A fusion of peach, spices and Bourbon that captures the essence of America's South.

Originally distilled in 1795, Jim Beam Kentucky Straight Bourbon Whiskey is an icon. Distilled using only the finest products, Jim Beam continues to be at the top of its class today.

Jack Daniel's Double Jack delivers the quintessential taste of Tennessee by expertly mixing a double shot of classic Old No.7 with just the right amount of cola for a smooth, bolder pre-mix.

Maker's Mark is a unique and full-flavoured, hand-made Bourbon, made using the old-style sour-mash method and sealed with the iconic red wax.

Buffalo Trace has been making legendary bourbon whiskey for over 220 years through prohibition and two world wars. The Buffalo Trace distillery has been awarded 'Distillery of the Year' 7 times and Buffalo Trace has been award over 22 national and international awards. The whiskey shows wonderful aromas of vanilla, mint and molasses which follows through on the palate with notes of brown sugar and spice. A long and dry finish rounds off what is a truly great whiskey.

One of the best value for money Bourbons available on the market. Wild Turkey loses none of its great character when blended with premium cola.

Jim Beam Kentucky Straight Bourbon Whiskey was originally distilled in 1795. Jim Beam White Cola is a classic, pairing quality Kentucky Straight Bourbon Whiskey and cola to provide a richer, smoother flavour in a pre-mixed can. The new Jim Beam Double Serve is crafted for an even fuller smoother flavour with 2 standard serves of Australia's No 1 Bourbon, Jim Beam.

The unique flavours of Jack Daniel's Old No. 7 is infused with the sweet taste of cola to produce a ready to drink can that chills down quickly for the ultimate refreshment.

Jameson is a single distillery Irish whiskey based in Dublin. Produced using unmalted grain, Jameson's has a light and delicate flavour and a wonderfully smooth texture. Enjoy on the rocks in a large, open glass, or with your favourite mixers.

Michters is Americas first distilling company, dating back to 1753 when they started out making rye whiskey. They take a 'Cost Be Damned' approach to the production of every barrel, using various methods including air drying their barrels for 36 months, toasting the barrels before charring them, using a low barrel-entry strength, heat cycling to encourage ageing during the frigid winters and using specific filtration types for each whiskey they make.