Spirits

Brilliant rich, chocolatey Cocoa Bitters from Angostura! The cocoa is sourced from Trinidad and Tobago evoking oodles of bitter, nutty notes.

To get the intense flavour profile desired for their Myrtil liqueur, the chaps at Bepi Tosolini let wild blueberries infuse in a mixture of sugar and neutral spirit for 4 months!

Camazotz Oaxacan Pot Still Rum is a hand-made, raw sugar cane rum produced in the eastern highlands of Oaxaca, Mexico.

Rich and aromatic, Cazcabel Coffee Liqueur is made using their Blanco Tequila as a base and is blended with coffee. Great for use in cocktails, or perhaps splashed in a cuppa joe.

A honey liqueur from the Cazcabel range, made using their Blanco Tequila as a base and honey sourced from local bees. Sweet and smoky, this is a rather individual, distinctive liqueur.

Rich, seductive Cherry Brandy from Gabriel Boudier, made with a mix of sour black cherry varieties and specially selected brandy. Wonderful as an after dinner drink with ice.

A very tasty little cocktail mixer from the Dutch company De Kuyper.

Gabriel Boudier take fully ripe apricots, macerate them in brandy, filter it, add some sugar, et voilà! Delicious Apricot Brandy, made for the Bartender Range for use in cocktails. Aces.

A classic Amaretto from Luxardo, perfect for all your cocktail needs.

A refreshing gin with notes of green apple laces, a little liquorice, juniper and eldeerflower on the nose. The palate is formed of crisp apples, with orange peels and a juniper hit.