A cassis liqueur made naturally from estate grown, organic blackcurrants. Using local Noir de Bourgogne blackcurrants, which are much smaller than the common blackcurrant, gives more intensity and richness. Perfect for Kir (Sparkling wine and Creme), it also works very well with a splash of soda for a fruity spritzer or added to a cocktail - vodka and gin based mixes are especially recommended. Pour it over fresh summer berries to intensify their flavour and sweetness.

Known in France as vin dorange, this wine is made by blending rose wine, sweet and bitter orange peels, cinchona, camomile, cane sugar and fortified to 15%. Served chilled its equally at home in a wine glass as an aperitif as it is as a base in a cocktail.

Umeshu (plum wine) is a Japanese liqueur that is made from unripe Ume fruit that is steeped in Shochu and sugar. The result is a sweet and sour liqueur that is can be mixed with soda, green tea or just with ice.

With a sharp orange citrus tang, Triple Sec is a perfect for cutting through richer or sweeter ingredients in cocktails.

French Cognac blended with passionfruit juice and cranberries. Drink over ice, with lemonade or use as a substitute for the ultimate French martini.

Golden amber liqueur crafted with fine aged Brandy and elegantly focused Tuscan fruit essences. Artfully blended with hints of orange and vanilla flavours.