An impressive whisky liqueur from Drambuie, with the name celebrating both the legend of its creation during the Jacobite uprising of the 1740s and the company's large collection of Jacobite glassware.

A blend of 21 year old whiskies that was matured for a further 24 years in a mix of sherry and bourbon oak, for a total of 45 years, before mixing with Drambuie's secret recipe of herbs and spices.

The liqueur has been filled into an etched lead crystal decanter and is presented in a double doored wooden cabinet with a replica Spottiswoode 'Amen' glass and a leather bound book telling the story of the Jacobite collection.

40% ABV

THIS ITEM WILL SHIP FROM OUR HAMILTON WAREHOUSE.

Luxardo Maraschino follows the original recipe from 1821 and requires four years to produce this specialty. Marasca cherries are harvested from Luxardo’s own trees and the solid components are then infused in larchwood. The product is distilled in small copper pot stills. Finally a combination of sugar and water is added before bottling.

Brancamenta was created in the mid- 60s, when the trendiest youngsters began asking for a glass of Fernet- Branca with a hint of mint syrup, thus unconsciously giving birth to a tonic and refreshing drink. Thanks to its distinguishing and special instinct, Branca looks at the new trend as the starting point of; the production of the liquor, perfect in all seasons. An overnight success. The freshness of mint is what strikes at first in Brancamenta. Its unique flavor, which makes every sip a new experience, derives from its secret formula, cherishing the best qualities of the true piedmontese peppermint leaves. It has light-brown color, balanced but intense flavor, a refined accent. The unique blend of mint scents; with over 30 herbs and spices gives the distinctive and pleasant aroma. Perfect in every season for its refreshing, thirst-quenching qualities. Perfect when served on the rocks.Source: branca.it

Cocchi is celebrating its 130th anniversary with the launch of a limited-edition Barolo Chinato  modelled after a 19th-century recipe. Guilio Cocchi, a pastry chef, founded his namesake company in Asti in 1891. To commemorate its 13 decades, Cocchi has created a single vineyard, single-cask, single  vintage aromatised wine called Barolo Chinato Tipo Esportazione, based on a recipe first  developed in the 19th century exclusively for export markets. The recipe was originally formulated with a higher ABV and a specific  blend of herbs and spices, so it would maintain its quality throughout  long journeys by ship. The new bottling is made from the 2016 Barolo DOCG vintage grown in  a single vineyard on the Castiglione Falletto Estate, Piedmont, Italy.  The expression’s botanicals include cinchona bark, rhubarb root,  gentian flowers, laurel leaves, cardamom, coriander and orange  peel. Sitting at 18% ABV, the Barolo Chinato was created for straight  sipping and is said to pair well with dark chocolate. 

THE BOTTLE Each bottle is wax-sealed by hand and features a reproduction of the 1900s label.  In preparation for the gifting season, it comes in a ‘luxury’ box, along with reprints of vintage  Cocchi postcards The Barolo Chinato Tipo Esportazione is a highly collectable Limited Edition distributed in  premium packaging: • Reproduction of 1900’s label, hand drawn and printed with vintage technique • Each bottle is sealed by hand with sealing wax and stamp. • Premium wooden box with brass plate. • Accompanied by reprint of vintage Cocchi postcards.

TASTING NOTES On the nose, it offers rich, woody notes of cinchona bark, dried  tobacco leaves, dried roses and cocoa beans, while the palate  brings sweetness, dark berries, violets, velvety tannins along with  cardamom, liquorice and bitter orange peel. The finish delivers  charred wood, cloves and eucalyptus, plus lingering dark  chocolate. Limited edition of 1200 numbered bottles.

An impressive whisky liqueur from Drambuie, with the name celebrating both the legend of its creation during the Jacobite uprising of the 1740s and the company's large collection of Jacobite glassware.

A blend of 21 year old whiskies that was matured for a further 24 years in a mix of sherry and bourbon oak, for a total of 45 years, before mixing with Drambuie's secret recipe of herbs and spices.

The liqueur has been filled into an etched lead crystal decanter and is presented in a double doored wooden cabinet with a replica Spottiswoode 'Amen' glass and a leather bound book telling the story of the Jacobite collection.

40% ABV

A fresh bright citrus hit. Pouring a grassy gold, with bright scents of gingerbread, fresh orange oil & sweet raisin. Find warm spices & a balanced level of sweetness on the palate. Ginger, cinnamon & more sweet orange close it out, leaving a similar sense of satisfaction one gets from eating a piece of freshly baked cake.

Perfect for Fancy Whisky High Balls, White Ladies, Side Cars.

500mL, 32%

Brick red core with a mahogany rim. The nose has a complex and intense bouquet of red and black cherries overlaid with almond and marzipan aromas. The palate has a smooth round taste with a hint of almond. A strong essence of cherries with a spicy nose on the finish.

To the eye: Perfectly colourless. Perfect limpidity To the nose: Strong aromatic intensity, well emphasised by the alcoholic strength. The first impression is one of freshness balanced by floral notes of star aniseed essential oil. Then smooth and complex notes brought by the other essential oils and aromatic herbs. The strength and purity of the alcohol allow the lingering of these perceptions. To the mouth: The first impression is one of great smoothness, of an agreeable unctuousness resulting from the right sugar/alcohol balance. Then appear the fresh and stimulating notes of star aniseed. The aromatic complexity of green aniseed and other herbs can then be perceived, intimately mixed with the aromatic strength of star aniseed. The strength of both alcohol and aniseed notes give way to a pleasing sensation of warmth. The surprising combination of the freshness of aniseed and the warmth of alcohol linger for a long time.source: mixit.com

Basilic is a basil-flavoured liqueur from Briottet which is made by macerating basil flowers and leaves in an alcohol-water solution. This is a very pure expression of basil which makes a great addition to summery cocktails.

Orgeat syrup great for making Mai-Tai.

Pimm's cocktail is a classic English summer drink and the perfect refreshment on a hot day. A jug of ice cold Pimm?s mixed with lemonade and fruit is a classic summer cocktail, invented way back in 1823. It is the classic drink served at the Wimbledon tennis championships and often makes an appearance at wedding receptions.source: suite101.com