed youngest drop policy is made possible by ageing and blending individual barrels, a truly unique technique in the world of rum.
So what does Havana Club Anejo 7 Anos taste like? It’s a simple answer: just like a fine wine, it’s the taste of the cuban terroir that comes through, from the world famous cuban tobacco, to the rich and sweet fruits of a Cuban garden to spices and vanilla flavour brought by long ageing. And you can even taste the raw material used to make the rum: Cuban sugarcane. Coat the sides of the glass with the rum, then shake it off to discard the last drops, leave it to dry and then, after 20 minutes, smell. Only a a great rum leaves off aromas in a glass for a such a long time.
No.3 is the London Dry Gin distilled to a proprietary recipe of Berry Bros. & Rudd, London’s oldest wine and spirit merchant. The name No.3 refers to our address in St James’s Street, London.
Berry Bros & Rudd created No.3 to be the last word in gin: a perfect combination of juniper, citrus and spice. The critics agree. So far, No.3 has been named the world’s best gin four times at the International Spirits Challenge.
With juniper at its heart, it unashamedly celebrates the integrity and character of traditional London Dry Gin: three fruits and three spices distilled in traditional copper pot stills. The nose is bright, crisp and fresh with an uplifting welcome of juniper. The palate: Juniper to the fore, supported by floral notes and spicy, warm cardamom. Plenty of citrus ‘zing’ complemented by the gingery spiciness of coriander. The earthy dryness of angelica kicks in on the finish.
Winner of Gold Medal at the International Spirits Challenge 2021, 2019, 2015, 2013 & 2012
First ever gin to win the Global Spirits Championship
KI NO BI (translating as ‘The Beauty of the Seasons’) is inspired by tradition and is distilled, blended and bottled in Kyoto. Our Award-Winning 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, hinoki wood chips (Japanese cypress), bamboo, gyokuro tea from the Uji region and green sanshÅ (Japanese peppercorn) berries. Bottled at 45.7% abv, KI NO BI uses a rice spirit base and pure ground water sourced from the famous sake-brewing district of Fushimi.
Mastering not only the science of distillation as others have done before, but also the age-old art of blending, we separate the botanicals in our gin into 6 Elements: Base, Citrus, Tea, Herbal, Spice and Fruity & Floral, and distil each category individually. Then we blend them in perfect harmony to create the distinctive KI NO BI flavour.
KI NO BI uses juniper, orris and hinoki as its base ingredients. These constitute our gin’s basic flavour structure, and account for more than half of the botanicals used. KI NO BI includes yuzu and lemon among its botanicals. Yuzu is a Japanese citrus fruit, giving our gin a distinctive flavour when distilled. SanshÅ pepper and kinome give KI NO BI an oriental and spicy aroma, which mainly features on the finish.
A fresh aroma of yuzu, and a thread of sansho pepper that lingers like a morning mist in a bamboo forest. The juniper complements and showcases the Japanese botanicals. Ginger root gives a slightly warming, spicy finish.
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