An American drink, loaded with history & flavour, Laird's Applejack brandy liqueur has been enjoyed state-side since 1698. Made from Apple brandy & neutral spirits, this superb drink is great for using in traditional cocktails ...

Mezcal is made from the Maguey plant, a form of agave, native to Mexico. Although it is made from the same plant, it is a different drink to Tequila. There is a myth behind the drink, it is said that one day a man was walking & he saw a lighting bolt stuck the agave plant cooking it & opening it up to reveal its juice. For this reason the liquid is called the elixir of the Gods! The production of Mezcal is done by harvesting the agave plant & cutting off the plants roots & leaves to reveal its heart. It is then cooked for three days in a pit oven which gives Mezcal its smoky flavour. The heart is then mashed & left to ferment in large vats or barrels with water added. They also add cinnamon, pineapple slices, red bananas & sugar, each imparting a particular character to the mescal. The mash is allowed to ferment with the resulting liquid collected & distilled in clay or copper pots which will further modify the flavour. They are left from 1month to 4 years & sometimes they can be aged for as long as 12 years. Upon bottling is when the famous worm is added to the spirit. There are conflicting reasons as to why they add the worm, some say it is a marketing ploy, others says it is to add flavour & a select few state that whoever eats the worm will gain good fortune. Lajita is matured for 5 years & different from tequila because of the agave used in the production. ...

50cl Lajita Mezcal is similar to tequila but it is made from a different agave plant & contains a worm in the drink. The nose is smoky with a natural earthy aroma. On the palate it is medium body with a little burn, smoky flavours & a smooth finish. ...

Mezcal is made from the Maguey plant, a form of agave, native to Mexico. Although it is made from the same plant, it is a different drink to Tequila. There is a myth behind the drink, it is said that one day a man was walking & he saw a lighting bolt stuck the agave plant cooking it & opening it up to reveal its juice. For this reason the liquid is called the elixir of the Gods! The production of Mezcal is done by harvesting the agave plant & cutting off the plants roots & leaves to reveal its heart. It is then cooked for three days in a pit oven which gives Mezcal its smoky flavour. The heart is then mashed & left to ferment in large vats or barrels with water added. They also add cinnamon, pineapple slices, red bananas & sugar, each imparting a particular character to the mescal. The mash is allowed to ferment with the resulting liquid collected & distilled in clay or copper pots which will further modify the flavour. They are left from 1month to 4 years & sometimes they can be aged for as long as 12 years. Upon bottling is when the famous worm is added to the spirit. There are conflicting reasons as to why they add the worm, some say it is a marketing ploy, others says it is to add flavour & a select few state that whoever eats the worm will gain good fortune. Lajita is matured for 5 years & different from tequila because of the agave used in the production. ...

Mezcal is similar to tequila but it is made from a different agave plant & contains a worm in the drink. The nose is smoky with a natural earthy aroma. On the palate it is medium body with a little burn, smoky flavours & a smooth finish. ...

A refreshing, almost pallet cleansing tonic that leaves the mouth with a fresh zing, reminiscent of a bite of a Granny Smith apple. Beautiful served over ice with a lime squeeze or add to your favourite cucumber based gin. ...

A refreshing, almost pallet cleansing tonic that leaves the mouth with a fresh zing, reminiscent of a bite of a Granny Smith apple. Beautiful served over ice with a lime squeeze or add to your favourite cucumber based gin. ...

Over 150 years ago, the true treasure of the Caribbean wasn't to be discovered in a chest buried on a deserted isl&, it was to be found in oak barrels stored beneath the Thames. The property of one Alfred Lamb, gentleman & proprietor of a wine & spirit business, the barrels contained Lamb's Navy Rum. Mr Lamb understood that creating a smooth rum took time & patience. Which is why he stored his in a cool cellar for 4 years before allowing a drop to be drunk. Luckily for us, Alfred decided it was a secret too good for him to keep & shared it with the rum-drinking world. ...

Over 150 years ago, the true treasure of the Caribbean wasn't to be discovered in a chest buried on a deserted isl&, it was to be found in oak barrels stored beneath the Thames. The property of one Alfred Lamb, gentleman & proprietor of a wine & spirit business, the barrels contained Lamb's Navy Rum. Mr Lamb understood that creating a smooth rum took time & patience. Which is why he stored his in a cool cellar for 4 years before allowing a drop to be drunk. Luckily for us, Alfred decided it was a secret too good for him to keep & shared it with the rum-drinking world. ...

Over 150 years ago, the true treasure of the Caribbean wasn't to be discovered in a chest buried on a deserted isl&, it was to be found in oak barrels stored beneath the Thames. The property of one Alfred Lamb, gentleman & proprietor of a wine & spirit business, the barrels contained Lamb's Navy Rum. Mr Lamb understood that creating a smooth rum took time & patience. Which is why he stored his in a cool cellar for 4 years before allowing a drop to be drunk. Luckily for us, Alfred decided it was a secret too good for him to keep & shared it with the rum-drinking world. ...