A bittersweet concoction of organic fermented cacao, a selection of earthy roots and a good measure of tangy yet floral lilly pillies. Cacao from the Philippines. Beautiful Australian twist on the liqueur with local roots and lilly pillies. No artificial colours or flavours. Recommended in a Dark Cacao Martini!

Creators of Highland Single Malt Scotch Whiskies since 1843. It is here, in hand selected wine barriques from Sauternes: the most famous sweet wine growing region of France, that this whisky develops its rich, spicy and dessert-like flavours. PALATE: The smooth, melting creaminess of lemon tart leaves the mouth full of citrus tang that gives way to crème caramel and zesty lime. This is replaced by warming ginger coupled with the mellow nutty flavours of nutmeg and toasted almonds that add warmth and chewiness that melts into oozing lemon meringue and melting honeycomb. AROMA: Tempted by the aromas wafting through the door of a French patisserie, you step inside to discover a tangy tarte au citron with its crisp pastry case and smooth lemony cream topping. Next to it is with its fluffy sponginess and milky vanilla aroma is a Genoise cake decorate with crystallised lime and orange peel. You can smell plump juicy sultanas, dates, warming ginger, coconut and nutmeg. In the background, gingerbread is baking in a wood-burning oven Slip some water into the whisky to release the frothiness of lemon meringue pie and the rich aroma of baking fruitcake and warm gingerbread drizzled with crème anglaise. TASTING NOTES: Aroma: Lime and orange rind, sultanas and dates give a rich fruity flavour laced with tantalising spices of coconut and nutmeg. Taste: Ginger, nutmeg and toasted almonds bring a deep, warming taste interwoven with a syrupy lemon meringue and honeycomb middle. Finish: Long and lusciously sweet finish with lemon zest, white chocolate, vanilla and traces of ginger and nutmeg.