Named after the first mention of Scotch Whisky in the Exchequer Rolls of Scotland, 1495 is a master blend of malt and grain whiskies that comes from generations of experience.

A double distilled, Pot-Still brandy, prepared from specially crafted base wines. St. Agnes then rests for many years in small oak casks to ensure pure clean perfection.

Made from 100% Weber Blue Agave aged for 8-12 years and harvested at their peak. The liquid is double distilled, and a special selection of white tequilas is blended together for added complexity and character. The result is a premium tequila with a smoother, more interesting flavour than most on the market. The clean, balanced taste with hints of sweet fruit and pepper is perfect sipped neat, on the rocks, as a shot or in a cocktail.

This new Australian premium rum, has been commissioned by the rum artisans from Queensland's iconic Breakfast Creek Hotel namesake bar. Substation No. 41 Rum Bar is home to one of the biggest rum collections in the world, housing over 500 different rums. The collective expertise of the rum artisans from this bar has been bottled to deliver a top shelf Rum.

St Agnes put purity first when making their products. This VSOP is aged for 5 extra years to smooth and intensify this already silky Brandy. Savour a glass on the rocks or by the fire.

A wine-based aperitif, Byrrh has the specific characteristic of being flavoured with quinine. Its alcohol content is 18°. The basic grapes, mainly the Carignan and Grenache varieties from the hillsides of Roussillon, are transformed into mistelles (partly fermented grape juice), which are then blended with selected dry red Roussillon wines. Byrrh is drunk as an aperitif. It is best served cool, at approximately 16°, and goes well with a twist of lemon zest or a little Crème de Cassis.

A light and refreshing tasting Pimms starts with distillation in copper stills, ensuring that the delicate and unique flavours of Pimms a secret blend of botanicals and spices - are never compromised.

Sepia Amer is a contemporary aperitif made in Cognac. An homage to the French-style bitters of bygone years. With a base of roasted French chicory, which provides a full-bodied and lightly bitter canvas, Sardinian myrtle (tannic and spicy), fresh seasonal oranges (smooth and aromatic), angelica root (earthy and bright) as well as a handfulof other botanicals are painted together to create an intricately modern, bitter-sweet spirit. The result is a tension between the earthy – roasted flavours of chicory and myrtle and the ethereal brightness of orange. Sip Sepia over ice, in a light beer as is the tradition method in France, or in cocktails.

Aperitif made by a Fig Farm located in the Adelaide Hills (South Australia). Willa, the owner of the farm owns 1200 fig trees. 25 years chemical free, Estate grown Figs poached gently to extract the sweet fig aroma, essence, and earthiness

Australian Spritz! Tart Davidson Plum and Rosella are balanced by sweet Aussie oranges and a hint of Tasmanian Pepperberry. Add a splash of soda for an easy Aussie spritz, or combine with a generous pour of sparkling wine and plenty of ice for a cool cocktail that will see you through a hot summer arvo. 700mL -15%.