Distilled in Melbourne. Brogans Royal Blood Gin is the savoury sensation that is her navy strength gin. Something a bit special, complex with a lingering cardamom heat, at 57.2% it has a bit of a kick. Herbal aromas and flavours from the rosemary and bay leaf are seasoned with Australian sea parsley, saltbush and roasted wattle seed giving plenty of good mouthfeel. Tasting Note Juniper forward, dry, slightly citrus, and extremely savoury. With herbal and aromatic characters of fresh vapour distilled rosemary leaf, supported by bay leaf, olive leaf and black peppercorns, that are amplified by the Australian natives of spicy mountain pepper leaf, fragrant and savoury salt bush and salty sea parsley. A bold amount of roasted native wattle seeds lengthens the finish and exaggerates the heat of green cardamom. A winner in a dry Martini and a Dirty G&T with a slice of apple to garnish.

Miyagikyo Single Malt is described as soft and fruity. Using less peaty malt, this whisky is distilled in a pot still heated by indirect steam at a low temperature. Miyagikyo Single Malt has an elegant fruitiness and a distinctive aroma with a strong Sherry cask influence.

Yoichi Single Malt is described as bold and strong. Pleasant peaty notes and smokiness originate from traditional direct coal-fired distillation accented with a briny hint delivered by the sea breeze during the ageing process.

Pour yourself a dram of the fantastic Benromach 15 Years Old! Golden amber in colour thanks to the long maturation in sherry and bourbon casks. Beautifully balanced sherry aromas with vanilla pod, zesty orange and spicy ginger complemented by delicate chamomile and menthol notes. Rich fruit cake with stewed plum, red apple skin and the sharp edge of kiwi fruit.

Bosque Verde is Spanish for green forest and this is the name of the farm where the bulk of the barley is sourced.This whisky is matured in ex-Port American oak barrels for no less than two years and is bottled at 46% abv. Each bottle has been hand written to signify the date of distillation.Grab a piece of Australian distilling history today.

Creamy mouthfeel packed full of rich dark fruits and sweet malt notes, which give way to sweet vanilla and cocoa interspersed with cinnamon spice. The whisky is matured in a combination of French and American oak ex-wine barrels plus finished in rare Morris Muscat barrels, previously used to create multi-award winning Muscat. COLOUR: Deep rich copper with reddish hues. NOSE: Rich with dates, figs and sweetness of dark molasses. PALATE: Well balanced and complex. Dried fig, sweet malt, vanilla and spices with creamy mouth feel. FINISH: Superb oak influence, lovely finish with satisfying after taste that lingers on the palate.

Aged in American Oak Barrels , Distilled in Adelaide.

6x 100ml Whisky Whisky: Distilleries began producing whisky in the late 18th century. The spelling of the term ‘Whisky’ alters by country, Scottish, English, Welsh, and Canadian whiskies use ‘Whisky’, while the Irish use ‘Whiskey’. Scottish Whisky must be aged in oak barrels for a minimum of three years, where it is known as the ‘spirit of the Gods’. This might explain the ‘Angel’s Tax’, used to describe the amount of whisky lost each year to evaporation during the ageing process. They must be happy little Angels over Scotland. With more than 30 bottles of whisky exported from Scotland each second, there’s clearly enough left over for the rest of us whisky lovers. Dr Onyx Just Whisky is the best tonic for those in need of a moment or two of quiet reflection. Serving Suggestions: Serve neat, over ice, with a little water or mixer such as dry ginger ale. Volume: 100ml, 40% Alcohol, Approx. 3.2 Standard Drinks.

Deep, golden mahogany in colour, Dalmore has a fantastic nose of orange, marmalade and aromatic spice. Elegant and rich on the palate with concentrated citrus, oloroso Sherry with hints of sweet vanilla pod. An amazing and lingering finish.