With its intense, fresh aroma of peppermint, this syrup offers a mild flavour with the fresh & lasting taste of menthol. Made from carefully selected ingredients including natural cane sugar & our secret ingredient, pure Alpine water. ...

Produced in the heart of the French alps using natural cane sugar with the hint of orange blossom water to make a perfect bar syrup. ...

1883 strawberry syrup is produced using only cane sugar. This syrup contains only natural flavour & colours with no added preservatives. The rich strawberry taste makes the ideal daiquiri or strawberry milkshake. ...

A classic vanilla syrup created with pure cane sugar & Madagascan bourbon vanilla. ...

1883 vanilla syrup is produced using pure cane sugar & Madagascan bourbon vanilla. It is preservative-free, with no artificial colour or flavour. It is halal & kosher perfect for cocktails & coffee. ...

Winner of the Rum Trophy at the International Spirits Challenge 2014! 1931 by St Lucia Distillers celebrates over 80 years of distilling fine rum in St Lucia. The casks selected were put down in 2004, 2005 & 2006. These included casks containing 100% Coffey still distillates matured in a combination of American white oak casks & port casks. They also selected casks with 100% pot still & 50/50 blends of pot & Coffey still rums aged in American white oak. The blend was returned to American white oak casks for a further 3 months for a final marriage. This rum is only very lightly filtered to preserve its quality, so may throw a slight natural sediment. ...

10 Cane Rum is the brainchild of Hennessy master distiller Jean Pineau, who was charged by the company five years ago with its creation. The challenge, he says, was quite satisfying: 'I control the quality of Cognacs, but I don't create Cognac. This rum I created.' From the start, Pineau's philosophy was to apply the Cognac makers' standards of high quality in the choice of raw materials to the making of rum. That led to the use of sugarcane as opposed to molasses & also to the decision to use only the first pressing of the cane, which yields 25 percent less juice, but delivers a higher quality product, according to Pineau. He describes a revelation he had regarding rum making on one of his expeditionary trips to the Caribbean: 'I sucked on a cut cane in a field & decided that taste of raw sugar juice was what I ultimately wanted to bring to the spirit.' To that end, the choice of the best cane is key to the rum as well as using it when it is as fresh as possible, he says. Pineau even praises the local harvesters of Trinidad, whom he describes as artists with their machetes. The copper pot stills are alembics that Pineau brought from Cognac. The rum is distilled twice. While pot stills convey more of the flavour of the raw materials in a spirit, they all allow impurities that the distiller must eliminate through his skill. Key to that, says Pineau, is boiling the fermented product at low temperatures as they do in Cognac. While other producers of superpremium rums would certainly dispute Moet Hennessy's claim that it is the first to bring luxury to the category, there is no denying its contention of innovation. The approach of focusing primarily on the inception, & not the maturation, of the spirit is unique in this price category. The rum is aged for a comparatively scant six months in French oak. Typically, high-quality rums are aged for years & used Bourbon barrels are the vessels of choice. The result is a bright rum, clear with the slightest lemon-lime colour. The bouquet is particularly floral, with a back aroma of olive oil. The palette certainly corroborates Pineau's intention with a sharp taste of cane sugar, but there are also hints of citrus, vanilla & spice, as well as fusel oils. The finish happens in the roof of the mouth with a residual blast of lemon. The makers also tout 10 Cane for drinking neat or on the rocks. However, if your concept of a sipping rum means the mellow charms of a Pampero or a Bacardi 8, this zesty drink will be a departure that requires a different aesthetic approach to its redeeming qualities. ...

Taking its name from the 11 parishes of Barbados, 10 of which are named after Saints, the 10 Saints Brewery was conceived in 2009 with the aim of combining the rum heritage of Barbados with a brilliant, refreshing lager. A Professor of Brewing at the Heriot-Watt University in Edinburgh, & 10 Saints Master Brewer, Ian Herok, has spent years of product development & research into the oak ageing of beer to create this unique, premium lager from Barbados. The production of 10 Saints is a slow & complex one, with the gradual infusion of flavours from wood to beer, a delicate process which creates 10 Saint's deep flavour & unique character. The barrels used in this process were originally used to age bourbon in Kentucky, before being shipped to Barbados for ageing rum. This small batch craft lager uses two varieties of hop, namely Galena, a bittering hop used extensively in the USA, & Styrian Goldings (ex Slovenia), which provides enhanced bitter properties & a mild hop background aroma. During the production process water is filtered through coral, before undergoing some reverse osmosis & the inclusion of a highly flocculent bottom fermenting yeast. The following oak ageing in rum casks results in a full flavoured, golden premium beer with distinctive but rounded notes of rum, malt, vanilla, tropical spice & toasted oak. ...

Taking its name from the 11 parishes of Barbados, 10 of which are named after Saints, the 10 Saints Brewery was conceived in 2009 with the aim of combining the rum heritage of Barbados with a brilliant, refreshing lager. A Professor of Brewing at the Heriot-Watt University in Edinburgh, & 10 Saints Master Brewer, Ian Herok, has spent years of product development & research into the oak ageing of beer to create this unique, premium lager from Barbados. The production of 10 Saints is a slow & complex one, with the gradual infusion of flavours from wood to beer, a delicate process which creates 10 Saint's deep flavour & unique character. The barrels used in this process were originally used to age bourbon in Kentucky, before being shipped to Barbados for ageing rum. This small batch craft lager uses two varieties of hop, namely Galena, a bittering hop used extensively in the USA, & Styrian Goldings (ex Slovenia), which provides enhanced bitter properties & a mild hop background aroma. During the production process water is filtered through coral, before undergoing some reverse osmosis & the inclusion of a highly flocculent bottom fermenting yeast. The following oak ageing in rum casks results in a full flavoured, golden premium beer with distinctive but rounded notes of rum, malt, vanilla, tropical spice & toasted oak. ...

Taking its name from the 11 parishes of Barbados, 10 of which are named after Saints, the 10 Saints Brewery was conceived in 2009 with the aim of combining the rum heritage of Barbados with a brilliant, refreshing lager. A Professor of Brewing at the Heriot-Watt University in Edinburgh, & 10 Saints Master Brewer, Ian Herok, has spent years of product development & research into the oak ageing of beer to create this unique, premium lager from Barbados. The production of 10 Saints is a slow & complex one, with the gradual infusion of flavours from wood to beer, a delicate process which creates 10 Saint's deep flavour & unique character. The barrels used in this process were originally used to age bourbon in Kentucky, before being shipped to Barbados for ageing rum. This small batch craft lager uses two varieties of hop, namely Galena, a bittering hop used extensively in the USA, & Styrian Goldings (ex Slovenia), which provides enhanced bitter properties & a mild hop background aroma. During the production process water is filtered through coral, before undergoing some reverse osmosis & the inclusion of a highly flocculent bottom fermenting yeast. The following oak ageing in rum casks results in a full flavoured, golden premium beer with distinctive but rounded notes of rum, malt, vanilla, tropical spice & toasted oak. ...