Spirits

The team from Discarded Spirits specialises is using ingredients that would otherwise go to waste to create lip-smacking spirits, like its Banana Peel Rum!

A brilliant dark rum for mixing, produced in Bermuda since 1806. The name comes from the black wax originally used to seal the bottles.

A rich fusion of Spiced Caribbean Rum full of refreshing deep black cherry notes and caramel with sweeter notes of warming wood and vanilla lurking beneath

Kraken Spiced Rum is an excellent example of spiced rum, with utterly brilliant packaging! This was launched in the UK in early 2010, and it has an extraordinarily rich, spicy flavour.

The aromatic spiced Caribbean rum has had a hearty dose of Arabica bean coffee added to it, so among the flavours of cinnamon and rich treacle, you`ll find roasty, toasty, bittersweet coffee delicious

One of the world’s most iconic liqueurs, Malibu sees a Caribbean white rum base blended with natural Bajan coconut extract.

One of the world’s most iconic liqueurs, Malibu sees a Caribbean white rum base blended with natural Bajan coconut extract.

An unusual gin from the Black Forest in Germany, Monkey 47 contains a unique ingredient.

Monkey 47 Sloe gin is a peppery, tangy, complex spirit made by macerating Black Forest sloes in spirit for three months. The nose is very aromatic and complex.

Distilled in Barbados, this expression from Mount Gay was named for the `double phenomenon` of a total solar eclipse and the passage of Halley`s comet in 1910. The nose is full and rounded with note

These Celery Bitters from The Bitter Truth are the first celery bitters on the market for a long time. Great in a herbal cocktail, or in anything with a clear spirit based (gin, vodka etc).

Bitter Truth have long created celery bitters and now the top German bitters producers have produced cucumber bitters too! Fresh cucumber peel and herbal notes of rosemary and savory.

A Bajan liqueur, very tasty and a back bar essential for making some great cocktails. Taylor`s Velvet Falernum was first created by John D Taylor of Bridgetown in 1890.