Boë gins have always stood out from the crowd. Each variant, delivers a distinctive and unmistakably vibrant taste. Amazing to look at and delicious to sip, these gorgeous gins leave a lasting impression.
Lovingly created in small batches with Boe Superior Gin. The tanginess and berry-rich flavour of Hibiscus combines perfectly with fresh peaches, to give a delightful fruity and flowery aroma and taste. Enjoy with Champagne or Prosecco, in cocktails, with soda or lemonade or simply over ice.
Bruadar is made by Morrison & Mackay, an independent, family run, Scotch Whisky merchant who are also producers of fine Scottish liqueurs. Based in the Heart of Perthshire and family owned and managed, they strive to provide the best that Scotland can offer. They have their own bottling and blending facility and a dedicated team who work together to create a quality of product that is unsurpassed.
Bruadar is a beguiling marriage of Single Malt Scotch Whisky with the unique flavours of honey & sloe berries. At home, after dinner, or in the great outdoors, from a hipflask, Bruadar is the most versatile of liqueurs. It is easy to understand why it’s named after the Gaelic word for “dream” with the sweet & subtle flavours able to transport you to another place entirely.
Perthshire’s reputation for growing the finest berries inspired the recipe for Edinburgh Gin's intensely fruity liqueur. Made with raspberries from a family-owned farm in Blairgowrie and blended with classic Edinburgh Gin, it’s jam-packed and intense.
The nose promises full red berry aromas, whilst the full flavour delivers sweet ripeness accented by a sharp edge.
The Raspberry Liqueur’s juicy flavours perfectly complement a dry sparkling wine for a summery fizz, or try it in your favourite fruity cocktail.
An ode to the classic cook’s flavour pairing, Edinburgh Gin's Rhubarb & Ginger Liqueur delicately balances sweetness with warming spice.
Spring-crop rhubarb and Oriental ginger marry to create a liqueur that promises lively sweetness, sharpness and spice on the nose and palate, with a lingering warm finish.
The liqueur is great in a variety of cocktails, its complex notes perfectly complement many cocktails, enhancing punchier aromatics such as lemongrass, cardamom and candied ginger.
Colours, aromas, flavours and … properties! The Fernet-Branca recipe is a special journey through the 27 herbs, roots and spices of its special secret and one of a kind formula. Every single herb represents a distinct universe, experience and discovery. The ingredients used include Cinchona, Rhubarb, Chamomile, Cinnamon, Linden, Iris, Saffron, Zedoary, Galingale and Myrrh.
The discovery of Fernet-Branca is an adventurous journey amidst flavours and emotions. It is a unique journey that is bound to establish a new and intense relationship that will last a lifetime. It will according to the team at Fernet Branca take "Three sips to get to know each other and be together forever."
1. The first sip is rapture and the sudden discovery of something unexpected: truth reveals itself. The natural bitter taste of Fernet-Branca and its herbs presents itself firmly to the palate, and like the beginning of a great novel, reveals its quality while concealing its secrets. Just when you start to think that it might be best to give up, you are drawn by the curiosity to have another sip.
2. The start of an engaging journey, where you discover the wide range of spices that interact harmoniously and secretly. The palate senses the depth of the flavour from the botanical herbs and spices and begins, on its own, to recompose the structure of the Fernet-Branca taste. The nose picks up the myrrh and its unexpected softness, while the bitter taste becomes sophisticated, tannic and pleasantly balsamic.
3. As you take the third sip the pleasure remains and is emboldened by the challenges of your journey thus far. The pleasure highlights the most reassuring aromas of the spices and freshness of the herbs, and finally unveils the exotic side to Fernet-Branca. The experience has now transformed and the sweeter and more delicate notes of the plants and flowers come to the fore, leaving the bitter taste in the background. The olfactory perception is completed and the palate is ready to welcome new discoveries from all future sips.
CLICK HERE to view some amazing cocktail recipes that you can try at home.
Glayva's story begins in the docks of Leith in Edinburgh, Scotland in 1947. Ronald Morrison, a local wine and whisky merchant, wanted to create a liqueur that would warm and comfort his loyal customers, particularly during the cold Scottish winters. Based at a busy port in Leith, Morrison had access to exotic ingredients from far off lands, such as tangerines, honey and spices, which, when mixed with the Scotch malt whisky, created a surprisingly distinctive and pleasant flavour. The name Glayva was taken from the reaction of the warehouseman, Hector, who was the first to taste the liqueur after Morrison. “Gle Mhath”, he proclaimed, translated from Gaelic as “Very Good”. Since then, the recipe has never changed, and many since Hector have agreed.
The spirit is created from an exotic fusion of the finest aged Scotch malt whiskies, a carefully selected range of spices, Mediterranean tangerines, cinnamon, almonds and honey. Because of all these different ingredients, Glayva has a very distinctive and pleasant taste. Surprisingly smooth and sweet, with a hint of cinnamon and spices, it really tastes like nothing else!
Glayva tastes so good it is perfect neat, over ice or even chilled ... have you ever tried putting Glayva in your fridge or freezer? Or alternatively, warm in a heated glass? It’s the drink that brightens any occasion, so whether it’s celebrating a good day at work, a get together with friends, or just a Friday night in on the sofa, Glayva makes those little things in life that bit more special.
The method used to produce Gozio Amaretto doesn’t fall within the usual liqueur methodology, it’s a new production process based on a secret formula that has led Gozio Amaretto to be a strikingly different liqueur of superior quality.
