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Some herbs, such as thyme, rosemary, savory and sage are actually harvested in Forcalquier. The exact place and date of the harvest varies each year. However, some always come from the same area, such as verbena citronella from Forcalquier. Other items, including the spices, of course, arrive from more distant lands; China may supply the star anise, or the licorice may come from Syria. They extract the aromatic principles from the harvested and dried herbs. We let them macerate in alcohol. The temperature, time and alcohol content yield the desired taste. The infusion is ended and extraction takes place. In our press, we separate the infused liquid from the herb part to obtain the last juice to be added to the infusion. After the herbs are pressed, they still contain many aromas and essences. By distilling them in our old still, we extract them. Some infusions are also distilled to give them greater finesse. Mixing the infusions and distillates produces the flavoured spirit. This flavoured spirit, a product of each of the herbs and spices, is what they need to assemble the product. And this is the most delicate part of the process. The volume of the infusions varies according to temperature, so the infusions are weighed as opposed to measured. Their aromatic characteristics can vary also according to harvest. The dosage of anethole and sugar are also crucial. To keep the product's qualities constant, it is essential for a taster to analyze and taste the product at every stage of production. Final assembly, which must be perfectly executed, creates this symphony of aromas and flavours. Next there are the final inspections followed by the final tasting. A taster directs this final phase. The last procedure is bottling.

Mandarine Napoleon was created in 1892 by Antoine-Fran?ois de Fourcroy. Only the freshest mandarin peels from Sicily are used and these have a fine peel with very little pith, resulting in plenty of zest. Following the maceration in Alcohol Mandarine Napoleon is triple distilled to produce an intense essence of mandarin. Its complexity derives from its secret combination of mandarin and twenty one botanicals.

Clear with real gold flakes. Spicy, cinnamon aromas with alcohol vapours. The palate has a sweet, syrupy quality with very marked, hot spicy flavours that linger. Has a hot bite to the finish.

Colour: Light amber. Tasting notes, undiluted: Nose: Malty with fresh fruit aromas. Some herbal notes and a slight floral element. Palate: Sweet and spicy - dried grass, leafy. Floral and fruity notes combine. With water: Nose: Floral/perfumed - lavender, with some cereal and oaky notes. Palate: Sweet with a slight smoky edge. Fruity - grapes and plums. Drying. Body: Light. Finish: Dry with leafy, bracken note. Cask type: Refill Sherry Hogsheads. Style: A lighter Highland Malt with a pleasing balance of flavours.

Blackwood's 60 is a limited edition 60% abv vintage dry gin with only a few bottles made each year to a total of 22,000, the same as the population of Shetland. Each bottle is individually numbered and made in small batches with the 60% volume reflecting the latitude of 60 degrees north. Attracting the true gin connoisseur who seeks the best gin experience possible either with tonic or in special cocktails. An exceptionally smooth and delicate flavour ideal for a range of gin based cocktails. Blackwoods 60 includes botanicals from Shetland including coriander, wild water mint, angelica root strain, introduced by the Viking settlers and sea pink flowers from the cliff tops and meadowsweet flowers. These botanicals are the best, first-flush pickings of the season making up the first batch of each year and whose spirit base is barley, unusual for gin, echoing Scotland's whisky heritage. A double gold 2005 international Spirit Festival Awared.

Colour: Pale gold. Tasting notes, undiluted: Nose: Fresh, citrus and tropical fruits - lemonade, melons and strawberry jam. Hints of vanilla pods and spices. Palate: Spicy with earthy, toasted flavours. A delicate fruitiness and a smoky/peaty edge. With water: Nose: Cedar wood and perfumed aromas. Some sweet, toffee/fudge notes. Slightly solvent note still present. Dry grass and leafy elements. Palate: Dry, spicy - subtle smokiness and some citrus fruitiness. An oak element also present. Body: Light and refreshing. Palate: Dry, slightly oaky. Cask type: Refill Bourbon Barrels. Style: Fresh, clean flavours and aromas. An easy drinking dram.

Branca Menta's unique, cool and fresh taste derives from tender mint leaves, carefully blended with select blossoms, rare aromatic herbs and other natural ingredients. Perfect in every season for its refreshing, thirst quenching qualities. Drink straight, on the rocks, cold, as a long drink, use as the base of a cocktail or mixed with a soft drink.

Distiller's No.3 is named after the triple filtering process developed and perfected via know-how from over 100 years of proud distilling history at the Bundaberg Distilling Company. This truly unique rum is a triple filtered (charcoal, chill and polished), double distilled blend of classic Bundaberg Rum and a reserve blend of Bundaberg White Rum. This three-tiered process guarantees a lighter flavour and a smoother finish. Lighter in colour than UP, Distiller's No. 3 stands distinct from the category as it's developed through know-how (not age).

