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100% Blue Agave. Many purists believe that tequila is best when it is NOT aged. Casa Noble feel it is just a matter of taste. But for those who want the best 'silver', Casa Noble created Crystal. So called because they believe it is superior to all silver tequilas. It's in a class by itself. Contained in a beautiful hand-blown glass decanter, adorned with an exquisite metal engraved label, Casa Noble Crystal has absolutely no rival in this category, and it lets you appreciate the exceptional pureness and glow of this unique tequila. Casa Noble ultra premium tequilas begin as carefully selected individual 10 year old plants of Blue Agave. Each one must meet the strict requirements for water and sugar content. They are then slow-cooked for 38 hours in stone ovens. Then, using only the core and hearts of the agaves, they extract their robust juice. The fermentation process is 100% natural, followed by a triple distillation. The result is a tequila so pure and full of agave flavor that it has elevated the concept of tequila to new levels around the world.

Colour: Deep, golden, glossy mahogany. Nose: Rich and refined, luscious malty tones and velvety textures flaunt themselves in perfect harmony. A truly noble bouquet with just a hint of oloroso sherry lingers gently in the background. Taste: Time is required to arouse these complex, attractive flavours on the palate - just like a fine wine it begins to assert itself. Round and mellow. Silky, soft tones dance on the tongue - each step echoes the excellence of this blend. Every individual malt and grain whisky displays a perfect balance throughout - age has moulded this quality blend into an old luxury.

The light colour of this malt belies the richness of its character. Whilst the nose suggests a wide range of aromas, from citrus fruits to pears and a hint of peat, the palate excites even further with touches of smoke, vanilla essence, nutmeg, cinnamon and the salty tang we have come to expect from Springbank. Complexity is the key word yet it remains perfectly balanced from first sip to the full, rich finish'Distiller's Comments

Deep, golden mahogany in colour with orange, marmalade and aromatic spice on the nose. Elegant and rich on the palate with concentrated citrus, Oloroso sherry with hints of sweet vanilla pod. An aftertaste of great complexity. The perfect spirit to tease the palate before dining. The exceptional richness of The Dalmore spirit benefits from slightly longer maturation than is typically practised in Scotland. So their youngest expression is bottled only after twelve years, rather than the more usual ten. Their Master Blender, with some four decades of expertise, has discovered that the complex spirit from the stills is too rich to be tamed by a single style of cask. He favours fusing together the sweet, vanilla rich whiskies from ex-bourbon barrels with the aromatic, spicy and dried fruits characters from sherry casks from Spain. In this, our entry level expression we have sought balance and richness by selecting malts in a 50:50 recipe - 50% from ex bourbon barrels and 50% from ex-sherry butts.

Louis Royer V.S.O.P develops its elegance with eaux-de-vie coming from the noblest crus revealing their own subtle characteristics. Its originality is achieved by Louis Royer's jealously guarded blending techniques which have been meticulously followed by all following generations.

The Irish Poteen SILVER MEDAL (Best in Class) winner at the 2006 International Wine & Spirit Competition. It is the highest strength spirit to win an award in the competition's history. It is also the strongest version of Irish Poteen available world-wide, and will be appreciated by drinkers of ultra, high-strength smooth spirits. It has all the characteristics of old fashioned Irish Poteen and would be appreciated by pureists. Like the less strong poteens in this range it is remarkably smooth and has no burning after taste.

Colour - Pale Straw. Tasting notes, undiluted: Nose: Fresh fruit aromas - apples, bananas and grape must. A sweet floral hint - bubblegum. Some chocolate and vanilla notes also present. Palate: Peppery and spicy initially followed by a sweet, slightly fruit element. Hints of cedar wood. With water: Nose: More aromatic with malt and cereal elements. Some floral aromas remain with a subtle sweetness. Palate: Peppery notes again with floral/herbal flavours. Slightly drying with wood elements present. Body: Light. Finish: Hints of fruit and herbal flavours. Cask Type: Refill American Hogsheads. Whisky Style: Fresh, zesty with drier tones on the palate.

Matured in oak casks, 100% Petite Champagne, exemplifies the house styles - powerful, fruity, long and balanced.

Colour: Gold. Tasting notes, undiluted: Nose: Sweet, rich fruit aromas with a green, leafy notes. Smoky with a balanced sweetness. Spicy notes also present - treacle toffee. Palate: Fruit with malt and nutty characteristics- strawberry tart. With water: Nose: Touch of smoke with some oak hints detectable. Palate: Drier with some nutty flavours. Body: Medium. Finish: Slight nuttiness. Cask Type: Refill Bourbon barrels. Style: Balanced, the famed saltiness is subdued but appears with the addition of water.

