Cotswolds Dry Gin has a delectable blend of nine carefully considered botanicals. Upfront and clean on the palate, followed by fresh grapefruit and a hint of coriander seed. Black pepper spice builds with a touch of dryness. Clean and balanced finish with a hint of lime and lavender.

Synonymous with the south of France, Henri Bardouin Pastis is the only pastis to have been awarded a Gold Medal at the Paris Agricultural Show (Concours Gnral Agricole de Paris). Distinguishing itself from other pastis by its elegance and richness of flavor, its made in the artisanal method, incorporating 65 plants and spices and is smooth and refined.

Herradura was the world's first distillery to introduce Reposado or rested tequila when introduced in 1974 and has been producing this excellent style ever since. Aged in American oak barrels for 11 months, giving the tequila a beautiful balance of cooked agave, sweet oaky vanilla & cinnamon.

Domain des Restanques in Provence has over a 1000 aromatic plants like sage, wormwood, lemon verbena, rosemary, angelica, balm, coriander, mint ... others like gentian, savory, thyme grow abuntly in countryside. Jean Boyer selects 24 plants and 12 spices to macerate individually before blending and distilling. The pastis is then bottled without filtration to keep optimum flavour and colour resulting in an intensely elegant drink.

Today Yamahai - Jikomi is quite a rare method of fermentation. This long slow processs not only gives the sake a rich concentrated flavour but also very high acid and dryness. It has a slight golden colour, with aromas of spice, tumeric and curd. Rich and complex on the palate, with a long crisp finish.

Fresh, sweetly fruity and smooth-bodied, Caol Ila 12 YO Single Malt Scotch Whisky delicately balances a range of tastes. The clean, appetising nose shows subtle citrus fruit with just a puff of smoke. Firm and smooth, it begins sweetly then yields a fragrant smokiness and a sweet-smoky, lingering finish.

The Ile de Ré lies off the west coast of France, in the region of Charente-Maritime. Produced from vineyards justly known as the Bois à terroirs de lIle de Ré, the most westerly part of the Cognac region, Camus Ile de Ré Fine Island Cognac is a voyage of discovery into new and unexpected aromas and flavours.

Glengoyne can claim to have the slowest distillation process in Scotland - a process that makes this distillery very unique, much like their positioning on the Highland/Lowland border. The 15 Year Old Single Malt is supremely complex, sweet and well rounded. There is a wonderful spicy oak finish that compliments the luscious palate that is enhanced by the process of air drying the barley, never peat dried. The hand-selected ex Sherry casks also provide a richness that continues into the finish of this fine whisky that is ideally suited to enjoying neat.

In a new release, this vibrant, next-gen Armagnac takes its name from 2 things. A: the phylloxera-resistant Baco hybrid developed at the turn of the twentieth century and B: the fact that it makes a stand against those forces that would diminish Baco plantings in the region. Until the late 1970s, Baco remained the prime ingredient in Armagnac and while Ugni Blanc holds that position today, this variety—now exclusive to Armagnac country—has played an important role in the region’s identity; a role that Cyril Laballe wanted to commemorate with Résistance. So, made from 100% Baco grapes, in consultation with the trade, this unique bottling took three years to get just right and consists of a blend of three Armagnacs distilled in 2009, 2010 and 2012. The three eaux de vie spent their first year after distillation in the new 410-litre Chêne Noir Gascon barrels from Bartholomo (the last barrel maker in the Landes region) to develop texture and sweetness, and then the rest of aging in older barrels, bringing more earthy and savoury notes.