For more than 300 years, before the days of Admiral Nelson, wooden ships and iron men, the sailors of Britain's Royal Navy were issued a daily ration of rum by the ship's 'Purser'. This tradition, one of the longest and un-broken in the history of the sea, carried forward from the year 1655 to August 1st 1970. The superb rum in this bottle is the same rum that was standard issue aboard their Majesties' ships at the time of the custom's termination in 1970. For centuries, British Navy Jack Tars drank their Pusser's Rum and appreciated this spirit's exceptional quality. Its distinct character is still created from six of the world's finest Caribbean rums which were discovered on their excursions at sea.

Green in colour but red hot in taste! One shot kicks off an intense sensation in your mouth. Normally drunk as a shooter.

Calvados Busnel Pays d'Auge Vieille Reserve VSOP (40% vol) can be drunk long as an aperitif, mixed in cocktails or simply sipped after dinner.

2006 World Spirits Competition, San Francisco Gold Tasting Notes: Alc/Vol. - 40% Nose - Fresh, clean and aromatic with a rich lemony fruitiness. Colour - Pale gold with amber highlights. Taste - Medium-bodied with a delicate, fruity character and a dry, warm, peaty finish.

Pale golden colour, aromas of vainilla and tobacco. In the mouth this oloroso sherry is smooth, intense and well ballanced.

French colonial recipe of eight natural botanicals rediscovered by France's leading micro-distiller Gabriel Boudier of Dijon. Gabriel Boudier is a leading micro-distiller in Dijon France with a reputation for fine spirits since 1874. Saffron Gin is a unique recipe discovered in the archives of France's colonial past when England and France both claimed India as their jewel and gin rich in exotic botanicals was the fashion. This handcrafted, small batch pot distilled gin is made from the finest natural botanicals, in addition to the Saffron which gives a delicately spicy character, the recipe has Juniper, Coriander, Lemon, Orange Peel, Angelica Seeds, Iris and fennel, creating one of the most complex and memorable gins distilled today. Enjoy Saffron Gin on the rocks or with Tonic.

Colour: Shiny, golden copper colour. Fragrance: Mainly apple (so characteristic of the Pays d'Auge) with vanilla also discernible. Well-balanced. Taste: Smooth and fruity with an incomparable elegance and aromatic richness. Aftertaste : Full of personality and length. Blend : Calvados varieties of 3 to 5 years of age. Produced from a blend of Calvados varieties from the Pays d'Auge of which the age varies from 3 to 5 years, the Boulard Grand Solage is characterised by its apple fragrance and its amber colour. The pure initial taste of the Grand Solage is followed by a fruity flavour and the vanilla taste of oak. Perfect with a meal, it is also highly appreciated as an aperitif with tonic or on ice.

The unmistakably juicy and unique aroma of jackfruit is the first to show, underlining the trademark pungency of traditional naval pot still rum. This fruitiness is lifted by a sweet oiliness not only molassed, but possessing a slightly sharp toffee apple complexity. Meanwhile, the oak, revealing some good age, offers a subtle bourbony feel. All these aromas are layered, yet so vivid that they intertwine for a truly beguiling three-dimensional complexity. Unquestionably the most complex nose to be found in any commercial rum in the world. Fat, fulsome and sweet from the very moment it hits the mouth, the oils coat and lubricate every taste bud. An enormous raisiny, Christmas puddling fruitiness ensures a mouth watering start before the most delicate medium roast Jarva/Blue Mountain coffee richness formulates as well as soft honey and licquorice. In the background, a controlled explosion of pepper spice adds even further depth. Some hints of vanilla and vaguely bourbony oak remind you of the age while that soft but limpet-like oiliness guarantees a finish of almost unbelievable length and unfathomable complexity. As the intensity fades slightly, the jackfruit reappears with the toffee-fudge and dovetails with the honey and a vague saltiness. A sweet finale in keeping with the nose and main thrust of the rum, but the oak ensures the bittersweet balance that the complexity that has gone before demands. 'Though there is a pungency on both the aroma and the palate, the honeyed backbone and weight of oaky coffee guarantees extraordinary depth and complexity. A connoisseur's tot that will re-define people's perception of rum.' Jim Murray, Whiskey Writer. For centuries, the finest rums in the world were made in pot stills. This costly and time-consuming method produces rum with rich and complex flavours. Traditionally, pot still rums from several different origins were married together to produce the most coveted rums. Rum made by marrying only pure pot still rums had all but vanished. Jamaica and Guyana have long been home to the world's best rums. Sea Wynde is an astonishing marriage of five pure pot still rums from these countries. This elegant recipe produces a rum of honeyed richness and subtle complexity, which distinguishes it from all other rums. It is the only rum in the world made entirely from pot still rums from the Caribbean and South America. These rums combine to create Sea Wynde's signature smooth, full-bodied taste.

