Distilled with 13 botanicals at their distillery in West Waterford.

Creamy, with nice fruity notes and rich caramel notes from the Speyside single malt whisky, Magnum is one of our favourite cream liqueurs, and one of our most popular.

One of our most popular liqueurs, combining Speyside single malt whisky and high quality cream, to create this rich, caramel and fruity cream liqueur.

An apricot sour ale, created by the great team at Beavertown.

East London Liquor Co's excellent London gin, combined with grapefruity infused tonic.

A 100% organic Biscal grape, minimal intervention, white wine from the Joao Pato estate.

A natural Baga from Maria-João Pato.

This is the entry level bottling for The Antiquary range of blended whiskies, from Tomatin.

This is the brilliant Aperol Spritz Kit, which contains a 35cl bottle of Aperol Aperitif, and a 37.5cl bottle of Cinzano Prosecco, the two main ingredients for an Aperol Spritz.

A rich and spicy porter from those great folks at Pilot brewery in Leith.

Leith's Pilot Brewery take their Philly Sour (made with a yeast cultivated from a tree in graveyard in Philadelphia) and pack this with morello cherries, to make this Philly Cherry Sour.

Something pretty unusual and tasty from Dookit Brewing Co; a Passion fruit and Tamarind sour.

Fruity notes, sweet malts and spicy rye notes, this is Dookit Brewing Co's rye table beer.

Dookit Brewery is a new brewer in Glasgow, producing some really interesting beers.

A juicy, hoppy west coast style IPA from the team at Fallen Brewery, just outside Stirling.

A sharp tangy ale, with rich jammy rhubarb flavours, Demerara sugar, warming ginger and spice.

The Husband family own the Lost Orchards farm, where they grow the apples, which are then pressed on site when they are at their optimum ripeness.

Made using Katy and Red Windsor apples, grown on the Lost Orchards farm, with the additon of strawberries, raspberries and lime.

A New England style hazy IPA, hopped with Ekuanot, Citra, Azacca and Idaho 7 Hops.

A 100% lager malt pilsner, dry hopped with Czech Saaz, Motueka and Mandarina Bavaria hops.

A wine over 14 years in the making.

A single vintage Palo Cortado, showing similarities to Manzanilla Pasada and La Bota De Amontillado.

Manzanilla is dry, with nutty complexity, spice, some fruit and an almost saltiness.

A combination of Garnacha, Bobal and Syrah, fermented with native yeasts.

A light refreshing cider, made by Master Cider maker Bob Chaplin at the East Adamston Farm, near Dundee.

Lost Orchards is a cider made at a family run farm near Dundee, using apples and fruit grown from their farm.

A northern Rhone-esque Barossa valley Syrah.

Exquisite winemaking.

A straight wheat whiskey from the great team at Woodford Reserve Distillery in Kentucky.

An epic Imperial Stout, brewed with a combination of brown and chocolate malt, Cara Munich, oats and pale malt, which is then aged in a Buffalo Trace barrel for more than a year.

A low sulphur, organic wine from this small vineyard on the steep slopes of Alsace.

A vintage cider from the Wasted Degrees Brewery in Blair Atholl.

A 100% Cabernet Franc from 6-25 year old vines.

A big jammy Berliner weisse, with mild wheat notes in the background.

A pale ale with mandarin and tropical fruit hints, from the team at Mikkeller brewery in Denmark.

A hazy, fruity low alcohol IPA from Mikkeller, the excellent Danish brewery.

Finished for 3 years in Monbazillac wine casks, which is a French sweet wine which imparts syrup, coffee and chocolate notes to this 12 year old Highland whisky.

Part of the Tomatin French connection range, these whiskies look at the flavour impact that French oak cask finishes can have on their Highland single malt.