Chortle chortle, merriment and mirth. Oh, but seriously though, this is a very tasty mezcal, made in Tlacolula in Mexico's Oaxaca region. It was twice distilled in copper stills and the result garnered a "Best of the Best" Best Aged Mezcal from the 2012 Tequila.net Awards.

A 70cl bottling of the classic Ilegal Joven mezcal. This stuff is excellent, and it's produced using traditional methods, like roasting the agave in an earthen pit, which is always appreciated.

This product starts life as classic Mr. Black coffee & spirit infusion, before being placed in some very unique and special barrels. The folks over at Illegal Mezcal in Oaxaca, Mexico had been experimenting with aging mezcal in oak, which of course piqued the interest of Mr. Black. After resting the coffee liqueur in ex-mezcal casks they added in a touch of Ilegal Joven Mezcal.

The final blend brings notes of nutmeg, spice and roasted agave, alongside Mr Black’s signature Arabica coffee flavour. The mezcal adds deep complexity to the liqueur, making this one a winner for contemplative sipping.

The silky-smooth Gold rum from our own heritage sugarcane, reveal how Tanduay became the global leader in dark rum. With its pure and distinctive taste, Tanduay Rum Gold is for those seeking greater complexity and sophistication.

This rum is aged up to 7 years in ex-bourbon barrels, with a taste profile of mature honey with hints of toasted oak, almond and vanilla. Appreciate neat or combined with your preferred mixer.

This silky-smooth Silver rum, from our own heritage sugarcane, is only moderately filtered giving it a light straw appearance. With its pure and distinctive taste, Tanduay Rum Silver is for those seeking greater complexity and sophistication.

This rum is aged up to 5 years in ex-bourbon barrels, with a taste profile of green ripe fruits with hints of burnt sugar, mandarin and vanilla. Perfect for sipping straight yet well-balanced for mixing.

Blended rum from the Philippines, rested in ex-bourbon oak barrels and infused with a host of exotic native spices. With ripples of vanilla, cinnamon, baking spices, and tropical fruit, this will be ideal for splashing in your favourite mixer or shaking up into some vibrant cocktails.

Honey and caramel sweetness cushions elegant layers of cinnamon, cooked banana, pineapple, and prickles of warming ginger, with silky oaken vanilla throughout.

It is a blending of Calvados aged a minimum of 15 years. In fact, it contains percentages of older Calvados that gives it all its nobleness.

It lets in the mouth a subtle taste of apple that gradually gives way to the refined alliances of the tannin of old Calvados. It is perfect harmony between the apple and the wood, with underlying aromas. The Calvados of all the nice moments.

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 á 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. 

This apricot liqueur uses the delicious "Bergeron" apricot. Harvested in August in the Rhone valley, Briottet leaves the apricots to macerate for more than two months in a mixture of water and very fine neutral alcohol to produce this exceptional fruit liqueur.

This crème de cassis uses the prestigious “Noir de Bourgogne” variety of blackcurrant which is only grown in the Côte d'Or region in Burgundy. The fruit is macerated in a water-alcohol solution for around 10 weeks to extract the optimum flavour and aromatic intensity.

The Calvados Victor Gontier has been obtained for three generations by distilling typical apple and pear varieties that are extremely suitable for the production of cider. In the case of Victor Gontier, these are exclusively harvested in the protected area of origin of the AOP Domfrontais. All Calvados types mature here on wooden barrels and are all sold with an indication of the year, because it is distilled and matured in one go without blending.

Whole roasted cocoa beans are macerated on an alcohol base to create a chocolatey, clean liqueur. Briottet have masterfully balanced sweetness with purity and intensity of flavour. This is a great cocktail liqueur.

The Plantation Sealander rum, created by Maison Ferrand, is pleasantly surprised with its complexity considering its reasonable price point. It is distilled from molasses using a pot and column still, making it a blend of unique character. Many enjoy its unassuming profile that smoothly merges the sweetness of red berries, vanilla, and dried fruit with the subtle earthiness of young wood. Picked-up notes of Tonka Bean and a hint of chocolate add a pleasant surprise.

Seedlips: The world's first distilled non-alcoholic spirits.

A complex, aromatic blend of barks, spices and citrus peels, distilled using traditional methods and botanicals documented in The Art of Distillation, published in London in 1651.

Sourz is a revolutionary drink that teases the taste buds first with the sweet flavour of apple and then a sour tingle. 15% alcohol by volume, it's a dual taste sensation! The sweet and sour flavour enables the creation of many incredible long drinks and cocktails. You can choose your own Sourz thrill: drinking it straight, on the rocks with soda, or in numerous tantalizing cocktails. The Apple Martini is one of the hottest drinks right now! source: thatsthespirit.com