A single hop IPA from this Highland brewer.

Part of Tomatin's new French Connection series, taking this Highland Single Malt and ageing it in different French wine casks.

A family of winemakers, going back to the late 1800's.

A small family owned winery, combining Spanish and South African wine making styles.

Old bush Grenache, with cherry and cranberry notes, almost with hints of Pinot Noir.

Fermented using local yeast, and then barrel aged, this beer had lots of nice acidity and funky notes, which were complimented by a further ageing on Scottish rhubarb, adding bitter fruity notes.

Part of Fyne Ales more experimental series, this 2019 Home is a blend of sour beers brewed from 2016 and 2017, barrel aged and then blended.

A single hop, Nelson Sauvin barrel aged IPA from Fyne Ales, released in 2019 as part of their Origins series.

A blend of 'bretted saison' barrel aged for a year before being blended with a full bodied strong ale.

A 9 year old Caol Ila, aged in re-charred and re-fill American Hogshead casks.

A homage to an old Younger's of Edinburgh brewing recipe, brewed by Newbarns Brewery in Leith.

A combination of Jamaican rum, chilli and ginger.

A blend of 3 Jamaican white rums, bottled by the excellent team at East London Liquor co.

Big juniper and citrus notes, with lovely spice notes from this excellent London distillery.

A floral gin, made as a collaboration between East London Liquor company and Kew Gardens Royal Botanic Gardens.

Distilled from their site near Victoria Park, East London Liquor produce this vodka using 100% British wheat.

Rosell Boher are a winery established in the Uco Valley in 1900, and specifically make very high quality sparkling wine.

A methode traditionnelle rose sparkling wine from Rosell Boher, a great winery established in the Uco Valley in 1900.

A rich, dark and spicy imperial stout with the addition of vanilla beans, cocoa, cinnamon, chipotle and mulato chillies, that is then aged in Heaven Hill bourbon barrels.

Big rye notes, lots of hops, and juicy marmalde orange notes.

An elegant rose, with honeycomb, red fruits and mint notes.

Hand harvested Cabernet Franc, Chenin Blanc & Chardonnay, fermented seperately and then blended, before being aged on the lees for over a year.

A brilliant combination of South Island NZ hops, Scottish barley, Scottish wheat, lime juice and jalapenos.

A bright, fruity rose from Cramele Recas in Romania.

A deep, rich and fruity red from Bodegas Altolandon, long fermented in French oak barriques.

Biodynamically grown, organic Gruner Veltliner, mainly from the Wolfsgraben vineyard.

Award winning Tempranillo from the Ribera Del Duero.

A delicious balance of Cab.

Hand harvested, crushed, pressed and spontaneously fermented.

Something quite unusual for Bordeaux, a 100% Muscadelle (normally used for blending).

A favourite part of Burgundy for Benjamin Leroux is Auxey Duresses, on the border with Meursault.

A cousin of tequila and mezcal, sotol is made using a relation to the Yucca and Agave plant, commonly known as the Desert Spoon plant, grown in a few select places in Mexico, including the Chihuahua desert.

Sotol is made in a similar way to Mezcal and high end Tequila, made using a plant similar to agave plants, sometimes known as the Desert Spoon plant.

Biscuity malty notes, with big tasty hoppy notes from Citra and Simcoe hops.

A fruity Double IPA made by Deya Brewery in collaboration with Wylam Brewery.

From young vines on an un-classified site adjacent to David Maudry's Pouilly Fume vineyard - on the same soils, and with the same aspect.

Toscana, merlot and Cabernet Sauvignon from Bulgheri.

A fruity, spicy rich Cognac from one of the oldest Cognac houses.