This unique white rum is produced from sugar cane, rather than molasses derived from sugar beet. French-speaking islands are best known for their agricultural rums (rhum agricole). These rums, being produced exclusively from sugarcane juice, retain a greater amount of the original flavour of the sugarcane. Rums from Martinique and Guadeloupe are typical of this style.

From a single store in Aberdeen, Scotland, the brothers James and John Chivas built a reputation as consumate blenders of fine Scotch Whisky, and a brand that still sets the standard of excellence for distilled spirits. Distinguished by its light, lingering aroma, full, smooth palate and balanced flavour with a hint of smoke, Chivas Regal is a Scotch of subtle and complex character. From its origins at Strathisla - the oldest operating distillery in The Highlands - this blend of the finest malt and mature grain whiskies deserves the accolade 'Scotland's Prince of Whiskies'.

The Dillon's brand of Poteen has been formulated at a lower level of alcohol by volume than other poteen brands and is spelled phonetically (potcheen). It's lower abv ensures a smoother, more refined taste and can be drunk neat, chilled over ice or with a variety of mixers.

Born in 1845 after a secret recipe never disclosed, up to today kept by the family and unchanged with time; it is, in fact, a case history in the trade. Always referred to as 'the digestive', it is the perfect drink to those who enjoy extending an evening's pleasures. The secret of its unique, unmistakable taste lies in the wise recipe: 27 herbs picked in 4 continents and aged in oak casks for over a year. Among these: Aloes: a natural source of a great deal of important nutritional elements. Antioxydant Aloes has revitalizing properties; Gentian root: it grows in the mountains. Dried, it is a real natural 'pick-me-up' with a characteristic bitterish taste; Rhubarb: a tonic and depurative; Gum Myrrh: anti-inflammatory, antiseptic and antibactrial properties; Red Cinchona bark: a natural tonic and other exotic spices such as Colombus, Galanga and Zedoary.

Colour:Straw yellow. Neat: Nose - Citrus fruits (lemons & limes) with hint of honey and pine resin. Peaty malty notes in the background. Palate: Smoky with cereal and malt flavours. Dries up with spicy/peppery notes followed by a delicate floral edge. With Water: Nose - Sweet, chocolate and fudge aromas. Floral elements and a hint of phenols (germolene). Palate: Toasted/smoky flavours initially with a subtle fragrance. Some fruity notes develop along with an earthy, vanilla edge. Body: Rounded with a balance of flavours. Finish: Slightly sweet with a hint of smoke and malt. Launched in March 2004, this is the first whisky distilled after the re-opening of Benromach in 1998 and is the first whisky distilled by Gordon and MacPhail. Using only the finest peated malted barley and the purest spring water from the nearby Romach hills, Benromach Traditional is hand made by their experienced distillers, before being matured in hand selected oak casks at the distillery. The pace is a little slower in the heart of Speyside, they take their time, checking each stage by hand, personally ensuring only the highest quality spirit is filled into oak casks that have been carefully selected by hand. And it doesn't stop there. The casks, full of new whisky, are laid down to mature at the distillery where their experienced distillers regularly check them. Only when it has matured to their high quality standards, do they bottle the whisky and proudly label it - Benromach. Michael Jackson is internationally the most widely published author on whisky. His Malt Whisky Companion is the world's best selling book on the subject and is in its revised 5th edition. Jackson is a Master of the Quaich. His tasting notes... Colour: Pale, iridescent, greeny gold. Nose: Ozone. Flowery. Fresh mint. Herbal. Balsamic. Pine log fire. Body: Light. Drying. Palate: Earthy. Bison grass. Tree bark. Finish: Juniper. Lemon pith. Citric. Orange peels. Comment: Assertive. Aperitif.

Made of pure malt wine, distilled as the Amsterdams Oud, but with some different herbs and a different combination of malt wine types. More outspoken than Amsterdams Oud and very smooth because of the longer ageing in oak barrels. This Geneva may be drunk as a single aperitif or digestif.

Hevelius Vodka is based on 600 years of history and tradition of vodka production as well as the knowledge and experience of over 30 generations of polish distillers. Hevelius' unique taste is attributed to production from the highest quality grain, crystal clear spring water extracted from ancient reserves, the most progressive spirit production techniques and the process of six-fold distillation. In addition to the fantastic taste of this product, Hevelius is packaged in an award winning bottle with an 18.5 carat gold label.

