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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.

Rich, fruity aromas and sweet fragrance of autumn flowers. Powerful aromas of sweet pears and citrus fruits are balanced with the full fragrance of autumn flowers. Elegant aromas of sweet vanilla and a dry oakiness are enhanced with subtle notes of sherry and smoke  Full, deep fruity flavours with a subtle smokiness. The first taste of Royal Salute brings the subtleties of the nose to life. Sumptuous sweet orange marmalade flavours infused with fresh pears burst across the tongue. The second taste brings in a rich medley of spices and a nuttiness of hazelnuts that have a mouth-filling intensity and then the final warmth from hints of masculine smokiness.

Royal Salute was created in 1953 to celebrate the coronation of HRH Queen Elizabeth II. A powerful, sophisticated and opulent blend, aged for a minimum of 21 years, this Scotch whisky is named for the tradition of the 21 Gun Salute that is fired at the Tower of London for Royal celebrations.

The whisky unfolds with rich notes of honey, ripe red fruits, and dark chocolate, complemented by toffee and a subtle hint of Port wine. The nose presents inviting aromas of ripe berries, vanilla, and delicate spices, while the palate reveals a harmonious blend of dried fruit, honey, and a gentle spiciness. The finish is smooth and warming, making it an ideal choice for sipping neat or on the rocks. This expression exemplifies The Balvenie’s dedication to craftsmanship and offers a sophisticated experience for whisky connoisseurs.

Rich aromas of dark plum, blackberry, and mocha are layered with notes of black pepper and smoky char, a nod to the “woodfired” character. The palate is full-bodied and generous, with plush dark fruit, hints of vanilla, and velvety tannins leading to a long, satisfying finish.

Dalmore 15 year old single malt whisky spends twelve years maturing in American white oak ex-bourbon casks, then a three year finish in three different sherry woods – Amoroso, Apostoles and Matusalem oloroso. A robust, yet elegant spirit, it has a terrific chocolate orange nose with somewinter spices and a hint of sherry. Orange zest and chocolate on the palate, with a gentle spice and a malty and coffee flavoured finish. The Dalmore 15 is smooth, rich and well rounded; the epitome of The Dalmore house style.

On the palate, Legado Carmenere Reserva delivers layers of dark plum, black cherry, and subtle hints of green pepper, framed by refined tannins and a gentle touch of oak. Its medium to full body, silky texture, and lingering finish make it versatile at the table, pairing beautifully with roasted meats, hearty stews, and mature cheeses. This wine exemplifies De Martino’s dedication to producing wines that honor tradition while embracing modern winemaking finesse.

The wine has plenty of zip with lemon/lime skins, straw and floral hints in the nose. Vibrant yellow colour with restrained aromas of citrus, apple and flint. It is precise and layered with clean, driving acidity, elegance and finesse.  Great with smoked salmon, shellfish, grilled fish, vegetable dishes or goats' cheese.

Miyagikyo Single Malt is a range of single malt expressions from the Miyagikyo Distillery. Nikka’s founder Masataka Taketsuru chose a valley in the Miyagi prefecture as the site for his second distillery, and started its operation in 1969. He aimed to make a complete contrast between the two distilleries, Miyagikyo and Yoichi, with different natural environments and production methods.

A vibrant, terroir-driven expression of Tinto Fino from organically farmed vineyards in the heart of Ribera del Duero. This wine showcases bright red fruit and floral aromas framed by fresh acidity and a sleek texture, reflecting the unique climate and soils of the region. It offers approachable elegance with depth, making it a versatile companion at the table.

After fermentation, the Crianza spends 12 months in French oak barrels, where subtle oak influence integrates with the fruit without overwhelming it. This maturation adds gentle spice, toasted notes, and softening of tannins, resulting in a wine that balances freshness, structure, and complexity with immediate drinkability.

Points Awarded

James Suckling: 89Pts

Kame Maboroshi is brewed in a vault using traditional skills. Sweet potatoes produced in the Satsuma region of a variety known as Kogane-senkan are used as the raw materials and are left to brew slowly in the same time-tested urns. The unrefined liquor is stored in unglazed earthenware pots in a stone-built storehouse with little variation in temperature.

