Martell Blue Swift is the first-ever cognac VSOP matured in French oak barrels and finished in Kentucky bourbon casks. The delicate notes of candied fruit and plum, found in Martell VSOP, are complemented by the subtle sweetness of vanilla and toasted oak from the bourbon casks. The result is an exceptionally smooth interpretation of the Martell style, with a rounded taste and a unique character the most curious whiskey and cognac lover will enjoy discovering.

Certification:Calvados Pays d'Auge (Certified Designation of Origin)Ageing:Between 2 and 3 years in oak barrelsTasting:First smell: newly picked apples cooked in butter followed by refreshing hints of mint. After several minutes, frank apple aroma.Serving suggestion:Fruity alcohol particularly recommended to strong « eaux de vie » lovers.- Used as a basis for cocktails.- Used forculinary preparations requiring an aromatic power and a high content in alcohol (flambéing, sauces...)- Served as well at the end of a meal in a coffee cup.

An intensely aromatic and bold gin. Bright and spicy notes of pink peppercorns and juniper, balanced with the warmth of honey, tonka and vanilla. Pink Pepper Gin is handcrafted and intricately designed to evolve over time, both in the glass and in the bottle.

Umami Gin is a creation for the Australian Market from French Distillery, Audemus. Bottled at 42%, the purpose of Umami Gin is to offer the best base spirit for a complex martini. Umami Spirits has been part of Audemus portfolio for a long time. Umami Gin has been created after a long trip around Australia with Miko (Owner of Audemus Distillery). The point was to add a distillate of juniper distilled a low pressure (rotovap) to the initial recipe. An intriguing Gin designed for cocktail enthusiasts. Named after the fifth "basic taste", which is described as savoury. Umami Gin is produced with a caper distillate made from Sicilian capers, Parmesan and 2 other savoury ingredients, combined with a neutral grain spirit. Quite niche but very cool!

Sepia Amer is a contemporary aperitif made in Cognac. An homage to the French-style bitters of bygone years. With a base of roasted French chicory, which provides a full-bodied and lightly bitter canvas, Sardinian myrtle (tannic and spicy), fresh seasonal oranges (smooth and aromatic), angelica root (earthy and bright) as well as a handfulof other botanicals are painted together to create an intricately modern, bitter-sweet spirit. The result is a tension between the earthy – roasted flavours of chicory and myrtle and the ethereal brightness of orange. Sip Sepia over ice, in a light beer as is the tradition method in France, or in cocktails.

Covert liqueur was born from a desire to bring the fragrant warmth and complexity of three ingredients together in a chord of liquid harmony. Using just fig leaves, spring honey and cognac we capture a flavour in essence which is at once evocative, suave and richly perfumed. Fig trees grow abundantly in the Cognac region of France – adorning the edges of vineyards, sporadically appearing in the wild and taking pride of place in private gardens. At the start of springtime, fig trees plump their leaves with an aromatic sap; becoming richly green in colour, whilst wafting the deliciously heavy and sweet aromas of the sun-roasted leaf. To translate this aroma into flavour, we harvest the fig leaves during the brief period where they are at their most aromatic. They’re then air dried, lightly roasted by hand and finally transformed into this bright liqueur after adding just the two other aromatic ingredients, and a small amount of cane sugar to balance the sweetness. To the nose – Covert has a deep musky aroma, balanced with the brightness of fruit. On the palate it has notes of jammed figs, countered with dry tones of grilled almonds and rye. The aroma of honey lingers, contrasted with a teasing bitterness on the tongue. It is perfect served as a digestif – neat or on ice.