From the producer: Our London Dry Gin was born out of a desire to see gin production return to the city where it earned its name. With a nod to traditional hand crafted production, our gin combines traditional copper pot distillation with a recipe that wouldn't look unfamiliar to an eighteenth century Master Distiller. The quintessential expression of a classic London Dry Gin. Bold, complex and aromatic – smooth enough for a Martini, yet rich and balanced, perfect for a G&T.More info
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Uncle Val’s is a small-batch botanical gin inspired by Zio Valerio’s love of gardening and native tuscan cuisine. The botanicals are not only Uncle Val’s favorite cooking ingredients, but also happen to make a unique and exceptionally delicious gin. Juniper, lemon, cucumber, sage & lavender are the principal botanicals used.More info
Created to change the way people think about gin, Aviation American Gin is made in the traditional dry style. It has a well balanced approach combining juniper with an adventurous blend of lavender, sweet & bitter orange peel, cardamom, coriander, Indian sarsaparilla, and anise seed.More info
NIkka Coffey Gin's complexity is achieved through the perfect balance between 11 selected botanicals and the silky texture of Coffey distillates. The bright and zesty aroma originating from four kinds of Japanese citruses, Yuzu, Kabosu, Amanatsu and Shequasar, complements the traditional gin botanicals of juniper berries, angelica, coriander seeds, lemon and orange peels. There is also a touch of apple, a fruit deeply related to the history of Nikka, followed by pleasantly tangy hints of green Japanese Sansho pepper on the finish.More info
Producer notes: We took a different approach with our Blend No. 02 in both flavor and appearance. The botanical blend for this gin was specifically chosen to pair with American oak, allowing the herbal character to be enhanced by the wood when rested in American oak casks.More info
An unusual gin from the Black Forest in Germany, Monkey 47 contains a unique ingredient. No, not that! Cranberries! The 47 comes from the number of botanicals that go into this unique gin, and the fact it's bottled at a healthy 47%. This plethora of ingredients has paid off, and in 2011 Monkey 47 won the World Spirits Award Gold in the Gin category and Gold for best in class for the Gin Worldwide at the International Wine and Spirits Competition London. Not bad!More info
Producer notes ~ Botanivore, our “botanical eater,” is comprised of 19 different botanicals working in concert. Think of a meadow in bloom—herbaceous, fresh, and elegant. What’s in it?More info
Producer notes ~ An ode to the wild beauty of the Golden State. Forest-driven and earthy, Terroir is a profoundly aromatic gin with a real sense of place. We wanted to make a spirit that conveyed what we love about the monumental groves of trees, moist and misty glens, and sun-baked chaparral of our favorite local parklands. With Terroir Gin, we try to take you there with Douglas fir, California bay laurel, coastal sage, and other evocative botanicals. Sip it and be transported.More info
Ransom Spirits in Oregon collaborated with spirits author, David Wondrich, to produce this classic gin that was popular during pre-Prohibition times. Made from a grain bill of corn and barley (of which 85% is malted and 15% is unmalted), it's distilled through an alambic copper pot still. The organic botanicals used are juniper berries, orange peel, lemon peel, coriander seed, cardamom pods, and angelica root. After a 6 to 12 month aging period in French wine oak barrels, the gin is bottled at 44% ABV.More info
ROKU is produced in the "Liquor Atelier", the specialized craft distillery for Suntory spirits and liquor. The Atelier owns four distinct types of pot stills and, in a process unique to ROKU, the botanicals are distilled separately according to each feature of botanicals to extract the best flavor and maintain their individual characteristics.More info
In creating this classic American gin, we sought to honor each ingredient's distinctive profile through the meticulous practice of fractional distillation, where each element is distilled individually.More info
Notes from the Producer ~ The slow maceration of “Cassis Noir de Bourgogne”, harvested in the Val de Loire, gives to this liqueur all its powerful and generous aromas. The nose reveals notes of ripe fruit with a slight vegetal notes typical of blackcurrant buds. Very fruity mouth, intense taste of blackcurrant berries enhanced by the recognizable note of blackcurrant buds.More info
Organic Marzatico oranges grown on the picturesque Amalfi coast are picked in season & peeled by hand. Those peels are macerated for 3-4 days in grain neutral spirit. The essential oils remaining in the bottle provide one of the best mandarin liqueurs to ever hit the market. Shake bottle before using to ensure the oils are properly dispersed.More info
Mr Black is a bittersweet blend of top-grade Arabica coffees and Australian wheat vodka. Our roasters source specialty beans from the best growing regions to create a complex liqueur that is bold, balanced and unapologetically coffee. Each and every bottle is made by hand at our coffee roastery and distillery just north of Sydney, Australia.More info
A blend of aged rums from Guyana and Barbados, which are shipped to Williams & Humbert in Spain. The rums are then blended and aged for a further five years in ex-sherry casks (three years in Palo Cortado and two in Pedro Ximenez). Finally, the rum is then transferred to ex-Pedro Ximenez sherry butts for two years of aging.More info
A great 12 year old Demerara rum from El Dorado. This has won golds at the Caribbean Rum Taste Test in London 7 times in the first 10 years! There are nine stills at the distillery, and this is based around coffey still rum, and double wooden pot still rum.More info