Aivy (eye-vee) is a delicious blend of pear, strawberry & mint, with the flavours in order is as you read it. This combination works so well that in its native Sweden, Aivy was the outright winner during a blind tasting by the Swedish Retail Monopoly (Systembolaget) & given an immediate countrywide listing. French Bay Vodka? The vodka is Swedish but Aivy was conceived in the Cariel office in Franska Bukten (French Bay), Stockholm. An original name was created for this original vodka, first thought of as Ivy, but in Swedish this would be mis-pronounced. By calling it Aivy they knew that Swedes, along with the rest of te world would then ask for it as 'eye-vee'. Amazing as a frozen shooter, great with lemonade or cranberry juice for a perfect summer drink; & recommend an Aivy Capiroska as the best cocktail you'll try this summer. Aivy Capiroska 2 Shots Aivy (50ml) 1 Whole Lime chopped or in wedges. 2 Teaspons of sugar (golden preferred) Crushed Ice Muddle the wedges & sugar in a tumbler, top with crushed ice, pour Aivy over ice. Stir & serve. ...

Secrets unveiled: The Secret British Vodka also known as Aka Vodka, probably the best kept secret in Great Britain, can finally be enjoyed by all (who dare). Unmistakably British; AKA is decadent, but with an air of sixties pop. Elegant & sophisticated, with a retro touch. A deliciously smooth, 100% British Grain spirit vodka. Ideal for the perfect Vodka Martini, be it shaken or stirred, or fantastically refreshing with tonic! AKA Distillation: Created from 100% British grain spirit AKA is distilled 5 times in continuous stills to achieve the purist quality, then 50% of the spirit is re-distilled in our pot-still in the heart of London, adding depth & roundness & a delicious creaminess to the final spirit. Long & exceptionally smooth, making AKA unique & irresistible. ...

Nose: Light & smooth with cereal, orchard fruits & honey. Palate: A powerful & balanced blend of peach, almond & grapes. Finish: Long, dry & spiced. A beautiful & typical Japanese blend made from 30% malted barley & 70% grain, matured for five years (three in Hogsheads & two in white oak barrels). Pleasant freshness & spices with almost sugary, fruity aromas. Vibrant & powerful on the palate, woody notes lead the way to tasty dried fruits. An expression you can enjoy both neat & mixed. ...

The Daiginjo Akashi-tai is made using Yamada Nishiki rice grown in Hyogo Prefecture. A brew master watches over the koji for 72 hours
- without sleeping
- to ensure the absolute finest of sakes. A fruity fragrance can be detected amid the full-bodied flavour.

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Limited stock. An interesting sake made using unpolished brown rice & then left to age before bottling giving a more complex & deeply flavoured sake. The nose is rich with lime, juniper & bitter cocoa flavours. Well-balanced taste with caramel to the fore & more lime & cocoa notes with a long developing finish. ...

Akashi-Tai Honjozo is a medium-bodied sake with hints of citrus & straw. Whilst delicious at any temperature, it is best enjoyed hot. Enjoyed on its own or with any type of food. Hot sake: Pour some Akashi-Tai Honjozo in a cup. Place the continer in hot water for 5
- 10 minutes or until the your preferred temperature. Rice: Nihon Barre Degree of Milling: 65%
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Akashi-Tai's undiluted honjozo Akashi-tai is a satisfyingly full-bodied sake. This is the drink the brew-masters reach for at the end of a working day. Because it is undiluted, this is perhaps the most direct way to savour the full palate of their sake. The flavour continues to mellow pleasingly over time. ...

Akashi-Tai Junmai Daiginjo uses only the very best of this variety
- the top grade of the most highly prized Yamada Nishiki rice
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Junmai Tokubetsu begins with 100% Yamadanishiki rice grown in Hyogo Prefecture, which is polished until only 60% of the grain is left. This sake is lovingly handcrafted through every step of the process, from making Kogi rice to hand bottling. Akashi-Tai Tokubetsu Junmai is a traditional brew with a satisfyingly full-bodied flavour profile, clean & well-structured. ...

Conventional umeshu, or plum liqueur, is made by preserving Japanese ume plums in distilled spirits. However, Shiraume is a luxurious plum liqueur made by preserving plums in the finest of Japanese sakes
- premium ginjo sake made from Yamada Nishiki rice. In Shiraume, the mild flavour of brewed sake nurtured to perfection blends harmoniously with the fruity flavour of ume plums. No sharp tang of alcohol mars the finish to the palate, as sometimes happens with conventional plum liqueurs. Since ancient times & even in Japan today, plum liqueur has long been considered a therapeutic drink. Shiraume can be enjoyed in many ways
- it is equally pleasant on ice or blended with either cold or hot water.

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