Olmeca Tezon Blanco. Colour: Crystal Clear. Nose: Fresh and clean, with notes of white pepper, freshly cut grass and lime peel. Mouth-feel: Round and silky. Taste: Bright citrus fruits with hints of honey, vanilla and spice. Finish: Pleasant, lingering finish.

The pioneer of the prestigious single malt Scotch whisky category, Glenfiddich 12 Year Old is today enjoyed by more people around the world than any other single malt whisky. Their original, signature single malt Scotch whisky has matured for at least 12 years in American and European oak casks. The quality of these casks is exceptional as all are individually tended by their experienced team of coopers, ensuring their whisky develops complex, elegantly rounded flavours with notes of fresh pear and subtle oak.

The flagship of the Glenmorangie range is realised only after a decade in American Mountain Oak casks from where the unique flavour of Glenmorangie is fully developed. It's colour is bright with a hint of pale blue, it's aroma is light, delicate and floral with a subtle smokiness for a well balanced, fresh and aromatic flavour.

Finding words to describe the taste of an average vodka can try the patience and stretch the imagination of the most talented writers. Describing Valt's smooth Scottish vodka is easier for the simple reason that it is so distinctive. Nose: Barley sugar and cream. Taste: Sweet vanilla ice cream. Finish: Warm, melting butter. Two Scotsmen were in a bar...... It was a rare moment of inspiration, or genius, or madness or most likely all three. Amidst the dark confines of a Manhattan bar, two Scotsmen concocted the preposterous concept of a vodka so refined, so cool and so pure that it could only be created one way. First, it needed the unique skills of Scottish distillers. Then there was the insistence on using only Scottish malted barley and Scottish mountain water. Finally, no suitable method of distillation actually existed - an entirely new procedure had to be invented, and a decidedly un-traditional, quintuple micro-distillation technique had to be evolved, just for them. Valt is the first single malt Scottish vodka in the world. In its individuality and character, Valt is the purest tribute to the Scottish pathfinders of generations past, undeniably part of our heritage and without doubt a spirit of the new age. Created with the experience of centuries in the homeland of the most skilful and knowledgeable distillations, Scotland, Valt takes the original art of distillation to a new level. In a unique process using traditional copper pot stills, only 100% Malted barley is used, combined with the pure water of the mighty river Spey. A secret charcoal and chill filtration process perfects and finishes the quintuple distillation, in its individuality and character, and its mellow flavour. First distillation took place on St Andrews day, 28th November 2006, and was followed by the first bottling on Robert Burns Day 25th January 2007 and so Valt was Born. VALT is unique using 100% Scottish Malted Barley and is distilled in traditional copper pot stills five times. An entirely natural product, Valt contains no artificial additives. Only the soft Highland waters of the River Spey suffice in quality for Valt, the purity enhanced by chilling and carbon filtering. The flavour is totally distinct - sweet, mellow and creamy. Others can only aspire to the new standard set by Valt - A Super Premium Vodka!

A fine Champagne cognac made exclusively from the grande and petite champagnes, which are the best quality grapes from the Cognac region. Aged for 8-12 years in Limousin and Troncais oak barrels. Amber in colour, silky smooth with some chocolate overtones and a nutty, slightly citrus finish. Hints of vanilla, grilled almonds and port wine. VSOP stands for 'Very Special Old Pale'

Handmade in the heart of Bluegrass, Kentucky's famous Bourbon country. Johnny Drum contains only the finest natural ingredients and is aged to the peak of maturity, yielding a bouquet of character and taste found only in this Bourbon. The character and flavour of this superb sour mash whiskey never varies. The method of production has remained unchanged through five generations of the same family of master distillers. Johnny Drum is produced in limited quantities to ensure the finest quality possible in their old family tradition.

Unique Italian vintage brandy aged over 12 years.

Original cask : Bourbon Ace cask : Malmsey Madeira Colour Soft gold/ Orange blush Body The spirit has a zesty personality which highlights the smoothness and warmth in the texture which is fairly sweet and viscous. Aromas Opens with a medicinal citrus lemon and lime note. This is followed by dried, dark fruits which have been marinated in cloves and honey, then its hints of treacle toffee, dark bitter chocolate, rich Madeira and all the while the aroma of cinnamon and mint lingers in the background. That is the key note to look for in this Island beauty. Palate More fruit than sweetness which is refreshing. The honey/clove combo is very much in evidence as is the marine freshness, then as the spirit warms on the palate the minty treacle and sweet oak with a dash of Madeira richness illuminates the palate and delivers a memorable taste sensation. Finish This well defined rum delivers a long mellow finish that contains the zesty character on this sunshine Island.

