Passoa, a unique passionfruit liqueur, in a legendary black bottle. Its luscious red colour reveals tangy fruit flavours. The recipe of this alcoholic beverage is based on a unique ingredient: passionfruit, or maracuja in Portuguese. Passoa can be enjoyed for any occasion and in a number of cocktails, to bring a Brazilian flavour to your good times.

It is claimed that Dom Bénédictine is made from a traditional recipe from the Dominican Order of Monks (D.O.M) of 1510, lost then later rediscovered by wine merchant Alexandre Le Gran in the 19th century. Today Dom Bénédictine is one of the worlds favourite liqueurs. Its secret recipe contains aged Cognac blended with 27 individual herbs, roots and spices with a mellow touch of honey. Best served neat, on ice, or in cocktails.

Sun, sea and elegance - the hallmarks of Capri and the home of one of the world's most famous liqueurs, Limoncello. Limoncello di Capri is 100% crafted on the exotic island using only the finest of ingredients. At the core is the 'Oval of Sorrento', the only lemon suitable to create the exotic and refreshing flavours contained in this enticing beverage.

Made from a 100% natural maceration of Victorian pineapple with a double matured Trinidad Rum. This Plantation Stiggins Fancy Pineapple Rum has a rich and delicious bouquet on the nose. Accented by smoky notes and tropical fruit aromas such as, pineapple, citrus peel, and a touch of clove. The palate opens with a structured, pleasant sensation of ripe banana, pineapple, and spices layered in a smoky finish.

Paris Seduction Brandy is a 100% French brandy spirit, showcased in an excuisite and unique bottle, making it a perfect gift! This golden brandy is slightly woody on the palate with hints of spice on a warm long finish.

RATU 8 Year Old Signature Premium Rum Liqueur is aged in charred oak barrels then filtered through coconut shell carbon. Combined with a mixture of ingredients to produce rich complex flavours of dark chocolate, coffee, coconut and the zest of orange. Fiji's water is renowned as some of the world's purest, while we use sugar cane which is grown in ancient volcanic soil and warm Fijian climate, then expertly hand-cut by thousands of independent Fijian farmers. Our rums are filtered through coconut shell charcoal to help capture the pure taste of Fiji, then matured in specially selected oak vats and barrels in time-honoured tradition. The result: a range of deliciously smooth, distinctively clean tasting, award-winning rums from Paradise on Earth.

Drambuie is a very famous whisky liqueur made with Scotch whisky, heather and herbs and spices. Produced in West Lothian, Scotland, Drambuie offers flavours such as anise, nutmeg and saffron. This half bottle makes the perfect gift for any Scotch Liqueur lover.

Made by French Benedictine monks at Fecamp, Dom Benedictine has as its basis the blending of 27 different plants and spices from five continents. These include a blend of herbs, spices and an infusion of saffron, honey, thyme, tea and caramel. The quality of ingredients and the maturation of Benedictine in oak casks for three months combine to produce a truly unique spirit.

This balanced liqueur showcases a true diversity of flavours with hints of vanilla, ripe citrus fruits, Mediterranean herbs and aromatic spices. Perfect on its own, served over ice or as a component to a cocktail.

Covert liqueur was born from a desire to bring the fragrant warmth and complexity of three ingredients together in a chord of liquid harmony. Using just fig leaves, spring honey and cognac we capture a flavour in essence which is at once evocative, suave and richly perfumed. Fig trees grow abundantly in the Cognac region of France – adorning the edges of vineyards, sporadically appearing in the wild and taking pride of place in private gardens. At the start of springtime, fig trees plump their leaves with an aromatic sap; becoming richly green in colour, whilst wafting the deliciously heavy and sweet aromas of the sun-roasted leaf. To translate this aroma into flavour, we harvest the fig leaves during the brief period where they are at their most aromatic. They’re then air dried, lightly roasted by hand and finally transformed into this bright liqueur after adding just the two other aromatic ingredients, and a small amount of cane sugar to balance the sweetness. To the nose – Covert has a deep musky aroma, balanced with the brightness of fruit. On the palate it has notes of jammed figs, countered with dry tones of grilled almonds and rye. The aroma of honey lingers, contrasted with a teasing bitterness on the tongue. It is perfect served as a digestif – neat or on ice.