It is not a sticky liquid but a smooth pale liqueur. Gozio Amaretto is produced using only the highest quality natural ingredients: alcohol, burnt sugar and the pure essence of various selected fruits coming from four continents, left in infusion for at least 60 days.
Only the best quality bitter almonds are used in the recipe to enhance its bouquet, aroma and taste. There are no artificial aromas, extracts or distilled additives added.
A brown creme de cacao liqueur made in the old traditional method by the master distiller Lejay-Lagoute.
Its very delicate, subtle taste is derived from the selection and quality of the fruit.
It can be drunk on ice and is very suitable for short and long drinks and an ideal ingredient in cocktails.
Its fragrance enhances your culinary delights such as ice cream, sorbets and desserts.
The liqueur masters do it again, this time with an elegant creme de cacao bottling that will add subtle notes of white chocolate and vanilla to your desserts and cocktails. Try a little drizzled over vanilla ice cream, or shake it up in a Brandy Alexander, that classic after-dinner cocktail.
A bottle of banana flavoured liqueur from French maestros Lejay-Lagoute, best-known for their legendary Crème de Cassis. Very fruity, this works well in both long drinks or in cocktails.
Morrison & Mackay liqueurs are carefully blended using real fruit and the finest spirits. No artificial flavouring or colours are used in their creation. Beautifully balanced with their spirit base, they are perfect for cocktails or perfect straight up. One could say that they are literally, bursting with flavour!
Bursting with the taste of Raspberries this liqueur is like drinking Raspberry Jam. It is perfect for using in cocktails, as a mixer with Prosecco or to drink on its own with some ice.
Originating from the remote coastal town of Wick, Old Pulteney’s seafaring spirit runs deep within its soul. Historically, Old Pulteney Single Malt was dispatched by boat and matured in barrels surrounded by the ocean’s spray, giving the whisky its unique taste. Built in 1826, the Pulteney Distillery is rich in history. With traditional warehouses exposed to the invigorating sea air blowing in off the North Sea, Old Pulteney captures the taste of the sea in every drop of its liquid gold.
Stroma takes its name from a windswept isle situated off the rugged Caithness coast. Translating as the ‘island in the stream’, which also refers to the dangerous currents on the island’s shores, including the infamous ‘Swilkie’ whirlpool. Stroma’s lighthouse warns ships of these nearby powerful currents. Made at the distillery with award-winning Old Pulteney single malt whisky. It tastes equally well served neat, with ice or in a cocktail.
Stroma has a beautiful deep copper colour and a charming whisky aroma with notes of toffee. This fine liqueur is a careful blend of award winning malt whiskies and a mix of lighter malt whiskies. Stroma is smooth, sweet tasting and warming and, like the island itself , is packed full of robust and rugged undertones. Served neat or over ice, Old Pulteney Stroma Liqueur leaves a pleasantly warm and comforting afterglow.
Patrón XO Cafe is a dark, delicious blend of Patrón Silver Tequila and the essence of fine coffee. It has a dry style so is not sweet as with most low-proof coffee liqueurs. It is excellent for sipping, in cocktails or as a dessert ingredient.
The colour is a dark, rich brown while the aromas are of enticing fresh coffee, chocolate & vanilla. The flavours include fresh roasted coffee with notes of chocolate & light tequila. This is a smooth, yet dry liqueur.
When Pickering's opened Summerhall Distillery, it was the first exclusive gin distillery to be established in Edinburgh for over 150 years. Their gin is based on an original 1947 recipe. It features nine Bombay botanicals, engineered by us to create Pickering’s famous full-bodied flavour with perfect bitter-sweet balance.
Believe it or not, Pickering's gin only came into being in 2013. Before that, Matt and Marcus (the founders) had been friends and business partners for years, with backgrounds in engineering, furniture restoration and property renovation. They were working at Summerhall when they spotted the derelict dogs kennels from the small animal hospital that once stood in the middle of the old Royal (Dick) Veterinary School. What to do with it? As fate would have it, Marcus had recently inherited a gin recipe from a friend of his late father. Hmmm… The next step seemed obvious. They built the distillery then, despite having no background in distilling, kept trying, testing and experimenting until they succeeded.
To make Pickering’s Sloe Gin they rest their award-winning Pickering’s Gin over sloe berries for 12 months – with wonderfully warming results. The result is a smooth, slightly spicy sip.
Mead is likely to be the oldest alcoholic drink in the world with evidence suggesting mead production in Western Turkey in 45,000 BCE. There is archaeological evidence of mead production in every continent (except Australia), so while many countries have mead in their stories, no one place can claim its creation. In Scotland, and across the UK, there is evidence of mead production as far back as the Neolithic period, with residues suggesting mead being found from Ashgrove in Fife to Machrie Moor on the Isle of Arran.
The Rookery is a small meadery based in Perthshire. Claire and Christopher Mullin produce high-quality mead using local ingredients. At the Rookery, the majority of the fermentables in their recipes is honey and they never use sugars or syrups. All the flavourings are high-quality ingredients with no artificial flavourings. Many of their seasonal meads use hand-foraged ingredients, concentrating on Scottish native species such as meadowsweet, heather, mountain ash berries, crab-apples and a range of hedgerow berries.
Dried lavender from Provence is fermented with the honey and water; nothing else is added.
The aroma is strong with lavender flower, shrubbery and alcoholic headiness. This is a complex but fulfilling drink, which is best approached by acclimatising the palate to the lavender before judging. After an initial lavender burst, there is an overarching but light sweetness accompanied by a dark, tannin bitterness. Gingerbread notes, burnt sugar, and caramels. Lavender remains on the palate for a surprisingly long time. Best chilled.