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.

KI NO BI GO Kyoto Dry Gin is a limited bottling to celebrate the 5th anniversary of KI NO BI. The name uses the Japanese for five ‘GO’ and the message 5th Anniversary –‘五周年’ is embossed into the label. GO has been tweaked to reflect the botanicals’ qualities at the higher strength at 50% ABV. Made from a rice spirit, complemented by the addition of regional botanicals including yuzu, ginger and gyokuro tea from Uji, we have modified our award-winning gin with Japanese red pine (‘akamatsu’) in the base element in place of hinoki. KI NO BI GO is made by hand at our distillery in Kyoto and is inspired by the history, culture and people of this ancient city.

KI NO BI GO uses exactly the same 11 botanicals, macerated and distilled in the same 6 Elements as classic KI NO BI, with the exception that ‘akamatsu’ (red pine) has been used in the Base Element in place of hinoki. The name uses the Japanese for five ‘Go’ and the message 5th Anniversary –‘五周年’ is embossed into the label, whose design highlights elements of the karakami pattern used on bottles of classic KI NO BI. These highlighted elements have been blocked with gold leaf from Horikin, a goldsmith founded in 1711 and located a short walk from House of KI NO BI.

Crafted from the Fuentelún parcel, the 35-year-old area of the estate, where vines emerge from the sandy soils in rows from north to south.  This Reserva strikes a beautiful balance between power and elegance, showcasing the region’s capacity for both ripe fruit expression and refined structure. This wine reveals layered aromas of dark berries, savory herbs, and elegant spice, supported by firm yet polished tannins and a lingering sense of freshness.  

Following fermentation, the Reserva is matured for 24 months in French oak barrels, allowing the wine to develop depth and complexity while integrating tertiary notes. The extended barrel ageing promotes rich texture, fine grain tannins, and subtle notes of cedar, vanilla, and smoke, resulting in a wine that harmonizes fruit, wood, and terroir for an expressive, age-worthy profile.

Points Rewards:

Tim Atkin: 93Pts 
Guia Penin: 91Pts

Johnnie Walker Gold Label Reserve is the perfect blend for an indulgent celebration. Luxurious, creamy and honeyed, it is a wonderful tribute to the harmonious partnership of Speyside and Highland Whiskies, with just a hint of smoldering embers from the West Coast. Johnnie Walker Gold Label Reserve is made for those unforgettable nights out with amazing friends.

Pipe tobacco, spiced plum, menthol, and blue flowers are some of the aromas you’ll find in this enveloping wine. Full-bodied and savoury, the structured, generous palate combines muscle and finesse, doling out fleshy morello cherry, raspberry jam, liquorice, and a dollop of vanilla alongside velvety tannins. It’s already approachable but will age well for several years or more.

James Suckling: 97 Pts; Decanter World Wine Awards: 96Pts; Falstaff: 96Pts; Wine Enthusiast: 95Pts; Wine Spectator: 94Pts; Wine Advocate: 94 Pts; Vinous: 93 Pts

Crafted from sustainably-grown grapes, certified by Agriqualita

This is stunning. Troplong never has trouble conjuring up wonderfully rich fruit, but here it is plump and dense without being pumped up. The tannins are chewy rather than chalky, but the elegance of the vintage is unmistakable, and the rich chocolate flavours are dusted with mint. There is a very pretty salinity on the finish that lasts for minutes. I had a fascinating visit here at the start of the week, and retasted several times as this is a wine that I sometimes have trouble understanding. My main takeout is that the majority of the richness here is found naturally in the terroir – limestone on the plateau but with cool clay over the top, which explains why they are such late harvesters. But there are always winemaking and viticultural choices coming into play in any wine, and here there are adjustments being made to bring out a more finely wrought version of what is always a high impact and successful wine. Yields are higher this year, up at 48hl/ha, which helps, as does the style of the vintage and quieter extraction in the cellar, but Troplong remains true to itself.

KI NO TEA is a product created in collaboration with tea-grower and blender Hori-Shichimeien, founded in the Meiji era in 1879 and based in the famous Uji region to the south of Kyoto city. A number of super-premium Uji teas have been specially selected to form the heart of KI NO TEA.