Camus Borderies XO has delicate violet and vanilla oak aromas due to part of the process is aging it slowly in oak casks. This allows the boutique to develop into fruity, spicy notes with a long floral finish. A recipe and method used over five generations of the same family, this Cognac is smooth with exceptional quality.

Arguably one of the greatest Australian Tawny Ports, Penfolds Great Grandfather is a refinement of the reserve material used for the Grandfather Tawny. With an average age of 15 years, fruit is picked from vines that are 166 years old. For serious port-lovers this is heaven.

Bottled at 90 proof, and made with unique 'Sinatra Barrels', Jack Daniels Sinatra Select pays tribute to Jacks biggest fan: Mr. Frank Sinatra. These Sinatra barrels have deep grooves on the inside of the staves which exposes the Whiskey to extra layers of oak. This imparts a rich amber colour, bold character and a pleasant smokiness, followed by an incredibly smooth vanilla finish. Much like Frank himself, this Whiskey is one of a kind.

From the home of traditional Irish Pot Still Whiskey, Midleton Pot Still is a combination of styles of the triple distilled Pot Still Whiskey matured exclusively in American Oak Barrels and specially selected to pay tribute to the art of the Distiller

Superb Grande Champagne Cognac, with a great personality, powerful. A velvety nose with notes of vanilla and honey. Very complex and unctuous palate with jammy aromas, prune, orange, then notes of cinnamon and black chocolate. Very long finish with notes of liquorice and spices coming through, toasted coffee. A perfect cognac to go with your favourite Havana cigar, Hoyo de Monterrey, Montecristo No2, Partagas D4.

A small batch Anejo named after founder Don Julio Gonzalez-Frausto Estrada, who first distilled Tequila at the age of just 17 in 1942. Aged for at least 30 months in American white-oak, this is a remarkably smooth and incredibly complex Tequila with notes of tropical fruit, agave and a hint of cinnamon spice. Day of the Dead is one of Mexicos most celebrated national holidays. This unique celebration of cultural diversity is celebrated through decoration, and an abundance of fantastic quality food and tequila. Tequila connoisseurship has shifted up a gear, away from the well-worn triple-threat of salt, lime and shot. Makers are now experimenting with different production styles, and revellers are loving the results. With the Day of the Dead celebration kicking off on the 31st of October, now is the time to embrace tequila, the spirit crafted in Mexico from the agave blue weber plant.

Inspired by Signature Range, The Spice Tree brings older components and a significant portion of sherry-cask aged malt whisky back to life. It is a spicy, rich and elegant whisky with a depth of flavour and complexity.

The Arras EJ Carr Late Disgorged is the ultimate expression of the House of Arras journey and the man behind the vision. Made from the noble grape varieties of prestige sparkling wine, sourced from exceptional cold climate Tasmanian vineyards, this wine exhibits all the elegance, power and vibrancy that are the hallmarks of world class premium sparkling wine. After ten years on lees, it is the patience to allow the wine to mature at its own pace and the experience to know when it is at its best that has allowed this wine to achieve rich new heights in complexity and intensity. Arras EJ Carr Late Disgorged pays tribute to the patience, dedication and inspiration of its maker Ed Carr.

NOSE : Intense berry fruits merge with creamy vanilla and rich caramel with hints of freshly-baked gingerbread. TASTE : Beautifully balanced and full of character. Blackcurrant and liquorice dominate in the first instance, then chewy caramel toffee and chilli-infused chocolate come to the fore. FINISH : Rich and satisfying. Dark chocolate and caramelized raisins linger on the tongue long after the last sip is taken.