A new Single Hop Pale ale from Newbarns Brewery.

A 2%, unfilltered lager base infused with Sicilian lemon, blood orange and Seville orange from Square Root Soda in London.

Something pretty exciting here, a Scottish rum, distilled from sugar can molasses, aged in chestnut casks.

94% Tinta Fino, 6% Merlot fermented with native yeasts.

High grade molasses rum, distilled in a small distillery on Orkney.

A pot distilled, sugar cane molasses rum naturally flavoured with allspice, nutmeg and aniseed.

Ninefold Distillery White Rum, pot distilled from sugar cane molasses in their distillery near the Scottish Borders, in Dumfries and Galloway.

A grain distillery that closed in 2011, Port Dundas sat on the River Clyde in Glasgow.

A supremely hoppy, hazy 4% abv pale ale from London's Beavertown Brewery.

A new sour beer from Leith's Pilot Brewery.

100% Tinto Fino from a warm dry vintage, aged in mostly new, mostly French oak.

100% Tinto Fino from terroirs dotted across the region.

Iconic and outstanding - Grange has been recognised as Australia's 'First Growth' for over half a century.

Ben Glover takes care of his family winery Zephyr, in the renowned Marlborough sub-region of Dillon's Point, with fruit from the Kerseley Estate Single Vineyard, this is a true expression of Tūrangawaewae - the Māori concept meaning 'a place to stand'.

An elegant cava with fruity notes, and some moreish pastry and biscuit notes from ageing on the lees.

Fresh, aromatic and complex, with ripe summer berries and a hint of blossom on the nose, and a rounded, slightly creamy palate quenched by a drying sharpness on the finish which draws you back for another sip - A perfect pairing for sardines grilled on a barbeque on a summer's day.

A shiraz from one of Australia's oldest, and most well known winemakers.

A 100% agave reposado tequila, made from agave grown in the highlands of Jalisco, aged for a minimum of 5 months in bourbon casks.

An award winning, 100% agave tequila from the highlands in Jalisco.

A mezcal with earthy notes, spicy and herbal notes.

A mixture of Rhodecantha and Angustifolia agave, which are some of the older agave plants (Rhodecantha matures after 12 years and Angustifolia after 8 years).

A full flavoured blanco tequila from Curado, made using 100% Blue Weber agave, which after distillation is then infused with cooked Cupreata agave, giving even more agave notes.

The Espadin agave is aged for a minimum of 6 years, cooked for 4 days in earthen pits, before being fermented for 7 to 10 days and finally distilled in copper stills.

A 100% agave resposado tequila, made their own distillery yeast at Casa Orendain, aged in bourbon casks for 4-6 months.

A pretty exciting concept, taking 100% blue agave blanco spirit, and infusing it with roasted agave.

A combination of two single estate mezcals, creating a fruity, smoky and complex spirit.

Made from agave grown in fields around the distillery, which are cooked in a brick oven, then milled with a traditional stone wheel (tahona).

El Jogorio makes single estate Mezcal, using some unusual, lesser known agave fruit.

A double dry hopped, juicy and fruity IPA from Edinburgh's Bellfield brewery. Brewed by the women of Bellfield for International Women’s Day 2021.

A full-bodied porter, with chocolate notes, coffee notes and berries.

Bellfield Brewery in Edinburgh was founded to produce excellent gluten free beers.

Nestled in the hills of the Catalan countryside, this winemaker is making some excellent wines, including this Grenache heavy rose.

A refreshing Grenache rose with lovely red fruit notes from the sunny Languedoc region in the south of France.

A 100% blue weber agave tequila, aged for between 14 and 18 months in American White Oak.

Big grapefruit and pineapple notes from a beer that Pilot say is the best IPA they have ever made.

Jammy, biscuity with big fruity hoppy notes, Pilot Brewery in Leith have made this cracking Amber Ale.

A rich strong dark Belgian ale from Kasteel brewery with notes of coffee and chocolate.

A full flavoured, hoppy golden Tripel from Chimay Brewery.

A rich, brown Dubbel ale from Chimay Brewery.

A softly oaked rose, created as a homage to rose Champagne by the late Serge Hochar (although this rose is still, rather than sparkling).

Produced in some of the oldest vineyard sites in the world, from the Obaideh and Merwah grape varieties (ancestors to Chardonnay and Semillon), Chateau Musar White wines are pretty unique in terms of their production.

A powerful, well structured red, with plums, figs and all sorts of full flavours.

A softer red than some of the other Musar vintages, the 1998 shows freshness, acidity, and soft red fruit notes.

Early on in the winemaking process, the team at Musar could see that the 2003 had great qualities, including good tannins, colour and acidity.

A traditional blend of Cabernet Sauvignon, Cinsault & Carignan, roughly a 3rd of each.

A combination of Cinsault, Carignan and Cabernet Sauvignon, Musar 2013 shows balance and elegance, with some spice, red fruits and berry notes.

Musar 2013 has an elegent and balanced style.

This is the 2nd release of this Islay aged, smoked imperial stout.

Created to help with the RSPB's work on Scotland's Flow Country, Old Curiosity donate 20% of the profits from this release to the RSPB, aiming to preserve the peat bogs that act as a carbon store on the northern coast of the country.

A sherry casked, peated single malt from Speyside, bottled by the same team that make Daffy's gin.

Nc'Nean Distillery on the west coast of Scotland, not far from the Isle of Mull.

A bourbon with a high wheat content, fermented using their own house yeast strain, and aged for between 6 and 7 years, Maker's Mark combines being well known with craft.

Buck and Birch, a Scottish based caterers who use seasonal Scottish produce.

Premier Cru White Burgundy is considered by some to be the best white wine in the world.

A wine of elegance and precision, Benjamin Leroux is building an excellent reputation for his Gevrey Chambertain.

Exceptional Xarel lo from Ramon Jané best plot ‘La Pura’, planted in 1955 on calcareous-clay soils on the inland edge of the Garraf Massif.

Orly works in the high altitude outer limits of the Alto Alberche wine-growing zone, a wild & untamed part of the Sierra de Gredos, ancient dry-farmed bush vines clinging to poor granite soils.

100% Xarel lo from Ramon Jane 4 best plots, between 54 and 60 years old at around 300 masl, macerated on skins for 24 hours, then barrel fermented, and aged 8 months with batonnage in acacia, chestnut, French oak barrels, inox steel tanks & amphora.

A Barossa Shiraz, with good fruity notes, complexity, while still remaining not too heavy.

A double dry hopped pale ale, from the team at Cloudwater Brewery in Manchester.

A double dry hopped pale ale, from the team at Cloudwater Brewery in Manchester.

A rich and roasted coffee stout, made with Cloudwater Brewery and Rock Leopard brewery.

A heavily hopped, West Coast style Double IPA made by Cloudwater Brewery in Manchester.

A light, hoppy refreshing lager from Manchester based Cloudwater Brewery.

Vibrant, succulent and gently perfumed, with savoury complexity, a touch of spice and fine powdery tannins - A great pairing for lamb shanks or goulash.

One of the cooler vineyards in the Cape, the Iona Vineyard in the Elgin Highlands has a long growing season, allowing their wine maker to produce wines with complexity and elegance.

The Cramele Recas is owned and ran by a husband and wife team.

Full bodied, with ripe plum and well integrated tannins, the Ridge Lytton Springs 2018 is a Zinfandel made with very little intervention, producing full flavoured results.

With scores in the early to mid-90's from many wine critics, and general customer acclaim, Ridge Geyserville is an excellent example of the type of wines that Ridge Vineyards produce.