Bundaberg is an Australian rum producer that started producing rum in 1888 when a group of Australian sugar millers where facing a huge surplus of molasses & decided to create rum from the excess. Today Bundaberg rum is still made from local sugar cane that grows readily in the hot fertile Queensland region. The molasses that is produced from the sugar cane is then double distilled to help get the signature Bundy taste before it is aged for at least 2 years in oak barrels. Bundaberg Red is then filtered three times to produce the signature smoothness that Bundaberg Red is known for. The first filtration stage is chill filtration, the rum is cooled to around 4 celcius before being passed through an absorption filter to remove impurties. The next stage is filtration through a layer of active carbon that removes further impurities. The final level of filtration is Bundaberg's unique red gum filtration where they filter the rum through a layer of Australian red gum collected from local Australian trees. This final layer of filtration takes out many of the heavier notes normally associated with Bundy & lets the often overlooked notes such as vanilla shine through. ...

Bundaberg Root Beer is a traditional blend of Sarsaparilla root, licorice root, vanilla beans & molasses. A refreshing drink on a hot summers day. ...

Launched in 2010 with an increased ABV of 46.3% this 12 year old Islay single malt won gold at the 2014 World Whisky Awards. A truly great dram that is surprisingly full & complex for a 12 year old. ...

Bunnahabhain 18 year old Islay Single Malt Scotch Whisky has been relaunched as the unchill-filtered spirit. This fiesty whisky packs a punch. ...

Since 1881, Bunnahabhian's malt has always started out the same way, with good quality malted barley, clean pure Margadale spring water & a little yeast. The malt is lightly peated & mixed with barley where it then gets turned in to the mash. This is a combination of the lightly peated malt barley mixed with the heated spring water in the mash tun, this produces a fermentable solution in the malt called wort. Then it is on to the wash back. Bunnahabhain decided to use a traditional Oregon pin wash back to ferment their mash. The mash is mixed in the wash backs with yeast reacting to produce a weak alcohol solution called the wash. The wash is first transferred to the stills where it is heated. It then evaporates & flows down a curved lye pipe to the condenser where it cools. The solution is still too weak & impure so they redistill it a second time in the spirit still. Once redistilled it runs through the spirit safe where the stillmen watch for the elusive middle cut. When casks arrive at the distillery the large oak vessels are moved to the filling area. After 12 years the whisky goes into distinct dark oak bottles & then the whiskey it made up of 2-3 different casks & then depending on the age it is either left for longer or gets bottled. ...

Stiuireadair is a sherried release from Bunnahabhain, paying homage to the distillery's shoreline on the north-east coast of Islay. It's a creamy & coastal whisky with notes of caramel, nuts, dried fruit & hints of spice. ...

Beautiful burgundy bottle bag alongside a gift tag. Perfect for gifting a bottle up to 70cl depending on the shape. ...

London Dry Distillers Cut Gin Burleighs London Dry Distillers Cut Gin is a quintessentially British product. Piney, with notes of citrus & eucalyptus, this gin opens out to a palate of juniper with floral, earthy, spicy dry notes followed by citrus. ...

London Dry Export Strength Gin The same amazing taste as the Signature gin; Burleighs London Dry Export Strength Gin. With a higher abv of 47%, the classic botanicals dance on the palate, ending with Parma violet, pine & eucalyptus with warming, dry peppery notes ...

London Dry Gin Quintessentially British, Burleighs London Dry Signature Gin. Infused with 11 botancials, including silver birch, dandelion, burdock, elderberry & iris this robust gin bursts in the mouth with classic juniper, followed by pine & eucalyptus ...