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Former Springbank Master Distiller with Scotch Industry legend, Dr. Jim Swan kick off a new chapter in Morris's 160 year history. Founded in 1859 and best known for their award-winning fortified wines, Morris of Rutherglen are now making whisky. Given the company's access to high quality barrels, it makes sense. The family hasn't cut any corners since the inception of the project in 2016. Their dream team originally consisted of Master Distiller, John McDougall, a widely-respected whisky maker with experience at Balvenie, Laphroaig and Springbank. The late Dr Jim Swan, famous for his work with STR casks at Kavalan, Kilchoman et al, was also a key consultant and worked with McDougall on honing the barrel and toasting regimes. Currently, Darren Peck (ex-Diageo) is Head Distiller having worked under the tutelage of McDougall for the last five years. At the heart of the process is a restored hybrid copper pot and column still - none other than the original installed at Morris's in the early 1930s used for producing base spirits for fortified wines. High quality barley is sourced locally. Add a private cooperage and a warm/cool day/night maturation environment combined with reasonable sell prices and Morris are setting the standard high. The first releases include a 'Signature' label and a Muscat Barrel finished malt, initially matured in a combination of French and American oak x-wine barrels. Both entries were awarded gold medals at the 2021 San Francisco World Spirits Competition (it should be noted that these were slightly higher abv variants for the US market). The recent SIP Awards in the US (May 2021) also recognised their quality, with the Signature being awarded Platinum, and the Muscat a Double Gold. For collectors, these first releases may carry some significance in years to come. For the Morris family, they mark a new chapter in a 160 year history. Tasting note: Deep topaz to brass gold. More expressive on the nose than the ‘Signature’ bottling, this adds some red berry wine character to the toasty malt, the aroma bearing a passing resemblance to lamingtons or berry tarts. Well managed wine input creates a film of sweet dried fruits over the barley, coating the mouth and extending the finish. Powdery tannins and a spicy flourish check the sugars. Rounds off with medjool dates and a mild gingery warmth. Stays with you. Nicely done. 46% Alc./Vol. Notes from the producers... 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.

Tasting note: [15ml sample] The main botanical for this gin is one of the world's smallest Satsuma mandarins. At around four centimetres in diameter, the Sakurajima Komikan grows on the soils surrounding the Sakurajima volcano. Steeped in rice shochu before distillation, the resulting pale gold gin has attractive citrus blossom, ripe orange peel and mandarin aromas and oily, medium-dry flavours with a tangy finish suggesting spiced orange cake. Understated juniper makes for an elegant citrus-focused style, perfect for Summer sipping. 40% Alc./Vol.

Inspired by the enduring spirit of the intrepid traveller, our Navy Strength Portside Gin was crafted as a tribute to the ships and crews that brought our family to our harbour-side home. This robust gin carries the tradition of ‘gunpowder proof’ while maintaining an aromatic flavour profile highlighted by lemon myrtle, wattle seed and chamomile. Ahoy! BOTANICALS Juniper, coriander, angelica root, wattle seed, orris root, chamomile and lemon myrtle.

You can enjoy the rich taste of cedar and cypress harvested in the area where Kumano Kodo is a World Heritage Site. Mainly uses “Kishu sugi (cypress)” and Kishu Kumano hinoki(cedar)” which are famous as “Kishu wood”, and uses juniper berry as the base of the aroma of gin. The fragrances of the three materials contain a lot of ingredients called “”alpha pinene”” and deepen the fragrance of each other. At first, the scent of Japanese cedar rises, and when you put it in your mouth, the calm and thick scent and flavor of Japanese cypress spreads a little later. Refreshing and smooth texture with Wakayama citrus, and sharp aftertaste with Wakayama Japanese pepper

”Dark green” for imaging that green koyamaki’s selling, and GIN’s flavor for base that mixed with juniper berry, it makes more flavorful scented GIN. Koyamaki and juniper berry’s flavor which both of them contain a lot of “α pinene” ingredients, so they are very compatible with each other. “expanse” and “abundanc e “of the KOZUE’s flavor are born from here. Added Mandarin orange peel made in Wakayama, it feels soft and fresh scent were mixed when tasted by drink, and makes good tast e. Further more, the flavor of Sansho (Wakayama’s Japanese pepper) to enhance the feeling of aftertaste, we accomplished the flavor that will makes you want to drink more.

An exquisite blend of fragrant strawberries and herbs. The sweet and refreshing aroma of strawberries with a deep and lingering finish of herbs. These seemingly contradictory personalities coexist without canceling each other out, and each sip will make you want to keep tasting this unique marriage. With the juiciness of strawberries shining through the intricately overlapping flavours, this is a gin that evokes the rich climate of tropical Kagoshima. Tasting Notes: Nose: Mellow – Juniper, red berries Palate: Fresh – Strawberry, berries, herbaceous Finish: Persistent – Freshly cut grass

Juniperus is our most classical expression and a tribute to a London Dry Gin. Our hero botanical Juniper is distilled whole, crushed, macerated, and vapour infused to attain the highest level of complexity and depth. Grains of Paradise and cassia bark add warmth and structure. Riverland citrus provides lift, softened by vanilla and macadamia, integrating the palate. Here’s to a new modern classic.

Ki No Bi Kyoto Dry Gin is a uniquely Japanese expression of the classic English spirit. Master Distiller Alex Davies of the Kyoto Distillery uses a spirit base distilled from rice and adds botanicals like yellow yuzu, hinoki (cypress) wood chips, bamboo, gyokuro tea, and green sanshō (Japanese peppercorn) berries that are designated into: base, citrus, tea, herbal, spice, and floral. Each botanical category is steeped into the rice spirit, which is then individually distilled before blending together. It is brought to proof using water from Fushimi, known for its purity. Ki No Bi translates to "the beauty of the seasons"