An intriguing and perfectly balanced blend of spices enhances the full bodied, malty character that New Zealand native Rewarewa honey is known for. A truly heavenly combination.

Vermouth is a wine that is aromatized and fortified by maceration in alcohol with herbs and spices (leaves, flowers, roots, bark, etc.). This red vermouth comes from the Piedmont region in Italy using white wine and a proprietary blend of herbs and spices. This is a deep red vermouth with an intense and complex palate. Enjoy as is or in a cocktail. 

Pernod is a unique French anise-based liqueur. There?s nothing quite like Pernod to really uplift and illuminate the senses.The distinctive flavour of Pernod is created through a combination of star anise and several important aromatic herbs - mint, fennel, corriander and many others. When water is added to Pernod it takes on a beautiful yellow-green opalescent tint. Pernod has a clean anise nose and a fresh, minty, liquorice taste that expands giving a long finish. It?s dry, refreshing and sophisticated.source: pernod-ricard-nz.com

Marasquin is a liqueur obtained from the distillation of the stones of a small type of cherry called marasque. This liqueur was developed by the Italians, hence the name of "maraschino" which is sometimes used. Marasques cherries originally came from the Balkans. The Balkans are separated from Italy by the Adriatic Sea. Marasquin is a liqueur with a delicate taste that can be served as a digestif and more often in cocktails.

Wild strawberries are extremely delicate and should be handled with great care. Picked by the Romans for its therapeutic virtues, wild strawberries spread through Europe during the 17th century. Creme ? la Fraise des Bois is produced according to the traditional maceration process, followed by a harmonious blend of different varieties which result in a powerful and refined flavour.

A delicious creamy chocolate liqueur from the artisan french producer. Bourbon vanilla from Madagascar brings a subtle yet complex touch. 

Cloudy, milky pale yellow colour. Pure candied lemon peel aromas follow through on a creamy, silky entry to a fruity-yet-dry medium body with nice weight and intensity. Finishes with a long lemon candy, wet stone, and pepper fade. Very nice and will shine through well in cocktails.source: tastings.com

Few flavours delight ones palate in a way that leaves you wanting more. None more so than the rich taste of cocoa! ANGOSTURA, celebrated worldwide for its rich history in creating aromatic and orange bitters, has expanded its renowned collection to include ANGOSTURA cocoa bitters. We only use the worlds finest, the Trinitario cocoa from Trinidad and Tobago. This paired with 200 years of unparalleled bitters expertise have resulted in this truly decadent, indulgent new flavour. Top notes of rich bitter, floral, nutty cocoa with a bold infusion of aromatic botanicals provide endless possibilities to remix classic cocktails and put a luxurious spin on a main dish or a sweet treat. Trinidad and Tobago is one of the few countries designated as a 100% fine or flavour cocoa producer. A status it has held for decades.

Known for over 5000 years, eaten and used in the pharmacopoeia in the Middle East from where it originated, the fig is grown throughout the Mediterranean basin. The Egyptians used figs for wine-making, the Gauls from Southern France used them to sweeten their dishes. Figs are macerated in an alcohol-water solution, creating an intensely flavoured, pure fig liqueur.

The sweet and sharp taste of raspberries is remarkably infused by Briottet's maceration process. This cr?me de framboise is best served pure as a digestif or mixed with white and sparkling wines, as an aperitif or cocktail, or can be used to pour over desserts. 

Small batch and hand-crafted from a secret family recipe, Rose Rabbit Butterscotch Liqueur is decadently sweet, with toasty, buttery notes married with robust Cardrona Single Malt. -Cardrona.

Use a few dashes of Fee?s Peach Bitters to add an interesting background flavor to your cocktails.    

Remember Pimms? Of course, you do. Well, Sipsmith takes it up a notch. Sipsmith is the brainchild of a couple of likely lads, who saw the opportunity for delicious craft-distilled gin and vodka and decided to do it themselves.

Mix 1 part Summer Cup to 3 parts lemonade, add cucumber, strawberries and ice. Drain, and start again. Drink with: Cucumber sandwiches. Based on our award winning London Dry Gin, it is then blended with a host of carefully selected summery ingredients including infusions of Earl Grey tea, Lemon Verbena and Cucumber. Aromatic yet surprisingly dry, it's crying out for lemonade and fruit. The Sipsmith Summer Cup 1 part Summer Cup3 parts Lemonadecucumber and strawberriesIce Fill a big jug with ice, add cucumber and sliced strawberries. Add the lemonade and Sipsmith Summer Cup, and enjoy summer. Source - www.sipsmith.com

It was the Chinese who first imagined cooking roses by making preserved rosebuds. Following the Silk Roads, the rose arrived in Iran. Widely used around the Mediterranean, its use spread through Europe during the Middle Ages. Briottet continues this tradition by creating a rose infused liqueur. A perfect pairing with Champagne.

Liqueur from crisp mint leaves & lemon peels.