1800's signature double-distilled Silver Tequila infused with natural, ripe coconut flavour. With its slightly-sweet and medium-bodied tropical taste, this versatile spirit is delicious on the rocks and also tastes great mixed with pineapple juice.

Crafted using matured 100% Weber blue agave grown in volcanic soil and handpicked at peak maturity, a special selection of white tequilas are rested in new American and French oak barrels. The result is a rich liquid with notes of buttery caramel, mild spices and a touch of smokiness. Perfect mixed in a cocktail, sipped neat or on the rocks.

This Twelve Year Old Aberlour has been matured in two cask types, traditional oak and Sherry oak casks. Especially selected every year, they are filled with whisky and quietly aged for a minimum of twelve years; then the casks are married together. Traditional oak casks encourage the subtle character of Aberlour to develop, whilst Sherry oak casks add hints of ruby gold colour and a deep and rich flavour to the whisky. A perfectly balanced single malt with notes of fruits and spices.

A delicate balance of nature and nurture. Introducing Aberlour 14, a batch release that combines the makers careful craft with a deep understanding and respect for the natural maturation process. This approach retains the inherent character of the finest ingredients; imparting soft and gentle hints of blackcurrant and a rich creamy finish. It's the perfect balance of nature and nurture; rich and spicy yet subtle and elegant.

The true expression of the Master Blender's passion and craft. Its rare and hand-selected rums have all been aged for a minimum of 12 years in the tropical climate of Jamaica for a smooth and sophisticated expression of aged rum. This superb blend reveals aromas of toasted oak, dried fruit and hazelnut, followed by notes of dark cocoa, delicate molasses, orange peel, rich vanilla and hints of coffee.

Ardbeg Ten Years Old is revered around the world as the peatiest, smokiest, most complex single malt of them all. Yet it does not flaunt the peat; rather it gives way to the natural sweetness of the malt to produce a whisky of perfect balance. A burst of intense smoky fruit escapes into the atmosphere - peat infused with zesty lemon and lime, wrapped in waxy dark chocolate. Bold menthol and black pepper slice through the sweet smoke followed by tarry ropes and graphite. Savour the aroma of smoked fish and crispy bacon alongside green bell peppers, baked pineapple and pear juice. Add water and an oceanic minerality brings a breath of cool, briny seaspray. Waxed lemon and lime follows with coal tar soap, beeswax and herby pine woodlands. Toasted vanilla and sizzling cinnamon simmer with warm hazelnut and almond toffee.

Rich, indulgent chocolatey goodness! Made with Black Collar's gold medal winning vodka, it's pure chocolate heaven from the moment you open the bottle. Lift your espresso martini game or indulge in some cheeky chocoholic shots.

Black Collar Rum is spiced with vanilla, cinnamon, orange peel, cloves and aged in French Oak. This produces a spiced rum that is full of natural flavour which works perfectly in classic cocktails.

Subtle notes of lemon and honey, bound together with the distinctive Bowmore smokiness.

Bumbu XO is truly a thing of beauty. A smooth, rich and complex rum created from scratch by their master distiller, aged in bourbon barrels and selectively finished in white oak sherry casks to achieve a beautifully balanced, endlessly sippable rum.

Blended then aged for 12 years in oak barrels, this has a full yet smooth character with hints of spice and vanilla. Canadian Club Classic's quality is exemplified in the winning of a double-gold medal at the prestigious 2003 San Francisco World Spirits Competition.

Chivas 18 is a complex yet refined whisky. An incredible blend of 85 flavour notes in every drop. The creation of our Custodian Master Blender, intent on making a perfectly balanced and exceptionally smooth Scotch. Velvety, with hints of dark chocolate and multi-layered aromas of dried fruit and buttery toffee.