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.
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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.
Galloway is the home of Hills & Harbour gin and is a special corner of Scotland. Surrounded by forests and unspoilt coastlines, it’s the perfect larder for their ingredients. Nestled on the edge of Newton Stewart this modern grain to glass distillery pumps out gallons of tasty stuff and delivers panoramic views over the Galloway Hills.
This is the smooth and vibrant Hills & Harbour Gin which offers a taste of Galloway. With local Noble Fir needles and Bladderwrack Seaweed, it leads with juniper and is balanced with hints of forest fir, tropical fruit, citrus spice, tangy sherbet and a subtle scent of the shore. Balanced and versatile it serves well with almost any garnish, which means you can get creative and serve the gin the way you like it.
In 1795, Jose María Guadalupe de Cuervo began selling the very first Vino Mezcal de Tequila de Jose Cuervo after receiving the first official charter from the King of Spain to produce tequila commercially. Cuervo has been producing tequila at La Rojeña, the oldest active distillery in Latin America, ever since.
Tradicional Reposado is 100% blue agave rested tequila. It has been aged in oak barrels for a minimum of two months, giving it the smooth and subtle complexity that aficionados seek. Tradicional is the original Cuervo tequila, and it is still the number one premium tequila in Mexico.
Kinrara’s highland distillery is nestled in 12,000 acres of Cairngorm National Park, just outside Aviemore. One of Scotland’s newest micro distilleries, they make unique highland dry gins and liqueurs infused with local flora and berries. As they grow, they plan to also craft single malt whisky and Scottish rums.
The centuries old Cairngorm estate was founded by Lady Jane Gordon, beautiful socialite and co-creator of the famous Gordon Highlanders. The estate offers a stunning range of flora and berries that they forage for their gins and mix with carefully sourced botanicals.
Kinrara distillery prides itself on creating a handcrafted small batch spirit. From the distillation of the gin right down to the bottling, everything is lovingly done by hand, by their passionate highland team.
This is a juniper led dry gin, combining both foraged and locally sourced botanicals. The rosehip’s and rowan berries that are used in the gin have been gathered from the estate grounds throughout the year. The nose is fruity and floral with a hint of rosehip and slight sweetness. The flavours are slightly floral, in this juniper led dry gin with a long subtle orange finish. Serve in a tumbler with lots of ice and topped with a premium tonic. Garnish with a twist of orange peel.
Beinn an Tuirc Distillery occupies a former piggery building located on Torrisdale Castle Estate in Kintyre, Scotland. The estate comprises around 1,200 acres of hill, forest and farm land and boasts magnificent views over the Kilbrannan Sound to the Isle of Arran. Kintyre Gin is made at Beinn an Tuirc Distillery. It is the latest brain-child of laird, Niall Macalister Hall who refuses to rest on his laurels and continues to come up with innovative ways to diversify the estate.
The small copper pot still was imported from Germany and has a fill capacity of only 230 litres, resulting in a truly hand crafted gin. The still is run on electricity supplied directly to them from their own hydro-electric scheme. Their fine looking still is named Big Don, a nod to Niall and Kenny’s father who sadly passed away during the initial stages of the distillery’s development. A keen gin drinker, and luckily for us, someone with a great sense of humour, Donald will be watching on with interest!
They use 12 botanicals in Kintyre Gin, which have all been sustainably sourced. To achieve the characteristics of a very flavoursome and well-balanced spirit, the gin consists of 10 commonly used botanicals, with the addition of 2 which are unique, namely Icelandic moss and sheep sorrel - both grow on the estate in abundance. Either through maceration or vapour infusion, these produce a gin which is has earthy and spicy characteristics, being deep in flavour, with a very pleasant floral aroma.
Langley’s is the aspirational home to classic, quality gins styled for modern settings. Known for its excellence in craft, quality and tradition, it has an innovative spirit, which challenges conventions. With a taste for daring and originality and with exploration and discovery at its heart. Langley’s adheres to the rules of the finest crafted gin. The brand builds on this story by delivering distinct and provocative activities, which illustrate its contemporary relevance and distances it from the expected approach of its peers.
Langley’s No.8 is a unique gin made with a secret blend of 8 botanicals, harvested at their freshest. It is hand crafted & distilled in a small English-produced pot still. Blended by expert craftsmen with 100% English Grain Spirit and delivers a smooth, rounded finish with just the right balance of alcohol. Langley’s No.8 has been painstakingly developed to deliver the perfect G&T and delivers equally well with all tonic waters. The blend & split of the 8 botanicals, English Grain Spirit and the strength at 41.7% ABV allows the classic gin flavours to come through, whilst still allowing the right level of quinine/tonic flavour.
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.
A gin truly from the Isle of Jura: not only are the 15 botanicals foraged there, but it is – unusually for island gins – distilled there too. It's a gin produced by a trio of wild ladies on a truly wild island.
If the term “full bodied” can be applied to a gin, it applies to Lussa. Jura honeysuckle, rose petals, ground elder, water mint, ground elderflower, lime flowers, rosehips, lemon balm, orris, sea lettuce and coriander are all used in the gin, along with spring water from the nearby Lussa glen.
Round, warm, fruited, citrussy and a wee bitty spicy: this is a real “boutique gin”.
Armagnac is one of three “Appellation contrôlée” French brandies. The other two are Cognac and Calvados. Armagnac is the oldest one, and the most ancient spirit in France and probably in the world. Indeed, traces of distilleries going back to the 14th century were found in the region. Armagnac officially celebrated 700 years of history in 2010.
The main varieties of grapes used for the distilling wines at Janneau are Ugni Blanc, Folle Blanche, Colombard, and Baco. All are white grape varieties. Only unfiltered, natural white wines, obtained through traditional vinification methods without racking-off so that the wines still contain their lees, are used to make 'Armagnac’.
This is a 5 year old Armagnac with a light body and a fruit driven flavour. It is a superb when used as a digestif with notes of apricot and oak on the palate. It is particularly well suited to being included in a cocktail. This 5 Year Old represents a soft style, which is intense and fruity. There are strong aromas of vanilla and plums with a pleasant subtle taste of burned barrels due to the ageing in new Limousin oak casks. It is surprisingly smooth.