The Shin Malt Mizunara Whisky Range are distilled and created with the serious Whisky drinker in mind.At 48% ABV and Gift Boxed a perfect edition for Christmas. A newcomer on the world stage of Japanese whiskies, The Shin Malt Whisky ranges are making headway already on the spirit awards front. The big brother of the awarded and acclaimed Shinobu whisky ranges, the master blended distiller Mr Ken Usama has completed a beautiful range of well made, balanced and delicious whiskies.Tasting Notes:Deep wood aroma, maltose, nectar, blueberry, Mizunara oak, milk coffee; oily, ripe fruit, lemon peel, leather, cinnamon, ginger; Finished with a hint of sweet malt with aromas of wooden barrels and a touch of fruity flavour. The sweet aftertaste is outstanding! The barrel age brings out different levels of spice and tertiary characteristics. The nose is abundant with a deep floral woody scent and elegant oak.

The Shin Malt Mizunara Whisky Range are distilled and created with the Series Whisky drinker in mind.At 48% and Gift boxed, A newcomer on the world stage of Japanese whiskies.The Shin Malt Whisky ranges are making headway already on the spirit awards front. The big brother of the awarded and acclaimed Shinobu whisky ranges, the master blended distiller Mr Ken Usama has completed a beautiful range of well made, balanced and delicious whiskies.Tasting notes: The nose depicts fresh wooden barrel, maltose taste: Mizunara oak, maltose, nectar, coffee bean, fruit acids, slight fragrance of floral finish: This is richer in taste than the N A S Whisky. The sweet aftertaste is outstanding, and the barrel again brings out the different levels of spice flavours. Deep floral woody scent is also full of vitality and opulent flavour.

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.

This is a new artisan craft Gin from a historical 1865 distillery Chiyomusubi in the prefecture of Tottori in Japan. Hand crafted and blended with quality and local, genuine Japanese ingredients. Specific botanicals such as (yuzu citrus, Hassaku citrus, ginger and Lindera) are used to the base spirit shocho distilling technology cultivated over many years. This is in addition to the typical botanicals of gin (juniper berries, coriander, angelica, lemon). The pallet is refreshing, delicate and lifted subtle characteristics, followed by fresh citrus and spice. The length is followed by a lingering flavour or creamy yogurt-like acidity. This standout bold packaging is complimented by a delicate, lifted and premium quality Gin.

St Agnes XO Imperial 20 Year Old is a deep amber in colour.The nose is a myriad of crýme caramel, toffee apples and Christmas cake with underlying chocolate, apricots and almonds. The palate is long with ethereal rancio characters of truffle, walnut, chocolate and poached pear.

Tequila Fortaleza Anejo is made with 100% estate grown blue agave, aged in oak barrels for between 2 and 3 years until perfect. This amazing tequila is made using centuries old, traditional methods that have been passed down the generations. The outcome is a tequila which is unequalled in taste and smoothness. Caramel, vanilla, butterscotch, and cooked agave aromas practically jump from the glass in this highly praised and perfectly aged añejo. Butterscotch, caramel, toffee, citrus, and hazelnuts are common flavours that people identify.

Part of Diageo's stable, Mortlach enjoys a cult status amongst whisky drinkers thanks to its thick, meaty texture. That unique spirit comes from a complex and unique distillation program, which sees the new make pass through a number of stills of varying shapes and sizes. In the end, it is said that Mortlach distill their spirit 2.81 times. The complex regime results in a thick, meaty spirit - one of Scotland's thickest - and has been prized by independent bottlers and drinkers since the vaunted 16-year-old Flora & Fauna release put it into the public psyche.

From the oldest house in Cognac, Martell XO is often overlooked for more commercial counterparts. Those in the know realise that with such a great history and cellar-stock to draw upon, this is one of the most complex, well-made Cognacs produced in the great region.

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.

A rich and satisfying Cognac, Martell Cordon Bleu is among the best you can find. Its individual taste sets it aside from the more 'standard' Cognacs.