Colour. Amber Gold. Nose. Fresh heather, fruit, honey nuts and oakwood. Taste. This expression cleverly captures fruit, honey heather and spice notes, against a backdrop of mellow oakwood in a fresh and lively combination. In a presentation Tube.

Jim Murray describes Sheep Dip in his 2006 Whisky Bible as 'Young and sprightly like a new-born lamb, this enjoys a fresh, mouthwatering grassy style with a touch of spice. Maligned by some but to me a clever accomplished vatting of alluring complexity'. Much mythology has grown up around whisky but in reality a great whisky does not have to be the product of one distillery nor should its age be a measure of quality. Richard Paterson, Scotland's renowned and only third generation master blender created the Sheep Dip vatting by marrying together several single malt whiskies. The whiskies are aged between eight and twelve years in quality 'first fill wood,' each adding unique characteristics to produce an exceptional product. Sheep Dip despite its iconoclastic name is a genuinely great whisky. The name came about because British farmers have long referred to whisky as Sheep Dip. There was a time when farmers distilled their own 'home-made' whisky and in order to avoid paying taxes to the revenue man hid the whisky in barrels marked 'Sheep Dip'. Farmers' merchants continued this tradition by entering cases of whisky as Sheep dip on farmers' bills and so 'pulling the wool' over the farmers wives eyes. Colour: Rich, golden copper highlights. Nose:n Delicate and refined. Soft sensual floral notes arise in perfect harmony supported by an attractive array of complex fruit flavours. Melon, pear and orange with a hint of almonds conclude this profusion of charming nuances. Taste: Finesse and elegance gives way to a majestic assertion of pure malty flavours drawn from the four distilling regions of Scotland. Each area forges and makes its own inimitable contribution to this outstanding pure malt - the main accent being expressed from the Highlands and Speyside Valleys.

The first alcohol-based liqueur was called eau divine and admirable. It was nothing more than water with sugar added. It was considered as medicine. Later, people from Haute Provence added herbs from their mountains, genipi, for example. This is an alcohol-based liqueur, made of sugar cane syrup, an infusion and a Genepi des Alpes spirit, with a soupcon of an infusion of 63 other herbs. The dry genipi maceration (Artemisia glacialis and/or Artemisia mutellina) is the base used for this liqueur. A complex composition of an infusion of herbs and genipi spirit reinforces this product's aromatic power. Genepi is a liqueur and should be enjoyed straight up, at room temperature or very cold.

Dark amber with an orange-copper cast. Full-bodied. Notes of pecan pie, marmalade, sweet pipe tobacco, toffee. Viscous texture. Lovely buttery feel on the palate showcasing rich, tangy fruit and deep baked-pie flavours. Quite lush and broad in the finish. A terrific old-style spirit that has paved the way for the new 'hand-crafted' brands.

Somewhere in the hidden depths of the lush tropical forests, for those who seek the extraordinary, there lives a rare bird. It is the beautiful Blue Hyacinth Macaw. You can find the Blue Hyacinth Macaw on the label of Doorly's Fine Old Barbados Rum. Equally rare. Equally beautiful. From the House of Martin Doorly comes this rare rum of unparalleled excellence. Created through the time-old traditions of master blenders who have combined Barbados finest, oldest rums with a special second maturation. The special 'rare' second maturation takes place in solid oak Spanish Oloroso Sherry Casks, which ages Doorly's XO Fine Old Barbados Rum to perfection for a taste of exception smoothness and superiority. Doorly's XO. A rare level of excellence, truly, a rare legend.

Colour: Golden brown. Tasting notes, undiluted. Nose: Fruity with hints of citrus and mulled fruit, with sweet, creamy elements. Touch of toasted malt. Palate: Rich fruit with sweet, oaky notes, some pepperiness with floral hints. With water: Nose: Fruit - grapefruit skins with toffee, fudge aromas. Floral and malty notes also present. Palate: Sherry notes with sweet, toffee flavours. Body: Medium, complex. Finish: Short. Cask type: First Fill Sherry Butts & Refill Sherry Hogsheads. Style: A lesser-known Speysider full of character, subtle sherry influence.

Pale straw hue. Pungent spice, wood, and mineral aromas. A rounded, supple attack leads to a smooth, medium-bodied, exotically peppery finish. Shows very little burn. Drying, persistent finish. Great complexity, with an earthy array of flavours. Mezcal is the distilled juice of the Agave cactus. It has been enjoyed by the Mexicans since the middle of the 16th century. Agave worms, which live inside every cactus, have long been a popular delicacy in Mexico. Every bottle of Monte Alban Mezcal contains a worm.