Jardin d’ete is a refreshing gin inspired by summer garden scents. Made with a blend of 22 botanicals and leading with the citrus bite of lemon, there's also melon and yuzu layering in plenty of freshness to balance. A summertime blend from French distillery Citadelle, which offers creations largely inspired by the gardens surrounding Chateau de Bonbonnet where it is based.

This is the first release of our non-botanical rums. It is rum in its purest form, made from just molasses, water and yeast, distilled on a copper pot still and completely unaged. It’s also 100% organic. Perfect for cocktails and mixing but also interesting and robust enough to warrant sampling neat.

If you are unfamiliar with just how flavoursome a good unaged rum can be, you’re in for a treat!

Tasting notes:
Nose: Peaches, strawberries and Custard (yes, really!)
Palate: Red fruits and milk chocolate. Silky mouthfeel and a nice long finish with warm licorice notes.

A combination of two Kiwi icons: Sauvignon Blanc and Dancing Sands Dry Gin. State-of-the-art vacuum distillation means we are able to retain the complex flavours of the wine, while adding botanical sophistication from our Dry Gin.

The end result is a full-bodied and fruity gin that brings you bursting passionfruit, gooseberry, lime, and green apple – all the tropical flavours you know and love from a New Zealand Sav Blanc, but with added punch and pizazz.

Calle 23 (pronounced Kai-Yay 23) tequila is the result of a journey started in 2003 by French-born biochemist Sophie Decobecq. Sophie’s patience and passion drove her to create a tequila that could first of all satisfy her own palate, then the palates of potential aficionados. Calle 23 is a highland tequila from Jalisco. Highland tequilas are known for their sweetness. Sophie distils each expression separately (Blanco, Reposado, Añejo) using combinations of different yeasts. This is very unusual. The Reposado is 100% agave and is rested in ex-bourbon oak casks for 8 months.

Ladybird Navy Strength Gin is a bold and beautifully balanced spirit that pays tribute to the heritage of traditional navy strength gins, with a contemporary twist.

Distilled to the potent strength of 54.5%, this gin delivers a powerful yet refined profile.

Crafted with a vibrant blend of fragrant rose petals, pink peppercorn, fresh rosemary, and a bright splash of Valencia orange, Ladybird Navy Strength Gin is a garden in full bloom.

Marvellous gin from Normandy, made using a base of French wheat spirit, complemented by the likes of juniper, orange peel and orris. Post distillation, the producers also add a hint of apple essence, helping to bolster the gin's fruity flavour profile.

Mirabelle (plum) Eau-de-Vie from the Massenez distillery stands out for its typicality, concentration, and balance.
In this eau-de-vie is easily found a note of almond, typical of stone fruits.
Its very fruity and persistent scent is a real invitation to tasting.

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This gin is the perfect Side Piece to any fun get together with friends and family - who?ll always be the main squeeze. The kinda fun you like to have on the side.

A dabble of gin? Don?t mind if I do.

Throw in a bit of tonic and lime? Oh go on then.

A Native Gin with a bouquet of 6 carefully selected, ethically and sustainably gathered native Australian botanicals.

42% ABV

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.

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.

Briottet's melon liqueur is obtained by macerating melons in a mix of water and alcohol for more than two months. The infusion which results from that process is herbaceous and very fruity.