A heathery malt, prized by blenders. Refreshing aroma of grass, heather and sandalwood, developing sweeter notes of malt and spice. Its texture is seductively smooth, with a medium body and a long, spicy finish. Founded by a local publican and his friends in 1876, the distillery stands in the valley of the Lossie, south of Elgin, and is perfectly placed to take advantage of the pure waters from the nearby Mannoch Hills.

Madeira Finish is the colour of bright amber, with a slight orange tinge. It's malt that's been maturing in ex-bourbon casks up in the warehouses in Tain then transfered to large Madeira 'drums' for finishing. When you look at it you'll see it has an orange tinged amber hue about it. Add a drop of water and bury your nose in the glass and you get fresh black pepper, toffee, maybe mint, some citrus, but there's also a slight 'burnt' aroma lurking around in the background somewhere. As for the taste, well in the glass it opens up and gives you a deeper fruitiness and spiciness. Then as you drink it and it passes over the tongue it's spicey, but cool on the palate with a long dry finish.

Limited quantities available.

Herradura Reposdo is kept in smoked white oak barrels for 13 months, although it is literally an Aged Tequila, it is sold like 'Rested'. It has a smooth wooden flavour with accents of agave. It enjoys the fame of being the first Rested Tequila that also conquered the connoisseurs worldwide. Herradura has been producing it for 24 years. 100% Pure Agave and denomination of origin.

Colour: Light straw. Tasting notes, undiluted: Nose: Floral with dry grass and leafy aromas. Hints of citrus fruits and a spicy, cedar wood edge. Palate: Dry and peppery. Cedar and pine wood flavours with a delicate fruitiness developing. With water: Nose: Sweet notes - caramel and vanilla evident. Some lavender and pot pourri aromas. The cedar element remains. Palate: Dry with bracken and gorse flavours. Some cracked black pepper notes and a touch of charred oak. Body: Light, delicate. Finish: Dry. Cask Type: Refill Sherry American Casks. Style: Subtle & delicate, an ideal aperitif.

Ageing for 4 years in oak cask, this rum from Martinique acquires a wonderful balance and a superb harmony of aromas: slight wood notes in the pot pourri of aromas, plum jam and cooked fruit flavours.

Medium bodied,with aromas of fruitcake,prunes,and dates,this Palo Cortado maintains thye Domecq family traits of their typical extreme quality,great cleaning acidity. This solera was founded in 1792 and in common with all the 30 year old Domecq sherries is very rare and very restricted in availability.

Asbach Spezialbrand is aged for 15 years. Carefully selected distillates from the choicest wine-growing areas and a storage period of at least 15 years in casks of Limousin oak are necessary to make Asbach Spezialbrand. It fascinates due to the way it perfectly balances elegance and exquisite harmony with the full-bodied aroma and characteristic strength of particularly old distillates.

Patron Citrónge is a premium reserve, extra fine orange liqueur. It is the only pure, natural orange liqueur that is distilled in Mexico and exported to the United States. No artificial flavours or chemical enhancers are ever added. Citrónge is excellent straight or in a premium cocktail. It also adds a unique flavour to gourmet cooking recipes. Citrónge and Patron tequila make the finest, most authentic, smooth and delicious Margaritas.

