Product Information: Oka Kura Bermutto is a uniquely Japanese take on the category of vermouth made from aromatised, shochu-fortified sake. Technically it's not a vermouth because it is not wine-based, but it works in cocktails as a vermouth should—as a botanically-infusing, low ABV modifier— that bridges a gap between sake, shochu, and vermouth. Oka Kura Bermutto is essentially a dry vermouth. There are four botanicals used in the production of Oka Kura: Yuzu, Kabosu, Sansho peppercorn, and Yomogi. Yuzu is an acidic aromatic citrus as acidic as a lemon with a flavour that's reminiscent to lemon, grapefruit, and Mandarin orange. Kabosu is a very high-acid citrus profile and flavour similar to yuzu and lime. Sansho peppercorn is a peppery and slightly citrusy peppercorn that's relative Sichuan peppercorn only it produces are milder, numbing sensation on the palate. Lastly there's Yomogi – A Japanese wormwood, also known as Japanese mugwort. FYI: Bermutto is a Japanese phonetic spelling of vermouth. The Japanese language has no “v” sound, so the v's in foreign words are written and pronounced with “b” instead. Maker: Founded by Yuno Hayashi and named for her grandfather, OKA BRAND offers a growing range of distinctly Japanese spirits and liqueurs made from local rice spirits, Junmai sake, and hyper-regional botanicals. Each expression provides not only endless drinking possibilities, but a gateway to Japanese flavors and traditions. Distillery: OKA BRAND spirits and liqueurs are produced by the legendary Tsutsumi Distillery in the Kumamoto Prefecture in Kyushu, Japan. Tsutsumi has been producing shochu for nearly 150 years in the Hitoyoshi Basin just 5 km from the Kuma River, the longest river in Kyushu. It is one of only 28 distilleries certified by the World Trade Organization as a Kuma Shochu producer, a designation similar to the protected designations of origin of Scotch, tequila, and Cognac. The Kuma River is renowned for its reputation as the clearest stream in Japan, lending itself to crafting fine sake and shochu, all from rice grown within the Kuma River system. Influenced by the fortified, aromatized wine producers of Europe while drawing on Japanese tradition, OKA BRAND took the cocktail world by storm with the introduction of their flagship expression, Bermutto. A yuzu liqueur and sweet, ume-based formulation of Bermutto followed, and now with the introduction of rice-based vodkas and gin, OKA offers an even wider range of exceptional products for use in cocktails by the world’s most discerning bartenders and mixologists. Nose - Yeast, Tropical Fruits, Lavendar The nose is fruity and yeasty with notes of grapefruit, peach, guava, lavender, and plum. Palate - Rice, Faint Plum, Piquant Peppers On the palate, the sake base is immediately evident with base notes of rice, yeast, and faint plum. Yuzu and sansho peppercorn brighten things up. Finish - Yuzu, Grapefruit, Pleasant Bitters An undercurrent of yomogi provides earthy grapefruit from beginning to end.

Houndstooth blends traditional ingredients to create a highly satisfying Gin that is best enjoyed over ice with tonic water and lime.

A delightfully decadent chocolate experience that brings together two beloved treats, Baileys and chocolate for the ultimate adult treat. Made with real Belgian chocolate folded into delicious Irish Cream, Baileys Chocolate Liqueur delivers a velvety-smooth and delicious treat. Shake, pour, and enjoy in a chocolate martini, neat on ice, or drizzled over a decadent dessert for a deliciously indulgent treat.

Now available in a 1 litre bottle, Hpnotiq is an exotic blend of fruit juice, vodka and cognac. Best served cold, it is a refreshing drink suitable for any occasion. Not only a remarkable drink when served alone, Hpnotiq is the ideal cocktail mixer to a splash of colour and freshness.

Umeshu (plum wine) is a Japanese liqueur that is made from unripe Ume fruit that is steeped in Shochu and sugar. The result is a sweet and sour liqueur that is can be mixed with soda, green tea or just with ice.

The ingredients that go into the distillation of Hwayo Soju, Korean rice spirit, are all natural and carefully curated. Using pure underground spring water and organic Korean rice, Hwayo products are distilled at low temperatures to preserve the ingredients natural flavours and bouquets. Hwayo 41s rich and crisp flavour is a result of the beverages gentle ageing process in traditional onji - hand-made clay pots. An intense soju experience that is free from additives and preservatives.

The ingredients that go into the distillation of Hwayo Soju, Korean rice spirit, are all natural and carefully curated. Using pure underground spring water and organic Korean rice, Hwayo products are distilled at low temperatures to preserve the ingredients natural flavours and bouquets. The 25 Soju is Hwayos most traditional version with a smooth, pleasant flavour that will give any Soju connoisseur a little more than they bargained for. Free from additives and preservatives.

The ingredients that go into the distillation of Hwayo Soju, Korean rice spirit, are all natural and carefully curated. Using pure underground spring water and organic Korean rice, Hwayo products are distilled at low temperatures to preserve the ingredients natural flavours and bouquets. The clean and crisp flavour profile of the Hwayo 17, the companys lightest and most accessible offering, is sure to excite and surprise the palate. Free from additives and preservatives.

A citrus-driven and floral Gin that has an interplay of fragrance, depth and vibrancy. Inspired by Springtime in the Adelaide Hills, distilled from grape-based spirit and composed of the following botanicals: Juniper Berries, Coriander Seed, Angelica Root, Ginger Root, Lemon Myrtle, Earl Grey Tea, Lavender, Vanilla, Cardamom, Macadamia, Lemon and Orange Peel.

The Hip Sip Muscat has a rich amber colour. Aromas of raisins, candied peel and spice with notes of sweet butterscotch. The palate is intense showing the benefit of time in barrel with concentrated fruit and lovely balanced sweetness. Hip Sip does its ageing in the old oak barrels prior to bottling and will not age further in the bottle. Once opened it should be consumed in about a month.