The quality of any vodka depends on three crucial factors: The raw materials. The distillation process. The water. In Xellent, all three are something special. The basic ingredient used in Xellent, vodka is pure, top-quality Swiss rye. It is cultivated in the alpine foothills of central Switzerland, at altitudes of 500 to 800 metres, in fields no larger than two hectares. They use only the very best bread-quality rye. The varieties grown in this region are unusually resistant to disease and under constant supervision. The grain is harvested only when there has been relatively little rainfall and is then taken to a small country mill just a few hundred metres from Distillerie Willisau SA (DIWISA). There, it is washed and ground before being delivered to DIWISA. The quantity may be limited, but the quality is all the better for it. The starch in the ground rye is released, liquified, converted to grain sugar and gently fermented in a three-step process. During the first stage - and this is unique for vodka - the fermented mash is carefully distilled in a traditional, small copper alembic. This gives Xellent, Swiss vodka its incomparable flavour. In the second phase, the raw spirit is purified in a reflux still consisting of a small copper column with 45 plates. DIWISA is the only distillery that possesses equipment of this kind, which enable it to produce vodka of this quality. But even now, the vodka still falls short of their exacting standards. So they distil the spirit a third time to remove any remaining impurities, a process that also refines and harmonizes the flavour of the spirit. At this point, the vodka has an alcohol content of over 96% vol. After resting for several months, the vodka is diluted with water. The quality of the water used in Xellent, is critical and comes from the Titlis glacier at the heart of central Switzerland. It seeps from a height of 3000 metres down through the mountain and is collected in the upper Engelberg valley, about 15 metres below ground. The water is soft, rich in oxygen and minerals, and elegantly underscores the fine flavour of rye vodka. Gradually, with short, regular rest phases in between, the pure, clear glacier water with its own distinctive flavour is added to the high-percentage vodka. Its slight alkalinity also helps to make Xellent, in contrast to other acidic spirits, virtually neutral. To complete the process and give Xellent, Swiss vodka its perfect flavour, the spirit is now filtered several times. With all the clarity of pure crystal, only now will it satisfy the palate of the discerning connoisseur. Xellent, is a pure, slightly sweet-tasting 40% vol. spirit, consisting of nothing but vodka and water. It is a genuinely unique Swiss quality product with a note of exclusivity.

Colour: coppered amber. Nose: consistent, reveals cereal notes, spices and citrus fruits. Palate: the light mouth confirms the nose. Finish: spiced (clove). To note, according to the barrels, the aromatic expression of Blanton's can vary appreciably. Blanton's was the first ever Single Barrel Bourbon in the world, and it set the standards for others to follow. This fantastic product was named after the late Colonel Albert Bacon Blanton (1881-1959), who managed the largest distillery of its day. It was during that time that he created a very special and limited supply of bourbon, which he hand-picked and stored in what now is known as the famous Warehouse H. Blanton's Original Single Barrel Bourbon is aged in one new American oak barrel for at least 8 years, unlike most others, never blended with any other bourbon. When a barrel is believed to have reached its optimum age, it is evaluated by the Master Distiller and a panel of professional tasters. There is no margin for error, because there is no way to compensate for flavour by mixing with any other liquid. The barrels that have been chosen are then dumped, bottled and packaged by hand. From the beginning to end, making Blanton's is a labour intensive process. Grains: Blanton's is made by using the finest Kentucky and Indiana corn, selected rye, and superior malted barley. Grains must be carefully milled (crushed) to exactly the right specifications. The milled corn is added to the pressure cooker with Kentucky limestone water. When the corn and the lime stone water reach the right temperature, it is time to add the rye and the barley malt, which breaks down starch into sugar. Yeast is added after the mash has cooled. Blanton's, at this point, undergoes a natural fermentation lasting from three to five days and becomes beer. This beer is transferred to a still. The steam that is pumped from the bottom of the still interacts with the falling beer, creating an alcohol-rich vapor. The vapor is condensed and passed through a second still, known as the doubler, to produce a crystal clear liquid. The liquid is placed into newly charred, virgin white oak barrels. To be called Bourbon, it must meet the following specifications: 1. Be stored in newly charred oak barrels 2. Be stored at least two years (if less than two years it must state on the label) 3. Can't have colour or flavour added 4. Barrels can be used only once (most used barrels are sold to Scotch or other non-bourbon malers). These full barrels now weighing 500-plus pounds, are placed in century old warehouse H and left for six to eight, but no more than ten, years. Only the Master Distiller can tell the right time to bring Blanton's out of the warehouse for dumping. When the Master Distiller selects the barrels, they are brought to the bottling house to be bottled and packaged. Blanton's has the most labour intensive bottling line in the bourbon business. The process is all by hand: hand filled, hand sealed (stopper and wax), hand applied label, hand numbered (each and every bottle), and hand-placed in the box.

The 'Gentle Dram,' it says on the bottle's label, and it certainly is one of the gentler whiskies in Speyside. It's a fragrant whisky too with a firm malty foundation, fruit gum drops and caramel. Subtle notes of almond and anise helped keep my interest, as did it's soft, subtle wood spice finish. Very easy to drink too!

Artisan cask is a beautiful expression resulting from their unique commitment to wood management and almost 20 years of research. Made from slow-growing air-dried oak - the most porous of oaks - the casks were first filled with specially selected bourbon before being sent to Tain to being filled with Glenmorangie new spirit. Maturing since distillation in 1995 - just enough for the spirit to extract maximum flavour from the wood. The result - a truly stunning single malt, ideally suited to the connoisseur